Notas de aplicación

Bibliografía por año y número de publicación


Nota de aplicación-2001-08
Comparison of the Sensitivity of Solid Phase MicroExtraction (SPME) and Stir Bar Sorptive Extraction (SBSE) for the Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Water and Soil Samples 
Nota de aplicación-2001-07
Benefits of Using Programmed Temperature Vaporizers (PTVs) instead of Hot Split/Splitless Inlets for Measurements of Volatiles by Liquid, Headspace, and Solid Phase MicroExtraction (SPME) Techniques 
Nota de aplicación-2001-06
TOPAS / TDS D – Badge-Type Thermodesorption Passive Sampler  Based on Tenax for Air Sampling - Development Study 
Nota de aplicación-2001-05
The Analysis of the Bitter and Other Flavour Compounds in Beer and Wort by Stir Bar Sorptive Extraction (SBSE) Followed by HPLC 
Nota de aplicación-2001-04
Elucidation of the Hoppy Aroma in Beers by Stir Bar and Headspace Sorptive Extraction followed by Thermal Desorption - CGC - MS/PFPD 
Nota de aplicación-2001-03
Elimination of Polar Matrix Components Prior to GC Analysis using Stir Bar Sorptive Extraction (SBSE) 
Nota de aplicación-2001-02
Stir Bar Sorptive Extraction: Enhancing Selectivity of the PDMS Phase 
Nota de aplicación-2001-01
Quantitative Determination of Trace Analytes in Solid Materials by Thermal Extraction GC 


Nota de aplicación-2000-09
Flavor Profiling of Different Olive Oils with Rancidity-Monitoring by Thermal Extraction GC/MS 
Nota de aplicación-2000-08
Volatile Organic Compounds from Adhesives and their Contribution to Indoor Air Problems 
Nota de aplicación-2000-07
Analysis of Wet Samples by Direct Thermal Desorption GC 
Nota de aplicación-2000-06
Comparison of the Sensitivity of Static Headspace GC, Solid Phase Microextraction, and Direct Thermal Extraction for Analysis of Volatiles in Solid Matrices 
Nota de aplicación-2000-05
Determination of Flavor and Off-Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/PFPD 
Nota de aplicación-2000-04
Flavor Profiling of Beverages by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS/PFPD 
Nota de aplicación-2000-03
Corkiness in Wine - Trace Analysis of 2,4,6-Trichloroanisole by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS 
Nota de aplicación-2000-02
Stir Bar Sorptive Extraction (SBSE) applied to Environmental Aqueous Samples 

Nota de aplicación-2000-01
A Novel Extraction Technique for Aqueous Samples: Stir Bar Sorptive Extraction