Targeted and untargeted determinations are being currently applied to different classes of
natural phenolics to develop an integrated approach aimed at ensuring compliance to …

According to the Food and Agriculture Organization of the United Nations, food safety is
defined as “assurance that food will not cause harm to the consumer which is prepared …

Nowadays, food adulteration and authentication are topics of utmost importance for
consumers, food producers, business operators and regulatory agencies. Therefore, there is …

In recent years, methodologies based on spectral analysis, using ultraviolet–visible (UV-Vis)
radiation, have experienced an amazing development and have been widely applied in …

In a global context where trading of wines involves considerable economic value, the
requirement to guarantee wine authenticity can never be underestimated. With the ever …

The current review focuses on the use of the most popular spectroscopic techniques applied
for wine and wine vinegar characterization, authentication, and quality control. The ever …

The antioxidative capacity of food is a crucial functional indicator. Conventional methods for
measuring antioxidative capacity involve complicated reagents and tedious procedures. In …

Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H NMR)
spectroscopies were applied to characterize and compare the chemical shifts in the …

Authentication of food geographic origin improves traceability, quality control, and brand
protection. In this study, elemental fingerprints of 27 mineral elements from 104 samples of …

A simple, rapid and high-throughput approach was developed for authentication of red wine
for the first time, by combining spectral results from matrix-assisted laser …