Chromatographic fingerprinting: An innovative approach for food 'identitation' and food authentication – A tutorial

Combined untargeted and targeted fingerprinting with comprehensive two-dimensional chromatography for volatiles and ripening indicators in olive oil

Comparison of different analytical classification scenarios: application for the geographical origin of edible palm oil by sterolic (NP) HPLC fingerprinting

The behaviour of Tenax as food simulant in the migration of polymer additives from food contact materials by means of gas chromatography/mass spectrometry and PARAFAC

Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study

Three-way PARAFAC decomposition of chromatographic data for the unequivocal identification and quantification of compounds in a regulatory framework