Profiling of human body fluids in healthy and diseased states using gas chromatography and mass spectrometry, with special reference to organic acids.

Pre-concentration of headspace volatiles for trace organic analysis by gas chromatography

Use of an electronic nose system for diagnoses of urinary tract infections

A comparative study of commercial liquid chromatographic detectors for the analysis of underivatized amino acids

Beer has been a popular beverage for thousands of years, and brewers often describe brewing as the oldest biotechnological process. Beer constituents comprise more than 800 compounds and many of them contribute to its flavor characteristics, such as bitterness, sweetness, acidity, hop character, carbonation, alcoholic and fruity or ester flavor, most of which are determined by capillary electrophoresis (CE). CE has recently emerged as a highly promising technique that consumes an extremely small amount of sample and is capable of rapid, high-resolution separation, characterization, and quantitation of analytes. An overview is presented of CE methods currently in use to determine different compounds in beer samples.

Martin Turner

Papers

An apparatus for the quantitative analysis of volatile compounds in urine.

Determination of underivatized amino acids in beverage samples by capillary electrophoresis

Applications of capillary zone electrophoresis in clinical chemistry. Determination of low-molecular-mass ions in body fluids.