Martin Sabo

Volatile organic compounds: A threat to the environment and health hazards to living organisms – A review

Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS

Fast quantification of whisky lactone in oak wood by ion mobility spectrometer

Corona Discharge Ion Mobility Spectrometry with Orthogonal Acceleration Time of Flight Mass Spectrometry for Monitoring of Volatile Organic Compounds