Multidimensional chromatography in food analysis

In this work, the main developments and applications of multidimensional chromatographic techniques in food analysis are reviewed. Different aspects related to the existing couplings involving chromatographic techniques are examined. These couplings include multidimensional CC, multidimensional LC, multidimensional SFC as well as all their possible combinations. Main advantages and drawbacks of each coupling are critically discussed and their key applications in food analysis described. (C) 2009 Elsevier B.V. All rights reserved.