Douglas Raynie | Authors

This selection of influential recent papers on chromatographic sample preparation gives us a sense of important developments.

This article introduces some of the concepts behind green chemistry, covering solvent selection and extraction techniques.

The selective removal of a fat substitute in food products is discussed to demonstrate options for obtaining selectivity during extraction.

The growing interest in green chemistry requires fresh perspectives on analytical extractions. Reduced solvent consumption, alternative safer solvents, and reasonable energy demands must be balanced with traditional analytical considerations such as extraction yield and selectively.