“…For instance, the following reviews have appeared in the literature during the mentioned period dealing with the application of CE methods to the analysis of interesting compounds in food analysis, including amino acids [2], antibiotics [3], bioactive amines [4], phenolic compounds [5], flavonoids [6], natural antioxidants [7], carboxylic acids [8], pesticides [9][10][11], proteins [12,13], and pigments [14]. In addition, some other published reviews were focused on discussing the different applications of a particular CE technique, including food analysis.…”