70-(Foods/Flavors/Fragrances) Dynamic Headspace of Cheese

81-(Foods/Flavors/Fragrances/Packaging) Migration of Styrene from Packaging into Food

84-(Foods/Flavors) Detection of Vanilla Flavor Compounds in Foods

85-(Foods/Flavors) Tri-Step Analysis in Chewing Gum

86-(Rubber) Tri-Step Analysis of a Latex Glove

87-(Foods/Flavors) Orange Juice-Fresh and from Concentrate

89-(Multistep/Tobacco) Four-Step Analysis of Smokeless Tobacco

132 Fragrance Analysis of a Hair Conditioner Using the CDS TDA 9300

98-(Pharmaceutical) Dynamic Headspace Analyses of Residual Volatiles in Pharmaceuticals

102-(Pharmaceutical / Other) Automated Analyses of Volatiles in Pharmaceutical Environments and Products

108-(Other) Splitless Capillary GC Analysis of Herbs and Spices Using Cryofocusing

112 Drying Time Paint Emission Determination Using the CDS 9300 Autosampler

114 Polycarbonate Analysis Using Dynamic Headspace with the CDS 9300 Autosampler

118-(Other) Analysis of Flavor Volatiles Using a Glass-Lined Concentrator

121 Analysis of Chocolate Products by Dynamic Headspace with the CDS TDA 9300 Autosampler

146-(Other / Polymers) Dynamic Headspace Sampling of Food Packaging Materials

152-(Other) Dynamic Headspace Analysis of Food Volatile Changes over Time

158-(Forensic) Application of Dynamic Headspace Analysis to Laboratory and Field Arson Investigations

168-(Other) Identification and Quantitation of the Primary Chemicals Responsible for the Characteristic Malodor of Beet Sugar by Purge and Trap GC-MS-OD Techniques

170-(Polymers / Other) Analysis of Volatiles from Microwave Susceptors Using the CAM 5000, The

174-(Polymers / Other) Temperature as a Sample Preparation Tool in the Analysis of Materials by GC-MS

176-(Other) Thermal Desorption for GC Sample Preparation

179-(Foods/Flavors/Fragrances) Analysis of Food Volatiles Using Headspace-Gas Chromatographic Techniques

185-(Polymers) Polymer Additive Analysis using Multi-Step Thermal Sampling-GC/MS