Rosaria Costa

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Advances in Sample Preparation for Food Analysis

Rosaria Costa;Paola Dugo;Luigi Mondello
May 1st 2012

Sample preparation is a crucial part of the analysis of foodstuffs. Current sample preparation techniques used in food analysis are reviewed and the advantages and drawbacks of each one are discussed.

Rapid Quality Control of Flavours and Fragrances using Fast GC–MS and Multi-MS Library Search Procedures

Rapid Quality Control of Flavours and Fragrances using Fast GC–MS and Multi-MS Library Search Procedures

Rosaria Costa;Giovanni Dugo;Paola Dugo;Maria Scandinaro;Peter Quinto Tranchida;Luigi Mondello
October 1st 2010

Using narrow-bore column fast GC combined with rapid scanning qMS to analyse flavours and fragrances is described.

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