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Felodipine quantification in human plasma by high-performance liquid chromatography coupled to tandem mass spectrometry
(Elsevier Science BvAmsterdamHolanda, 2005)
Combined use of gas chromatography and HPLC-ESI-Q-TOF to assess the culinary uses of archaeological Santa María style ceramic vessels from El Colorado (Catamarca, Argentina)
(Springer, 2020)
In this paper, an interdisciplinary investigation was carried out to study if Santa María tricolor style vessels were used as culinary equipment in a 14th century AD domestic cooking space in El Colorado (Yocavil valley, ...
Combined use of gas chromatography and HPLC-ESI-Q-TOF to assess the culinary uses of archaeological Santa María style ceramic vessels from El Colorado (Catamarca, Argentina)
(Springer, 2020)
In this paper, an interdisciplinary investigation was carried out to study if Santa María tricolor style vessels were used as culinary equipment in a 14th century AD domestic cooking space in El Colorado (Yocavil valley, ...
Detection of extraction artifacts in the analysis of honey volatiles using comprehensive two-dimensional gas chromatography
(Elsevier Sci LtdOxfordInglaterra, 2013)
Factorial design optimization of solid phase microextraction conditons for gas chromatography-mass spectrometry (GC-MS) analysis of linear alkylbenzenes (LABS) in detergents
(Elsevier Science BvAmsterdamHolanda, 2006)
Simultaneous determination of nitrite and nitrate anions in plasma, urine and cell culture supernatants by high-performance liquid chromatography with post-column reactions
(Elsevier Science BvAmsterdamHolanda, 1996)
Identification of polycyclic aromatic hydrocarbons and methoxylated phenols in wood smoke emitted during production of charcoal
(Vieweg, 2002-04-01)
More than 130 organic substances in dichloromethane-methanol (4: 1) extracts of particulate matter and the gaseous phase from wood burning for the production of charcoal have been identified by capillary gas chromatography ...
OPTIMIZATION OF EXTRACTION CONDITIONS OF VOLATILE COMPOUNDS OF ROASTED BEEF BY SOLID-PHASE MICROEXTRACTION
(Soc Brasileira Quimica, 2020-04-01)
Aroma is one of the most important sensory attributes for acceptance by beef consumers. The first step in analysing the volatile compounds associated with this attribute is their extraction from the food matrix, solid-phase ...