Applikationen nach Technologie

ChemSensor & Chemometrie

AppNote-2004-02
Analysis of Packaging Materials using a Mass Spectral Based Chemical Sensor
AppNote-2004-01
Use of a Mass Spectral Based Chemical Sensor to Discriminate Food and Beverage Samples: Olive Oils and Wine as Examples
AppNote-2003-04
Fast Analysis of Beverages Using a Mass Spectral Based Chemical Sensor
AppNote-2003-02
Wine Discrimination using a Mass Spectral Based Chemical Sensor
AppNote-2002-13
Classification of Coffees from Different Origins by Chemical Sensor Technology;
AppNote-2002-11
Discrimination of different beer sorts and monitoring the effect of aging by determination of flavor constituents using SPME and a chemical sensor
AppNote-2002-10
Detection of Spoilage Markers in Food Products using a Mass-Spectrometry Based Chemical Sensor
AppNote-2002-09
Comparison of Headspace Sampling and Stir Bar Sorptive Extraction in the Detection of Whiskey Adulteration with a Mass-Spectrometry Based Chemical Sensor
AppNote-2002-08
Comparison of Different Approaches to Rapid Screening of Headspace Samples: Pros and Cons of Using MS-Based Electronic Noses versus Fast Chromatography
AppNote-2002-07
Classification of Food and Flavor: Samples using a Chemical Sensor
AppNote-2002-05
Characterization of a Mass Spectrometer based Electronic Nose for Routine Quality Control Measurements of Flavors
AppNote-2002-02
Discrimination of Soft Drinks using a Chemical Sensor and Principal Component Analysis