Food Science

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The renaissance of supercritical fluid chromatography

Early development of supercritical fluid chromatography (SFC) was described as high-pressure or dense gas chromatography (HPGC or DGC) and low boiling point hydrocarbons were used as the supercritica…

In Depth

The renaissance of supercritical fluid chromatography

Early development of supercritical fluid chromatography (SFC) was described as high-pressure or dense gas chromatography (HPGC or DGC) and low boiling point hydrocarbons were used as the supercritica…

Comment And Analysis

How to make Christmas cake with ingredients from lab supply companies

So, it is the festive period once again and you are trapped in the lab – but fear not, Dr Matthew Partridge has a rather incredible lab-based Christmas plan for you as he shows us… 

Interviews

We’ll drink to that

Dr Leonardo Chiappisi and Dr Isabelle Grillo are fascinated with the popular Italian liquor limoncello and its distinct milky appearance. But how, exactly, could this help them develop speciality che…