The increased international interest in the properties of soursop (Annona muricata) alerts us
to the sustainability of productive chain by-products, which are rich in phytochemicals and …

The unique chemical composition of yerba mate and its functionalities suggest that it needs
to be explored for its innovation potential. New uses may boost consumption, surpassing the …

Mate leaves are highly appreciated in south and central America as food ingredient for tea
preparation. Their nutritional importance, due to their high content of polyphenols and other …

Kombucha is a sweetened beverage made by fermenting a symbiotic consortium of bacteria
(generally acetic acid bacteria) and yeasts (SCOBY) in black or green tea, with sucrose as …

Green coffee infusion is a novel and emerging food. This is the first study to report on
caffeine and chlorogenic acid content in green coffee infusion as ingested by the consumer …

The search for natural products as an alternative to synthetic products has increased. This
trend is mainly due to the health concerns of people searching for a better quality of life. In …

Herbal infusions are amongst the world's most popular and widely enjoyed beverages, due
to both large variety and convenience. However, natural contaminants, such as mycotoxins …

Chlorogenic acids are plant secondary metabolites, chemically—polyphenols with similar
biological activity, formed through the esterification of quinic acid and hydrocinnamic acid …

The development of simple and low-cost electrochemical sensors is of great interest for the
detection of food, environmental and biological species. Biochar-based electrodes can be …

Molecular imprinting is an efficient strategy to make the detection of compounds more
specific and more selective. This targeted analytical strategy using molecularly imprinted …