Food Science

Introduction to the Rapid Evaporative Ionization Mass Spectrometry (REIMS) Technique: Fundamentals and Applicability to Direct Food Analysis

Rapid Evaporative Ionisation Mass Spectrometry (REIMS) is an emerging technique that allows direct characterization of biological tissues, food and environmental samples without the requirement for sample preparation in near-real time.

Real-time, high-sensitivity food analysis using direct MS

Looking for a fast and sensitive method for analysing food and flavors - selected ion flow tube mass spectrometry might just be what you need...

Next-Generation Triple Quadrupole Mass Spectrometers Deliver High Precision for Quantitative Workflows

Thermo Scientific TSQ Altis and TSQ Quantis offer exceptional reproducibility and sensitivity for demanding targeted quantitation assays

Overcome the challenges of polar pesticdes with IC-MS

Looking for a fast and robust method to analyse anionic pesticides in fruits and vegetables? If so, then this presentation is just what you need...

Improving MS/MS pesticide residue workflows in challenging matrices

Do you have problems setting up satisfactory workflows for analysing pesticide residues in challenging food matrices? Would you be interested in an MS/MS approach that could solve your analytical problems? If you, this on-demand webinar might...