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Talanta
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December 17, 2008
Experimental design approach for the solid-phase extraction of residual aluminium coagulants in treated waters
P Vanloot, J-L Boudenne, Laurent Vassalo, et al.
Analytica Chimica Acta
|
May 4, 2010
Comparison between NIR, MIR, concatenated NIR and MIR analysis and hierarchical PLS model. Application to virgin olive oil analysis
N Dupuy, O Galtier, D Ollivier, et al.
Journal of Hazardous Materials
|
February 8, 2007
An experimental design to optimize the flow extraction parameters for the selective removal of Fe(III) and Al(III) in aqueous samples using salicylic acid grafted on Amberlite XAD-4 and final determination by GF-AAS
P Vanloot, J-L Boudenne, C Brach-Papa, et al.
Chemosphere
|
July 3, 2007
Multivariate optimization of solid-phase extraction applied to iron determination in finished waters
P Vanloot, B Coulomb, C Brach-Papa, et al.
Food Chemistry
|
December 4, 2014
Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils
S Laroussi-Mezghani, P Vanloot, J Molinet, et al.
Page
of 1
Search research articles
Search
Showing results (1-10 of 5) with videos related to
Sort By:
Page
of 1
Talanta
|
December 17, 2008
Experimental design approach for the solid-phase extraction of residual aluminium coagulants in treated waters
P Vanloot, J-L Boudenne, Laurent Vassalo, et al.
Analytica Chimica Acta
|
May 4, 2010
Comparison between NIR, MIR, concatenated NIR and MIR analysis and hierarchical PLS model. Application to virgin olive oil analysis
N Dupuy, O Galtier, D Ollivier, et al.
Journal of Hazardous Materials
|
February 8, 2007
An experimental design to optimize the flow extraction parameters for the selective removal of Fe(III) and Al(III) in aqueous samples using salicylic acid grafted on Amberlite XAD-4 and final determination by GF-AAS
P Vanloot, J-L Boudenne, C Brach-Papa, et al.
Chemosphere
|
July 3, 2007
Multivariate optimization of solid-phase extraction applied to iron determination in finished waters
P Vanloot, B Coulomb, C Brach-Papa, et al.
Food Chemistry
|
December 4, 2014
Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils
S Laroussi-Mezghani, P Vanloot, J Molinet, et al.
Page
of 1