Franco Magno Books
Quantitative Applications Of Mass Spectrometry
By Roberta Seraglia, Pietro Traldi, Irma Lavagnini, Franco Magno
what Is Usually Required Of An Analytical Technique? Specificity, Selectivity And Sensitivity -or, More Precisely, A Detection Limit As Low As Possible. These Criteria Are Fulfilled By Mass Spectro...
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Quantitative Applications Of Mass Spectrometry
By Roberta Seraglia, Pietro Traldi, Irma Lavagnini, Franco Magno
This text presents the information needed to design a successful quantitative analysis using mass spectrometric techniques currently available and widely employed. It is devoted to the researchers...
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Volatile Sulfur Compounds In Food
By Michael Keusgen, Eun-Joo Lee, J. Lin, David Potts, Xuetong Fan, Christine Hug, Young-Suk Kim, P. Bonnarme, Eric Block, Robert J. McGorrin, Giorgio Nicolini, Chi-Tang Ho, W. James Harper, Franco Magno, Michael Qian, Kanjana Mahattanatawee, Y. Wang, A. Saint-Eve, Giuseppe Versini, Keith Cadwallader, Michael C. Qian, P. L. Perry, E. Frerot, A. Rada, J. Impellizzeri, Luigi Poisson, Juerg Baggenstoss, Imre Blank, Josef Kerler, Peter M. Davis, A. M. Sourabié, H.-E. Spinnler, S. Landaud, Laura Brisske-BeVier, Samira Mirarefi, Nurdan A. Kocaoglu-Vurma, Cheryl Wick, Karen Elekes, Vaughan Langford, Bruno Fedrizzi, Roberto Ferrarini, Fabio Finato, Sang Mi Lee, Dong Ahn, Guor-Jien Wei, M. J. Herderich, I. L. Francis, M. Ugliano, T. E. Siebert, D. W. Jeffery, I-Min Tsai, Mina R. McDaniel, Kyu Hang Kyung
Although the importance of sulfur compounds to the flavor and off-flavor characteristics of foods is well known, achieving a complete understanding of how this group of compounds contributes to spe...
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