Food, Beverage & Agriculture

Odorant binding proteins could help to unlock new biosensors

In this second article of a short series Dr Paul Kippax is looking at the how recent innovations are substantially enhancing the value and informational productivity of some of our established and trusted analytical techniques. This time, the addition of multiple detectors to a GPC/SEC analysis…

In early 2014, Agilent Technologies approached us with a clear objective: to show how simple and robust two-dimensional liquid chromatography has become.

Spirit Sampling for counterfeit detection and brand authentication

Is the successful marriage of education and research in the challenging era of the financial crisis a reality or utopia?

Analysis of pottery shards from Teotihuacan reveals ancient alcohol experimentation

Incorrect labeling of foods – sometimes a result of inappropriate or incorrect analysis – can cause needless suffering for people with food allergies. We analytical scientists must step up and change the landscape of food allergen analysis.

Rheology is the science of material flow. It is also a science with a reputation for some fairly daunting mathematics. But look past these first principles and rheology has immediate relevance in formulation which is readily appreciated and easily exploited.

Many of the world’s leading experts came together for the 10th European Pesticide Residue Workshop (EPRW) in Dublin, Ireland, this summer for an international exchange of information and experience.

This application note describes a solid phase extraction (SPE) protocol for the extraction of a range of mycotoxins from dried chili (pimiento) using ISOLUTE® Myco with LC-MS/MS analysis.