Aplicaciones por tecnología
ChemSensor
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Nota de aplicación-2004-02 Analysis of Packaging Materials using a Mass Spectral Based Chemical Sensor |
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Nota de aplicación-2004-01 Use of a Mass Spectral Based Chemical Sensor to Discriminate Food and Beverage Samples: Olive Oils and Wine as Examples |
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Nota de aplicación-2003-04 Fast Analysis of Beverages Using a Mass Spectral Based Chemical Sensor |
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Nota de aplicación-2003-02 Wine Discrimination using a Mass Spectral Based Chemical Sensor |
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Nota de aplicación-2002-13 Classification of Coffees from Different Origins by Chemical Sensor Technology; |
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Nota de aplicación-2002-11 Discrimination of different beer sorts and monitoring the effect of aging by determination of flavor constituents using SPME and a chemical sensor |
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Nota de aplicación-2002-10 Detection of Spoilage Markers in Food Products using a Mass-Spectrometry Based Chemical Sensor |
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Nota de aplicación-2002-09 Comparison of Headspace Sampling and Stir Bar Sorptive Extraction in the Detection of Whiskey Adulteration with a Mass-Spectrometry Based Chemical Sensor |
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Nota de aplicación-2002-08 Comparison of Different Approaches to Rapid Screening of Headspace Samples: Pros and Cons of Using MS-Based Electronic Noses versus Fast Chromatography |
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Nota de aplicación-2002-07 Classification of Food and Flavor: Samples using a Chemical Sensor |
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Nota de aplicación-2002-05 Characterization of a Mass Spectrometer based Electronic Nose for Routine Quality Control Measurements of Flavors |
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Nota de aplicación-2002-02 Discrimination of Soft Drinks using a Chemical Sensor and Principal Component Analysis |