All Stories

  1. Polyphenol-rich extract of Zhenjiang aromatic vinegar ameliorates high glucose-induced insulin resistance by regulating JNK-IRS-1 and PI3K/Akt signaling pathways
  2. Scientific basis for the industrialization of traditionally used plants of the Rosaceae family
  3. Advantages of techniques to fortify food products with the benefits of fish oil
  4. Effect of polyphenols on HER2-positive breast cancer and related miRNAs: Epigenomic regulation
  5. Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques
  6. Macroalgae as a Source of Valuable Antimicrobial Compounds: Extraction and Applications
  7. Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
  8. Biological Evaluation, DFT Calculations and Molecular Docking Studies on the Antidepressant and Cytotoxicity Activities of Cycas pectinata Buch.-Ham. Compounds
  9. Phenolic compounds from Mediterranean foods as nutraceutical tools for the prevention of cancer: The effect of honey polyphenols on colorectal cancer stem-like cells from spheroids
  10. Edible flowers as functional raw materials: A review on anti-aging properties
  11. Biochemical and Computational Approach of Selected Phytocompounds from Tinospora crispa in the Management of COVID-19
  12. Assessment of genetic purity in rice using polymorphic SSR markers
  13. Metabolites from Macroalgae and Its Applications in the Cosmetic Industry: A Circular Economy Approach
  14. Wine Aging Technology: Fundamental Role of Wood Barrels
  15. Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition
  16. Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae
  17. GC-MS Phytochemical Profiling, Pharmacological Properties, and In Silico Studies of Chukrasia velutina Leaves: A Novel Source for Bioactive Agents
  18. Food production link to underground waters quality in A Limia river basin
  19. Mitigation of emerging implications of climate change on food production systems
  20. Bioactive Compounds and Quality of Extra Virgin Olive Oil
  21. Potential Health Benefit of Garlic Based on Human Intervention Studies: A Brief Overview
  22. Application of Rank Annihilation Factor Analysis for Antibacterial Drugs Determination by Means of pH Gradual Change-UV Spectral Data
  23. Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines
  24. Investigation of new products and reaction kinetics for myricetin in DMEM via an in situ UPLC–MS–MS analysis
  25. Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics
  26. Toward a sustainable metric and indicators for the goal of sustainability in agricultural and food production
  27. Extraction, properties and applications of bioactive compounds obtained from microalgae,
  28. Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds
  29. Dietary polyphenols as antidiabetic agents: Advances and opportunities
  30. Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens
  31. Identification of nitrates origin in Limia river basin and pollution-determinant factors
  32. Technological strategies ensuring the safe arrival of beneficial microorganisms to the gut: From food processing and storage to their passage through the gastrointestinal tract
  33. The algal polysaccharide ulvan suppresses growth of hepatoma cells
  34. Technological Application of Tannin-Based Extracts
  35. The Influence of In Vitro Gastrointestinal Digestion on the Anticancer Activity of Manuka Honey
  36. Agriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy
  37. Optimization of ergosterol extraction from Pleurotus mushrooms using response surface methodology
  38. The importance of berries in the human diet
  39. Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process
  40. Corrigendum to “Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds” [Sci. Hortic. 232 (2018) 269–279]
  41. Synthesis, Characterization, and Potential Applications of Transition Metal Nanoparticles
  42. The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value
  43. Gas Chromatographic Fingerprinting Coupled to Chemometrics for Food Authentication
  44. Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism
  45. Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product
  46. Strawberry tree honey as a new potential functional food. Part 1: Strawberry tree honey reduces colon cancer cell proliferation and colony formation ability, inhibits cell cycle and promotes apoptosis by regulating EGFR and MAPKs signaling pathways
  47. Strawberry tree honey as a new potential functional food. Part 2: Strawberry tree honey increases ROS generation by suppressing Nrf2-ARE and NF-кB signaling pathways and decreases metabolic phenotypes and metastatic activity in colon cancer cells
  48. Food identification by high performance liquid chromatography fingerprinting and mathematical processing
  49. Interaction of Caffeic Acid with SDS Micellar Aggregates
  50. Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines
  51. Prediction Models to Control Aging Time in Red Wine
  52. Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens
  53. The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition
  54. Tackling Fraudsters with Global Strategies to Expose Fraud in the Food Chain
  55. Prediction Models to Control Aging Time in Red Wine
  56. Glucosinolates: Molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects
  57. Legal regulations and consumer attitudes regarding the use of products obtained from aquaculture
  58. Fatty Acids-Based Quality Index to Differentiate Worldwide Commercial Pistachio Cultivars
  59. Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines
  60. Fatty Acids-Based Quality Index to Differentiate Worldwide Commercial Pistachio Cultivars
  61. A Metabolomics Approach Reveals Immunomodulatory Effects of Proteinaceous Molecules Derived From Gut Bacteria Over Human Peripheral Blood Mononuclear Cells
  62. Effects of Pre- and Post-Harvest, Technological and Cooking Treatments on Phenolic Compounds of the Most Important Cultivated Vegetables of the Genus Allium
  63. Japanese, Mediterranean and Argentinean diets and their potential roles in neurodegenerative diseases
  64. Impact of fungicides mepanipyrim and tetraconazole on phenolic profile and colour of Mencía red wines
  65. A review on the application of chromatographic methods, coupled to chemometrics, for food authentication
  66. Future challenges on the use of blockchain for food traceability analysis
  67. Use of spectroscopic methods in combination with linear discriminant analysis for authentication of food products
  68. Deep insight into the minor fraction of virgin olive oil by using LC-MS and GC-MS multi-class methodologies
  69. Meat quality in relation to swine well-being after transport and during lairage at the slaughterhouse
  70. Interactions Between Hammer Mill Crushing Variables and Malaxation Time During Continuous Olive Oil Extraction
  71. Screening of organic pollutants in pet hair samples and the significance of environmental factors
  72. Modelling the isothermal degradation kinetics of metrafenone and mepanipyrim in a grape juice analog
  73. Effect of pistachio kernel extracts in MCF-7 breast cancer cells: Inhibition of cell proliferation, induction of ROS production, modulation of glycolysis and of mitochondrial respiration
  74. Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs
  75. Characterization of phenolic extracts from Brava extra virgin olive oils and their cytotoxic effects on MCF-7 breast cancer cells
  76. Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays
  77. A metabolic fingerprinting approach based on selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics: A reliable tool for Mediterranean origin-labeled olive oils authentication
  78. Nutraceutical Potential of Phenolics from ′Brava′ and ′Mansa′ Extra-Virgin Olive Oils on the Inhibition of Enzymes Associated to Neurodegenerative Disorders in Comparison with Those of ′Picual′ and ′Cornicabra′
  79. Separation and Determination of Some of the Main Cholesterol-Related Compounds in Blood by Gas Chromatography-Mass Spectrometry (Selected Ion Monitoring Mode)
  80. Fungicide residues affect the sensory properties and flavonoid composition of red wine
  81. The Biocultural System of the Native Corn Zapalote chico in the Tehuantepec Isthmus (Mexico)
  82. Impact of industrial hammer mill rotor speed on extraction efficiency and quality of extra virgin olive oil
  83. Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds
  84. A critical review on the use of artificial neural networks in olive oil production, characterization and authentication
  85. Antioxidant and antimicrobial properties of encapsulated guava leaf oil in hydroxypropyl-beta-cyclodextrin
  86. Development and validation of LC-MS-based alternative methodologies to GC–MS for the simultaneous determination of triterpenic acids and dialcohols in virgin olive oil
  87. The Journal “Sustainable Food Production” - An International Scientific Open Access Journal
  88. Metabolic profiling approach to determine phenolic compounds of virgin olive oil by direct injection and liquid chromatography coupled to mass spectrometry
  89. polycyclic aromatic hydrocarbons in SOIL ORGANIC HORIZONS DEPENDING ON THE soil burn severity AND type of ecosystem
  90. A Critical Review of Bioactive Food Components, and of their Functional Mechanisms, Biological Effects and Health Outcomes
  91. A Critical Review of the Characterization of Polyphenol–Protein Interactions and of Their Potential Use for Improving Food Quality
  92. Dietary exposure and neurotoxicity of the environmental free and bound toxin β- N -methylamino- l -alanine
  93. Chromatographic Fingerprinting with Multivariate Data Analysis for Detection and Quantification of Apricot Kernel in Almond Powder
  94. Effects of hydrochemistry variables on the half-life of mancozeb and on the hazard index associated to the sum of mancozeb and ethylenethiourea
  95. Optimization of selective pressurized liquid extraction of organic pollutants in placenta to evaluate prenatal exposure
  96. Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin
  97. State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties
  98. Perspective on pre- and post-natal agro-food exposure to persistent organic pollutants and their effects on quality of life
  99. Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies
  100. Determination of kinetic bioconcentration in mussels after short term exposure to polycyclic aromatic hydrocarbons
  101. Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics
  102. In-Depth Two-Year Study of Phenolic Profile Variability among Olive Oils from Autochthonous and Mediterranean Varieties in Morocco, as Revealed by a LC-MS Chemometric Profiling Approach
  103. Characterization of virgin olive oils produced with autochthonous Galician varieties
  104. Assessment of polar phenolic compounds of virgin olive oil by NIR and mid-IR spectroscopy and their impact on quality
  105. Geographical Indication Labels in Moroccan Olive Oil Sector: Territorial Dimension and Characterization of Typicality: A Case Study of Meknès Region
  106. Kinetic modelling of mancozeb hydrolysis and photolysis to ethylenethiourea and other by-products in water
  107. Potential of LC Coupled to Fluorescence Detection in Food Metabolomics: Determination of Phenolic Compounds in Virgin Olive Oil
  108. Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review
  109. State of the art on public risk assessment of combined human exposure to multiple chemical contaminants
  110. Phenolic constituents of leaves from Persea caerulea Ruiz & Pav; Mez (Lauraceae)
  111. Proteome changes in Garnacha Tintorera red grapes during post-harvest drying
  112. Evaluating the potential of phenolic profiles as discriminant features among extra virgin olive oils from Moroccan controlled designations of origin
  113. Targeted LC-MS Approach to Study the Evolution over the Harvesting Season of Six Important Metabolites in Fruits from Different Avocado Cultivars
  114. Flavonoid glycosides fromPersea caerulea. Unraveling their interactions with SDS-micelles through matrix-assisted DOSY, PGSE, mass spectrometry, and NOESY
  115. Evaluating the potential of LC coupled to three alternative detection systems (ESI-IT, APCI-TOF and DAD) for the targeted determination of triterpenic acids and dialcohols in olive tissues
  116. A widely used spectrophotometric assay to quantify olive oil biophenols according to the health claim (EU Reg. 432/2012)
  117. Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines
  118. Organic pollutants profiling of wood ashes from biomass power plants linked to the ash characteristics
  119. Dissipation kinetics of pre-plant pesticides in greenhouse-devoted soils
  120. Profiling, distribution and levels of carcinogenic polycyclic aromatic hydrocarbons in traditional smoked plant and animal foods
  121. Comparing two metabolic profiling approaches (liquid chromatography and gas chromatography coupled to mass spectrometry) for extra-virgin olive oil phenolic compounds analysis: A botanical classification perspective
  122. Voltammetric analysis of mancozeb and its degradation product ethylenethiourea
  123. A first approach towards the development of geographical origin tracing models for North Moroccan olive oils based on triacylglycerols profiles
  124. A critical review on the applications of artificial neural networks in winemaking technology
  125. First comprehensive characterization of volatile profile of north Moroccan olive oils: A geographic discriminant approach
  126. High-throughput HPLC–MS/MS determination of the persistence of neonicotinoid insecticide residues of regulatory interest in dietary bee pollen
  127. Challenges in relating concentrations of aromas and tastes with flavor features of foods
  128. Toxicity evaluation of new agricultural fungicides in primary cultured cortical neurons
  129. Quality and chemical profiles of monovarietal north Moroccan olive oils from “Picholine Marocaine” cultivar: Registration database development and geographical discrimination
  130. Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.
  131. Evaluation of the effect of fenhexamid and mepanipyrim in the volatile composition of Tempranillo and Graciano wines
  132. Liquid chromatography–mass spectrometry method development for monitoring stress-related corticosteroids levels in pig saliva
  133. Comprehensive 3-Year Study of the Phenolic Profile of Moroccan Monovarietal Virgin Olive Oils from the Meknès Region
  134. The measure and control of effects of botryticides on phenolic profile and color quality of red wines
  135. BlendingLocalolive oils with Arbequina or Picual oils produces high quality, distinctive EVOOs
  136. Effects of Sugar Concentration Processes in Grapes and Wine Aging on Aroma Compounds of Sweet Wines—A Review
  137. Exploratory analysis of avocado extracts by GC-MS: new insights into the avocado fruit ripening process
  138. Potential of LC–MS phenolic profiling combined with multivariate analysis as an approach for the determination of the geographical origin of north Moroccan virgin olive oils
  139. Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain
  140. Contribution to the establishment of a protected designation of origin for Meknès virgin olive oil: A 4-years study of its typicality
  141. A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality
  142. Metabolomic analysis of avocado fruits by GC-APCI-TOF MS: effects of ripening degrees and fruit varieties
  143. Atmospheric pollutants in fog and rain events at the northwestern mountains of the Iberian Peninsula
  144. Correction: Noguerol-Pato, R., et al. Effect on the Aroma Profile of Graciano and Tempranillo Red Wines of the Application of Two Antifungal Treatments onto Vines. Molecules 2014, 19, 12173-12193
  145. Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils
  146. Effect on the Aroma Profile of Graciano and Tempranillo Red Wines of the Application of Two Antifungal Treatments onto Vines
  147. Wine Aroma Compounds in Grapes: A Critical Review
  148. Quantitative characterization of important metabolites of avocado fruit by gas chromatography coupled to different detectors (APCI-TOF MS and FID)
  149. Effect of Two Anti-Fungal Treatments (Metrafenone and Boscalid Plus Kresoxim-methyl) Applied to Vines on the Color and Phenol Profile of Different Red Wines
  150. Comprehensive identification of walnut polyphenols by liquid chromatography coupled to linear ion trap–Orbitrap mass spectrometry
  151. The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging
  152. Thermodynamics of sodium dodecyl sulphate-salicylic acid based micellar systems and their potential use in fruits postharvest
  153. Ultrasound-assisted emulsification–microextraction for the determination of phenolic compounds in olive oils
  154. Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork
  155. Identification and Quantification of Grapefruit Juice Furanocoumarin Metabolites in Urine: An Approach Based on Ultraperformance Liquid Chromatography Coupled to Linear Ion Trap-Orbitrap Mass Spectrometry and Solid-Phase Extraction Coupled to Ultraperf...
  156. Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis
  157. Urinary tartaric acid as a potential biomarker for the dietary assessment of moderate wine consumption: a randomised controlled trial
  158. Optimization of purification processes to remove polycyclic aromatic hydrocarbons (PAHs) in polluted raw fish oils
  159. Combined determination and confirmation of ethylenethiourea and propylenethiourea residues in fruits at low levels of detection
  160. Sensory description of sweet wines obtained by the winemaking procedures of raisining, botrytisation and fortification
  161. Decontamination solutions for polychlorinated biphenyls (PCBs) in raw fish oils from environmentally contaminated sea fishes
  162. Increasing the Added-Value of Onions as a Source of Antioxidant Flavonoids: A Critical Review
  163. Garnacha Tintorera-based sweet wines: Detailed phenolic composition by HPLC/DAD–ESI/MS analysis
  164. Evolution of colour and phenolic compounds during Garnacha Tintorera grape raisining
  165. Factors governing the removal of mancozeb residues from lettuces with washing solutions
  166. Merging a sensitive capillary electrophoresis–ultraviolet detection method with chemometric exploratory data analysis for the determination of phenolic acids and subsequent characterization of avocado fruit
  167. A Critical Review about Human Exposure to Polychlorinated Dibenzo-p-Dioxins (PCDDs), Polychlorinated Dibenzofurans (PCDFs) and Polychlorinated Biphenyls (PCBs) through Foods
  168. Aroma biogenesis and distribution between olive pulps and seeds with identification of aroma trends among cultivars
  169. Training of panellists for the sensory control of bottled natural mineral water in connection with water chemical properties
  170. Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”
  171. A Critical Review about the Health Risk Assessment of PAHs and Their Metabolites in Foods
  172. Evaluation of gas chromatography-atmospheric pressure chemical ionization-mass spectrometry as an alternative to gas chromatography-electron ionization-mass spectrometry: Avocado fruit as example
  173. Biochemical and physiological changes produced by Azotobacter chroococcum (INIFAT5 strain) on pineapple in vitro-plantlets during acclimatization
  174. Pollution of surface waters by metalaxyl and nitrate from non-point sources
  175. Inputs of polychlorinated biphenyl residues in animal feeds
  176. Garnacha Tintorera-based sweet wines: Chromatic properties and global phenolic composition by means of UV–Vis spectrophotometry
  177. The potential of solvent-minimized extraction methods in the determination of polycyclic aromatic hydrocarbons in fish oils
  178. Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained
  179. Development of a LC–ESI-MS/MS Approach for the Rapid Quantification of Main Wine Organic Acids in Human Urine
  180. Determination of changes in the metabolic profile of avocado fruits (Persea americana) by two CE-MS approaches (targeted and non-targeted)
  181. Concentrations of Aroma Compounds and Odor Activity Values of Odorant Series in Different Olive Cultivars and Their Oils
  182. Evolution of flavonoids in Mouratón berries taken from both bunch halves
  183. Online spectral library for GC-atmospheric pressure chemical ionization–ToF MS
  184. Critical Review on the Environmental Fate of Quaternary Ammonium Herbicides in Soils Devoted to Vineyards
  185. Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines
  186. Effects of ascorbic acid on the microstructure and properties of SDS micellar aggregates for potential food applications
  187. Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines
  188. Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties
  189. Searching ingredients polluted by polycyclic aromatic hydrocarbons in feeds due to atmospheric or pyrolytic sources
  190. Anthocyanins and flavonols berries from Vitis vinifera L. cv. Brancellao separately collected from two different positions within the cluster
  191. Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses
  192. Surveillance of fungicidal dithiocarbamate residues in fruits and vegetables
  193. Active odorants in Mouratón grapes from shoulders and tips into the bunch
  194. Flavonoids in Gran Negro berries collected from shoulders and tips within the cluster, and comparison with Brancellao and Mouratón varieties
  195. Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates
  196. Pre-industrial accumulation of anthropogenic polycyclic aromatic hydrocarbons found in a blanket bog of the Iberian Peninsula
  197. Dynamic headspace/GC–MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties
  198. POSTHARVEST STORAGE SYSTEMS AFFECT PHYTOCHEMICAL CONTENT AND QUALITY OF TRADITIONAL PORTUGUESE ONION CULTIVARS
  199. Uptake and metabolism of olive oil polyphenols in human breast cancer cells using nano-liquid chromatography coupled to electrospray ionization–time of flight-mass spectrometry
  200. Sensory Quality Control of Young vs. Aged Sweet Wines Obtained by the Techniques of Both Postharvest Natural Grape Dehydration and Fortification with Spirits During Vinification
  201. Aroma potential of Brancellao grapes from different cluster positions
  202. Impact of phytosanitary treatments with fungicides (cyazofamid, famoxadone, mandipropamid and valifenalate) on aroma compounds of Godello white wines
  203. Feed Ingredients Mainly Contributing to Polycyclic Aromatic Hydrocarbon and Polychlorinated Biphenyl Residues
  204. Feeds and Corresponding Footprints of Residual Polycyclic Aromatic Hydrocarbons and Polychlorinated Biphenyls Based on Their Constituents
  205. Metabolism and Bioavailability of Olive Oil Polyphenols
  206. Hydrogeothermal modelling vs. inorganic chemical composition of thermal waters from the area of Carballiño (NW Spain)
  207. Changes of the sensorial attributes of white wines with the application of new anti-mildew fungicides under critical agricultural practices
  208. Pattern recognition of three Vitis vinifera L. red grapes varieties based on anthocyanin and flavonol profiles, with correlations between their biosynthesis pathways
  209. Effects of Sedimentation Plus Racking Process in the Extra Virgin Olive Oil Aroma Fingerprint Obtained by DHS–TD/GC–MS
  210. Influence of new fungicides – metiram and pyraclostrobin – onSaccharomyces cerevisiaeyeast growth and alcoholic fermentation course for wine production Influencia de los nuevos fungicidas – metiram y piraclostrobín – en el crecimiento de la levaduraSac...
  211. In Commemoration of Dr. Mercedes Sonia García-Falcón (1969–2010)Expert in Food Quality and Safety
  212. Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices
  213. Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS
  214. Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.)
  215. Influence of the adjuvants in a commercial formulation of the fungicide “Switch” on the adsorption of their active ingredients: Cyprodinil and fludioxonil, on soils devoted to vineyard
  216. Ultra high performance liquid chromatography-time of flight mass spectrometry for analysis of avocado fruit metabolites: Method evaluation and applicability to the analysis of ripening degrees
  217. Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage
  218. Adsorption and desorption kinetics of carbofuran in acid soils
  219. Profiling LC-DAD-ESI-TOF MS Method for the Determination of Phenolic Metabolites from Avocado (Persea americana)
  220. Decay of fungicide residues during vinification of white grapes harvested after the application of some new active substances against downy mildew
  221. Distribution of polychlorinated biphenyls in both products and by-products of a mussel shell incinerator facility
  222. Influence of tebuconazole residues on the aroma composition of Mencía red wines
  223. Gas chromatography–atmospheric pressure chemical ionization-time of flight mass spectrometry for profiling of phenolic compounds in extra virgin olive oil
  224. A Review on the Fate of Pesticides during the Processes within the Food-Production Chain
  225. Application of new fungicides under good agricultural practices and their effects on the volatile profile of white wines
  226. Characterisation and preliminary quantification of the methane reservoir in a coastal sedimentary source: San Simón Bay, Ría de Vigo, NW Spain
  227. Effect of meteorological conditions on antioxidant flavonoids in Portuguese cultivars of white and red onions
  228. Flavonoids changes in fresh-cut onions during storage in different packaging systems
  229. Application and potential of capillary electroseparation methods to determine antioxidant phenolic compounds from plant food material
  230. High Capacity Capillary Electrophoresis-Electrospray Ionization Mass Spectrometry: Coupling a Porous Sheathless Interface with Transient-Isotachophoresis
  231. Sorption of penconazole applied as a commercial water–oil emulsion in soils devoted to vineyards
  232. Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest
  233. Paraquat and Diquat Sorption on Iron Oxide Coated Quartz Particles and the Effect of Phosphates
  234. Improved ultrasonic-based sample treatment for the screening of anabolic steroids by gas chromatography/mass spectrometry
  235. Ultrasonic assisted enzymatic digestion (USAED) coupled with high performance liquid chromatography and electrothermal atomic absorption spectrometry as a powerful tool for total selenium and selenium species control in Se-enriched food supplements
  236. Exploratory analysis of human urine by LC–ESI-TOF MS after high intake of olive oil: understanding the metabolism of polyphenols
  237. Nano and rapid resolution liquid chromatography-electrospray ionization-time of flight mass spectrometry to identify and quantify phenolic compounds in olive oil
  238. Competitive and non-competitive adsorption/desorption of paraquat, diquat and difenzoquat in vineyard-devoted soils
  239. Effect of post-harvest practices on flavonoid content of red and white onion cultivars
  240. Removal of polycyclic aromatic hydrocarbons from organic solvents by ashes wastes
  241. Exploratory Characterization of the Unsaponifiable Fraction of Tunisian Virgin Olive Oils by a Global Approach with HPLC-APCI-IT MS/MS Analysis
  242. Factors controlling flavors binding constants to cyclodextrins and their applications in foods
  243. Latest developments in sample treatment for 18O-isotopic labeling for proteomics mass spectrometry-based approaches: A critical review
  244. Behaviour of metalaxyl as copper oxychloride–metalaxyl commercial formulation vs. technical grade-metalaxyl in vineyards-devoted soils
  245. Effect of olive ripeness on chemical properties and phenolic composition of chétoui virgin olive oil
  246. Analytical Determination of Polyphenols in Olive Oil
  247. Characterization and quantification of phenolic compounds of extra-virgin olive oils with anticancer properties by a rapid and resolutive LC-ESI-TOF MS method
  248. Gas Chromatography/Atmospheric Pressure Chemical Ionization-Time of Flight Mass Spectrometry: Analytical Validation and Applicability to Metabolic Profiling
  249. Multi-component analysis (sterols, tocopherols and triterpenic dialcohols) of the unsaponifiable fraction of vegetable oils by liquid chromatography–atmospheric pressure chemical ionization–ion trap mass spectrometry
  250. Evolution of tebuconazole residues through the winemaking process of Mencía grapes
  251. Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines
  252. Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs
  253. Efficacy of new commercial formulations to control downy mildew and dissipation of their active fungicides in wine after good agricultural practices
  254. A review on the use of cyclodextrins in foods
  255. Survey of polycyclic aromatic hydrocarbons in canned bivalves and investigation of their potential sources
  256. NACE-ESI-TOF MS to reveal phenolic compounds from olive oil: Introducing enriched olive oil directly inside capillary
  257. Use of capillary electrophoresis with UV detection to compare the phenolic profiles of extra-virgin olive oils belonging to Spanish and Italian PDOs and their relation to sensorial properties
  258. Multiresidue determination of 11 new fungicides in grapes and wines by liquid–liquid extraction/clean-up and programmable temperature vaporization injection with analyte protectants/gas chromatography/ion trap mass spectrometry
  259. Occurrence of polycyclic aromatic hydrocarbons and their hydroxylated metabolites in infant foods
  260. A 2-D-HPLC-CE platform coupled to ESI-TOF-MS to characterize the phenolic fraction in olive oil
  261. A Review of Synthetic Polymer Characterization by Pyrolysis–GC–MS
  262. Behaviour of thermal waters through granite rocks based on residence time and inorganic pattern
  263. Structural characterization and electrical properties of NiNb2−xTaxO6 (0≤x≤2) and some Ti-substituted derivatives
  264. Comparative performance of extraction strategies for polycyclic aromatic hydrocarbons in peats
  265. Comparative study of matrices for their use in the rapid screening of anabolic steroids by matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry
  266. Detachment of sprayed colloidal copper oxychloride-metalaxyl fungicides by a shallow water flow
  267. Quaternary herbicides retention by the amendment of acid soils with a bentonite-based waste from wineries
  268. Effect of organic matter and iron oxides on quaternary herbicide sorption–desorption in vineyard-devoted soils
  269. Influence of Soil Characteristics on Copper Sorption from a Copper Oxychloride Fungicide
  270. From lipids analysis towards lipidomics, a new challenge for the analytical chemistry of the 21st century. Part II: Analytical lipidomics
  271. The effect of phosphate on the sorption of copper by acid soils
  272. Influence of major polyphenols on antioxidant activity in Mencía and Brancellao red wines
  273. Occurrence of soluble organic compounds in thermal waters by ion trap mass detection
  274. From lipid analysis towards lipidomics, a new challenge for the analytical chemistry of the 21st century. Part I: Modern lipid analysis
  275. Determination of metalaxyl and identification of adjuvants in wettable powder pesticide technical formulas
  276. Use of Amylolytic Enzymes in Brewing
  277. Ultrasonic energy as a tool in the sample treatment for polymer characterization through matrix-assisted laser desorption ionization time-of-flight mass spectrometry
  278. A simplified method for HPLC-MS analysis of sterols in vegetable oil
  279. tabAnti-HER2 (erbB-2) oncogene effects of phenolic compounds directly isolated from commercial Extra-Virgin Olive Oil (EVOO)
  280. The use of manures for detection and quantification of polycyclic aromatic hydrocarbons and 3-hydroxybenzo[a]pyrene in animal husbandry
  281. Ultrasonic-assisted matrix solid-phase dispersion as an improved methodology for the determination of pesticides in fruits
  282. Changes in soil properties and in the growth of Lolium multiflorum in an acid soil amended with a solid waste from wineries
  283. Ultrasonic energy as a new tool for fast isotopic 18O labeling of proteins for mass spectrometry-based techniques: Preliminary results
  284. Determination of 23 pesticide residues in leafy vegetables using gas chromatography–ion trap mass spectrometry and analyte protectants
  285. Determination of quaternary ammonium herbicides in soils
  286. Influence of organic matter removal on competitive and noncompetitive adsorption of copper and zinc in acid soils
  287. Reversed-phase high-performance liquid chromatography coupled to ultraviolet and electrospray time-of-flight mass spectrometry on-line detection for the separation of eight tetracyclines in honey samples
  288. Ultrasonic-assisted enzymatic digestion (USAED) for total elemental determination and elemental speciation: A tutorial
  289. Influence of the Protein Staining in the Fast Ultrasonic Sample Treatment for Protein Identification through Peptide Mass Fingerprint and Matrix-Assisted Laser Desorption Ionization Time of Flight Mass Spectrometry
  290. Copper content of soils and river sediments in a winegrowing area, and its distribution among soil or sediment components
  291. Effects of a chemical company fire on the occurrence of polycyclic aromatic hydrocarbons in plant foods
  292. Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread
  293. Occurrence and Downslope Mobilization of Quaternary Herbicide Residues in Vineyard-Devoted Soils
  294. Occurrence of fungicide and insecticide residues in trade samples of leafy vegetables
  295. Copper distribution and acid-base mobilization in vineyard soils and sediments from Galicia (NW Spain)
  296. The mobility and degradation of pesticides in soils and the pollution of groundwater resources
  297. Phenolic compounds and colour stability of Vinhão wines: Influence of wine-making protocol and fining agents
  298. Copper Retention Kinetics in Acid Soils
  299. Changes in copper content and distribution in young, old and abandoned vineyard acid soils due to land use changes
  300. Seasonal distributions of fungicides in soils and sediments of a small river basin partially devoted to vineyards
  301. Lignan profile in seeds of modern and old Italian soft wheat (Triticum aestivum L.) cultivars as revealed by CE-MS analyses
  302. Treatment of an Acid Soil with Bentonite Used for Wine Fining:  Effects on Soil Properties and the Growth ofLolium multiflorum
  303. Improving Sample Treatment for In-Solution Protein Identification by Peptide Mass Fingerprint Using Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry
  304. Ultrasonic assisted protein enzymatic digestion for fast protein identification by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry
  305. Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra
  306. Influence of Copper on the Adsorption and Desorption of Paraquat, Diquat, and Difenzoquat in Vineyard Acid Soils
  307. Sorption of PAHs to Colloid Dispersions of Humic Substances in Water
  308. Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils
  309. New findings for in-gel digestion accelerated by high-intensity focused ultrasound for protein identification by matrix-assisted laser desorption ionization time-of-flight mass spectrometry
  310. Can sample treatments based on advanced oxidation processes assisted by high-intensity focused ultrasound be used for toxic arsenic determination in human urine by flow-injection hydride-generation atomic absorption spectrometry?
  311. Olive oil's bitter principle reverses acquired autoresistance to trastuzumab (Herceptin™) in HER2-overexpressing breast cancer cells
  312. Gas chromatography mass spectrometry determination of acaricides from honey after a new fast ultrasonic-based solid phase micro-extraction sample treatment
  313. INFLUENCE OF AGING ON COPPER FRACTIONATION IN AN ACID SOIL
  314. CE- and HPLC-TOF-MS for the characterization of phenolic compounds in olive oil
  315. Chromatographic-based methods for pesticide determination in honey: An overview
  316. Sonoreactor-Based Technology for Fast High-Throughput Proteolytic Digestion of Proteins
  317. Coelectroosmotic capillary electrophoresis of phenolic acids and derivatized amino acids using N,N-dimethylacrylamide-ethylpyrrolidine methacrylate physically coated capillaries
  318. Binding constants of oxytetracycline to animal feed divalent cations
  319. Determination of phenolic compounds in wines: Influence of bottle storage of young red wines on their evolution
  320. Influence of grape variety, vine system and enological treatments on the colour stability of young red wines
  321. Simplifying sample handling for protein identification by peptide mass fingerprint using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry
  322. The dissipation rates of cyprodinil, fludioxonil, procymidone and vinclozoline during storage of grape juice
  323. Screening for folic acid content in vitamin-fortified beverages
  324. Sample treatment for protein identification by mass spectrometry-based techniques
  325. Influence of pH and Soil Copper on Adsorption of Metalaxyl and Penconazole by the Surface Layer of Vineyard Soils
  326. Simultaneous Determination of the Herbicides Diquat and Paraquat in Water
  327. Rapid Quantification of the Phenolic Fraction of Spanish Virgin Olive Oils by Capillary Electrophoresis with UV Detection
  328. Comparative study between a commercial and a homemade capillary electrophoresis instrument for the simultaneous determination of aminated compounds by induced fluorescence detection
  329. A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil
  330. Carbofuran Sorption Kinetics by Corn Crop Soils
  331. Dietary habits of the population of rural Galicia (NW Spain): Towards the development of a dietary education programme
  332. Influence of Methanol on the Dynamics of the Retention and Release of Cyprodinil by an Agricultural Soil
  333. Capillary electrophoresis-electrospray ionization-mass spectrometry method to determine the phenolic fraction of extra-virgin olive oil
  334. Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions
  335. Sequential Flow Injection Analysis System On-Line Coupled to High Intensity Focused Ultrasound:  Green Methodology for Trace Analysis Applications As Demonstrated for the Determination of Inorganic and Total Mercury in Waters and Urine by Cold Vapor At...
  336. Dynamics of Pesticides in Potato Crops
  337. Microfibrous Chitosan−Sepiolite Nanocomposites
  338. Evolution of the Concentrations of Polycyclic Aromatic Hydrocarbons in Burnt Woodland Soils
  339. Determination of pesticides by solid phase extraction followed by gas chromatography with nitrogen–phosphorous detection in natural water and comparison with solvent drop microextraction
  340. Relevance of polymer– and biopolymer–clay nanocomposites in electrochemical and electroanalytical applications
  341. Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil
  342. Determination of polycyclic aromatic hydrocarbons in alcoholic drinks and the identification of their potential sources
  343. Determination of carbamates and organophosphorus pesticides by SDME–GC in natural water
  344. Influence of Micelles on the Basic Degradation of Carbofuran
  345. Atrazine Sorption Dynamics in Acid-Surface Soils
  346. Transport of Commercial Endosulfan through a Column of Aggregated Vineyard Soil by a Water Flux Simulating Field Conditions
  347. Adsorption−Desorption Dynamics of Cyprodinil and Fludioxonil in Vineyard Soils
  348. Variation in Concentrations of the Fungicides Tebuconazole and Dichlofluanid Following Successive Applications to Greenhouse-Grown Lettuces
  349. Analytical determination of polyphenols in olive oils
  350. Minimal clean-up and rapid determination of polycyclic aromatic hydrocarbons in instant coffee
  351. Bio-Nanocomposites Based on Layered Double Hydroxides
  352. Determination of food dyes in soft drinks containing natural pigments by liquid chromatography with minimal clean-up
  353. Occurrence of Organochlorine Pesticides in Stream Sediments from an Industrial Area
  354. Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings
  355. Parameters Affecting Extraction of Selected Fungicides from Vineyard Soils
  356. Comparison of Strategies for Extraction of High Molecular Weight Polycyclic Aromatic Hydrocarbons from Drinking Waters
  357. Development of a rapid method based on solid-phase extraction and liquid chromatography with ultraviolet absorbance detection for the determination of polyphenols in alcohol-free beers
  358. Determination of sulfamethazine in milk by solid phase extraction and liquid chromatographic separation with ultraviolet detection
  359. Procedure to Measure the Level of Polycyclic Aromatic Hydrocarbons in Wood Ashes Used as Fertilizer in Agroforestry Soils and Their Transfer from Ashes to Water
  360. The Place of Capillary Electrochromatography Among Separation Techniques—A Review
  361. Stirring bar sorptive extraction in the determination of PAHs in drinking waters
  362. Strategies for the extraction of free and bound polycyclic aromatic hydrocarbons in run-off waters rich in organic matter
  363. Control of contamination of olive oil by sunflower seed oil in bottling plants by GC-MS of fatty acid methyl esters
  364. Growth and Survival of Escherichia coli O157:H7 in Different Types of Milk Stored at 4 oC or 20 oC
  365. Procedure for the Measurement of Soil Inputs of Plant-Protection Agents Washed off through Vineyard Canopy by Rainfall
  366. Analytical methods for food-contact materials additives in olive oil simulant at sub-mg kg−1level
  367. Multiresidue method for fourteen fungicides in white grapes by liquid–liquid and solid-phase extraction followed by liquid chromatography–diode array detection
  368. HPLC method for determining ethylenediamine migration from epoxy-amine food packaging coatings into EU food simulants
  369. Application of single-drop microextraction and comparison with solid-phase microextraction and solid-phase extraction for the determination of α- and β-endosulfan in water samples by gas chromatography–electron-capture detection
  370. Control of nutritional labels in beverages with added vitamins: screening of β-carotene and ascorbic acid contents
  371. Optimization of solid-phase extraction and solid-phase microextraction for the determination of α- and β-endosulfan in water by gas chromatography–electron-capture detection
  372. Pollution attenuation by soils receiving cattle slurry after passage of a slurry-like feed solution. Column experiments
  373. Comparison of solid-phase extraction and solid-phase microextraction for carbofuran in water analyzed by high-performance liquid chromatography–photodiode-array detection
  374. Chloride, sodium, potassium and faecal bacteria levels in surface runoff and subsurface percolates from grassland plots amended with cattle slurry
  375. Quantitative analysis for oxytetracycline in medicated premixes and feeds by second-derivative synchronous spectrofluorimetry
  376. Application of high-pressure treatment in the mashing of white malt in the elaboration process of beer
  377. Solid-phase microextraction–gas chromatographic–mass spectrometric method for the determination of the fungicides cyprodinil and fludioxonil in white wines
  378. The Use of LC-MS in Studies of Migration from Food Contact Materials: A Review of Present Applications and Future Possibilities
  379. Simple HPLC determination of colistin in medicated feeds by pre-column derivatization and fluorescence detection
  380. Determination of Sulfamethazine and Trimethoprim in Liquid Feed Premixes by HPLC and Diode Array Detection, with an Analysis of the Uncertainty of the Analytical Results
  381. Surface runoff pollution by cattle slurry and inorganic fertilizer spreading: chemical oxygen demand, ortho-phosphates, and electrical conductivity levels for different buffer strip lengths
  382. Analysis of fluorescent vitamins riboflavin and pyiridoxine in beverages with added vitamins
  383. Quantitative analysis of colistin and tiamulin in liquid and solid medicated premixes by HPLC with diode-array detection
  384. Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples
  385. Tests of potential functional barriers for laminated multilayer food packages. Part II: Medium molecular weight permeants
  386. Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants
  387. Determination ofm-xylylenediamine in the official EU food simulant olive oil
  388. Selection of can coatings for different applications
  389. A Critical Review of the Quality and Safety of BADGE-Based Epoxy Coatings for Cans: Implications for Legislation on Epoxy Coatings for Food Contact
  390. Determination of Volatile Components in Fresh, Frozen, and Freeze-Dried Padron-Type Peppers by Gas Chromatography--Mass Spectrometry Using Dynamic Headspace Sampling and Microwave Desorption
  391. m-Xylylenediamine Determination in the Official EU Aqueous Food Simulants
  392. Stability of the Secondary Antioxidant Bis(2,4-di-tert-butylphenyl)pentaerythritol Diphosphite in Food Simulants
  393. Analyzing effects of extra-virgin olive oil polyphenols on breast cancer-associated fatty acid synthase protein expression using reverse-phase protein microarrays
  394. The effects of various culinary treatments on the pigment content of green beans (Phaseolus vulgaris, L.)
  395. Breakthrough of inorganic ions present in cattle slurry: Soil column trials
  396. Toward a Test of Overall Migration from the Coated Face of a Recycled Paperboard Food Contact Material into Fatty Food Simulants
  397. Acaricide Residues in Honeys from Galicia (N.W. Spain)
  398. PROBLEMATICA EN MIGRACIONES ENVASE - ALIMENTO
  399. Evaluation of the performance of a multiresidue gas chromatographic method for the determination of aliphatic hydrocarbons in mussels of Galicia (N.W. Spain)
  400. Epoxy resins based on trimethylolpropane. II. Kinetic and thermodynamic parameters of cure withm-XDA
  401. Epoxy resins based on trimethylolpropane. I. Determination of chemical structres
  402. Effects of buspirone on influenza a virus infection in stressed mice
  403. Organochlorine pesticide residues in Galician (NW Spain) honeys
  404. Classification of the coastal waters of Galicia (NW Spain) on the basis of total aliphatic hydrocarbon concentrations in mussels (Mytilus galloprovincialis)
  405. Aliphatic hydrocarbon levels in farmed and free-living mussels from Galicia (N.W. Spain)
  406. Determination of Bisphenols A and F in Noncured Epoxy Resins by RP-HPLC--Fluorescence Techniques
  407. Overall migration and specific migration of bisphenol A diglycidyl ether monomer andm‐xylylenediamine hardener from an optimized epoxy‐amine formulation into water‐based food simulants
  408. Determination of total oil in petroleum tanker ballast water by zeroth-, first- and second-derivative infrared spectrophotometry and least-squares curve fitting
  409. Comparison of GC-MS and HPLC-UV for determination of procymidone in wine
  410. Kinetic parameters in non-stoichiometric epoxy-resin/m-xylylenediamine reactions
  411. Infrared spectrophotometric determination of citral corrected for limonene interference in lemon and orange essential oils
  412. Kinetics of the hydrolysis of bisphenol A diglycidyl ether (BADGE) in water-based food simulants
  413. Identification of RP-HPLC peaks of bisphenol F and of bisphenol F diglycidyl ether and its hydrolysis products by thermospray mass spectrometry and gas chromatography/mass spectrometry
  414. Identification of Fluorescamine-Derivatized m-Xylylenediamine RP-HPLC Peaks by Thermospray Mass Spectrometry
  415. Kinetics of the hydrolysis of bisphenol F diglycidyl ether in water-based food simulants. Comparison with bisphenol A diglycidyl ether
  416. Validation of ethanol determination in alcoholic beverages by infrared spectrophotometry using orthogonal and derivative functions to correct for water absorption
  417. Determination of tertiary amines in non-aqueous solvents in the presence of primary and secondary amines
  418. RP-HPLC--TSP--MS of Epoxy Resins Bisphenol A Diglycidyl Ether Type
  419. Extra-virgin olive oil polyphenols inhibit HER2 (erbB-2)-induced malignant transformation in human breast epithelial cells: Relationship between the chemical structures of extra-virgin olive oil secoiridoids and lignans and their inhibitory activities ...
  420. Quality control of cured epoxy resins
  421. Simultaneous determination of pentachlorophenol and carbaryl in water