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The Joy of Festive Drinks: A Cheerful Tale of Consistency
Article | Application

The Joy of Festive Drinks: A Cheerful Tale of Consistency

At Creature Comforts Brewing Co., ensuring every sip of your favorite brew tastes just right is a year-round commitment.
Tu, 25.3.2025
Thermo Fisher Scientific
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Metabolomics and sensory evaluation of white asparagus ingredients in instant soups unveil important (off-)flavours
Article | Scientific article

Metabolomics and sensory evaluation of white asparagus ingredients in instant soups unveil important (off-)flavours

In the study published in the Food Chemistry journal, researchers evaluated the potential of split-stream processing to upcycle asparagus waste for use in food formulations.
Tu, 17.12.2024
LabRulez
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Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu)
Article | Scientific article

Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu)

In the study published in the Food Chemistry journal, researchers explored the mechanisms of aroma formation in Dendrobium nobile stems (Shihu), valued in Chinese cuisine and traditional medicine.
Tu, 10.12.2024
LabRulez
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Solvent-assisted stir bar sorptive extraction and gas chromatography–mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake
Article | Scientific article

Solvent-assisted stir bar sorptive extraction and gas chromatography–mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake

In the study published in the Food Chemistry journal, researchers investigated the aroma compounds of Yamahai-brewed sake produced through natural lactic acid fermentation.
Tu, 10.12.2024
LabRulez
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White Acqualagna truffle (Tuber magnatum Pico): Evaluation of volatile and non-volatile profiles by GC-MS, sensory analyses and elemental composition by ICP-MS
Article | Scientific article

White Acqualagna truffle (Tuber magnatum Pico): Evaluation of volatile and non-volatile profiles by GC-MS, sensory analyses and elemental composition by ICP-MS

In the study published in the Food Chemistry journal, the researchers provided the first comprehensive characterization of the Acqualagna white truffle.
Tu, 26.11.2024
LabRulez
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The study revealed a surprisingly large amount of hazardous chemicals in food packaging materials.
Article | Video

The study revealed a surprisingly large amount of hazardous chemicals in food packaging materials.

The study revealed a surprisingly large amount of hazardous NIAS components in food packaging materials. Almost 2000 of those are not even contained in the list of authhorized chemicals.
Mo, 25.11.2024
RECETOX - Centrum pro výzkum toxických látek v prostředí
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A multiplatform metabolomics/reactomics approach as a powerful strategy to identify reaction compounds generated during hemicellulose hydrothermal extraction from agro-food biomasses
Scientific article | Food

A multiplatform metabolomics/reactomics approach as a powerful strategy to identify reaction compounds generated during hemicellulose hydrothermal extraction from agro-food biomasses

The researchers explored the metabolomics of degradation compounds formed during hydrothermal treatment of hazelnut shells, a process commonly used for hemicellulose extraction.
Tu, 19.11.2024
LabRulez
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Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning
Scientific article | Food

Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning

In the article in the Food Chemistry Journal, researchers utilized advanced flavor analysis methods (GC–MS, GC-O-MS, and APCI-MS/MS) to profile the aroma of two types of oolong tea (Shuixian and Rougui).
Tu, 12.11.2024
LabRulez
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New findings regarding pesticide residues in both agricultural and residential environments of farms raise concerns
Article | Science and research

New findings regarding pesticide residues in both agricultural and residential environments of farms raise concerns

Breakthrough findings on pesticide residue levels in environmental samples from both conventional and organic farms with documented residue findings even in rural homesteads
Mo, 11.11.2024
RECETOX - Centrum pro výzkum toxických látek v prostředí
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Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC–MS
Article | Scientific article

Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC–MS

In the article published in Food Chemistry: X, the researchers utilized E-nose, HS-GC-IMS, and HS-SPME-GC–MS to analyze the flavor profiles of the pileus and stipe of Boletus edulis.
Tu, 29.10.2024
LabRulez
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LabRulez s.r.o. All rights reserved. Content available under a CC BY-SA 4.0 Attribution-ShareAlike