Sample preparation is an important step when working with extremely low concentrations of
analytes and complex matrices. Conventional extraction methods consume large amounts of …

Background Sourdough has been used in bread production for decades to improve its
preservation, texture and flavor. Today it is mostly used as a bread flavor improver. For many …

Greening extraction techniques to improve the sensitivity and the selectivity of analytical
methods is the sustainable alternative to classical sample-preparation procedures used in …

Solid-phase microextraction (SPME) is a sample preparation method developed to solve
some of the analytical challenges of sample preparation as well as sample introduction and …

Silicones have innumerable applications in many areas of life. Polydimethylsiloxane
(PDMS), which belongs to the class of silicones, has been extensively used in the field of …

In recent years, food quality and safety have gained increasing attention. However, due to
the complexity of food composition, accurate classical extraction techniques require using …

Food flavor compounds due to the complexity of food as a matrix, and usually their very low
concentrations in a product, as well as their low odor thresholds, create a challenge in their …

Analytical chemists are faced with the daunting challenges of accurately monitoring the state
of the environment and the processes taking place in it and of determining an enormous …

Solid-phase microextraction (SPME) is a simple and effective sample-preparation technique
for the analysis of complex samples. However, sample matrices containing high …

Biological volatile organic compounds (VOCs) are interlinked to biological metabolism and
bacterial populations localized on the surfaces of biological samples. The characteristics of …