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Determination of Ethyl Carbamate in Sake Using Headspace Solid Phase MicroextractionHORII, Sachie; GOTO, Kuniyasu.Journal of the Institute of Brewing. 2010, Vol 116, Num 2, pp 177-181, issn 0046-9750, 5 p.Article

Aroma characterization of various apricot varieties using headspace-solid phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometryGUILLOT, Sophie; PEYTAVI, Laurence; BUREAU, Sylvie et al.Food chemistry. 2006, Vol 96, Num 1, pp 147-155, issn 0308-8146, 9 p.Article

Determination of low molecular weight volatiles in Ficus carica using HS-SPME and GC/FIDOLIVEIRA, Andreia P; SILVA, Luis R; ANDRADE, Paula B et al.Food chemistry. 2010, Vol 121, Num 4, pp 1289-1295, issn 0308-8146, 7 p.Article

Volatile profiling of Ficus carica varieties by HS-SPME and GC-IT-MSOLIVEIRA, Andreia P; SILVA, Luís R; GUEDES DE PINHO, Paula et al.Food chemistry. 2010, Vol 123, Num 2, pp 548-557, issn 0308-8146, 10 p.Article

Melissopalynological origin determination and volatile composition analysis of Corsican Erica arborea spring maquis honeysYIN YANG; BATTESTI, Marie-José; PAOLINI, Julien et al.Food chemistry. 2012, Vol 134, Num 1, pp 37-47, issn 0308-8146, 11 p.Article

Volatiles of plums evaluated by HS-SPME with GC-MS at the germplasm levelQIANQIAN CHAI; BENHONG WU; WEISHENG LIU et al.Food chemistry. 2012, Vol 130, Num 2, pp 432-440, issn 0308-8146, 9 p.Article

Volatile characteristics of 50 peaches and nectarines evaluated by HP―SPME with GC―MSYIJU WANG; CHUNXIANG YANG; SHAOHUA LI et al.Food chemistry. 2009, Vol 116, Num 1, pp 356-364, issn 0308-8146, 9 p.Article

How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: Effect of juice processing and storage on volatile compoundsYI XIU XU; MIN ZHANG; ZHONG XIANG FANG et al.Food chemistry. 2014, Vol 151, pp 40-46, issn 0308-8146, 7 p.Article

Effects of Different β-D-Glycosidases on Bound Aroma Compounds in Muscat Grape Determined by HS-SPME and GC-MSWENHUAI KANG; YAN XU; LING QIN et al.Journal of the Institute of Brewing. 2010, Vol 116, Num 1, pp 70-77, issn 0046-9750, 8 p.Article

A review of volatile analytical methods for determining the botanical origin of honeyCUEVAS-GLORY, Luis F; PINO, Jorge A; SANTIAGO, Louis S et al.Food chemistry. 2007, Vol 103, Num 3, pp 1032-1043, issn 0308-8146, 12 p.Article

Floral classification of Yucatan Peninsula honeys by PCA & HS-SPME/GC-MS of volatile compoundsCUEVAS-GLORY, Luis; ORTIZ-VAZQUEZ, Elizabeth; PINO, Jorge A et al.International journal of food science & technology. 2012, Vol 47, Num 7, pp 1378-1383, issn 0950-5423, 6 p.Article

Comparison of HS-SPME with hydrodistillation and SFE for the analysis of the volatile compounds of Zisu and Baisu, two varietal species of Perilla frutescens of Chinese originBAOKANG HUANG; YANLIN LEI; YOUHONG TANG et al.Food chemistry. 2011, Vol 125, Num 1, pp 268-275, issn 0308-8146, 8 p.Article

Dry vs soaked wood: Modulating the volatile extractible fraction of oak wood by heat treatmentsDUVAL, Charlie J; SOK, Nicolas; LAROCHE, Jérémy et al.Food chemistry. 2013, Vol 138, Num 1, pp 270-277, issn 0308-8146, 8 p.Article

A HS―SPME―GC―MS analysis of IR heated wood: Impact of the water content on the depth profile of oak wood aromas extractabilityDUVAL, Charlie J; GOURRAT, Karine; PERRE, Patrick et al.Food research international. 2013, Vol 54, Num 1, pp 277-284, issn 0963-9969, 8 p.Article

Effect of the Type of Oil on the Evolution of Volatile Compounds of Taralli During StorageGIARNETTI, Mariagrazia; CAPONIO, Francesco; PARADISO, Vito M et al.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, C326-E331Article

Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC-MSGAIHUA QIN; SHUTIAN TAO; YUFEN CAO et al.Food chemistry. 2012, Vol 134, Num 4, pp 2367-2382, issn 0308-8146, 16 p.Article

HS-SPME/GC-MS DETERMINATION OF ITALIAN RICE FLAVOURBOCCACCI MARIANI, Maurizio; TESTANI, Elena; GIANNETTI, Vanessa et al.Journal of commodity science, technology and quality. 2011, Vol 51, Num 2, pp 185-196, issn 1971-4483, 12 p.Article

Assessment of Volatile and Sensory Profiles between Base and Sparkling WinesTORRENS, Jordi; RIU-AUMATELL, Montserrat; VICHI, Stefania et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 4, pp 2455-2461, issn 0021-8561, 7 p.Article

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec winesPETROPULOS, Violeta Ivanova; BOGEVA, Elena; STAFILOV, Trajče et al.Food chemistry. 2014, Vol 165, pp 506-514, issn 0308-8146, 9 p.Article

Characterization of volatile compounds in Fen-Daqu ― a traditional Chinese liquor fermentation starterLE, Van-Diep; ZHENG, Xiao-Wei; CHEN, Jing-Yu et al.Journal of the Institute of Brewing. 2012, Vol 118, Num 1, pp 107-113, issn 0046-9750, 7 p.Article

Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME―GC/MSCAPRIOLI, Giovanni; CORTESE, Manuela; CRISTALLI, Gloria et al.Food chemistry. 2012, Vol 135, Num 3, pp 1127-1133, issn 0308-8146, 7 p.Article

Volatile profile of Arbutus unedo L. fruits through ripening stageOLIVEIRA, Ivo; DE PINHO, Paula Guedes; MALHEIRO, Ricardo et al.Food chemistry. 2011, Vol 128, Num 3, pp 667-673, issn 0308-8146, 7 p.Article

Analysis of volatile compounds of pineapple wine using solid-phase microextraction techniquesPINO, Jorge A; QUERIS, Oscar.Food chemistry. 2010, Vol 122, Num 4, pp 1241-1246, issn 0308-8146, 6 p.Article

Assessment of the aroma profiles of low-alcohol beers using HS-SPME-GC-MSRIU-AUMATELL, M; MIRO, P; SERRA-CAYUELA, A et al.Food research international. 2014, Vol 57, pp 196-202, issn 0963-9969, 7 p.Article