Assessing the umami taste of seaweed on a chemical level can inform the use and selection of seaweed in European cuisine. Accordingly, we developed a method for the simultaneous extraction, separate clean-up and analysis of 21 free amino acids and 10 free nucleotides by reversed phase and mixed-mode …

In this research several methods were developed and validated using the Supermini 200 wavelength dispersive X-ray fluorescence spectrometer. A multielement was calibrated containing 26 elements and corrected for interference according to the de Jongh algorithm. The limits of detection and quantification …

A method for directly analysing the nickel content of organic samples by flame atomic absorption is validated. This method is developed to bypass the conventional preparation step for aqueous atomic absorption, which is microwave digestion. The working range of the method is 0 – 30 ppm. The limits of …