This week highlights advances in food authenticity research, AI applications in analytical chemistry, REIMS for pork classification, improved GC×GC sensitivity, and greener SFC workflows.

Researchers utilized untargeted liquid chromatography-tandem mass spectrometry (LC-MS/MS) and metagenomic sequencing to ...

Gas chromatography-mass spectrometry (GC-MS) was used to analyze volatile compounds across various commercial smoked products ...

Hans-Gerd Janssen reflects on the importance of the Riva Conference conference to advance his expertise in separation science ...

Influenced by the fact that evidence on cognitive function in relation to per- and polyfluoroalkyl substances (PFAS) exposure ...

Peter Tranchida is a full professor at the University of Messina in Italy. He is also on the organizing committee for the ...

In my Sex, Drugs, and Artificial Intelligence class, I have strived to take a balanced look at various topics, including ...

Food is one of the most challenging matrices to analyze in terms of complexity. The panelists explore the role that ...

Schug has written extensively on the role of AI and data science in analytical chemistry in the LCGC Blog. In a recent ...

In this interview recorded at analytica 2026 in Munich, Giorgia Purcaro discusses how GC‑based hyphenated techniques are ...

At analytica 2026 in Munich, Germany, LCGC International spoke to Peter Tranchida from the University of Messina about his ...

Are chemometrics and artificial intelligence (AI) currently delivering real value in relation to pattern recognition, anomaly detection, and spectral libraries in food fraud and food adulteration ...