James Grinias Receives LCGC Emerging Leader in Chromatography Award
James P. Grinias
James P. Grinias is the 2022 recipient of the LCGC Emerging Leader in Chromatography Award. The award will be presented to him during a virtual Pittcon 2022 session on March 28, starting at 1:00 pm EDT. The annual LCGC Emerging Leader Award recognizes the achievements and aspirations of a talented young chromatographer, selected by an independent scientific committee.
Grinias is an associate professor at Rowan University (Glassboro, New Jersey). The Grinias Lab focuses on research related to chromatography and microfluidics including the design of low-cost and miniaturized platforms to facilitate these techniques. With his research group at Rowan, Grinias has published 22 papers about instrument design and miniaturization, superficially porous particles (SPPs), and fast liquid chromatography (LC). He has published 32 papers with 607 citations on Google Scholar, and an h-index of 12 and an i10 index of 14. He has also presented more than 80 oral and poster presentations at scientific conferences.
During the awards session, Grinias will present a talk titled “Recent Developments in Capillary LC Column Technology.” He will discuss how to improve the performance of capillary LC columns, and how it plays a critical role in various ‘omics studies.
Learn more about Grinias’s work in the February issue of LCGC. https://www.chromatographyonline.com/journals/lcgc-north-america/february-2022
To register for the awards session, go to: https://us06web.zoom.us/webinar/register/WN_Bzp2dGMKSGyEtfQeHgbVxg
AI-Powered Precision for Functional Component Testing in Tea Analysis
October 11th 2024Analyzing functional foods reveals numerous health benefits. These foods are rich in bioactive compounds that go beyond basic nutrition, boosting the immune system and improving overall wellness. However, analyzing these compounds can be challenging. This article discusses AI algorithms to support automated method development for liquid chromatography, simplifying the process, enhancing labor efficiency, and ensuring precise results, making it accessible to non-experts for tea analysis.
Characterizing Cooked Cheese Flavor with Gas Chromatography
October 11th 2024A joint study by the Department of Food and Nutritional Sciences at the University of Reading and Synergy Flavours aimed to identify volatiles that contribute to the aroma of cooked cheese, including the role of fat content in development during cooking.
