Library | LabRulez ICPMS

Metabolite and Sensory Differences of Soy-Sauce-Like Seasoning Produced from Different Raw Materials

Applications

| 2021 | Shimadzu

GC/MSD, GC/SQ

Instrumentation

GC/MSD, GC/SQ

Manufacturer

Shimadzu

Industries

Food & Agriculture, Metabolomics

Science-Based Evaluation and Visualization of Sake Flavors and Providing this Information to Consumers

Technical notes

| 2023 | Shimadzu

GC/MSD, Software, LC/MS

Instrumentation

GC/MSD, Software, LC/MS

Manufacturer

Shimadzu

Industries

Food & Agriculture

Exploring Wagyu Brand Indicators with UV-Vis, GC-MS, a Microwave-Drying Moisture Meter, and a Meat Lipid Measuring Device

Applications

| 2024 | Shimadzu

UV–VIS spectrophotometry, GC/MSD, GC/MS/MS, GC/QQQ

Instrumentation

UV–VIS spectrophotometry, GC/MSD, GC/MS/MS, GC/QQQ

Manufacturer

Shimadzu

Industries

Food & Agriculture

Analyzing Flavor Scientifically - Analytical and Testing Instruments for Food Development

Others

| 2018 | Shimadzu

GC, GC/MSD, GC/MS/MS, HeadSpace, GC/SQ, GC/QQQ

Instrumentation

GC, GC/MSD, GC/MS/MS, HeadSpace, GC/SQ, GC/QQQ

Manufacturer

Shimadzu

Industries

Food & Agriculture

Profiling of Japanese Green Tea Metabolites by GC-MS

Applications

| 2010 | Shimadzu

GC/MSD, GC/SQ

Instrumentation

GC/MSD, GC/SQ

Manufacturer

Shimadzu

Industries

Food & Agriculture, Metabolomics

Investigation of Components that Affect Flavors and Visualizing Differences in Tastes

Applications

| 2022 | Shimadzu

GC/MSD, HeadSpace, GC/SQ, LC/MS, LC/MS/MS, LC/QQQ

Instrumentation

GC/MSD, HeadSpace, GC/SQ, LC/MS, LC/MS/MS, LC/QQQ

Manufacturer

Shimadzu

Industries

Food & Agriculture

Shimadzu Analysis Guidebook Food Product Analyses

Guides

| 2014 | Shimadzu

GC, GCxGC, GC/MSD, GC/MS/MS, HeadSpace, GC/SQ, GC/QQQ, Consumables, HPLC, LC/MS, LC/MS/MS, LC columns, LC/QQQ, LC/SQ, UV–VIS spectrophotometry, ICP/OES, AAS, FTIR Spectroscopy

Instrumentation

GC, GCxGC, GC/MSD, GC/MS/MS, HeadSpace, GC/SQ, GC/QQQ, Consumables, HPLC, LC/MS, LC/MS/MS, LC columns, LC/QQQ, LC/SQ, UV–VIS spectrophotometry, ICP/OES, AAS, FTIR Spectroscopy

Manufacturer

Shimadzu

Industries

Food & Agriculture

Metabolite and Sensory Differences of Soy-Sauce-Like Seasoning Produced from Different Raw Materials

Science-Based Evaluation and Visualization of Sake Flavors and Providing this Information to Consumers

Exploring Wagyu Brand Indicators with UV-Vis, GC-MS, a Microwave-Drying Moisture Meter, and a Meat Lipid Measuring Device

Analyzing Flavor Scientifically - Analytical and Testing Instruments for Food Development

Profiling of Japanese Green Tea Metabolites by GC-MS

Investigation of Components that Affect Flavors and Visualizing Differences in Tastes

Shimadzu Analysis Guidebook Food Product Analyses

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