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Aromatic Plants: Antioxidant Capacity and Polyphenol Characterisation.Lipid and fatty acid profile of the edible fungus Laetiporus sulphurous. Antifungal and antibacterial properties.Antioxidant Capacity of Selected Plant Extracts and Their Essential Oils.Analysis of Naturally Occurring Phenolic Compounds in Aromatic Plants by RP-HPLC Coupled to Diode Array Detector (DAD) and GC-MS after Silylation.HMF and diastase activity in honeys: A fully validated approach and a chemometric analysis for identification of honey freshness and adulteration.Metabolic and antioxidant profiles of herbal infusions and decoctions.Development of a Rapid Method for the Determination of Caffeine in Coffee Grains by GC-FID-A Fully Validated Approach.Evaluating Modern Techniques for the Extraction and Characterisation of Sunflower (Hellianthus annus L.) Seeds Phenolics.RP-HPLC analysis of the phenolic compounds of plant extracts. investigation of their antioxidant capacity and antimicrobial activity.Determination of Vitamin E in Cereal Products and Biscuits by GC-FID.Effect of late harvest and floral origin on honey antibacterial properties and quality parameters.Effect of Natural Food Antioxidants against LDL and DNA Oxidative ChangesOptimization of Polyphenol Extraction from var. through Response Surface MethodologyLipid evaluation of farmed and wild meagre (Argyrosomus regius)Quality Assessment of Pork and Turkey Hams Using FT-IR Spectroscopy, Colorimetric, and Image AnalysisChemometric determination of the shelf life of opened cans using the migration of specific metals as quality indicatorsStudy of the migration phenomena of specific metals in canned tomato paste before and after opening. Validation of a new quality indicator for opened cansDevelopment and Validation of an ETAAS Method for the Determination of Tin in Canned Tomato Paste SamplesMonitoring the quality of γ-irradiated macadamia nuts based on lipid profile analysis and Chemometrics. Traceability models of irradiated samplesDifferent extraction methodologies and their influence on the bioactivity of the wild edible mushroom Laetiporus sulphureus (Bull.) MurrillΑntioxidant activity of Cynara scolymus L. and Cynara cardunculus L. extracts obtained by different extraction techniquesFood Preservation: Challenges and Efforts for the FutureCarotenoids: From Plants to Food and Feed IndustriesTrace elements, polycyclic aromatic hydrocarbons, mineral composition, and FT-IR characterization of unrefined sea and rock salts: environmental interactionsCapsaicin, an inhibitor of Ochratoxin A production by Aspergillus section Nigri strains in grapes (Vitis vinifera L.).Phenolic Acids of Plant Origin-A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties
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