February 2008
Volume 40, Number 3
The February issue includes a technical article on the use of solid phase micro extraction for the study of food emulsions, an ion chromatography system for analyzing cations and anions in simple matrices, and an overview of methods development in thermal analysis.
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Table of Contents
Elisabeth Guichard, Marjorie Fabre, Perla Relkin
Monday, February 18, 2008
Acceptability of food by consumers is highly governed by its flavor (aroma and taste) perception.
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Yan Liu, Zhongqing Lu, Chris Pohl, John Madden, Navette Shirakawa, Scott Lefferts
Monday, February 18, 2008
Users who perform routine analyses of anions and cations in simple matrices, such as drinking water, can benefit from Reagent-Free™ Ion Chromatography systems with Eluent Regeneration (RFICER ™ ...
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Scot Ellis
Monday, February 18, 2008
The year 2008 will be a major and dynamic one for molecular spectroscopy.
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Markus Schubnell
Monday, February 18, 2008
The development and validation of methods is of major importance in today’s quality assurance systems.
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Sergei Magonov
Monday, February 18, 2008
The invention of atomic force microscopy (AFM) has revolutionized contemporary microscopy and empowered researchers with a unique method to study materials at the submicron scale.
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Suze M. van Leeuwen, BoonHua Tan, Dirk W. Grijpma, Jan Feijen, Uwe Karst
Monday, February 18, 2008
The basis for the physical properties of a (polymeric) material is found in its chemical composition.
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David Coleman, Lynn Vanatta
Thursday, February 28, 2008
Part 28 (American Laboratory, Nov/Dec 2007) laid the framework for discussing detection limits. The relationship among the detection limit (DL), the probability of false positives (a), and the ...
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