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The Current Issue
This issue focuses on Food Development Analysis. In this issue, Professor Erich Leitner from Graz University of technology, talks about his main research deals with the quality of food and food contact materials, and his use of Shimadzu technologies for over a decade. Another article features the joint research laboratory between Osaka University and Shimadzu lead by Proffessor Eiichiro Fukusaki. They show the development of a high sensitivity analytical method for quantitative analysis of trace amounts of D-Amino acids. In addition, you could find the articles about determination of garlic phenolic compounds using supercritical fluid extraction coupled to supercritical fluid chromatography/tandem mass spectrometry, the latest news, application notes and applicable topics.