Gas Chromatography in Food Analysis
GC and GC-MS methods for volatile food components, fatty acid analysis, and pesticide residue determination.
HPLC in Food Analysis
High-performance liquid chromatography applications for food component analysis including detectors, column selection, and sample preparation.
Rheology and Texture Analysis
Flow behavior and mechanical properties of food materials measured by rheological and texture analysis methods.
Atomic Spectroscopy in Food Analysis
Atomic absorption and emission spectroscopy methods for mineral and heavy metal analysis in food.
Mass Spectrometry in Food Analysis
LC-MS/MS and related mass spectrometry techniques for food safety, quality, and authentication.
