GCMS
More information
WebinarsAbout usContact usTerms of use
LabRulez s.r.o. All rights reserved. Content available under a CC BY-SA 4.0 Attribution-ShareAlike
Synthesis and Identification of 3-Oxazolines in Cocoa
Scientific article | Science and research

Synthesis and Identification of 3-Oxazolines in Cocoa

This study identifies novel 3-oxazolines in cocoa and chocolate as potential aroma precursors, providing new insights into chocolate flavor formation and enhancement.
Mo, 29.9.2025
LabRulez
tag
share
more
Synthesis and Identification of 3-Oxazolines in Cocoa
News from LabRulezGCMS Library - Week 38, 2025
Article | Poster

News from LabRulezGCMS Library - Week 38, 2025

This week we bring you posters by Agilent Technologies / ASMS, Shimadzu / ASMS and application note by EST Analytical!
We, 17.9.2025
LabRulez
tag
share
more
News from LabRulezGCMS Library - Week 38, 2025
News from LabRulezGCMS Library - Week 34, 2025
Article | Application

News from LabRulezGCMS Library - Week 34, 2025

This week we bring you poster by Agilent Technologies / ASMS and application note by Shimadzu!
We, 20.8.2025
LabRulez
tag
share
more
News from LabRulezGCMS Library - Week 34, 2025
New strategies for non-targeted quantification in comprehensive two-dimensional gas chromatography: The potential of reconstructed TIC response factor surfaces
Scientific article | Science and research

New strategies for non-targeted quantification in comprehensive two-dimensional gas chromatography: The potential of reconstructed TIC response factor surfaces

This study develops a GC×GC method using reconstructed TIC response factor surfaces to estimate compound concentrations without needing reference standards or molecular descriptors.
Mo, 31.3.2025
LabRulez
tag
share
more
New strategies for non-targeted quantification in comprehensive two-dimensional gas chromatography: The potential of reconstructed TIC response factor surfaces
Other projects
LCMS
ICPMS
Follow us
More information
WebinarsAbout usContact usTerms of use
LabRulez s.r.o. All rights reserved. Content available under a CC BY-SA 4.0 Attribution-ShareAlike