Traditional Chinese fermented foods are favored by consumers due to their unique flavor,
texture and nutritional values. A large number of microorganisms participate in the process …

Sample preparation is an important step when working with extremely low concentrations of
analytes and complex matrices. Conventional extraction methods consume large amounts of …

Solid phase microextraction (SPME) is a versatile, nonex-haustive sample preparation tool
that has been demonstrated to be well-suited for facile and effective analysis of a broad …

Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) is a combination of gas
chromatography-olfactometry (GC-O) and gas chromatography–mass spectrometry (GC …

Cheese has a long history and this naturally fermented dairy product contains a range of
distinctive flavors. Microorganisms in variety cheeses are an essential component and play …

Background Sourdough has been used in bread production for decades to improve its
preservation, texture and flavor. Today it is mostly used as a bread flavor improver. For many …

This review intends to integrate the relevant information that is related to pesticide
applications in food commodities and will cover three main sections. The first section …

A simple, fast, and inexpensive method for the determination of pesticide residues in fruits
and vegetables is introduced. The procedure involves initial single-phase extraction of 10 g …

Background When foods are processed or cooked, many chemical reactions occur involving
a wide range of metabolites including sugars, amino acids and lipids. These chemical …

The present review–Part II of a comprehensive review on solid-phase microextraction
(SPME) applied to complex matrices–aims to describe recent developments in SPME …