Flow, Pressure and Temperature Calibration: Part 2

In this LCGC International interview with Beatrice Campanella from the Institute of Chemistry of Organometallic Compounds (ICCOM) in Pisa, Italy, which is part of the Italian National Research Council (CNR), we discuss her recent research work published in Food Chemistry on the subject of a method for quantifying methionine and selenomethionine in food matrices using gas chromatography–mass spectrometry (GC–MS) with aqueous derivatization by triethyloxonium salts (1).

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Messina Institute of Technology scientists used gas chromatography–mass spectrometry (GC–MS) to profile illegal samples of Cannabis sativa L.

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LCGC International spoke to Phil Marriott and Humberto Bizzo about a recent paper they published identifying the incorrect use of retention indices in gas chromatography and how this problem can be rectified in practice.