Chromatography in Food Analysis

Dear Colleagues,

Gas chromatography (GC) and liquid chromatography (LC) are widely used in food analysis. Combined with a wide range of detectors, such as the flame ionization detector (FID) and mass spectrometer (MS), it has become a major analytical platform for both the quantitative and qualitative analysis of food components; additives; and contaminants, such as pesticides, herbicides, veterinary drugs, and packaging materials. It is also used in food quality control, authentication, and food adulteration detection. GC/LC has become an indispensable analytical technique in food analysis and is expected to continue to play an important role in food research and analysis. Thus, it is beneficial for researchers to publish and share their work on the application of GC/LC in food analysis. This Special Issue, titled “Chromatography in Food Analysis”, will focus on the application of GC and LC in food analysis. Specific topics include but are not limited to GC, LC, GC-MS, and LC-MS method development and application in food analysis.

Dr. Zhentian Lei
Dr. Deepak M. Kasote
Guest Editors

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• gas chromatography
• liquid chromatography
• mass spectrometry
• food analysis
• chemical analysis

• Gas Chromatography in Food Analysis in Molecules (9 articles)