headspace solid phase micro-extraction (hs-spme) (Varian Medical)
90
Structured Review
Varian Medical
headspace solid phase micro-extraction (hs-spme)
Headspace Solid Phase Micro Extraction (Hs Spme), supplied by Varian Medical, 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/headspace+solid+phase+micro-extraction+(hs-spme)/headspace+solid+phase+micro+extraction+technique/pm30854623-47-11-18
Average 90 stars, based on 1 article reviews
Headspace Solid Phase Micro Extraction (Hs Spme), supplied by Varian Medical, 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/headspace+solid+phase+micro-extraction+(hs-spme)/headspace+solid+phase+micro+extraction+technique/pm30854623-47-11-18
Average 90 stars, based on 1 article reviews
headspace solid phase micro-extraction (hs-spme) - by Bioz Stars,
2026-10
90/100 stars
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Tandem Mass Spectroscopy:Article Title: Ailanthus altissima (Miller) Swingle seed oil: chromatographic characterization by GC-FID and HS-SPME-GC-MS, physicochemical parameters, and pharmacological bioactivities. Article Snippet: This study aimed to identify the physicochemical and the chemical properties ofAilanthus altissima (Miller) Swingle seed oil and to evaluate its in vitro antioxidant and antibacterial activities and in vivo analgesic and anti-inflammatory activities.. The fatty acids’ composition was determined using GC-FID.. The oil was screened for antioxidant activity by DPPH test. Article Title: Integrating calcium chloride treatment with polypropylene packaging improved the shelf life and retained the quality profile of minimally processed cabbage. Article Snippet: Accepted Manuscript Integrating Calcium Chloride Treatment with Polypropylene Packaging Improved the Shelf Life and Retained the Quality Profile of Minimally Processed Cabbage K Ranjitha, D.V.. Sudhakar Rao, K.S.. Shivashankara, Tapas Kumar Roy PII: S0308-8146(18)30237-1 DOI: https://doi.org/10.1016/j.foodchem.2018.02.012 Reference: FOCH 22396 To appear in: Food Chemistry Received Date: 21 August 2017 Revised Date: 1 February 2018 Accepted Date: 3 February 2018 Please cite this article as: Ranjitha, K., Sudhakar Rao, D.V., Shivashankara, K.S., Roy, T.K., Integrating Calcium Chloride Treatment with Polypropylene Packaging Improved the Shelf Life and Retained the Quality Profile of Minimally Processed Cabbage, Food Chemistry (2018), doi: https://doi.org/10.1016/j.foodchem.2018.02.012 This is a PDF file of an unedited manuscript that has been accepted for publication. Spectrophotometry:Article Title: Ailanthus altissima (Miller) Swingle seed oil: chromatographic characterization by GC-FID and HS-SPME-GC-MS, physicochemical parameters, and pharmacological bioactivities. Article Snippet: This study aimed to identify the physicochemical and the chemical properties ofAilanthus altissima (Miller) Swingle seed oil and to evaluate its in vitro antioxidant and antibacterial activities and in vivo analgesic and anti-inflammatory activities.. The fatty acids’ composition was determined using GC-FID.. The oil was screened for antioxidant activity by DPPH test. Article Title: Integrating calcium chloride treatment with polypropylene packaging improved the shelf life and retained the quality profile of minimally processed cabbage. Article Snippet: Accepted Manuscript Integrating Calcium Chloride Treatment with Polypropylene Packaging Improved the Shelf Life and Retained the Quality Profile of Minimally Processed Cabbage K Ranjitha, D.V.. Sudhakar Rao, K.S.. Shivashankara, Tapas Kumar Roy PII: S0308-8146(18)30237-1 DOI: https://doi.org/10.1016/j.foodchem.2018.02.012 Reference: FOCH 22396 To appear in: Food Chemistry Received Date: 21 August 2017 Revised Date: 1 February 2018 Accepted Date: 3 February 2018 Please cite this article as: Ranjitha, K., Sudhakar Rao, D.V., Shivashankara, K.S., Roy, T.K., Integrating Calcium Chloride Treatment with Polypropylene Packaging Improved the Shelf Life and Retained the Quality Profile of Minimally Processed Cabbage, Food Chemistry (2018), doi: https://doi.org/10.1016/j.foodchem.2018.02.012 This is a PDF file of an unedited manuscript that has been accepted for publication. |