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Technique Title

Quantitative Analysis of Trans-Fats in Food Products using an FTIR-ATR Method

Rapid FTIR Quantitative Analysis of Trans-Fatty Acid at Extremely Low Concentrations using a Liquid Cell

Mass Spectroscopy, SFC, SFE

Preparative SFC/SFE with Switching System and MS Detector

Overview of the Various Options for Time Course Measurement using FTIR

Water Analysis using a UV-Visible Spectrophotometer with a 30 cm Cell

High-Speed Measurement and EEM Interpretation for Olive Oil Analysis

Analysis of Sterols by UHPLC (reverse phase chromatography)

Analysis of Sugar Alcohols by Semi-micro HPLC

Detection of Amino Acids Using HPLC with CD Detection

Ultra High-Speed Analysis of Free Fatty Acids in Vegetable Oil using ADAM Derivatization by Ultra High-performance Liquid Chromatography

Ultra High-Speed Analysis of Curcumin in Turmeric by UHPLC

High-Speed Analysis of Catechins in Green Tea using UHPLC

High Speed Separation of Isoflavones in Soybean Milk Using UHPLC

High Speed Separation of Glycyrrhizin Utilizing UHPLC

High Speed Analysis of Piperine in Pepper using UHPLC

High Speed Analysis of Food Coloring in Powdered Juice using UHPLC

High Speed Analysis of Dabsyl Amino Acids in Collagen using UHPLC

High Speed Analysis of Dabsyl Amino Acids in Stout Beer using UHPLC

Analysis of Parabens using UHPLC

High Speed Analysis of Melamine in Dairy Products by HPLC