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Food Analysis by HPLC, Third Edition
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Table of Contents

Recent Developments in High-Performance Liquid Chromatography; Chiara Fanali, Paola Dugo, Luigi Mondello, Giovanni D'Orazio, and Salvatore Fanali

Amino Acids; M-Concepcion Aristoy and Fidel Toldra

Peptides; Blanca Hernandez-Ledesma, Daniel Martinez-Maqueda, Beatriz Miralles, Lourdes Amigo, and Jose Angel Gomez-Ruiz

HPLC of Food Proteins; C. Esteve, M. L. Marina, and M. C. Garcia

Neutral Lipids; Domenico Marini and Federico Marini

Phospholipids; Harrabi Saoussem

HPLC Determination of Carbohydrates in Foods; Miguel Peris-Tortajada

HPLC Analysis of Alcohols in Foods and Beverages; Maria Jesus Lerma Garcia and Ernesto Fco. Simo Alfonso

Fat-Soluble Vitamins; Leo M. L. Nollet

Water-Soluble Vitamins; L. F. Russell

Organic Acids; Monica Gonzalez and Venerando Gonzalez

Mycotoxins; Carlo Brera, Barbara De Santis, Francesca Debegnach, Emanuela Gregori, and Elena Pannunzi

Sweeteners; Maroula G. Kokotou, Alexandros G. Asimakopoulos, and Nikolaos S. Thomaidis

Colorants; Alexandros G. Asimakopoulos, Maroula G. Kokotou, and Nikolaos S. Thomaidis

Preservatives; Constantinos K. Zacharis and Paraskevas D. Tzanavaras

Synthetic Phenolic Antioxidants; Aida Serra, Alba Macia, and Mario Estevez

Antimicrobial Residues; Susanne Rath and Ricardo Mathias Orlando

Determination of Carbamate and Urea Pesticides in Foods; Evaristo Ballesteros Tribaldo and Beatriz Jurado Sanchez

Organochlorine and Organophosphates by HPLC; Vicente Andreu, Cristina Blasco, and Yolanda Pico

Herbicides and Fungicides; Juan F. Garcia-Reyes, Bienvenida Gilbert-Lopez, Natividad Ramos-Martos, and Antonio Molina-Diaz

Phenolic Compounds; Dietmar R. Kammerer, Maike Kramer, and Reinhold Carle

Anthocyanins and Betalains; Nadia Mulinacci and Marzia Innocenti

Organic Bases; Micaela Benzi, Marco Bobba, Marco Demartini, Valentina Gianotti, Fabio Gosetti, Emilio Marengo, Eleonora Mazzucco, Elisa Robotti, and Davide Zampieri

HPLC of Nitrosamines in Food and Other Matrices; Sheetal Mital

Residues of Growth Promoters; Christof Van Poucke, Christ'l Detavernier, and Carlos Van Peteghem

Determination of Anions and Cations in Food and Beverages by HPLC; Neil D. Danielson, Jeffrey H. Sherman, and Shau Grossman

EDCs; Guang-Guo Ying and Shan Liu

Polycyclic Aromatic Hydrocarbons; Silvia Amelia Verdiani Tfouni and Monica Cristiane Rojo Camargo

Dioxins and PCBs (POPs); Perugini Monia

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