title: Multidimensional chromatography in food analysis.
abstract: In this work, the main developments and applications of multidimensional chromatographic techniques in food analysis are reviewed. Different aspects related to the existing couplings involving chromatographic techniques are examined. These couplings include multidimensional GC, multidimensional LC, multidimensional SFC as well as all their possible combinations. Main advantages and drawbacks of each coupling are critically discussed and their key applications in food analysis described.
authors.affiliation: Sección Departamental Ciencias de la Alimentación, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049 Madrid, Spain.
authors.forename: Miguel
authors.initials: M
authors.lastname: Herrero
authors.forename: Elena
authors.initials: E
authors.lastname: Ibáñez
authors.forename: Alejandro
authors.initials: A
authors.lastname: Cifuentes
authors.forename: Jose
authors.initials: J
authors.lastname: Bernal
mesh_terms: D002338:Carotenoids / Q000032:analysis; D002849:Chromatography, Gas / Q000379:methods*; D002853:Chromatography, Liquid / Q000379:methods*; D003314:Corn Oil / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D005916:Globulins / Q000032:analysis; D013058:Mass Spectrometry / Q000379:methods; D008899:Mineral Oil / Q000032:analysis; D030262:Soybean Proteins / Q000032:analysis
chemical_list: D005916:Globulins; D030262:Soybean Proteins; D002338:Carotenoids; D003314:Corn Oil; D008899:Mineral Oil; C011474:glycinin