Food Chem. 214, 162-168 (2017). HPTLC of cinnamic acid (1), ferulic acid (2), caffeic acid (3) and flavonoid-glycosides (4) in the grains of Kodo millet (Papsalum scrobiculatum) on silica gel with ethyl acetate – formic acid – water 30:2:2. Detection by exposure to iodine vapor. The hRF values for (1) to (4) were 52, 15, 7 and 10, respectively.

Food Chem. 221, 1232-1244 (2017). Review of novel analytical methods for the detection of milk adulterants, including the use of RP-TLC for the determination of vegetable oils as adulterant of fat content. In this methodology, vegetable oil content was quantified by monitoring the structure of sterols by using β-sitosterol as a marker.

Food Control. 79, 258-265 (2017). TLC-surface-enhanced Raman scattering of Sudan I in food on diatomite earth TLC plates fabricated by spin coating diatomite on glass slides with cyclohexane – ethyl acetate 6:1. Detection by depositing 2 mL concentrated gold nanoparticles three times. Quantification using a Raman microscope equipped with a CCD detector to acquire the surface-enhanced Raman scattering spectra. Excitation wavelength was 785 nm and the laser spot size was 2 mm in diameter. The method allowed for the determination of Sudan I in chili sauce down to 1 ppm (0.5 ng/zone) without sample preprocessing.

Food Chem. 243, 258-268 (2018). HPTLC of [6]-gingerol (1) and [6]-shogaol (2) in 17 ginger rhizomes and ginger-containing food products on silica gel with n-hexane – ethyl acetate 13:7. Detection by dipping into anisaldehyde sulfuric acid reagent (5 mL concentrated sulfuric acid was added to a mixture of 500 μL anisaldehyde, 10 mL acetic acid and 100 mL methanol), followed by heating at 110 °C for 5 min. Quantitative determination by absorbance measurement at 580 nm. The hRF values for (1) and (2) were 32 and 41, respectively. LOD and LOQ were 25 and 45 ng/zone for (1) and 20 and 40 ng/zone for (2), respectively. The primuline reagent (100 mg primuline in 200 mL acetone – water 4:1) was also investigated for detection, but it was not as sensitive. Polynomial calibrations ranged between 0.9982 and 0.9999. Their contents ranged 0.2–7.4 mg/g (1) and 0.2–3.0 mg/g (2) in the different products. Intermediate precisions were mostly ≤8 % for (1) and ≤10 % for (2) in the different food matrices. Effect-directed detection was performed via A. fischeri and B. subtilis bioassays, tyrosinase and AChE inhibition assays and DPPH* radical scavenging assay. Active unknown zones were further characterized by HPTLC-ESI-HRMS and assigned as [8]-gingerol and [10]-gingerol. Among others, further multi-detected zones were assigned to be [4]-gingerol, dehydro-[6]-gingerdione, dehydro-[6]-gingerol, dehydro-[8]-gingerol, dehydro-[10]-gingerol etc.

Food Chem. 255, 120-131 (2018). HPTLC of polyphenols (chlorogenic acid and rutin) in the peel, pulp, and the edible part of pepper on silica gel with ethyl acetate – dichloromethane – formic acid – acetic acid – water 100:25:10:10:11. Detection by spraying with Natural Product reagent and anisaldehyde sulfuric acid solution. Qualitative identification under UV 254 and 366 nm.

J. AOAC Int. 101, 1437-1447 (2018). Micro-TLC of 18 standard dyes (Amaranth, Bromophenol blue, Bromothymol blue, Patent blue V, p-Xylenol blue, Brilliant Black BN, Erythrosine, Fluorescein, Carmine, Naphthalene black 10B, Phenol red, Bromocresol purple, Sudan II, Sudan III, Sudan IV, Bromocresol green, Dimethyl yellow, and Methyl red) on silica and cellulose with different solvent mixtures (methanol – water and dichloromethane – methanol) in proportions varying from 0 to 100 %. Chromatographic parameters and quantum mechanics properties of each solute were used along with data mining to model the chromatographic behavior.

Method for the analysis of aflatoxins, ochratoxin A, zearalenone, vomitoxin and secalonic acid D. J.A.O.A.C. 67, 963-967 (1984). TLC of aflatoxins on silica with ether - methanol - water 96:3:1 and of ochratoxin with toluene - acetic acid 95:5. Quantification by fluorescence measurement. Minimum detectable amount for aflatoxins: less than 0.5 ng/g; ochratoxin: l0 ng/g.

Proc. Euro Food Chem. III, 1, 89-95, March 1985, Antwerp, Belgium. Saponins after clean-up reversed phase columns separated by TLC on silica with butanol - ethanol - 0.88% NH3 7:2:5; staining by spraying with anisaldehyde - acetic acid - 97% sulfuric acid 1:100:2; comparison with GC.