J. Planar Chromatogr. 25, 534-541 (2012). TLC of anthocyanins and anthocyanidins in berry fruits on cellulose layers with hydrochloric acid - glacial acetic acid - water 10:1:3. Quantitative determination by absorbance measurement at 520 nm. The hRf values obtained for pelargonidin and cyanidin were 78 and 58, respectively. The TLC method was complementary to an HPLC method and allowed for identification of the major anthocyanidins characteristic for each berry fruit.

Food Chemistry. 139, 866-871 (2013). HPTLC of catechin (1), proanthocyanidin (PAC) A2 (2) and PAC-B1 (3) in American cranberry (Vaccinium macrocarpon) extracts on silica gel with dichloromethane - ethyl acetate - formic acid 6:10:1. Detection by dipping into a hydrochloric solution of 1 % (w/v) vanillin, followed by heating at 110 °C for 2 min. Quantitative determination by absorbance measurement at 254 and 366 nm. The hRf values of (1), (2) and (3) were 63, 48 and 25, respectively. Linearity was in the range of 0.6-5 µg/band. Intermediate precision was below 2.1 %. Average recoveries (by standard addition) were 98.4 % for (1), 99.6 % for (2) and 98.5 % for (3).

Food Chem. 156, 94-99 (2014). TLC of epigallocatechin gallate (1), gallic acid (2) and caffeine (3) on silica gel with dichloromethane - acetone - formic acid 8:7:1. Detection by dipping into 5 % methanol - sulfuric acid reagent, followed by heating at 105 °C for 3 min. Quantitative determination of (1) as gallic acid equivalents by absorbance measurement at 270 nm (epigallocatechin gallate (EPCG) was calculated and expressed as gallic acid equivalents because the EPCG standard is very expensive). The hRF values for (1) to (3) were 54, 69 and 80. Linearity was in the range of 500-5000 ng/zone for (2) and 200-2400 ng/zone for (3). The intermediate/inter-day/intra-day precisions were below 2 % (n=3). The LODs and LOQs were 400 and 500 ng/zone for (2) and 180 and 200 ng/zone for (3), respectively. Recoveries were between 94.9 and 100.0 % for (2).

Plant Breeding 134, 129-134 (2015). HPTLC screening of flavonoids in more than 1800 taro hybrids (Colocasia esculenta (L.) Schott) on silica gel with ethyl acetate - methanol - acetic acid - formic acid - water 30:1:2:1:3. Detection by heating at 100 °C for 3 min, followed by dipping with natural product reagent. Qualitative determination by absorbance at 366 nm. Scoring of the absence and presence of a selection of 8 zones for each track followed by statistical retreatment permitted to sort samples per family. This method contributed to taro genetic improvement.

Tecnología Química (RTQ) 35, 181-192 (2015). TLC of inulin in Tuna on silica gel with butanol - isopropanol - water - acetic acid 7:5:4:2. Detection by spraying with a solution of aniline - diphenylamine - phosphoric acid - acetone 1:1:5:50, followed by heating at 85 °C for 10 min. The hRF value for inulin was 87.

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.