Results 101 to 110 of about 60,478 (213)
Microextraction techniques [PDF]
Analytical and Bioanalytical Chemistry, 2014 M, Valcárcel, S, Cárdenas, R, Lucena
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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
, 2013 The objectives of the review are the collection, concise description and evaluation of the various chromatographic technologies applied for the separation and quantitative determination of macro- and microcomponents present in ...
Cserháti, Tibor, Szőgyi, Mária
core
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Flat peach juice was subjected to thermal sterilization (high‐temperature sterilization and pasteurization) and nonthermal sterilization (high hydrostatic pressure and microwave sterilization). Volatile profiles and sensory attributes were characterized using HS–GC–IMS, HS–SPME–GC–MS, and bionic sensory evaluation.
Guangsen Tong +8 more
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Separations, 2019 Through the development of solid phase microextraction (SPME) technologies, thin film solid phase microextraction (TF-SPME) has been repeatedly validated as a novel sampling device well suited for various applications.
Ronald V. Emmons +2 more
doaj +1 more source
Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran [PDF]
, 2015 A high-performance liquid chromatography method was applied for the determination of the levels of benzoate and sorbate in 400 food samples, including pickled cucumbers, canned tomato pastes, sour cherry jams, soft drinks, fruit juices and dairy products
Akbari Azam, M. +4 more
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Introduction to the toxins special issue on LC-MS/MS methods for mycotoxin analysis [PDF]
, 2017 Various filamentous fungi can produce secondary metabolites, whose biochemical significance in fungal growth and development has not always been fully clarified; however, some of these metabolites can cause deleterious effects on other organisms and are ...
, Aldo, Lagana'
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Journal of Food Science, Volume 91, Issue 4, April 2026.ABSTRACT Mead is a fermented alcoholic beverage traditionally produced with honey, water, and yeast, with possible variations through the addition of fruits or spices. Butia catarinensis is a native Brazilian fruit with high sensory appeal, traditionally used in cachaça but underexplored in fermented beverages.
Rodrigo Ribeiro Arnt Sant'Ana +9 more
wiley +1 more source
Screen-printed electrode based electrochemical detector coupled with ionic liquid dispersive liquid–liquid microextraction and microvolume back-extraction for determination of mercury in water samples [PDF]
, 2015 A novel approach is presented, whereby gold nanostructured screen-printed carbon electrodes (SPCnAuEs) are combined with in-situ ionic liquid formation dispersive liquid–liquid microextraction (in-situ IL-DLLME) and microvolume back-extraction for the ...
Agustín Costa-García +37 more
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Journal of Food Science, Volume 91, Issue 4, April 2026.ABSTRACT Enzymatic hydrolysis is used to produce protein hydrolysates from animal‐ and plant‐based sources, which are widely utilized in industry due to their nutritional, functional, and bioactive properties. However, these hydrolysates can exhibit unattractive sensory properties, such as off‐flavors or off‐odors, which limit their use in food ...
Tejaswini R. B. Ramakrishna +7 more
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