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Items: 1 to 20 of 107

1.

Quantification of bromophenols in Islay whiskies.

Bendig P, Lehnert K, Vetter W.

J Agric Food Chem. 2014 Apr 2;62(13):2767-71. doi: 10.1021/jf405006e. Epub 2014 Mar 19.

PMID:
24605764
2.
3.

Distribution of bromophenols in species of marine algae from eastern Australia.

Whitfield FB, Helidoniotis F, Shaw KJ, Svoronos D.

J Agric Food Chem. 1999 Jun;47(6):2367-73.

PMID:
10794638
4.

Composition of peats used in the preparation of malt for scotch whisky productioninfluence of geographical source and extraction depth.

Harrison BM, Priest FG.

J Agric Food Chem. 2009 Mar 25;57(6):2385-91. doi: 10.1021/jf803556y.

PMID:
19243172
5.
6.

Methods for the determination of phenolic brominated flame retardants, and by-products, formulation intermediates and decomposition products of brominated flame retardants in water.

López P, Brandsma SA, Leonards PE, De Boer J.

J Chromatogr A. 2009 Jan 16;1216(3):334-45. doi: 10.1016/j.chroma.2008.08.043. Epub 2008 Aug 15.

PMID:
18762297
7.

2-bromo-4-methylphenol, a compound responsible for iodine off-flavor in wines.

Barbe JC, Tempere S, Riquier L, Lytra G, Marchand S, de Revel G.

J Agric Food Chem. 2014 Dec 3;62(48):11620-7. doi: 10.1021/jf504222c. Epub 2014 Nov 20.

PMID:
25412017
9.

A gradient of mercury concentrations in Scottish single malt whiskies.

Rose NL, Yang H, Turner SD.

Environ Geochem Health. 2016 Feb;38(1):309-13. doi: 10.1007/s10653-015-9704-1. Epub 2015 Apr 18.

PMID:
25893487
10.

Determination of trace concentrations of bromophenols in water using purge-and-trap after in situ acetylation.

Blythe JW, Heitz A, Joll CA, Kagi RI.

J Chromatogr A. 2006 Jan 13;1102(1-2):73-83. Epub 2005 Nov 2.

PMID:
16266708
11.

Improved approach for analyzing bromophenols in seafood using stable isotope dilution analysis in combination with SPME.

Fuller SC, Frank DC, Fitzhenry MJ, Smyth HE, Poole SE.

J Agric Food Chem. 2008 Sep 24;56(18):8248-54. doi: 10.1021/jf801126b. Epub 2008 Aug 28.

PMID:
18754626
12.

Comparison of polycyclic aromatic hydrocarbons (PAHs) between smoked marc spirits and whiskies.

Da Porto C, Moret S.

Food Chem Toxicol. 2007 Oct;45(10):2069-71. Epub 2007 May 22.

PMID:
17566624
13.

Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties.

Takahashi K, Kabashima F, Tsuchiya F.

J Biosci Bioeng. 2016 Mar;121(3):274-80. doi: 10.1016/j.jbiosc.2015.06.016. Epub 2015 Jul 18.

PMID:
26199225
14.

[Determination of the percentage of grain whisky in commercial whiskies by isotopic mass spectrometry].

Koziet J, Bricout J, Azoulay N.

Ann Nutr Aliment. 1978;32(5):941-6. French.

PMID:
754596
15.

Electrospray ionization mass spectrometry fingerprinting of whisky: immediate proof of origin and authenticity.

Møller JK, Catharino RR, Eberlin MN.

Analyst. 2005 Jun;130(6):890-7. Epub 2005 Apr 11.

PMID:
15912238
16.

Isolation, identification, and quantification of lichenysin, a novel nonvolatile compound in Chinese distilled spirits.

Zhang R, Wu Q, Xu Y, Qian MC.

J Food Sci. 2014 Oct;79(10):C1907-15. doi: 10.1111/1750-3841.12650. Epub 2014 Sep 23.

PMID:
25250990
17.
18.

Decoding the combinatorial aroma code of a commercial Cognac by application of the sensomics concept and first insights into differences from a German brandy.

Uselmann V, Schieberle P.

J Agric Food Chem. 2015 Feb 25;63(7):1948-56. doi: 10.1021/jf506307x. Epub 2015 Feb 13.

PMID:
25641554
20.

Solid-phase microextraction for the enantiomeric analysis of flavors in beverages.

Ebeler SE, Sun GM, Datta M, Stremple P, Vickers AK.

J AOAC Int. 2001 Mar-Apr;84(2):479-85.

PMID:
11324614

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