Her scientific interests lie mostly in Food science, Chromatography, Food products, Biotechnology and Consumer protection. Her work carried out in the field of Food science brings together such families of science as Catechin and Polyphenol. Her study in the field of Proanthocyanidin is also linked to topics like COCOA BEAN.
She has researched Chromatography in several fields, including Peanut butter and Aflatoxin. Her work in Biotechnology incorporates the disciplines of Analysis method and Polymerase chain reaction. Raw material is closely connected to Extraction in her research, which is encompassed under the umbrella topic of High-performance liquid chromatography.
Elke Anklam mainly focuses on Chromatography, Food science, Gas chromatography, High-performance liquid chromatography and Analytical chemistry. Her Chromatography study focuses mostly on Mass spectrometry, Sample preparation, Extraction, Repeatability and Detection limit. Her Repeatability study integrates concerns from other disciplines, such as Aflatoxin, Elution, Derivatization and Reproducibility.
Her research links Biotechnology with Food science. In general Gas chromatography, her work in Capillary column is often linked to Triglyceride and Analysis method linking many areas of study. Her Analytical chemistry research is multidisciplinary, incorporating elements of Principal component analysis and Honey samples.
Elke Anklam mostly deals with Chromatography, Food science, Acrylamide, European commission and High-performance liquid chromatography. Elke Anklam integrates many fields, such as Chromatography and Reference standards, in her works. In the subject of general Food science, her work in Maillard reaction and Milk Chocolate is often linked to Roasting, Milk fat and Elisa assay, thereby combining diverse domains of study.
The study incorporates disciplines such as Defence system and Polyphenol in addition to High-performance liquid chromatography. The concepts of her Gas chromatography study are interwoven with issues in Liquid smoke, Smoke, Pyrene, Sample preparation and Standard solution. Her Food products research incorporates elements of Casein and Food processing.
Elke Anklam spends much of her time researching Food science, Acrylamide, Food products, Roasting and Maillard reaction. She regularly ties together related areas like Biotechnology in her Food science studies. The various areas that she examines in her Food products study include Semicarbazide, Analytical chemistry, Hplc ms ms and Biochemical engineering.
In her study, Fructose, Sucrose, Sugar and Melanoidin is inextricably linked to Antioxidant, which falls within the broad field of Maillard reaction. Her research investigates the connection with Environmental chemistry and areas like Pulp and paper industry which intersect with concerns in Sample preparation and Gas chromatography. Her Sample preparation research is included under the broader classification of Chromatography.
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A review of the analytical methods to determine the geographical and botanical origin of honey.
Food Chemistry (1998)
Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification
Jan Wollgast;Elke Anklam.
Food Research International (2000)
Methods for allergen analysis in food: a review.
Poms Re;Klein Cl;Anklam E.
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment (2004)
Analytical methods for polycyclic aromatic hydrocarbons (PAHs) in food and the environment needed for new food legislation in the European Union
Thomas Wenzl;Rupert Simon;Elke Anklam;Juliane Kleiner.
Trends in Analytical Chemistry (2006)
IUPAC collaborative trial study of a method to detect genetically modified soy beans and maize in dried powder.
Lipp M;Brodmann P;Pietsch K;Pauwels J.
Journal of AOAC International (1999)
HPLC flavonoid profiles as markers for the botanical origin of European unifloral honeys
Francisco A Tomás-Barberán;Isabel Martos;Federico Ferreres;Branka S Radovic.
Journal of the Science of Food and Agriculture (2001)
Review of cocoa butter and alternative fats for use in chocolate-Part A. Compositional data
M. Lipp;E. Anklam.
Food Chemistry (1998)
Analytical methods for detection and determination of genetically modified organisms in agricultural crops and plant-derived food products
Elke Anklam;Ferruccio Gadani;Petra Heinze;Hans Pijnenburg.
European Food Research and Technology (2002)
Immunoaffinity column cleanup with liquid chromatography using post-column bromination for determination of aflatoxins in peanut butter, pistachio paste, fig paste, and paprika powder: collaborative study
J Stroka;E Anklam;U Jörissen;J Gilbert.
Journal of AOAC International (2000)
Contribution of dynamic headspace GC–MS analysis of aroma compounds to authenticity testing of honey
B.S. Radovic;M. Careri;A. Mangia;M. Musci.
Food Chemistry (2001)
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