Journal name: Food control / Subject term: flame ionization / Text availability: Citation in PubAg

Author:: Jessica S. Pizzo; Victor H.M. Cruz; Patricia D.S. Santos; Geovane R. Silva; Patrícia M. Souza; Luciana P. Manin; Oscar O. Santos; Jesuí V. Visentainer
Source:: Food control 2022 v.134 pp. 108710
ISSN:: 0956-7135
Subject:: Fourier transform infrared spectroscopy; Helianthus annuus; Prunus dulcis; almond oil; chemometrics; coconut oil; coconuts; cosmetics; droplets; flame ionization; food safety; petroleum; principal component analysis; quality control; solvents; soybeans; tandem mass spectrometry; triacylglycerols; vegetable oil; vegetables
Abstract:: ... Vegetable oils have many applications, including in food and cosmetics industries. In this study, triacylglycerols (TAG), the main components of vegetable oils, were investigated via Fourier transform infrared with attenuated total reflection analysis (FTIR-ATR), gas chromatography with flame ionization detection (GC-FID), and atmospheric solids analysis probe tandem mass spectrometry (ASAP-MS/MS) ...
DOI:: 10.1016/j.foodcont.2021.108710
: https://doi.org/10.1016/j.foodcont.2021.108710

Author:: Deborah Pacetti; Serena Scortichini; Maria Chiara Boarelli; Dennis Fiorini
Source:: Food control 2019 v.102 pp. 240-244
ISSN:: 0956-7135
Subject:: detection limit; extra-virgin olive oil; flame ionization; rapid methods; squalene; vegetables
Abstract:: ... Olive oil is one of the main vegetable sources of squalene, substance with several interesting properties and applications. This work aims to present and validate a rapid method to quantify squalene in olive oil by gas chromatography (GC) coupled with flame ionization detector and to apply the method to extra virgin olive oils (EVOOs) and olive oils (OOs) from large scale distribution retail, and ...
DOI:: 10.1016/j.foodcont.2019.03.005
: https://doi.org/10.1016/j.foodcont.2019.03.005

Author:: Miroslava Císarová; Lukáš Hleba; Juraj Medo; Dana Tančinová; Zuzana Mašková; Juraj Čuboň; Anton Kováčik; Denisa Foltinová; Matěj Božik; Pavel Klouček
Source:: Food control 2020 v.110 pp. 107007
ISSN:: 0956-7135
Subject:: Aspergillus flavus; Aspergillus ochraceus; Aspergillus parasiticus; Cymbopogon; antifungal properties; basil; breads; chemical composition; chemical inhibitors; cinnamon; cloves; cumin; essential oils; flame ionization; gas chromatography-mass spectrometry; mycotoxins; oregano; rosemary; sage; sensory evaluation; sensory properties; spoilage; thin layer chromatography; thyme; toxigenic strains; vapors
Abstract:: ... The major objective of this study was to determine the antifungal, anti-toxicogenic and anti-sporulation effect of selected essential oils in the control growth of Aspergillus spp. by contact vapour method in in vitro and in situ condition. In continue, the effect of the essential oils treatment on the sensory profile of the bread was evaluated. In this study, ten essential oils (EOs), namely: thy ...
DOI:: 10.1016/j.foodcont.2019.107007
: https://doi.org/10.1016/j.foodcont.2019.107007

Author:: Özlem Çağındı; Okan Fatih Gürhayta
Source:: Food control 2016 v.70 pp. 216-220
ISSN:: 0956-7135
Subject:: aflatoxin B1; aflatoxin G2; detection limit; dried vegetables; eggplants; flame ionization; high performance liquid chromatography; ochratoxin A; public health; risk; sweet peppers
Abstract:: ... In this study, 50 dried eggplant and 50 dried green bell pepper samples were analyzed in terms of their aflatoxin and ochratoxin A (OTA) content. Aflatoxins G2, G1, B2, and B1, and OTA contents were analyzed using high-performance liquid chromatography with a flame ionization detector (HPLC–FID). Total aflatoxin and, as well as aflatoxin G2, G1, B2, and B1 content in dried eggplant samples were ra ...
DOI:: 10.1016/j.foodcont.2016.05.060
: https://doi.org/10.1016/j.foodcont.2016.05.060

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