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‘Old food, new methods’: recent developments in lipid analysis for ancient foodstuffs

Vykukal, Rachel, Gabiger, Anastasia, Cramp, Lucy J.E., Hammann, Simon·2024·TrAC Trends in Analytical Chemistry
DOI 10.1016/j.trac.2024.117668
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Abstract

• Lipids in archaeological ceramics provide information about past human diet. • New instrumental approaches provide higher sensitivity and coverage. • Reference and cooking experiments are pivotal for reliable identification of commodities. • Advanced analytical techniques and interpretive frameworks enable us to address new and complex research questions.

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Metadata

Authors
Vykukal, R., Gabiger, A., Cramp, L. J. E., & Hammann, S.
ORCID
Vykukal, Rachel
Venue
TrAC Trends in Analytical Chemistry
Publisher
Elsevier BV
Published
2024-07
Volume
176
Pages
117668
ISSN
0165-9936
DOI
10.1016/j.trac.2024.117668
Cited by
9
References
1
Language
en
Licence
Funders
  • Arts and Humanities Research Council (AH /W010550/1)
  • Deutsche Forschungsgemeinschaft

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CoChat. (2026). Citation check: ‘Old food, new methods’: recent developments in lipid analysis for ancient foodstuffs. https://app.cochat.ai/papers/10.1016/j.trac.2024.117668
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Vykukal, R., Gabiger, A., Cramp, L. J. E., & Hammann, S. (2024). ‘Old food, new methods’: recent developments in lipid analysis for ancient foodstuffs. TrAC Trends in Analytical Chemistry. https://doi.org/10.1016/j.trac.2024.117668