Tuesday Morning Session: Packed Column Technologies III
This Tuesday morning session will be chaired by J.J. Kirkland of Advanced Materials Technology, Inc. (Wilmington, Delaware) and Daniela Stoeckel of Justus-Liebig University (Giessen, Germany). It will be held in Grand Ballroom A-E, beginning at 9:00 a.m.
This Tuesday morning session will be chaired by J.J. Kirkland of Advanced Materials Technology, Inc. (Wilmington, Delaware) and Daniela Stoeckel of Justus-Liebig University (Giessen, Germany). It will be held in Grand Ballroom A-E, beginning at 9:00 a.m.
The first presentation of the session will be given by William Barber of Agilent Technologies, Inc. (Wilmington, Delaware). Barber’s presentation is titled “Interrelations Between Particle Properties and Chromatographic Performance for Modern Bioanalytical Analysis.”
The session’s next presentation is titled “Stationary Bonded Phases with Cell Membrane Properties for Liquid Chromatography and Related Techniques” and will be presented by Boguslaw Buszewski of Nicolaus Copernicus University (Torun, Poland).
Hideko Kanazawa of Keio University (Tokyo, Japan) will present the final talk in this Tuesday session. It is titled “Temperature-Responsive Chromatography for the Separation of Biomolecules.”
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.
