Peter Quinto Tranchida | Authors


Advances in GC–MS for Food Analysis

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.

Advances in Multidimensional LC–GC for Food Analysis

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.