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A rapid HPLC post-column reaction analysis for the quantification of ergothioneine in edible mushrooms and in animals fed a diet supplemented with extracts from the processing waste of cultivated mushrooms

artículo científico publicado en 2012

Analytical method for the trace determination of esterified 3- and 2-monochloropropanediol and glycidyl fatty acid esters in various food matrices.

artículo científico publicado en 2016

Assessment of critical steps of a GC/MS based indirect analytical method for the determination of fatty acid esters of monochloropropanediols (MCPDEs) and of glycidol (GEs)

artículo científico publicado en 2017

Compositional elucidation of heavy petroleum base oil by GC × GC-EI/PI/CI/FI-TOFMS

scientific article published on 01 February 2019

Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel

artículo científico publicado en 2011

Effects of koji fermented phenolic compounds on the oxidative stability of fish miso

scientific article published on 17 January 2012

Experimental design-based isotope-dilution SPME-GC/MS method development for the analysis of smoke flavouring products

artículo científico publicado en 2017

Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso.

artículo científico publicado en 2010

Molecular Characterization of Volatiles and Petrochemical Base Oils by Photo-Ionization GC×GC-TOF-MS.

artículo científico publicado en 2017

Optimization of a Differential Ion Mobility Spectrometry-Tandem Mass Spectrometry Method for High-Throughput Analysis of Nicotine and Related Compounds: Application to Electronic Cigarette Refill Liquids

artículo científico publicado en 2016

Relevance of two-dimensional gas chromatography and high resolution olfactometry for the parallel determination of heat-induced toxicants and odorants in cooked food

artículo científico publicado en 2015

SPME technique for analyzing headspace volatiles in fish miso, a Japanese fish meat-based fermented product

scientific article published on 07 September 2010

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