Food quality

• Qualitative Analysis of Triglycerides in Cooking Oil Using GC/MS
• Flavour & Fragrance analysis: Easy heart cut MDGC with mass spectrometric detection in 1^st and ^2nd dimension
• Measurement of different Sugar based samples like Sugar, Honey, Syrup with FTIR Technique
• Simultaneous Determination of Several Additives in Food Products
• TN_b for quality control of sugar beets
• All things cheese - Casein determination according to the Biuret method
• High Speed Analysis of Food Preservatives
• High Speed Analysis of Coenzyme Q10

Ultra fast LC

• High Speed Analysis of Synthetic Sweeteners
• High Speed Analysis of Vitamin D
• High-Speed Analysis of Fat-Soluble Vitamins
• High-Speed Analysis of Artificial Colorant
• High-Speed Analysis of Curcumin
• High-Speed Analysis of Chlorogenic Acid
• High-Speed Analysis of Lycopene
• High Speed Analysis of Xanathine Derivatives Using LCMS-2020

• Determination of wine colour with UV-VIS Spectroscopy following Sudraud method
• Comparative analysis of aroma compounds of African pears via differently coated solid-phase micro-extraction fibres (SPME) using GC-FID and GCMS
• Headaches from sulfur? The truth about the wine...
• Must content as wine quality indicator – FTIR-Spectroscopy
• Unusual study investigates beer consumption and positive
• Determination of dimethyl sulfide in wort with Headspace Gas Chromatography
• Why does coffee smell so good? - Comprehensive GCXGCMS