Food, feeds

Determination of chemical analytes
Acid number of fat
Ash insoluble in acid
Ash
Boiling through
Collagen
Crude fibre
Determination of a_w
Dry matter, fat free
Energy value
Fat – total by hydrolysis
Fat and oils – determination of insoluble impurities content
Fat by butyrometer
Fat by extraction
Fat in solids
Free fat
Free fatty acids in % of oleic acid
Glutamic acid
Gluten
Histamine and tyramine 
Histidine – decarboxylasis activity
Hydroxymethylfurphurale (HMFAL) in honey
Hydroxyproline
Chemicals elements: potassium (K), phosphorus (P), magnesium (Mg), sodium (Na), calcium (Ca)
Lactose
NaCl
NH₃
Nitrates 
Nitrites
Not–fat contents in butter
Organic acids -3-hydroxybutyric acid, lactic acid, succinic acid in eggs
Peroxide value
pH
Polyaromatic hydrocarbons:(benzo(a) antracene,chrysene,benzo(b)fluoranthene,
benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)antracene,
indeno(1,2,3-c,d)pyrene, dibenzo(a,i)pyrene, dibenzo(a,h)pyrene,
benzo(g,h,i)perylene
Polyphosphates like P₂O₅
Preservatives – benzoic and sorbic acid
Propionic acid
Proteins
Pure muscle protein 
Reducing sugars
Residual CO₂/O₂ in food products packaged in protective atmosphere
Residues of egg cortex and egg cortex membrane
Saccharide – calculated field
Saccharose in honey
Solids, moisture
Sugar – invert
Sulphated ash
Sulphur dioxide in sugar
Suplphur dioxide in dried and packing fruit and vegetables
Syntetic dyes – verification, qualitative, quantitative
Test of Bulíř
Test of Kreis
Titrable acidity
Total dietary fiber
Total phosphatase
Urea in milk
Verification of pasteurization 
Yolk content in mayonnaise