J. Sep. Sci. 36, 2703-2708 (2013). HPTLC of biotin in Euphausia superba on silica gel with dichloromethane - 2-propanol - methanol 3:3:2 + 1 drop glacial acetic acid. Detection (1) by spraying with 0.1 - 1 % 4-(dimethylamino)cinnamaldehyde and sulfuric acid in ethanol, followed by drying for 5 min and spraying with liquid paraffin - chloroform 1:10. Alternatively, biotin was detected (2) by spraying with 0.05 % potassium permanganate. Quantitative determination by absorbance measurement at 530 nm for (1) and 400 nm for (2). The hRf value of biotin was 50. Linearity was in the range of 340-3310 ng/zone for both (1) and (2). LOD and LOQ were 50 and 90 ng/zone for (1) and 60 and 100 ng/zone for (2). Average recoveries were 99.6 % for (1) and 99.7 % for (2). Intermediate intra- and inter-day precision was below 2 % (n=3).

J. Planar Chromatogr. 27, 66-68 (2014). TLC of profenofos in visceral tissues on silica gel with n-hexane - acetone 4:1. Detection by spraying with 10 % sodium hydroxide solution and after 5-10 min, spraying with diazotized sulfanilic acid reagent (0.5 g sulfanilic acid and 1 g sodium nitrite in 100 mL of 10 % v/v hydrochloric acid). The hRF value for profenofos was 45.

J. Food Comp. Anal. 41, 174-180 (2015). HPTLC fingerprint of red wines on silica gel with ethyl acetate - formic acid - acetic acid - water 10:1:1:2. Detection by dipping into NP reagent (1 g of diphenylborinic acid aminoethylester was dissolved in 200 mL ethyl acetate), followed by drying in cold air and dipping in PEG reagent (10 g of polyethylene glycol 400 is dissolved in 200 mL dichloromethane). Qualitative identification under UV 254 and 366 nm. Precisions of hRF values (% RSD) of three selected zones on two plates was below 0.02 %.

Trends Anal. Chem. 78, 84-94 (2016). Review on clean-up and recent advances in analysis of biogenic amines (BAs) in human body and dairy products of foodstuffs. TLC coupled with mass espectrometry was described as a common analytical technique used for analysis of BAs. Commonly used derivatizing reagents for chromatographic analysis of BAs were also described.

J. Chromatogr. A 1432, 140-144 (2016). 2-Aminoacetophenone (AAP) is closely correlated with the appearance of the sensory phenomenon of untypical aging off-flavor (UTA) in wine and is generally analyzed by GC/MS after being extracted from wines by liquid-liquid, solid-liquid or solid phase microextraction. Presentation of a rapid, selective and sensitive method for the determination of AAP in wine by HPTLC of the extracts, obtained by liquid-liquid extraction with t-butyl methyl ether followed by a basic cleanup, on amino layer with methylene chloride – toluene 7:3. Detection by dipping into n-hexane-paraffin solution and quantification by densitometry at 366/>400 nm using 2-amino-4-methoxyacetophenone as internal standard. The LOD and LOQ were 0.1 and 0.3 μg/L, respectively. The recovery was near 100 % for model, white and red wines, while AAP concentrations were >0.5 μg/L in UTA. The results indicated that the method enables the analysis of AAP in wines clearly below the odor thresholds and represents a rapid and convenient screening alternative to existing GC/MS methods.

Food Res. Int. 88, 263-275 (2016). TLC of residual triacylglycerides, diacylglycerides, monoacylglycerides and free fatty acids in raw and pasteurized human milk on silica gel with heptane – diethyl ether – acetic acid 55:45:1, followed by drying at 150 °C for 15 min. Quantitative determination by flame ionization._x000D_

Innov. Food Sci. Emerg. Technol. 45, 361-381 (2018). Review of novel food processing technologies on the retention of polyphenols, including HPTLC methodologies for the study of the effect of pulse electric field treatment and microwave processing on polyphenols such as chlorogenic acid, cinnamic acid, catechin, rutin and quercetin.

A review. Food Chem. 254, 377-389 (2018). Review of extraction and purification methods for Lycium barbarum polysaccharides, including chemical characterization and evaluation of hypoglycaemic and hypolipidaemic effects. HPTLC methods were described to determine monosaccharide composition and map the glycidic component of glycoconjugates.