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Advances in Sample Preparation for Food Analysis
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Rosaria Costa
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Paola Dugo
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Luigi Mondello
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Sample preparation is a crucial part of the analysis of foodstuffs. Current sample preparation techniques used in food analysis are reviewed and the advantages and drawbacks of each one are discussed.
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Advances in LC–MS for Food Analysis
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Francesco Cacciola
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Paola Donato
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Marco Beccaria
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Paola Dugo
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Luigi Mondello
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In this review, the most recent LC–MS approaches are discussed, as well as the technical requirements for linking an LC system to a mass spectrometer. The advantages of on-line 2DLC in the "comprehensive" mode are also illustrated and selected applications for the analysis of common foodstuffs, such as triacylglycerols, carotenoids and polyphenols, are described. Finally, future trends for LC–MS in food analysis are reported.
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Advances in GC–MS for Food Analysis
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Peter Quinto Tranchida
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Paola Dugo
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Luigi Mondello
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An overview of important GC–MS techniques currently used in food analysis is described. Considerable attention is devoted to the use of the mass spectrometer, in relation to its poptential for separation and identification. The importance of comprehensive GC?GC is also discussed.
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Advances in Multidimensional LC–GC for Food Analysis
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Danilo Sciarrone
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Peter Quinto Tranchida
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Paola Dugo
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Luigi Mondello
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On-line heart-cut LC–GC and, more recently, comprehensive LC–GC (LC?GC) are very powerful analytical techniques because of the combination of the selectivity features of LC with the high efficiency of GC. This article presents an overview of the most recently used interfacing systems, as well as applications in the food analysis.
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Advances in Food Analysis
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Luigi Mondello
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Peter Q. Tranchida
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Introduction
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