Food and Beverages

Residual Pesticides

• Analysis of residual pesticides in agricultural products using SFE and GC-MS
• Direct analysis of glyphosate, glufosinate and AMPA in food using LC-MS
• Using SFE-SFC-MS to analyze residual pesticides in agricultural products
• Simultaneous determination of pesticide residues in vegetable extract using LC-MS
• Method for the determination of 313 residual pesticides in black tea using LC-MS and GC-MS
• Method for the determination of 326 residual pesticides in rice using LC-MS and GC-MS
• Glyphosate, glufosinate and AMPA in beverages using LC-MS
• Contaminant analysis of detecting agricultural chemicals in beverages using PESI-MS
• QuEChERS extracted pesticide quantitation by LCMS QTOF using HRAM at high data acquisition speed
• Analysis of residual pesticides in strawberries using LC-QTOF-MS
• Rapid screening analysis of on-line purified residual pesticides in crop extract using LC-QTOF-MS
• Analysis of clopyralid in manure compost and sludge fertilizer using LC-MS
• Time-saving data processing for pesticide residues with software using new algorithm for peak integration

• Applications
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Veterinary Drugs

• Multi-residue veterinary drug analysis of >200 Compounds using LC-MS
• Fast quantitative analysis of aminoglycoside antibiotic residues in meat, eggs and milk and identity confirmation with LC-MS
• Quantitative analysis of veterinary drugs using LC-MS
• Analysis of residual antimicrobials in meat using HPLC (Part 1)
• Analysis of residual antimicrobials in meat using HPLC (Part 2)
• Analysis of veterinary drugs in chicken tenders using LC-QTOF-MS

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Natural Toxins

• Multi-residue analysis of 18 regulated mycotoxins using LC-MS (Part 1)
• Multi-residue analysis of 18 regulated mycotoxins using LC-MS (Part 2)
• Mycotoxin analysis in foods using SFE-SFC-MS
• Analysis of diarrhetic shellfish toxins (Okadaic acid group) using LC-MS
• An analytical method of paralytic shellfish toxins using LC-MS
• The determination method of the lipophilic marine biotoxins in bivalve subject to EU regulations using LC-MS
• Determination of pyrrolizidine alkaloids in plant material using SFC-MS
• Determination of pyrrolizidine alkaloids in plant material using SFC-MS

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Extractable and Leachable

• Extractables and leachable analysis of common household food storage products using LC-Q-TOF
• Evaluation of heavy metal migration from different types of plastic food packaging materials into aqueous simulants using ICP-MS
• Leaching test of Sb and Ge from PET using GF-AAS

Migration

• Mineral oil residues in food sample preparation -Fract and Collect- using LC and GC
• Simultaneous determination of 13 bisphenols in milk samples using HPLC
• Simultaneous determination of thirteen bisphenols in milk samples using UHPLC

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Aroma Analysis

• High sensitivity analysis of coffee aroma components using the SPME arrow with GCMS
• Qualitative analysis of aroma components in beer using SPME arrow with GC-MS
• High sensitivity analysis of white wine aroma components using GC-MS
• Investigating food quality evaluation: complete analysis of aroma compounds and metabolites in food using GC-MS

Off-Flavor Analysis

• Off‐flavor analysis in chemical material using GC-MS
• Analysis of diacetyl and 2,3-pentanedione in beer using GC
• New approach to food smell analysis using GC and GC-MS

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Vitamins

• Simultaneous quantitative analysis of five vitamers of B3 and B6 in banana with LC-MS
• Sensitive detection and quantitation of 8 water-soluble vitamins in infant milk powder with LC-MS
• Analysis of fat-soluble vitamin A, D, K in supplements using SFC
• Analysis of vitamin E in a commercial supplement using SFE-SFC-PDA
• High speed and simultaneous analysis for fat-soluble vitamins using HPLC
• Simultaneous analysis of fat-soluble vitamins in beverages using LC-MS

Minerals

• Estimation of heavy metals in tea and coffee powder using ICP-MS
• Determination of heavy metals in wine using ICP-OES
• Measurement of trace heavy metals in food with nutrient function claims using AA
• Analysis of lead in coffee beverage using AA

Fatty acids

• Fast analysis of fatty acids in brans​ using GC-MS
• Analysis of fatty acids and triglycerides in edible oils using SFC
• A sample prep-free analysis of triglycerides and fatty acids in oil using GC-MS

Flavonoids

• Quantitative analysis of flavanols in tea leaves​ using HPLC
• Quantitative analysis of catechins in tea​ leaves using HPLC
• Comprehensive analysis of flavonoids in citrus fruits​ using LC-MS

Carotenoids

• Quantitative analysis of carotenoids in tea leaves​ using HPLC
• Quantitative analysis of chlorophylls and carotenoids in cabbage​ using UV
• Metabolomic approach for carotenoids in chrysanthemum flower​ using LC-MS

Amino acids

• Analysis of amino acids in various food using HPLC
• High-speed simultaneous analysis of amino acids by pre-column derivatization using HPLC
• Analysis of ornithine in beech mushroom using LC-MS
• Fast determination of proteinogenic amino acids in fish using LC-MS
• Analysis of chiral amino acids within fermented beverages using LC-MS
• Protein analysis platform using MALDI-PPSQ

Organic Acids

• Various methods for organic acids analysis using HPLC, LC-MS, and GC-MS
• Organic acid analysis in various food using HPLC
• Fermentation process monitoring of yogurt using HPLC
• Simplified analysis of aqueous short chain fatty acids using GC-MS
• Analysis of triglycerides in edible oil using SFC

Sugar

• Analysis of sugar in orange juice and grape juice using HPLC
• High speed analysis of monosaccharides and disaccharides in soft drink using HPLC
• Qualitative and quantitative analysis of sugar in maple syrup using FTIR
• Sensitive simultaneous analysis of lactose, allolactose, lactulose and saccharides contained in low lactose dairy products using HPLC
• Simultaneous analysis of saccharides in non-sugar beverages using LC-MS

Sweetener

• Quantitative analysis of residual artificial sweeteners in surface water with LC-MS
• Analysis of commercial stevia sweetener using HPLC

Bitterness

• Simultaneous analysis of beer components such as Xanthohumol, Humulinones, Iso-α-Acids, α-Acids, and β-Acids using HPLC
• Measurement of color, bitterness, and diacetyl content in beer using UV

Freshness

• Estimation of freshness and putrefaction in fish using HPLC
• Analysis of ATP-related compounds in fish meat using HPLC

• Applications
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Texture

• Example observation of voids in white bread using Microfocus X-ray CT System
• Texture evaluation of care food using material testing system
• Characterisation of casein micelles and fat globules in milk using particle size laser diffraction method
• Size, concentration, and shape evaluation of particles in beverages: quantitative evaluation of beverage texture using particle image analyzer
• Protein denaturation and texture analysis for chicken using thermal analyzer

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Color

• Measurement of color, bitterness, and diacetyl content of beer using UV
• Color measurement of sugar and juice using UV
• Maple syrup color analysis using UV
• Differentiating the colors of Japanese white Dashi soup bases using UV
• Micro-volume measurement of food dye and amino acid compound –Application of TrayCell and NanoStick– using UV

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