Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos +1 more
wiley +1 more source
Separations, 2017 Sample preparation has been recognized as a major step in the chemical analysis workflow. As such, substantial efforts have been made in recent years to simplify the overall sample preparation process.
Abuzar Kabir +2 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The migration of intentionally and non‐intentionally added substances (IAS/NIAS) from food packaging into foodstuffs presents a significant challenge to consumer health and food safety. Accurate and comprehensive identification of these chemical migrants is therefore paramount.
Xue‐Chao Song +5 more
wiley +1 more source
Scientific Substantiation of the Methodology of Preparation of Quince Japanese for Analysis and Investigation of Consumer Properties of the Products of Its Recycling [PDF]
, 2019 The aim of the study is a scientific substantiation of the methodology of quince Japanese for analyzing and investigating consumer properties of its recycling products.
Lisnichenko, O. (Olena) +3 more
core +3 more sources
Journal of Food Science, Volume 91, Issue 5, May 2026.ABSTRACT Biogenic amines, primarily histamine, cadaverine, and putrescine, are important indicators of microbial spoilage and potential health risks. This review summarizes established and novel analytical methods for quantitatively determining biogenic amines in fish and fish products, along with their limits of detection in these complex matrices ...
Lasse Petersen
wiley +1 more source
New trends in sample preparation methods for the determination of flavour compound in beers.
Kvasný průmysl, 2002 The most popular sample preparation methods for the determination of flavour compounds in beers are usually based on steam distillation or liquid-liquid extraction.
T. HORÁK +4 more
doaj +1 more source
Dispersive liquid-liquid microextraction-gas chromatography-mass spectrometric determination of polycylic aromatic hydrocarbons in water [PDF]
, 2011 In this work, a sample preparation method based on dispersive liquid-liquid microextraction (DLLME) coupled with gas chromatography-mass spectrometry (GC-MS) was developed for the extraction of polycyclic aromatic hydrocarbons (PAHs), namely phenanthrene
Sharef A., Sarra Younes
core
Assessment of environmental pollutants at trace levels using ionic liquids-based liquid-phase microextraction. [PDF]
Turk J Chem, 2022 Uzcan F, Jagirani MS, Soylak M.
europepmc +1 more source
Supramolecular solvents: a review of a modern innovation in liquid-phase microextraction technique. [PDF]
Turk J Chem, 2021 Jagirani MS, Soylak M.
europepmc +1 more source
Online determination of sulfide using an optical immersion probe combined with headspace liquid-phase microextraction. [PDF]
RSC Adv, 2022 Skok A, Vishnikin A, Bazel Y.
europepmc +1 more source