Find out how to detect and quantify 2,4,6-Trichloroanisole (TCA) at levels well below its sensory threshold using HS-SPME for sample preparation and analysis performed with LECO’s Pegasus BT GC-TOFMS system.
In this study, various types of malted rice sake, made from the same manufacturer are analysed for a total of 97 hydrophilic metabolites (e.g. amino acids and organic acids).
In this article, metabolomic profiles of beer were studied and determined using a triple quadrupole GCMS (GCMS-TQ8040) enabling characteristic compounds (e.g. saccharides) to be identified for some types and brands of beer.
This article introduces the use of both LC-MS/MS and GC-MS/MS for targeted metabolomic profiling of wines.
Discover how GC-TOF-MS and GC×GC-TOF-MS technologies can dramatically enhance your applications for food analysis and increase data quality and sample throughput.
Food testing is an important analytical discipline to characterize the properties of foods and their constituents. Analysts can use different instrument configurations and methods.
The LECO eBook summarizes a large part of LECO’s application work...
Would you like to understand the benefits provided by comprehensive two-dimensional LC techniques, for the separation/identification of complex matrices in food? If so, this presentation from Prof. Luigi Mondello is what you need.
This application note will help you learn more about the rapid pre-column derivatization method for amino acid analysis and explore the automatic pretreatment function of of Shimadzu’s Prominence™-i integrated LC system.
Would you benefit from learning more about the advantages of thin film solid-phase microextraction (TF-SPME) as an extraction technique? If so, this on-demand webinar will provide the answers via a serious of application examples.
Separation Science, in collaboration with Agilent, is offering a selection of application notes demonstrating the versatility of its 8890 gas chromatography (GC) system that enables you to work smarter with autonomous monitoring, remote...
Who doesn’t love golden, hot French fries or a steaming baked potato? In fried or baked goods, much of the savory taste and aroma can be attributed to the Maillard reaction. It is what creates the brown compounds that give many cooked foods this...
Do you analyse dairy products? Want to know how AF4 combined with light scattering techniques can identify casein cross-linking? If so, why not read this application note from Wyatt Technology.