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The Swiss-based Global Discovery Chemistry platform of the Novartis Institutes for BioMedical Research has an immediate opening for an accomplished PhD-qualified Chemist with significant work experience with a variety of chromatographic methods for the preparative separation, isolation, and purification of chemical substances.

Man of the Masses

An interview with Fred McLafferty, professor emeritus at Cornell University, about his pioneering career in mass spectrometry

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The Food and Environment Research Agency (Fera) and Waters (Milford, Massachusetts, USA) have officially opened the first food safety training facility (York, UK), the first of its kind in Europe. Fera is an executive agency of the UK government?s Department for environment, food and rural affairs (Defra).

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Bugs Boost Wine Aroma

A new strain of the enzyme ?-glucosidase isolated from the microbial strain Aureobasidium pullulans (Sp? ?-gl) improves the aroma of wine, according to a team of Brazilian researchers.1 Published in Appl. Biochem Biotechnol., the study indicated that the Sp? ?-gl strain functioned over a wide range of pH levels, had two peaks of optimum temperature and was tolerant to ethanol.

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The LCGC Blog

In this months technical tip we answer some often asked questions and dispel some myths regarding HPLC column abuse and reconditioning

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Environmental and pharmaceutical application, forensics, material and food production analyses ? Shimadzu?s new HS-20 headspace sampler serves GC and GC?MS applications particularly in testing and inspection organizations.

The Origins of Cheese

The earliest evidence of prehistoric cheesemaking in Northern Europe has been published by an international team of researchers, headed by scientists at the University of Bristol (Bristol, UK).

Malvidin, a polyphenol found in red wine, has been presented as a potential candidate for the reduction of heart disease.

The United States Pharmacopeial Convention (USP) has added nearly 800 new records, mostly from 2011 and 2012, to its Food Fraud Database, increasing the size of the database by 60%. The original database contained 1,300 records, covering fraud reports issued between 1980 and 2010. The database compiles data taken from publicly available reports in both scholarly journals and general media, with key findings published in the Journal of Food Science.