LCGC Magazine is pleased to announce the addition of David S. Bell to its editorial advisory board.
Over the past 20 years, Bell has worked directly in the chromatography industry, focusing his efforts on the design, development, and application of chromatographic stationary phases to advance liquid chromatography and related hyphenated techniques.
He is a research and development manager in the HPLC Surface Chemistry and Health Sciences Research department at Sigma-Aldrich/Supleco.
Bell’s main objectives have been to create and promote novel liquid chromatography (LC) technologies and to conduct research on molecular interactions that contribute to retention and selectivity in an array of chromatographic processes. His research results have been presented in numerous symposia worldwide, and have resulted in several peer-reviewed journal and trade magazine articles.
Bell’s undergraduate studies were done at the State University of New York at Plattsburgh (SUNY Plattsburgh). He received his PhD in analytical chemistry from The Pennsylvania State University (State College, Pennsylvania) and spent the first decade of his career in the pharmaceutical industry performing analytical method development and validation employing various forms of chromatography and electrophoresis.
This information is supplementary to the article “Accelerating Monoclonal Antibody Quality Control: The Role of LC–MS in Upstream Bioprocessing”, which was published in the May 2025 issue of Current Trends in Mass Spectrometry.
Investigating the Protective Effects of Frankincense Oil on Wound Healing with GC–MS
April 2nd 2025Frankincense essential oil is known for its anti-inflammatory, antioxidant, and therapeutic properties. A recent study investigated the protective effects of the oil in an excision wound model in rats, focusing on oxidative stress reduction, inflammatory cytokine modulation, and caspase-3 regulation; chemical composition of the oil was analyzed using gas chromatography–mass spectrometry (GC–MS).
Evaluating Natural Preservatives for Meat Products with Gas and Liquid Chromatography
April 1st 2025A study in Food Science & Nutrition evaluated the antioxidant and preservative effects of Epilobium angustifolium extract on beef burgers, finding that the extract influenced physicochemical properties, color stability, and lipid oxidation, with higher concentrations showing a prooxidant effect.