Calculated rate coefficients between CI-MS reagent ions and organosulfur compounds causing food taints and off-flavours-Reference-Cited by-同舟云学术

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Calculated rate coefficients between CI-MS reagent ions and organosulfur compounds causing food taints and off-flavours

Published:2022-08 Issue: Volume:478 Page:116860
ISSN:1387-3806
Container-title:International Journal of Mass Spectrometry
language:en
Short-container-title:International Journal of Mass Spectrometry

Author:

Bhatia Manjeet,Manini Nicola,Biasioli Franco,Cappellin Luca

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Spectroscopy,Condensed Matter Physics,Instrumentation

Reference48 articles.

1. Analysis of food taints and off-avours - a review;Ridgway;Food Addit. Contam.,2010

2. In Volatile Sulfur Compounds in Food; ACS Symposium Series;Qian,2012

3. Sources of volatile sulfur compounds in wine;Smith;Aust. J. Grape Wine Res.,2015

4. Mercaptans and Other Volatile Sulfur Compounds in Wine;Goode,2006

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. An overview of conceptual-DFT based insights into global chemical reactivity of volatile sulfur compounds (VSCs);Computational Toxicology;2024-03

2. A review of parametrized trajectory method-based chemical kinetics application to food and flavor analysis;European Food Research and Technology;2023-05-17

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