All Stories

  1. Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines
  2. Special Issue on Antioxidants in Natural Products II
  3. Edible insects: Tendency or necessity (a review)
  4. Kiwi Fruits Preservation Using Novel Edible Active Coatings Based on Rich Thymol Halloysite Nanostructures and Chitosan/Polyvinyl Alcohol Gels
  5. Assessment of Anti-Obesity Potential and Techno-Functional Properties of Bougainvillea spectabilis Willd. Bracts
  6. Development and Validation of Pesticide Residues Determination Method in Fruits and Vegetables through Liquid and Gas Chromatography Tandem Mass Spectrometry (LC-MS/MS and GC-MS/MS) Employing Modified QuEChERS Method and a Centrifugal Vacuum Concentrator
  7. Authenticity and Chemometrics of Honey
  8. Authenticity and Chemometrics of Wine and Beer
  9. The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak
  10. Mean Centered Kinetic—Spectrophotometric Data—Continuous Wavelet Transform for Simultaneous Determination of Dopamine and Uric Acid in Presence of Ascorbic Acid at Biological Samples
  11. Pinus roxburghii and Nauplius graveolens Extracts Elevate Apoptotic Gene Markers in C26 Colon Carcinoma Cells Induced in a BALB/c Mouse Model
  12. The Increase of Soft Cheese Shelf-Life Packaged with Edible Films Based on Novel Hybrid Nanostructures
  13. Synergistic Inhibitory Effects of Selected Amino Acids on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in both Benzaldehyde– and Phenylacetaldehyde–Creatinine Model Systems
  14. Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies
  15. A Critical Review on Obesity: Herbal Approach, Bioactive Compounds, and Their Mechanism
  16. Editorial: Polyphenols in food authenticity through the application of advanced omics technologies
  17. Polyphenols from Plants: Phytochemical Characterization, Antioxidant Capacity, and Antimicrobial Activity of Some Plants from Different Sites of Greece
  18. Thorough Investigation of the Phenolic Profile of Reputable Greek Honey Varieties: Varietal Discrimination and Floral Markers Identification Using Liquid Chromatography–High-Resolution Mass Spectrometry
  19. Finding the optimum treatment procedure to delay honey crystallization without reducing its quality
  20. Diet and lifestyle modifications: An update on non‐pharmacological approach in the management of osteoarthritis
  21. Edible xanthan/propolis coating opens new avenues in bioactive packaging
  22. Nutritional Composition and Volatile Compounds of Black Cumin (Nigella sativa L.) Seed, Fatty Acid Composition and Tocopherols, Polyphenols, and Antioxidant Activity of Its Essential Oil
  23. Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum (Citrulluslanatus Var. colocynthoide) Seed Oil Using HSME and GC–MS
  24. Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat
  25. Nanocomposite Film Development Based on Chitosan/Polyvinyl Alcohol Using ZnO@Montmorillonite and ZnO@Halloysite Hybrid Nanostructures for Active Food Packaging Applications
  26. Separation and Determination of Biophenols in Olive Oil Samples Based on the Official Method of the International Olive Council and Commission Regulation (EU) No. 432/2012
  27. Simultaneous Determination of Pyridate, Quizalofop-ethyl, and Cyhalofop-butyl Residues in Agricultural Products Using Liquid Chromatography-Tandem Mass Spectrometry
  28. Review on modern hyphenated analytical techniques to determine vitamins in Foods.
  29. Performance of Thyme Oil@Na-Montmorillonite and Thyme Oil@Organo-Modified Montmorillonite Nanostructures on the Development of Melt-Extruded Poly-L-lactic Acid Antioxidant Active Packaging Films
  30. Effect of Copper and Titanium-Exchanged Montmorillonite Nanostructures on the Packaging Performance of Chitosan/Poly-Vinyl-Alcohol-Based Active Packaging Nanocomposite Films
  31. Edible Insects: Benefits and Potential Risk for Consumers and the Food Industry
  32. Nanoclay and Polystyrene Type Efficiency on the Development of Polystyrene/Montmorillonite/Oregano Oil Antioxidant Active Packaging Nanocomposite Films
  33. Chemical Composition of Essential Oils of Aromatic and Medicinal Herbs Cultivated in Greece—Benefits and Drawbacks
  34. LC-MS based metabolomics for the authentication of selected Greek white wines
  35. ICP–MS Analysis of Multi-Elemental Profile of Greek Wines and Their Classification According to Variety, Area and Year of Production
  36. Rapid, Low-Cost Spectrophotometric Characterization of Olive Oil Quality to Meet Newly Implemented Compliance Requirements
  37. Development of a Wine Metabolomics Approach for the Authenticity Assessment of Selected Greek Red Wines
  38. Honey Phenolic Compound Profiling and Authenticity Assessment Using HRMS Targeted and Untargeted Metabolomics
  39. Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets
  40. Comparative Study for the Determination of Fat-Soluble Vitamins in Rice Cereal Baby Foods Using HPLC-DAD and UHPLC-APCI-MS/MS
  41. Effect of Temperature and Yeast on the Formation of Coumarin in Bakery Ware Containing Mahaleb. A Fully Validated Approach
  42. Isotopic Traceability (13C and 18O) of Greek Olive Oil
  43. Plants and human health
  44. Occurrence and Risk Assessment of Aflatoxin B1 in Spices Marketed in Greece
  45. Front face synchronous fluorescence as a tool for the quality assurance of Greek milk
  46. Recent Advances in Analytical Techniques for the Determination of Authenticity and Adulteration of Honey and its Products
  47. Polyphenols: Natural Antioxidants to Be Used as a Quality Tool in Wine Authenticity
  48. Assessment of the Antimicrobial, Antioxidant, and Antiproliferative Potential of Sideritis raeseri subps. raeseri Essential Oil
  49. Fatty acid profile of processed foods in Greece with focus on trans fatty acids
  50. Effect of Hippophae rhamnoides L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites
  51. Phenolic Acids of Plant Origin—A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties
  52. Editorial: Artificial Intelligence in Chemistry
  53. Food preservation
  54. Trace elements, polycyclic aromatic hydrocarbons, mineral composition, and FT-IR characterization of unrefined sea and rock salts: environmental interactions
  55. Analytical Chemistry and Foodomics: Determination of Authenticity and Adulteration of Extra Virgin Oil as Case Study
  56. Artificial Intelligence in Chemistry
  57. Capsaicin, an inhibitor of Ochratoxin A production by Aspergillus section Nigri strains in grapes (Vitis vinifera L.)
  58. Geographic characterization of Greek wine by inductively coupled plasma–mass spectrometry macroelemental analysis
  59. Introductory Chapter: Current Knowledge on Biogenic Amines
  60. Biogenic Amines
  61. Emerging Trends in Biogenic Amines Analysis
  62. Analysis of vitamins in juices and beverages.
  63. Quality Tools in Wine Traceability and Authenticity
  64. Superfoods: Recent Data on their Role in the Prevention of Diseases
  65. Effect of Natural Food Antioxidants against LDL and DNA Oxidative Changes
  66. Optimization of Polyphenol Extraction from Allium ampeloprasum var. porrum through Response Surface Methodology
  67. Effect of Natural Food Antioxidants Against LDL and DNA Oxidative Changes
  68. Quality Assessment of Pork and Turkey Hams Using FT-IR Spectroscopy, Colorimetric, and Image Analysis
  69. Effect of Hippophae Rhamnoides L. Leaves Treatment on the Radical Scavenging Activity, Reducing Power, Total Phenol Content and Sensory Profile of Dry White Wines Vinified with and without the Use of Sulphur Dioxide
  70. Effect of late harvest and floral origin on honey antibacterial properties and quality parameters
  71. Cistus incanus L. extract inhibits Aflatoxin B 1 production by Aspergillus parasiticus in macadamia nuts
  72. Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
  73. Isolation and Characterization of Phenolic Compounds From Selected Foods of Plant Origin Using Modern Spectroscopic Approaches
  74. Plant Carotenoids in feed and food
  75. Innovative and fortified food: Probiotics, prebiotics, GMOs, and superfood
  76. Effect of food processing, quality, and safety with emphasis on kosher, halal, vegetarian, and GM food
  77. Migration From Metal Packaging Into Food
  78. Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
  79. Development of a Rapid Method for the Determination of Caffeine in Coffee Grains by GC-FID—A Fully Validated Approach
  80. HMF and diastase activity in honeys: A fully validated approach and a chemometric analysis for identification of honey freshness and adulteration
  81. Development of a Rapid Method for the Determination of Caffeine in Coffee Grains by GC-FID-A Fully Validated Approach
  82. Saponins in plants .
  83. Evaluating Modern Techniques for the Extraction and Characterisation of Sunflower (Hellianthus annus L.) Seeds Phenolics
  84. Chemometric determination of the shelf life of opened cans using the migration of specific metals as quality indicators
  85. Survival of Listeria Monocytogenes in Tomato Juice at 5 and 30°C Storage
  86. Aromatic Plants: Antioxidant Capacity and Polyphenol Characterisation
  87. Aromatic Plants: Antioxidant Capacity and Polyphenol Characterisation
  88. Comparison of Different Extraction Methods for the Determination of the Antioxidant and Antifungal Activity of Cynara Scolymus and C. Cardunculus Extracts and Infusions
  89. Fermented Vegetables
  90. Minimally Processed Fresh Green Beverage Industry (Smoothies, Shakes, Frappes, Pop Ups)
  91. Application of mathematical algorithms to protect the quality of food
  92. Metabolic and antioxidant profiles of herbal infusions and decoctions
  93. Determination of Fat Soluble Vitamins A and E in Infant Formulas by HPLC-DAD
  94. Electrochemical Evaluation of the Organic Matter Content of Edible Sea and Rock Salts Retailed in the Greek Market.
  95. Super foods and Super herbs: Antioxidant and Antifungal Activity
  96. Plant extract effect on aflatoxin b1 in sesame
  97. Αntioxidant activity of Cynara scolymus L. and Cynara cardunculus L. extracts obtained by different extraction techniques
  98. Impact of different preservation treatments on lipids of the smooth clamCallista chione
  99. Comparison of the Antioxidant and Antiradical Activity of Pomegranate (Punica granatumL.) by Ultrasound-Assisted and Classical Extraction
  100. Carotenoids and Antioxidant Enzymes as Biomarkers of the Impact of Heavy Metals in food Chain
  101. A Review of the Structure, Biosynthesis, Absorption of Carotenoids-Analysis and Properties of their Common Natural Extracts
  102. Antiradical–antimicrobial activity and phenolic profile of pomegranate (Punica granatum L.) juices from different cultivars: a comparative study
  103. Total phenolic content, antioxidant capacity and phytochemical profiling of grape and pomegranate wines
  104. Botanical Extracts Used as Wine Preservatives
  105. Different extraction methodologies and their influence on the bioactivity of the wild edible mushroom Laetiporus sulphureus (Bull.) Murrill
  106. Study of the migration phenomena of specific metals in canned tomato paste before and after opening. Validation of a new quality indicator for opened cans
  107. Monitoring the quality of γ-irradiated macadamia nuts based on lipid profile analysis and Chemometrics. Traceability models of irradiated samples
  108. Lipid and fatty acid profile of the edible fungus Laetiporus sulphurous. Antifungal and antibacterial properties
  109. Lipid evaluation of farmed and wild meagre (Argyrosomus regius)
  110. Analysis of Naturally Occurring Phenolic Compounds in Aromatic Plants by RP-HPLC Coupled to Diode Array Detector (DAD) and GC-MS after Silylation
  111. Antioxidant Capacity of Selected Plant Extracts and Their Essential Oils
  112. In Vitro Antioxidant Properties of Mediterranean Herbs and their Bioactivity
  113. On the Combined Application of Iatroscan TLC-FID and GC-FID to Identify Total, Neutral, and Polar Lipids and Their Fatty Acids Extracted from Foods
  114. Contributors
  115. Erratum
  116. Acid-induced injury renders Salmonella Enteritidis PT4 sensitive to the antimicrobial action of Filipendula ulmaria plant extract
  117. Determination of Phenolic Compounds in Wines
  118. Determination of Phenolic Compounds in Wines
  119. Ingesting iron together with white tea (Camellia Sinensis) may decrease its antioxidant capacity and phenolic content in human plasma
  120. Saffron (<i>Crocus sativus L.</i>) Inhibits Aflatoxin B<sub>1</sub> Production by <i>Aspergillus parasiticus</i>
  121. Development and Validation of an ETAAS Method for the Determination of Tin in Canned Tomato Paste Samples
  122. Green tea, white tea, and Pelargonium purpureum increase the antioxidant capacity of plasma and some organs in mice
  123. Antioxidant Capacity of Hops
  124. List of Contributors
  126. Application of microwave-assisted extraction to the fast extraction of plant phenolic compounds
  127. Determination of biogenic amines in wines by HPLC with precolumn dansylation and fluorimetric detection
  129. Analysis of flavonoids and phenolic acids in Greek aromatic plants: Investigation of their antioxidant capacity and antimicrobial activity
  130. Determination of phenolic compounds in aromatic plants by RP-HPLC and GC-MS
  131. High performance liquid chromatography analysis of phenolic substances in Greek wines
  132. RP-HPLC Analysis of the Phenolic Compounds of Plant Extracts. Investigation of Their Antioxidant Capacity and Antimicrobial Activity
  133. Phenolic compounds in red wine digestedin vitroin the presence of iron and other dietary factors
  134. High performance liquid chromatography analysis of phenolic substances in Greek wines