Characterization of RNase A Using SEC with Laser Light-Scattering, UV, and RI Detection Modes

In this month's edition of The LCGC Blog, Andre Striegel discusses where macromolecular scientists around the world can convene and share their insights.

A novel method called quantitative marinating (QM) was developed to reduce industrial waste during the processing of crayfish meat, with the taste, flavor, and aroma of crayfish meat processed by various techniques investigated. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to determine volatile compounds of meat examined.

A high-level assessment of the sustainability of the SIFT-MS technique and its automated variant is conducted using White Analytical Chemistry (WAC) principles.

This study highlights the promising potential of LC–MS as a powerful tool for mAb quality control within the context of upstream processing.