Research focused on the cooking process of marinades used headspace solid-phase microextraction gas chromatography-mass spectrometry to analyze changes and volatilization characteristics of flavor ...

GC-MS is a technique used for analysis of volatile and semi-volatile compounds. Gas chromatography is a potent separation technique capable of separating compounds in gaseous form. GC can identify ...

Agilent Technologies Inc. has introduced the GC/MS/MS Pesticide Residue Analysis Guide, a comprehensive reference developed by Dr. Katerina Mastovska, the head of Excellcon International, LLC., in ...

Optimal flavor and antioxidant activity in Chinese-style marinades occur at 40 minutes of cooking, with longer times causing aroma loss. Pink Floyd's music enhances lipid nanoparticle uptake and gene ...

In order to protect consumers and the environment, monitoring the food supply to ensure levels of chemical residues and contaminants are compliant with statutory levels set by regulatory bodies is ...