Paola Dugo is a full professor of food chemistry at the University of Messina.
Separation Science: The State of the Art: New Frontiers in Multidimensional Liquid Chromatography
December 1st 2022In this extended special feature to celebrate the 35th anniversary edition of LCGC Europe, key opinion leaders from the separation science community explore contemporary trends in separation science and identify possible future developments.
Advances in GC–MS for Food Analysis
May 1st 2012An 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.
Advances in LC–MS for Food Analysis
May 1st 2012In 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.
Advances in Multidimensional LC–GC for Food Analysis
May 1st 2012On-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.