Category Archives: HPLC

Mycotoxins are harmful secondary metabolites produced by certain fungi, which affect a broad range of crops and food goods. Hundreds of these toxic compounds have been discovered and characterized to date – although their toxic effects vary dramatically. Around a dozen distinct mycotoxins have been linked to severe long-term health effects where they have propagated […]

Artificial flavorings serve an important purpose when a natural alternative is difficult to produce or costly to source. Despite their commercial merits, however, such additives are often vilified as poor quality or ‘fake’ derivatives of the real thing. There is an element of truth in that: synthetic flavors derive from the chemical structure of the […]