Development and Applications of Liquid Chromatography-Mass Spectrometry in Food Analysis

Dear Colleagues,

In recent years, advances in analytical methodologies in the field of food analysis have experienced continuous growth. These achievements are especially significant in the coupling of liquid chromatography and mass spectrometry (LC-MS). The high variety of food constituents together with the diverse nature of food matrices means that this research topic is of great interest and still under investigation. Moreover, novel extraction procedures and instrumentation have allowed delving into minor food constituents and metabolites with interesting applications.

For this reason, this Special Issue of Separations focused on the development and applications of liquid chromatography-mass spectrometry in food analysis will provide an overview of the current status and future perspectives of the status of this powerful analytical platform in the field of food analysis.

Potential topics include, but are not limited to, the following:

• Analytical methodologies for food analysis: HPLC, UHPLC, nano-HPLC, mass spectrometry (MS) and tandem mass spectrometry (MS/MS).
• LC-MS analysis of chemicals present in food: lipids, carbohydrates, glycoproteins, vitamins, flavonoids, mycotoxins, pesticides, allergens, food additives, etc.
• LC-MS analysis of different food matrices: vegetables, fruits, dairy products, cereals, olive oil, wines, etc.
• LC-MS analysis for food authentication and adulteration.

This Special Issue titled “Development and Applications of Liquid Chromatography-Mass Spectrometry in Food Analysis” will include a selection of recent research and current review articles about novel analytical methodology advances regarding food analysis with LC-MS. This Special Issue is particularly focused on articles describing the advances and optimization of LC-MS analysis for food components.

Prof. Dr. Antonio Segura-Carretero
Dr. Isabel Borrás-Linares
Guest Editors

Manuscript Submission Information

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