Food Chem. 133263 (2022). HPTLC of 27 hand-filtered coffee brews of differently roasted coffee beans and 14 differently prepared and stored coffee brews on amino phase with a 3-step gradient: 1) methanol - ethyl acetate 13:7 (1), 2) ethyl acetate - toluene - formic acid - water 70:11:15:4, and stopped below the eluted alkaloids caffeine and theobromine; and 3) up to 13 mm with water - methanol 3:2. The hRF values for caffeine, theobromine, theophylline and 5-O-caffeoylquinic acid  were 95, 85, 18 and 21 in step (1), while for ferulic acid, coumaric acid, caffeic acid, nicotinic acid and gallic acid were 60, 54, 51, 35 and 10 during step (2), and for melanoids was 12 in step (3). The following effect-directed assays on the chromatogram were also performed: DPPH scavenging asay, Aliivibrio fischeri bioassay, Bacillus subtilis bioassay, acetylcholinesterase inhibition assay, α-glucosidase inhibition assay and planar yeast estrogen screen (pYES) bioassay. Further analysis by mass spectrometry using a electrospray interface. Coffee brews made by a fully automated coffee machine showed the highest antioxidative potential.

Food Chem. 134184 (2023). HPTLC of 45 berry cultivars belonging to the nine species strawberry, raspberry, blackberry, black currant, blueberry, gooseberry, cape gooseberry, chokeberry, and goji berry on silica gel with toluene - ethyl acetate - formic acid - water 15:30:5:3. Detection by dipping into a 0.5 % solution of 2-aminoethyl diphenylborinate in ethyl acetate, followed by drying and dipping into a 5 % solution of PEG 400 in dichloromethane. Qualitative analysis under UV light at 366 nm. 

Food Chem. 133108 (2022). HPTLC of 135 baobab samples (Adansonia digitata) from different agroecological regions on silica gel with toluene - ethyl acetate - methanol - formic acid - water 60:50:25:3:5. Detection by dipping into aniline diphenylamine o-phosphoric acid reagent, p-amino benzoic acid reagent, or p-anisaldehyde sulfuric acid reagent, followed by heating at 120 °C for 5 min. Qualitative analysis under UV light at 254 nm. fluorescence detection at 366 nm and white light illumination. 

Food Chem. 134216 (2023). Review of emerging techniques for the analysis of animal-derived food, including HPTLC methods for authenticity and origin tracing of honeys. In particular, methods for the determination of phenols in honey was cited using principal component analysis as discrimination model. 

Food Chem. 133610 (2022). HPTLC of hormonal active compounds in 68 different botanicals on silica gel with ethyl acetate - toluene - formic acid - water 16:4:3:2. The plate was neutralized by spraying with citrate phosphate buffer (6 g/L citric acid monohydrate and 10 g/L disodium hydrogen phosphate in double-distilled water, adjusted to pH 12 by solid sodium hydroxide). To overcome diffusion caused by long bioassay incubation, zone fixation was achieved by coating with polyisobutyl methacrylate (0.25 % Degalan in n-hexane), followed by drying. The prepared yeast cell culture was piezoelectrically sprayed onto the plates, followed by incubation at 30 °C for 4 h. The substrate solution (2 mg 4-methyl umbelliferyl-β-D-galactopyranoside in 100 μL dimethyl sulfoxide and 3 mL citrate buffer) was piezoelectrically sprayed, followed by incubation at 37 °C for 1 h, dried, and documented by fluorescence light detection at 366 nm. The resulting NP-HPTLC–UV/Vis/FLD–pYAVAS–FLD bioassay allowed the detection of androgens, antiandrogens, false-positive antiandrogens, and synergists in complex mixtures.

Food Chem. 132941 (2022). HPTLC of monosaccharides glucose, galactose and rhamnose in Abroma augusta mucilage on silica gel with acetone - butanol - water 5:4:1. Detection by spraying with orcinol-sulfuric acid solution, followed by heating at 90 °C for 5 min. 

Marine Drugs 20(2), 106 (2022). TLC was used to monitor the fractionation of hydro-methanolic extracts of Rhodophytes: Gracilaria gracilis (Gracilariaceae) (A), Porphyra sp. (Bangiaceae) (B), Spongoclonium pastorale (Ceramiaceae / Wrangeliaceae) (C); and to assess the purity of two isolated mycosporine-like amino acids: porphyra-334 and shinorine.  TLC on silica gel with n-butanol - acetic acid - water 3:1:1. Derivatization by spraying ninhydrin reagent for the detection of peptides and amino-acids; or by spraying anisaldehyde - sulfuric acid for most phytochemicals; in both cases, followed by 5 min heating at 100 °C. Visualization under white light and at 366 nm. Porphyra-334 (hRF 28) was isolated pure from (B) and (C). Shinorine (hRF 25), isolated from (A) and (B), contained a coeluting sugar (hRF 48), which was absent after further purification on solid phase extraction, and, only when isolated from (B), a coeluting peptide or amino-acid (hRF 35), which was absent after further purification on cyclodextrane column chromatography.

J. Liq. Chromatogr. Relat. Technol. 44, 484-489 (2021). HPTLC of caffeic acid (1), rutin (2), naringin (3), and hesperidin (4) in samples of citrus fruits on polyamide plates with a microemulsion - formic acid 47:1. Microemulsion was prepared as follows: 2.7 g of SDS in 90 mL water, followed by adding 6.3 mL n-butanol and 1.0 mL n-heptane, and the mixture was shaken to produce a uniform and transparent O/W microemulsion. Detection by spraying with 1 % aluminum trichloride aqueous solution and photographed using a smartphone under UV light at 365 nm. Image retrieval techniques combined with support vector machine (SVM) directly classified the chromatograms based on migration path images.