Detalles de la búsqueda
1.
Gas-phase chemical ionization of 4-alkyl branched-chain carboxylic acids and 3-methylindole using H3 O+ , NO+ , and O2+ ions.
Rapid Commun Mass Spectrom
; 31(19): 1641-1650, 2017 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-28752562
2.
Temperature-dependent Henry's Law constants of 4-alkyl branched-chain fatty acids and 3-methylindole in an oil-air matrix and analysis of volatiles in lamb fat using selected ion flow tube mass spectrometry.
Rapid Commun Mass Spectrom
; 31(24): 2135-2145, 2017 Dec 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-28987017
3.
Headspace quantification of pure and aqueous solutions of binary mixtures of key volatile organic compounds in Swiss cheeses using selected ion flow tube mass spectrometry.
Rapid Commun Mass Spectrom
; 29(1): 81-90, 2015 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25462367
4.
Heat-induced compounds development in processed tomato and their influence on corrosion initiation in metal food cans.
Food Sci Nutr
; 9(8): 4134-4145, 2021 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-34401065
5.
Cyanogenesis in Macadamia and Direct Analysis of Hydrogen Cyanide in Macadamia Flowers, Leaves, Husks, and Nuts Using Selected Ion Flow Tube-Mass Spectrometry.
Foods
; 9(2)2020 Feb 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-32053983
6.
Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference.
Foods
; 8(2)2019 Feb 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-30791411
7.
Characterisation and quantification of changes in odorants from litter headspace of meat chickens fed diets varying in protein levels and additives.
Poult Sci
; 96(4): 851-860, 2017 Apr 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-27664201
8.
Analysis of selected volatile organic compounds in split and nonsplit swiss cheese samples using selected-ion flow tube mass spectrometry (SIFT-MS).
J Food Sci
; 79(4): C489-98, 2014 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-24665988
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