Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Gracia A Perfetti"'
Publikováno v:
Journal of Separation Science. 32:1081-1086
Three environmentally friendly extraction techniques, membrane assisted solvent extraction (MASE), stir bar sorptive extraction (SBSE), and headspace solid phase microextraction (HS-SPME), were compared for the direct analysis of the highly toxic rod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c83aa360ddcd631d7da7d0c50bdb0d40
https://doi.org/10.1002/jssc.200800576
https://doi.org/10.1002/jssc.200800576
Publikováno v:
Analytica Chimica Acta. 635:162-166
A stir bar sorptive extraction–gas chromatography–mass spectrometry (SBSE–GC–MS) method for the determination of tetramethylene disulfotetramine is presented. The limits of detection (LOD) of the optimized method was 0.2 ng g −1 for extract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92c11ca1754e5e4b89f65198d3f562db
https://doi.org/10.1016/j.aca.2008.12.048
https://doi.org/10.1016/j.aca.2008.12.048
Publikováno v:
Food Chemistry. 107:1701-1709
A headspace-solid phase micro-extraction (HS-SPME) GC–MS method has been developed for the determination of coumarin, vanillin and ethyl vanillin in vanilla products. Limits of detection ranged from 1.33 to 13.2 ng mL−1. Accuracy and precision da
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c06df975e946495b49b85ef0a55831d
https://doi.org/10.1016/j.foodchem.2007.09.070
https://doi.org/10.1016/j.foodchem.2007.09.070
Publikováno v:
Journal of AOAC INTERNATIONAL. 91:414-421
In 2004, a quantitative headspace (HS) gas chromatographic/mass spectrometric method was developed and used to determine furan in approximately 300 foods. This method was modified and validated for the determination of furan in low-moisture snack foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a0fd044ea7c93cc719ea5b43a1e3716
https://doi.org/10.1093/jaoac/91.2.414
https://doi.org/10.1093/jaoac/91.2.414
Publikováno v:
Journal of AOAC INTERNATIONAL. 91:383-386
A method is described for determining coumarin, vanillin, and ethyl vanillin in vanilla extract products. A product is diluted one-thousand-fold and then analyzed by reversed-phase liquid chromatography using a C18 column and a mobile phase consistin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57bbb33d7d5443da5bea26da55389cc8
https://doi.org/10.1093/jaoac/91.2.383
https://doi.org/10.1093/jaoac/91.2.383
Autor:
Gracia A. Perfetti, Gregory W. Diachenko, Kim M. Morehouse, Patricia J Nyman, Timothy P. McNeal
Publikováno v:
Journal of AOAC INTERNATIONAL. 89:1417-1424
A headspace gas chromatography/mass spectrometry method was developed and validated in-house for the determination of furan in foods. The method of standard additions with d4-furan as the internal standard was used to quantitate furan. The limit of d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cda16bd1b5e5b1618b96cfc4ad6acbb2
https://doi.org/10.1093/jaoac/89.5.1417
https://doi.org/10.1093/jaoac/89.5.1417
Publikováno v:
Journal of AOAC INTERNATIONAL. 86:544-550
A method is described for determining sulfite in dried garlic. Garlic is extracted with an HCl solution to inhibit the formation of allicin, which interferes with the determination of sulfite. After cleanup of the extract on a C18 solid-phase extract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9c648c9246dbe63989be7b966f770d2
https://doi.org/10.1093/jaoac/86.3.544
https://doi.org/10.1093/jaoac/86.3.544
Autor:
Gracia A. Perfetti
Publikováno v:
Journal of AOAC INTERNATIONAL. 79:813-816
A liquid chromatographic method for determining heterocyclic aromatic amines (HAAs) was modified so that it can be used to quantitate the following 5 HAAs in complex process flavors: 2-amino-3-methylimidazo[4,5-f]quinoline (IQ); 2-amino-3,4-dimethyli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c4ca9390ee9749b72d92104b8d67d57
https://doi.org/10.1093/jaoac/79.3.813
https://doi.org/10.1093/jaoac/79.3.813
Publikováno v:
Journal of AOAC INTERNATIONAL. 75:872-877
Modification of a previously published method for determination of polynuclear aromatic hydrocarbons (PAHs) produces very clean seafood extracts in less than half the time. After alkaline digestion of the seafood, PAHs were partitioned into 1,1,2- tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a868002d95e271665f954455cc4f9236
https://doi.org/10.1093/jaoac/75.5.872
https://doi.org/10.1093/jaoac/75.5.872
Publikováno v:
Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment. 25(3)
Furan is a suspected human carcinogen that is formed in some processed foods at low ng per g levels. Recent improvements in analytical methodology and scientific instrumentation have made it possible to accurately measure the amount of furan in a wid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53351e4283a08f5a8931a72dd98f7c90
https://pubmed.ncbi.nlm.nih.gov/18311619
https://pubmed.ncbi.nlm.nih.gov/18311619