This work presents a revision of the main applications of capillary electromigration (CE)
methods in food analysis and Foodomics. Papers that were published during the period …

Bee bread is a bee product that is formed by the mixture of honey, pollen, and secretion from
the salivary glands of the bee. Research on bee bread is very limited compared to honey …

抄録 This review highlights recent applications of on-line sample preconcentration
techniques in capillary electrophoresis (CE) from 2019 to 2021. Various preconcentration …

Commercially available baby food formulas represent a convenient alternative to
homemade meals especially in the recent years. The main purpose of this study is the …

In the present study, a new micellar nano LC‐UV was, for the first time, reported for the
separation and determination of five anions (chloride, nitrite, bromide, sulfate and nitrate) in …

Fluoride ion plays a major role in the decline of the prevalence and severity of dental caries.
However, exposure to a high level of fluoride causes dental and skeletal fluorosis and …

Bee bread is a fermented bee product which is the mixture of pollen and honey. This
substance is actually the main source of food for honey-bee workers. Due to its rich …

The research and progress in electrochemical nitrite sensing are continuously increasing
and have a great choice of interest by researchers and scientists. Therefore, understanding …

Bee products contain a rich array of bioactive compounds that exhibit diverse properties
such as anti-inflammatory, antioxidant, and antimicrobial effects. Turkish bee products have …

The development and application of faster and more powerful analytical methodologies in
Food Science is essential to face the demands from regulatory agencies, official …