| 000 | 07587naaaa2202137uu 4500 | ||
|---|---|---|---|
| 001 | https://directory.doabooks.org/handle/20.500.12854/40274 | ||
| 005 | 20220220035829.0 | ||
| 020 | _abooks978-3-03921-743-4 | ||
| 020 | _a9783039217434 | ||
| 020 | _a9783039217427 | ||
| 024 | 7 |
_a10.3390/books978-3-03921-743-4 _cdoi |
|
| 041 | 0 | _aEnglish | |
| 042 | _adc | ||
| 100 | 1 |
_aGentili, Alessandra _4auth |
|
| 700 | 1 |
_aFanali, Chiara _4auth |
|
| 245 | 1 | 0 | _aAdvances in Food Analysis |
| 260 |
_bMDPI - Multidisciplinary Digital Publishing Institute _c2019 |
||
| 300 | _a1 electronic resource (488 p.) | ||
| 506 | 0 |
_aOpen Access _2star _fUnrestricted online access |
|
| 520 | _aThis Topical Collection of Molecules provides the most recent advancements and trends within the framework of food analysis, confirming the growing public, academic, and industrial interest in this field. The articles broach topics related to sample preparation, separation science, spectroscopic techniques, sensors and biosensors, as well as investigations dealing with the characterization of macronutrients, micronutrients, and other biomolecules. It offers the latest updates regarding alternative food sources (e.g., algae), functional foods, effects of processing, chiral or achiral bioactive compounds, contaminants, and every topic related to food science that is appealing to readers. Nowadays, the increasing awareness of the close relation among diet, health, and social development is stimulating demands for high levels of quality and safety in agro-food production, as well as new studies to fill gaps in the actual body of knowledge about food composition. For these reasons, modern research in food science and human nutrition is moving from classical methodologies to advanced instrumental platforms for comprehensive characterization. Nondestructive spectroscopic and imaging technologies are also proposed for food process monitoring and quality control in real time. | ||
| 540 |
_aCreative Commons _fhttps://creativecommons.org/licenses/by-nc-nd/4.0/ _2cc _4https://creativecommons.org/licenses/by-nc-nd/4.0/ |
||
| 546 | _aEnglish | ||
| 653 | _ahigh resolution mass spectrometry | ||
| 653 | _amultiple reaction monitoring (MRM) | ||
| 653 | _aPAT detection | ||
| 653 | _a?13C-IRMS | ||
| 653 | _athiamphenicol | ||
| 653 | _aphospholipids | ||
| 653 | _aHRMS | ||
| 653 | _achemometrics | ||
| 653 | _aBox–Behnken design | ||
| 653 | _aultra-fast liquid chromatography (UFLC)–TripleTOF MS | ||
| 653 | _areview | ||
| 653 | _achiral stationary phases | ||
| 653 | _ablends | ||
| 653 | _avalidation | ||
| 653 | _amicrowave-assisted hydrodistillation | ||
| 653 | _acarbohydrates | ||
| 653 | _aantioxidant | ||
| 653 | _achiral | ||
| 653 | _aquality control | ||
| 653 | _afruit juice | ||
| 653 | _amodified electrode | ||
| 653 | _aextraction techniques | ||
| 653 | _afood composition | ||
| 653 | _anitrite detection | ||
| 653 | _aHPLC fingerprint | ||
| 653 | _amilk | ||
| 653 | _ahops extracts | ||
| 653 | _areal-time quantitative PCR | ||
| 653 | _aapple juice | ||
| 653 | _aQ-Orbitrap | ||
| 653 | _amyrtle | ||
| 653 | _aphylogeny | ||
| 653 | _afermentation | ||
| 653 | _aaptamers | ||
| 653 | _aantibiotics | ||
| 653 | _aflavor profile | ||
| 653 | _acarotenoids | ||
| 653 | _apolyelectrolyte composite film | ||
| 653 | _ahydrodistillation | ||
| 653 | _afood quality | ||
| 653 | _aamino acids | ||
| 653 | _abottle aging | ||
| 653 | _aflavokavains | ||
| 653 | _aqualitative and quantitative PCR | ||
| 653 | _ahigh-throughput sequencing technology | ||
| 653 | _amass fragmentation | ||
| 653 | _afruit jams | ||
| 653 | _aASE | ||
| 653 | _awalnut varieties | ||
| 653 | _aanti-inflammatory | ||
| 653 | _aPol gene | ||
| 653 | _asystematic evolution of ligands by exponential enrichment | ||
| 653 | _aenantiomers | ||
| 653 | _aagro-biodiversity | ||
| 653 | _aflorfenicol | ||
| 653 | _acuprous oxide nanoparticles | ||
| 653 | _ageographical origin | ||
| 653 | _aHPLC | ||
| 653 | _asunset yellow | ||
| 653 | _apoultry eggs | ||
| 653 | _aadulteration | ||
| 653 | _adimerization | ||
| 653 | _aLactarius deliciosus | ||
| 653 | _aScenedesmus | ||
| 653 | _aHPLC–QTOF–MS/MS | ||
| 653 | _aultrasound-assisted extraction | ||
| 653 | _afood | ||
| 653 | _aUPLC-FLD | ||
| 653 | _ahard clams | ||
| 653 | _aNMR | ||
| 653 | _aconfirmatory method | ||
| 653 | _acyclic voltammetry | ||
| 653 | _a1H-NMR | ||
| 653 | _amolecular identification | ||
| 653 | _abioactive compounds | ||
| 653 | _aimmature honey | ||
| 653 | _achemical composition | ||
| 653 | _adifferential pulse voltammetry | ||
| 653 | _akavalactones | ||
| 653 | _aPolygonatum cyrtonema | ||
| 653 | _aoligosaccharides | ||
| 653 | _aChia seed oil | ||
| 653 | _akiwifruit (Actinidia chinensis) | ||
| 653 | _abiogenic amines | ||
| 653 | _asupercritical fluid extraction | ||
| 653 | _arosé wines | ||
| 653 | _aspectrum-effect relationship | ||
| 653 | _aDNA barcode | ||
| 653 | _asaccharides | ||
| 653 | _abifunctional polymer arms | ||
| 653 | _asingle-laboratory validation | ||
| 653 | _alipid-lowering effect | ||
| 653 | _amicroalgae | ||
| 653 | _aessential oil | ||
| 653 | _apolarity | ||
| 653 | _afood process control | ||
| 653 | _afood authentication | ||
| 653 | _aMeretrix lyrata | ||
| 653 | _aanthocyanins | ||
| 653 | _amolecular species of phospholipid | ||
| 653 | _amicrowave-assisted extraction | ||
| 653 | _aprincipal component analysis (PCA) | ||
| 653 | _afat-soluble vitamins | ||
| 653 | _aCroatian wines | ||
| 653 | _amass spectra | ||
| 653 | _a1H NMR | ||
| 653 | _acarbamates | ||
| 653 | _aMarynka strain | ||
| 653 | _aIMS | ||
| 653 | _aMyrtus communis L. | ||
| 653 | _aclenbuterol | ||
| 653 | _amycotoxin | ||
| 653 | _aclosures | ||
| 653 | _aPiper methysticum (kava) | ||
| 653 | _aliquid chromatography mass spectrometry | ||
| 653 | _aflorfenicol amine | ||
| 653 | _apolyunsaturated fatty acid | ||
| 653 | _awhite wines | ||
| 653 | _asecond-derivative linear sweep voltammetry | ||
| 653 | _agold nanoparticles biosensor | ||
| 653 | _achemometric analysis | ||
| 653 | _amulti-physicochemical parameters | ||
| 653 | _aantihyperglycemic | ||
| 653 | _aantioxidants | ||
| 653 | _aphenolic compounds | ||
| 653 | _aenhanced product ion (EPI) | ||
| 653 | _asteaming | ||
| 653 | _afatty acids composition | ||
| 653 | _areduced graphene oxide | ||
| 653 | _aTricholoma matsutake | ||
| 653 | _aPLS | ||
| 653 | _aphenolic acids | ||
| 653 | _aSojae semen praeparatum (SSP) | ||
| 653 | _amuscle | ||
| 653 | _aMyrtus communis | ||
| 653 | _apesticide residues | ||
| 653 | _aquercetin | ||
| 653 | _acollagen peptide | ||
| 653 | _aconversion | ||
| 653 | _aDNA extraction | ||
| 653 | _afatty acids | ||
| 653 | _aisomerization | ||
| 653 | _alipid classes | ||
| 653 | _anatural mature honey | ||
| 653 | _amilk powder | ||
| 653 | _afructose | ||
| 653 | _amolecular weight | ||
| 653 | _aUHPLC-UV | ||
| 653 | _afood adulteration | ||
| 653 | _ametabolites | ||
| 653 | _afood safety | ||
| 653 | _aacidity | ||
| 653 | _afood security | ||
| 653 | _aimpedimetric aptasensor | ||
| 653 | _a?-blockers | ||
| 653 | _ascreen-printed interface | ||
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://mdpi.com/books/pdfview/book/1786 _70 _zDOAB: download the publication |
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/40274 _70 _zDOAB: description of the publication |
| 999 |
_c63750 _d63750 |
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