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Determination of essential oils in hops and beer by GC-MS method

Autor: Přikryl, Jaroslav

The submitted master's thesis aims to the analysis of hop essential oils using gas chromatography separation and subsequent determination using a pair of mass and flame ionization detectors. In the first part, the thesis focuses on the theoretical ap

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2186::9bb9d8171f13745c2119297e1b0cf0c0
http://www.nusl.cz/ntk/nusl-527978

Recent applications of chemometrics in one- and two-dimensional chromatography

Autor: Leon E. Niezen, Govert W. Somsen, Stef R.A. Molenaar, Tijmen S. Bos, Peter J. Schoenmakers, Bob W.J. Pirok, Wouter C. Knol

Publikováno v: Bos, T S, Knol, W C, Molenaar, S R A, Niezen, L E, Schoenmakers, P J, Somsen, G W & Pirok, B W J 2020, ' Recent applications of chemometrics in one-and two-dimensional chromatography ', Journal of Separation Science, vol. 43, no. 9-10, pp. 1678-1727 . https://doi.org/10.1002/jssc.202000011
Journal of Separation Science

The proliferation of increasingly more sophisticated analytical separation systems, often incorporating increasingly more powerful detection techniques, such as high‐resolution mass spectrometry, causes an urgent need for highly efficient data‐an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::551b4b429b85211b329ee1ef604db7a6
https://hdl.handle.net/1871.1/5ec3f8fb-5a42-4d22-8c36-da9f403f6bef

Determination of mycotoxins in beer by multi heart-cutting two-dimensional liquid chromatography tandem mass spectrometry method

Autor: Massimo Labra, Serena Rizzo, Mariateresa Russo, Luca Campone, Anna Lisa Piccinelli, Luca Rastrelli, Imma Pagano, Rita Celano

Publikováno v: Food Chemistry. 318:126496

Beer is one the most consumed alcoholic beverage in the world and its contamination with mycotoxins is of public health concern. This study reports a fast and automated analytical procedure based on a multi-heart-cutting two-dimensional liquid chroma

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0124e35b18598393813f8f2ae58b668
https://doi.org/10.1016/j.foodchem.2020.126496

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