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2018
In modern science and technology, it is often underappreciated that foods from a chemical, physical and biological perspective are complex multifactorial systems that are extremely difficult to measure and evaluate. From a chemical perspective, foods are complex chemical mixtures of heterogeneous classes of molecules dominated by the four basic food ...
Savorani, Francesco +3 more
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In modern science and technology, it is often underappreciated that foods from a chemical, physical and biological perspective are complex multifactorial systems that are extremely difficult to measure and evaluate. From a chemical perspective, foods are complex chemical mixtures of heterogeneous classes of molecules dominated by the four basic food ...
Savorani, Francesco +3 more
openaire +3 more sources
Foodomics for healthy nutrition
Current Opinion in Clinical Nutrition and Metabolic Care, 2014To understand how the principles of foodomics could improve the assessment of the nutritional status and needs.The knowledge that metabolic pathways may be altered in individuals with genetic variants in the presence of certain dietary exposures offers great potential for personalized nutrition advice, and epigenetics and nutrigenetics have been used ...
BORDONI, ALESSANDRA, CAPOZZI, FRANCESCO
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Sample preparation in foodomic analyses
ELECTROPHORESIS, 2018AbstractRepresentative sampling and adequate sample preparation are key factors for successful performance of further steps in foodomic analyses, as well as for correct data interpretation. Incorrect sampling and improper sample preparation can be sources of severe bias in foodomic analyses.
Tamara Martinović +2 more
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Trac-trends in analytical chemistry, 2013
Microorganisms, mostly bacteria and fungi, as pathogens and toxin producers are responsible for most food borne illnesses. Recent changes of food production methodologies, environment and preferences of consumers, together with the microbial adaptation and globalization of the trade of foodstuffs cause new risks of food contamination and outbreak of ...
Giacometti, Jasminka, Josić, Djuro
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Microorganisms, mostly bacteria and fungi, as pathogens and toxin producers are responsible for most food borne illnesses. Recent changes of food production methodologies, environment and preferences of consumers, together with the microbial adaptation and globalization of the trade of foodstuffs cause new risks of food contamination and outbreak of ...
Giacometti, Jasminka, Josić, Djuro
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Foodomics in microbiological investigations
Current Opinion in Food Science, 2015Microorganisms play a key role in many processes involved environmental safety and human health. Since the crucial roles in the success and safety of food industry, microbial functions in food are increasingly attracted researchers’ interest. However, the previous food microbiological techniques are labor intensive, time consuming, and costly.
Yong-Jiang Xu, Xi Wu
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Capillary Electrophoresis in Food and Foodomics
2016Quality and safety assessment as well as the evaluation of other nutritional and functional properties of foods imply the use of robust, efficient, sensitive, and cost-effective analytical methodologies. Among analytical technologies used in the fields of food analysis and foodomics, capillary electrophoresis (CE) has generated great interest for the ...
Clara, Ibáñez +5 more
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Multiscale food structures and foodomics
Magnetic Resonance in Chemistry, 2022Hanne Christine Bertram +1 more
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