The Experts below are selected from a list of 12807 Experts worldwide ranked by ideXlab platform
J L Bernal - One of the best experts on this subject based on the ideXlab platform.
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Applications to Food Analysis
Supercritical Fluid Chromatography, 2017Co-Authors: J L Bernal, Ana M Ares, Laura ToribioAbstract:Abstract There has been a revival of supercritical fluid chromatography (SFC) in recent years, especially in the chiral preparative field, but also more recently in the analytical area. Recently Food industry has increased their interest in this technique because of the lower environmental impact, unique selectivity, short separation times, low consumption of organic solvents, as well as the improvements in the instrumentation. In this chapter, the studies are divided into Food of animal or plant origin, including related products, and other Food matrices. A list of important applications is provided for each category including experimental conditions and a brief summary of the most relevant results. The references included will provide the reader a comprehensive overview and insight into the most recent SFC applications to Food Analysis.
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supercritical fluid chromatography in Food Analysis
Journal of Chromatography A, 2013Co-Authors: J L Bernal, María T. Martín, Laura ToribioAbstract:In the last years, supercritical fluid chromatography (SFC) has increased its acceptance between scientists. The unique selectivity, short Analysis times, low consumption of organic solvents as well as the improvements in instrumentation have contributed to expand its use. These characteristics make SFC a powerful tool when Food Analysis requires individualized evaluation of several compounds in very complex samples. In this work, the advantages and main applications of SFC in Food Analysis are reviewed, focusing special attention onto analytical and preparative separations.
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hydrophilic interaction liquid chromatography in Food Analysis
Journal of Chromatography A, 2011Co-Authors: J L Bernal, Ana M Ares, Jaroslav Pol, Susanne K WiedmerAbstract:The use of hydrophilic interaction liquid chromatography (HILIC) in Food Analysis in the last decade is reviewed. The HILIC mechanism is briefly discussed, but main emphasis is put on the use of HILIC for separation of different Food matrices. The Food matrices are divided into Food of animal origin and related products, vegetables, fruits and related compounds, and other Food-related matrices. A list on important applications is provided for each category including experimental conditions and a brief summary of the results. The 100 references included will provide the reader a comprehensive overview and insight into HILIC applications to Food Analysis.
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Multidimensional chromatography in Food Analysis.
Journal of chromatography. A, 2009Co-Authors: Miguel Herrero, Alejandro Cifuentes, Elena Ibáñez, J L BernalAbstract:In this work, the main developments and applications of multidimensional chromatographic techniques in Food Analysis are reviewed. Different aspects related to the existing couplings involving chromatographic techniques are examined. These couplings include multidimensional GC, multidimensional LC, multidimensional SFC as well as all their possible combinations. Main advantages and drawbacks of each coupling are critically discussed and their key applications in Food Analysis described.
Alejandro Cifuentes - One of the best experts on this subject based on the ideXlab platform.
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Present and Future Challenges in Food Analysis: Foodomics
Analytical chemistry, 2012Co-Authors: Virginia García-cañas, Elena Ibáñez, Miguel Herrero, Carolina Simó, Alejandro CifuentesAbstract:The state-of-the-art of Food Analysis at the beginning of the 21st century is presented in this work, together with its major applications, current limitations, and present and foreseen challenges.
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Food Analysis: Present, future, and Foodomics
ISRN Analytical Chemistry, 2012Co-Authors: Alejandro CifuentesAbstract:This paper presents a revision on the instrumental analytical techniques and methods used in Food Analysis together with their main applications in Food science research. The present paper includes a brief historical perspective on Food Analysis, together with a deep revision on the current state of the art of modern analytical instruments, methodologies, and applications in Food Analysis with a special emphasis on the works published on this topic in the last three years (2009–2011). The article also discusses the present and future challenges in Food Analysis, the application of “omics” in Food Analysis (including epigenomics, genomics, transcriptomics, proteomics, and metabolomics), and provides an overview on the new discipline of Foodomics.
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CHIRAL CAPILLARY ELECTROPHORESIS IN Food Analysis
Electrophoresis, 2010Co-Authors: Miguel Herrero, Virginia García-cañas, Caroline Simo, Salvatore Fanali, Alejandro CifuentesAbstract:This review article addresses the different chiral capillary electrophoretic methods used to study and characterize Foods and beverages through the enantiomeric separation of different Food compounds such as amino acids, pesticides, polyphenols, etc. This work intends to provide an updated overview on the main applications of such enantioselective procedures together with their main advantages and drawbacks in Food Analysis. Some foreseeable applications and developments of these chiral CZE, CEC and MEKC methods for Food characterization are also discussed. Papers that were published within the period January 2003-October 2009 are included, following the previous review on this topic by Simo et al. (Electrophoresis 2003, 24, 2431-2441).
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Multidimensional chromatography in Food Analysis.
Journal of chromatography. A, 2009Co-Authors: Miguel Herrero, Alejandro Cifuentes, Elena Ibáñez, J L BernalAbstract:In this work, the main developments and applications of multidimensional chromatographic techniques in Food Analysis are reviewed. Different aspects related to the existing couplings involving chromatographic techniques are examined. These couplings include multidimensional GC, multidimensional LC, multidimensional SFC as well as all their possible combinations. Main advantages and drawbacks of each coupling are critically discussed and their key applications in Food Analysis described.
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The combined use of molecular techniques and capillary electrophoresis in Food Analysis
TrAC Trends in Analytical Chemistry, 2004Co-Authors: Virginia García-cañas, Ramon Gonzalez, Alejandro CifuentesAbstract:We review the combined use of molecular techniques and capillary electrophoresis (CE) in Food Analysis. We present an up-to-date overview (including works published up to January 2004) and discuss the advantages and the drawbacks of these combined techniques. The main applications of molecular techniques in conjunction with CE in Food Analysis include: (i) species identification; (ii) microbiological and toxicological Analysis; and (iii) detection of transgenic Foods. We also outline the future outlook for this analytical methodology in Food science.
Laura Toribio - One of the best experts on this subject based on the ideXlab platform.
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Applications to Food Analysis
Supercritical Fluid Chromatography, 2017Co-Authors: J L Bernal, Ana M Ares, Laura ToribioAbstract:Abstract There has been a revival of supercritical fluid chromatography (SFC) in recent years, especially in the chiral preparative field, but also more recently in the analytical area. Recently Food industry has increased their interest in this technique because of the lower environmental impact, unique selectivity, short separation times, low consumption of organic solvents, as well as the improvements in the instrumentation. In this chapter, the studies are divided into Food of animal or plant origin, including related products, and other Food matrices. A list of important applications is provided for each category including experimental conditions and a brief summary of the most relevant results. The references included will provide the reader a comprehensive overview and insight into the most recent SFC applications to Food Analysis.
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supercritical fluid chromatography in Food Analysis
Journal of Chromatography A, 2013Co-Authors: J L Bernal, María T. Martín, Laura ToribioAbstract:In the last years, supercritical fluid chromatography (SFC) has increased its acceptance between scientists. The unique selectivity, short Analysis times, low consumption of organic solvents as well as the improvements in instrumentation have contributed to expand its use. These characteristics make SFC a powerful tool when Food Analysis requires individualized evaluation of several compounds in very complex samples. In this work, the advantages and main applications of SFC in Food Analysis are reviewed, focusing special attention onto analytical and preparative separations.
Jana Hajslova - One of the best experts on this subject based on the ideXlab platform.
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Advanced Food Analysis
Analytical and bioanalytical chemistry, 2014Co-Authors: Michel W. F. Nielen, Jana Hajslova, Rudolf KrskaAbstract:The rapidly increasing number of participants at major conferences suggests scientific interest in advanced Food Analysis has grown steadily over the last decade. Highly sophisticated instrumental analytical methods based on chromatography and mass spectrometry (MS) have become the techniques of choice for multi-analyte and multi-class detection. Because of the still increasing performance of tandem MS and high-resolution MS, sample preparation and chromatography are both becoming less critical, which is enabling a revival of “dilute-and-shoot” flow-injection and direct probe Analysis, the latter under ambient conditions. For ultra-trace level Analysis and for appropriate coverage of composition in Foodomics, however, ultra-high performance gas and liquid chromatography will continue to be combined with advanced mass spectrometry. Recent developments in magnetic resonance imaging (MRI) and ambient mass spectrometric imaging (MSI) have enabled spatially resolved surface and 3D Analysis of the constituents of entire Foods, Food ingredients, crops, seeds, etc. Although these Food-imaging techniques are definitely not the most sensitive nor the most quantitative options, spatially resolved Food Analysis will, nevertheless, become of increasing interest to scientists searching for added-value natural Food ingredients, investigating (the degree of) surface contamination or surface defects, and seeking markers of early ripening in agriforensics and in Food security. For the last of these, information is needed about options for (re)use of off-spec Food and feed ingredients (highly relevant in the future to feed a growing world population). At the opposite end of the range of the advanced FoodAnalysis technology one finds highly creative, simplified solutions with potential for rapid on-site testing, for example ultrafast strip test immunoassays and rapid PCR tests for specific target analytes in well-defined sample matrices. Here, sensing is micro-/nanotechnology-driven and moving toward portable and personalized FoodAnalysis systems, eventually even on such an ordinary device as a mobile phone. In this topical collection, research papers emphasise and illustrate the developments discussed above. We hope they will inspire (young) scientists to push advances in Food Analysis even further. We would like to express our great gratitude to the contributors—thanks to them this special issue provides updated and high-quality original contributions on new developments in Advanced Food Analysis, and its emerging applications and future trends. Last, but not least we are also very grateful to the editorial team and reviewers of Analytical and Bioanalytical Chemistry for their support and excellent cooperation. Published in the topical collection Advanced Food Analysis with guest editors Michel W.F. Nielen, Jana Hajslova, and Rudolf Krska.
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Recent advances in Food Analysis
Analytical and Bioanalytical Chemistry, 2012Co-Authors: Jana Hajslova, Rudolf Krska, Michel W. F. NielenAbstract:Analytical and bioanalytical chemistry related to the Food chain is a rapidly growing research area for many scientists in academia and industry. Major drivers behind this are, on the one hand, the development of high-quality “added-value” Foods and, on the other hand, the recurrent Food and feed incidents which, because of globalization, are not expected to decline. To deal with the increasing number of sample matrices and contaminants of interest, fast and accurate analytical methods are needed. Manufacturers of instruments and rapid screening assays have recognized this potential and nowadays specifically address this application area. This special issue on Recent Advances in Food Analysis provides the reader with a good overview of the current status and exciting developments in this field. The analytical tools used in Food Analysis can be classified in a four-dimensional matrix of information content versus Analysis time versus analyte bioactivity and analyte spatial distribution. In the area of rapid methods, for example dipsticks and immunological planar and bead suspension biosensing arrays, the trend is toward increased information content through multiplexing. In instrumental Food Analysis the trend is toward multi-analyte Analysis—hundreds of pesticides and biotoxins in Foods—by use of liquid chromatography mass spectrometry (LC–MS) operated in the multiple reaction monitoring or full-scan accurate mass mode, and still in a relatively short Analysis time, because of recent developments in generic sample preparation and ultra-high performance separations using
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Application of gas chromatography in Food Analysis
Trends in Analytical Chemistry, 2002Co-Authors: Steven J. Lehotay, Jana HajslovaAbstract:Gas chromatography (GC) is used widely in applications involving Food Analysis. Typical applications pertain to the quantitative and/or qualitative Analysis of Food composition, natural products, Food additives, flavor and aroma components, a variety of transformation products, and contaminants, such as pesticides, fumigants, environmental pollutants, natural toxins, veterinary drugs, and packaging materials. The aim of this article is to give a brief overview of the many uses of GC in Food Analysis in comparison to high-performance liquid chromatography (HPLC) and to mention state-of-the-art GC techniques used in the major applications. Past and current trends are assessed, and anticipated future trends in GC for Food applications are predicted. Among the several new techniques being developed, the authors believe that, in Food Analysis applications, fast-GC/mass spectrometry (MS) will have the most impact in the next decade. Three approaches to fast-GC/MS include low-pressure GC/MS, GC/time-of-flight (TOF)-MS and GC/supersonic molecular beam (SMB)-MS, which are briefly discussed, and their features are compared.
Alberto Escarpa - One of the best experts on this subject based on the ideXlab platform.
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Food Analysis on microchip electrophoresis: an updated review.
Electrophoresis, 2012Co-Authors: Aída Martín, Diana Vilela, Alberto EscarpaAbstract:From 2008 to date, basically, single-cross microchip electrophoresis (ME) design has been used for Food Analysis with electrochemical and laser-induced fluorescence detection being the most common principles coupled. In the last 4 years, the main outlines were: (i) the exploration of new analytes such as heavy metals, nitrite, micotoxins, microorganisms, and allergens; (ii) the development of electrokinetic microfluidic (bio-) sensors into microchip format for the detection of toxins; and interestingly (iii) although sample preparation is still performed off-chip, an important increase in works dealing with complicated Food samples has been clearly noticed. Although microchip technology based on electrokinetics is emerging from important fields such as authentication of Foods, detection of frauds, toxics, and allergens; the marriage between micro- and nanotechnologies and total integration approaches has not reached the expected impact in the field but it is still a great promise for the development of ME of new generations for Food Analysis.
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CE microchips: an opened gate to Food Analysis.
Electrophoresis, 2007Co-Authors: Alberto Escarpa, María Cristina González, Agustín G. Crevillén, Antonio Javier BlascoAbstract:CE microchips are the first generation of micrototal Analysis systems (μ-TAS) emerging in the miniaturization scene of Food Analysis. CE microchips for Food Analysis are fabricated in both glass and polymer materials, such as PDMS and poly(methyl methacrylate) (PMMA), and use simple layouts of simple and double T crosses. Nowadays, the detection route preferred is electrochemical in both, amperometry and conductivity modes, using end-channel and contactless configurations, respectively. Food applications using CE microchips are now emerging since Food samples present complex matrices, the selectivity being a very important challenge because the total integration of analytical steps into microchip format is very difficult. As a consequence, the first contributions that have recently appeared in the relevant literature are based primarily on fast separations of analytes of high Food significance. These protocols are combined with different strategies to achieve selectivity using a suitable nonextensive sample preparation and/or strategically choosing detection routes. Polyphenolic compounds, amino acids, preservatives, and organic and inorganic ions have been studied using CE microchips. Thus, new and exciting future expectations arise in the domain of Food Analysis. However, several drawbacks could easily be found and assumed within the miniaturization map.
