Chemical Ionization Mass Spectrometry (CI-MS) for Food and Flavor Analysis
Posted inCIMS collision Rate-coefficients

Chemical Ionization Mass Spectrometry (CI-MS) for Food and Flavor Analysis

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Volatile organic compounds (VOCs) are found in many food and flavor products, and their presence…
Proton Transfer Reaction Mass Spectrometry: Analyzing Volatile Organic Compounds in Food Science
Posted inCIMS food & flavor Food Science PTR-MS reactions

Proton Transfer Reaction Mass Spectrometry: Analyzing Volatile Organic Compounds in Food Science

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Introduction Proton Transfer Reaction Mass Spectrometry (PTR-MS) is a powerful analytical technique that has gained…
Unveiling the Veil of Volatile Organic Compounds: Cork Taint in Wine and Beverages
Posted inCIMS food & flavor Food Science PTR-MS quality control Science

Unveiling the Veil of Volatile Organic Compounds: Cork Taint in Wine and Beverages

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Unveiling the Veil of Volatile Organic Compounds: Cork Taint in Wine and Beverages Wine connoisseurs…
Volatile Organic Compounds (VOCs) in Food Packaging: Nutritional Values & Health Concerns
Posted inCIMS Environmental Analysis food & flavor Food Science PTR-MS quality control

Volatile Organic Compounds (VOCs) in Food Packaging: Nutritional Values & Health Concerns

Posted inCIMS, Environmental Analysis, food & flavor, Food Science, PTR-MS, quality controlTags: , , , No Comments
Volatile Organic Compounds (VOCs) in Food Packaging Food packaging plays a crucial role in preserving…