Peter Q. Tranchida – författare

Hyphenations of Capillary Chromatography with Mass Spectrometry provides comprehensive coverage of capillary chromatography with mass spectrometry-both single and multidimensional approaches. The book examines nearly all capillary chromatography approaches, combined with a variety of MS forms, giving readers a wide and detailed view on current-day analytical strategies and applications. Of particular focus are novel developments in the field of MS, such as the Orbitrap, HR ToF, ToF MS with variable electron-impact energy, fast MS-MS and APGC technology.

Junior scientists conducting research on mono-dimensional chromatography-MS fundamental relationships and experienced analytical chemists working in conventional capillary chromatography and classical multidimensional chromatography will find this an ideal application-based reference on the hyphenations of these domains.

Hyphenations of Capillary Chromatography with Mass Spectrometry provides comprehensive coverage of capillary chromatography with mass spectrometry—both single and multidimensional approaches. The book examines nearly all capillary chromatography approaches, combined with a variety of MS forms, giving readers a wide and detailed view on current-day analytical strategies and applications. Of particular focus are novel developments in the field of MS, such as the Orbitrap, HR ToF, ToF MS with variable electron-impact energy, fast MS-MS and APGC technology.

Junior scientists conducting research on mono-dimensional chromatography-MS fundamental relationships and experienced analytical chemists working in conventional capillary chromatography and classical multidimensional chromatography will find this an ideal application-based reference on the hyphenations of these domains.

Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, and flavour and aroma components. Providing an up-to-date look at the significant advances in the technology, this book includes details on novel sample preparation processes; conventional, high-speed multidimensional gas chromatography systems, including preparative instrumentation; gas chromatography–olfactometry principles; and, finally, chemometrics principles and applications in food analysis.

Aimed at providing the food researcher or analyst with detailed analytical information related to advanced gas chromatography technologies, this book is suitable for professionals and postgraduate students learning about the technique in the food industry and research.