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Journal of Chromatography. A|January 1, 2025
Automation of a modular method (EN 1528) for analysis of GC-amenable pesticides in food of animal originAnna Buettner, Julia Polley, Bjoern Hardebusch, et al.Journal of Chromatography. A|March 7, 2013
Development and validation of an efficient automated method for the analysis of 300 pesticides in foods using two-dimensional liquid chromatography-tandem mass spectrometryStefan Kittlaus, Julia Schimanke, Günther Kempe, et al.Journal of Agricultural and Food Chemistry|November 21, 2019
Influence of Smoking and Barbecuing on the Contents of Anthraquinone (ATQ) and Polycyclic Aromatic Hydrocarbons (PAHs) in Frankfurter-Type SausagesLisa Zastrow, Karl-Heinz Schwind, Fredi Schwägele, et al.Food Chemistry|July 30, 2021
A sensitive GC-HRMS method for the simultaneous determination of parent and oxygenated polycyclic aromatic hydrocarbons in barbecued meat and meat substitutesLisa Zastrow, Karl Speer, Karl-Heinz Schwind, et al.Journal of Agricultural and Food Chemistry|June 19, 2014
Differentiation of manuka honey from kanuka honey and from jelly bush honey using HS-SPME-GC/MS and UHPLC-PDA-MS/MSNicole Beitlich, Isabelle Koelling-Speer, Stefanie Oelschlaegel, et al.Journal of Separation Science|May 8, 2008
Fast-GC/HRMS to quantify the EU priority PAHKatja Ziegenhals, Hans-Joachim Hübschmann, Karl Speer, et al.Journal of Agricultural and Food Chemistry|January 21, 2021
Differentiation of Honeydew Honeys from Blossom Honeys and According to Their Botanical Origin by Electrical Conductivity and Phenolic and Sugar SpectraKristin Recklies, Cathleen Peukert, Isabelle Kölling-Speer, et al.Journal of Agricultural and Food Chemistry|November 4, 2016
Fluorescent Pteridine Derivatives as New Markers for the Characterization of Genuine Monofloral New Zealand Manuka (Leptospermum scoparium) HoneyNicole Beitlich, Tilo Lübken, Martin Kaiser, et al.Food Chemistry|April 9, 2013
Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spicesAlexander Hitzel, Margarete Pöhlmann, Fredi Schwägele, et al.Meat Science|July 19, 2011
Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smokeMargarete Pöhlmann, Alexander Hitzel, Fredi Schwägele, et al.Pageof 4