solid-phase microextraction technique spme (Millipore)
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solid-phase microextraction technique spme
Solid Phase Microextraction Technique Spme, supplied by Millipore, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/solid-phase+microextraction+technique+spme/ck+666/pm38132736-61-1-5
Average 90 stars, based on 1 article reviews
Solid Phase Microextraction Technique Spme, supplied by Millipore, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/solid-phase+microextraction+technique+spme/ck+666/pm38132736-61-1-5
Average 90 stars, based on 1 article reviews
solid-phase microextraction technique spme - by Bioz Stars,
2026-11
90/100 stars
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other:Article Title: CHARACTERISTICS OF INNOVATIVE WHEY CHEESE (LOR) PRODUCED WITH MILK FERMENTED WITH COMMERCIAL STARTER CULTURES Article Snippet: In this study, innovative cheese made by mixing whey with fermented milk were investigated on product quality properties.. The whey cheeses (Lor) produced were analyzed for physicochemical, microbiological, sensory properties, antioxidant activity and volatile compounds during the 21 d storage period.. The pH and hardness values of the cheeses produced by mixing whey with fermented milk changed significantly. Article Title: Soy Protein Hydrolysate Accentuates the Cocoa‐Like Flavor Attributes of Carob‐Based Dark Chocolate Article Snippet: An 85‐μm Article Title: Impact of skin contact on the volatile composition and sensory properties of white wines from resistant varieties. Article Snippet: This study investigates the effect of different preand post-fermentation maceration durations on the chemical and sensory characteristics of white wines made from PIWI (Pilzwiderstandsfähige) grape varieties.. The volatile profile of the wines was significantly altered, according to the time and stage of maceration.. Wines made with pre-fermentation maceration showed a notable increase in the levels of terpenes and esters, and wines from postfermentation maceration resulted in an increase in oxidation and aging compounds. Article Title: Quality monitoring of table grapes stored in controlled atmosphere using an S3 + MOS nanosensor device Article Snippet: For the analysis, a DVB/CAR/PDMS 50/30 μm Article Title: Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: gelation properties and binding abilities with selected flavour compounds Article Snippet: In this study, the aim was to explore the potential impacts of K-Carrageenan (KC) on the heat-induced gel properties, rheological properties, water-holding capacity, microstructure, and flavor absorption ability of Soy Protein Isolate (SPI) with varying degrees of hydrolysis (DH).. The inclusion of KC notably enhanced the texture attributes, gel firmness, water holding capacity (WHC), and thermal stability of the composite gels, with particularly significant improvements observed at lower degrees of hydrolysis (DH6).. It was found that SPI gels with high DH had poorer binding and release capabilities when compared to SPI gels with lower DH. Article Title: Technological usage of ripe banana pulp for the development of a salad dressing Article Snippet: Oxidized banana (OB) is one of the important food wastes which contains a high potential to use in different products such as salad dressing.. OB is a good ingredient in salad dressing due to its presence of antioxidants, vitamins, dietary fibers, and starch. the current study aimed to replace OB with nonoxidized banana (T1: 0 % T2: 25 %, T3: 50 %, T4: 75 %, and T5: 100 % OB) in salad dressing formulation and focused on the effects of OB on color, sensory, physical, chemical, rheological properties, microbial growth, and consumer studies.. E-nose and volatile compounds analysis by GC-MS was also performed. Article Title: Changes in volatile organic compounds of three apple cultivars in storage and related regulation mechanism Article Snippet: Volatile organic compounds (VOCs) are significant metabolites that shape the aroma and flavor of fruit.. This study investigated the VOC formation in three apple cultivars under two conditions: treatment with 1-methylcyclopropene (1-MCP) followed by storage at 0 C, and storage at room temperature (RT) as a comparison.. Gas chromatography-mass spectrometry (GC-MS) analysis of non-stored fruit identified esters, aldehydes, and alcohols as the predominant VOCs. Solid-phase Microextraction:Article Title: Title Pending 17751 Article Snippet: Six muscle-specific ground beef products along with conventional chuck ground beef were evaluated for proximate composition, objective color, descriptive flavor attributes, texture attributes, fatty acid composition, and volatile compound profile.. Ground products were derived from beef chuck shoulder clods, chuck boneless short ribs, whole briskets, loin tenderloin tips, loin top sirloin caps, round sirloin tip knuckles, and 81:19 chuck-sourced trimmings.. Each grind type was formulated to a target fat percent of 15%. |