Separation Science, in collaboration with GERSTEL, Inc, offers an on-demand webinar outlining the advantages of TF-SPME as an extraction technique using various examples.
Duration: Approximately 60 minutes
(Marsili Consulting Group, Rockford, Illinois, USA)
Ray has published over 30 journal papers on food and flavor chemistry. He has edited four books on flavor, fragrance and odor analysis [Techniques for Analyzing Food Aroma (1997); Flavor, Fragrance and Odor Analysis (2002); Sensory-Directed Flavor Analysis (2006)] and Flavor, Fragrance and Odor Analysis, 2nd Ed. (2012). He has 35 years' experience as an R&D analytical laboratory manager/flavor chemist for major national and international food and ingredient companies. Today, he is an independent analytical flavor consultant, with a laboratory at Rockford University, Rockford, Illinois, USA.