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| Sample Extraction Method Combining Micellar Extraction-SPME and HPLC for the Determination of Organochlorine Pesticides in Agricultural Soils | | Journal of agricultural and food chemistry |
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| Analysis of volatile compounds of eucalyptus honey by solid phase extraction followed by gas chromatography coupled to mass spectrometry | | European food research and technology |
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| Evaluation of chemical indicators for monitoring freshness of food and determination of volatile amines in fish by headspace solid-phase microextraction and gas chromatography-mass spectrometry | | European food research and technology |
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| Classification of Boal, Malvazia, Sercial and Verdelho wines based on terpenoid patterns | | Food chemistry |
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| Aromagrams--Aromatic profiles in the appreciation of food quality | | Food chemistry |
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| Aroma investigation of unifloral Greek citrus honey using solid-phase microextraction coupled to gas chromatographic-mass spectrometric analysis | | Food chemistry |
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| Analysis of vitamin K in green tea leafs and infusions by SPME-GC-FID | | Food chemistry |
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| Analysis of Volatile Compounds as Spoilage Indicators in Fresh King Salmon (Oncorhynchus tshawytscha) During Storage Using SPME-GC-MS | | Journal of agricultural and food chemistry |
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| Changes in Headspace Volatile Concentrations of Coffee Brews Caused by the Roasting Process and the Brewing Procedure | | Journal of agricultural and food chemistry |
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| Quantification of Flavor-Related Compounds in the Unburned Contents of Bidi and Clove Cigarettes | | Journal of agricultural and food chemistry |
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| Analysis of volatile compounds from Malaysian durians (Durio zibethinus) using headspace SPME coupled to fast GC-MS | | Journal of food composition and analysis |
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| Screening of Tropical Fruit Volatile Compounds Using Solid-Phase Microextraction (SPME) Fibers and Internally Cooled SPME Fiber | | Journal of agricultural and food chemistry |
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| Characterization of the Chemical Composition of a Byproduct from Siam Benzoin Gum | | Journal of agricultural and food chemistry |
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| A headspace solid-phase microextraction method of use in monitoring hexanal and pentane during storage: Application to liquid infant foods and powdered infant formulas | | Food chemistry |
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| Flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago by HS-SPME/GC-MS | | Food chemistry |
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| Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE) | | Food chemistry |
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| Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility | | Food chemistry |
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| Volatile compounds from Chetoui olive oil and variations induced by growing area | | Food chemistry |
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| Fish and food safety: Determination of formaldehyde in 12 fish species by SPME extraction and GC-MS analysis | | Food chemistry |
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| Chloramphenicol Extraction from Honey, Milk, and Eggs Using Polymer Monolith Microextraction Followed by Liquid Chromatography-Mass Spectrometry Determination | | Journal of agricultural and food chemistry |
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| Quantification of Jasmonic Acid by SPME in Tomato Plants Stressed by Ozone | | Journal of agricultural and food chemistry |
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| Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography | | Food chemistry |
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| Analysis of volatile nitrosamines from a model system using SPME-DED at different temperatures and times of extraction | | Food chemistry |
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| Distribution of the volatile compounds in the different parts of a white-fleshed peach (Prunus persica L. Batsch) | | Food chemistry |
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| A variety of volatile compounds as markers in Palestinian honey from Thymus capitatus, Thymelaea hirsuta, and Tolpis virgata | | Food chemistry |
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| Comparison of the Amounts of Volatile Compounds in French Protected Designation of Origin Virgin Olive Oils | | Journal of agricultural and food chemistry |
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| Rapid Discrimination of Scented Rice by Solid-Phase Microextraction, Mass Spectrometry, and Multivariate Analysis Used as a Mass Sensor | | Journal of agricultural and food chemistry |
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| Simultaneous headspace solid phase microextraction analysis of off-flavour compounds from Quercus suber L. cork | | Journal of the science of food and agriculture |
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| Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils from five new cultivars | | Food chemistry |
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| Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction | | Journal of agricultural and food chemistry |
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| Quantitation of Selected Odor-Active Constituents in Dry Fermented Sausages Prepared with Different Curing Salts | | Journal of agricultural and food chemistry |
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| Binding of 2-Nonanone and Milk Proteins in Aqueous Model Systems | | Journal of agricultural and food chemistry |
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| Characterization of rum using solid-phase microextraction with gas chromatography-mass spectrometry | | Food chemistry |
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| Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction | | International dairy journal |
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| Application of headspace-solid-phase microextraction and HPLC for the analysis of the aroma volatile components of treacle and determination of its content of 5-hydroxymethylfurfural (HMF) | | Food chemistry |
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| Sweet-like Off-flavor in Aglianico del Vulture Wine: Ethyl Phenylacetate as the Mainly Involved Compound | | Journal of agricultural and food chemistry |
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| Analysis of the Headspace Volatiles of Freshly Brewed Arabica Coffee Using Solid-Phase Microextraction | | Journal of food science |
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| Selected Odor Compounds in Cooked Soymilk as Affected by Soybean Materials and Direct Steam Injection | | Journal of food science |
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| Headspace-solid phase microextraction (HS-SPME) analysis of oxidized volatiles from free fatty acids (FFA) and application for measuring hydrogen donating antioxidant activity | | Food chemistry |
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| Analysis of 2-aminoacetophenone by direct-immersion solid-phase microextraction and gas chromatography-mass spectrometry and its sensory impact in Chardonnay and Pinot gris wines | | Food chemistry |
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