Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques

• Rannpháirtithe: Russo, Marina (Eagarthóir), Cacciola, Francesco (Eagarthóir)
• Formáid: Leictreonach Caibidil leabhair
• Teanga: Béarla
• Foilsithe / Cruthaithe: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Ábhair: Research & information: general; HPTLC-MS coupling; HPTLC; negative ion DESI-HR-MS/MS; anthraquinones; Chilean mushrooms; genus Cortinarius; millet starch; edible film; Clove; GC-MS; beetroot; lactic acid bacteria; betalains; functional food products; NMR; metabolomics; Brassica oleracea (var. italica); organic and conventional pratices; glucosinolates; extra-virgin olive oils; oleuropein; phenols; tocopherols; HPLC-MS; multivariate statistical data; 6-gingerol; 6-shogaol; commercial formulation; ginger extract; green reversed phase high-performance thin-layer chromatography (RP-HPTLC); simultaneous analysis; kaempferol; Ocimum basilicum; high performance thin layer chromatography in connection with ultraviolet detection (HPTLC-VIS); box-Behnken design; optimization; validation; microalgae; isolation; identification; lipid productivity; berries; fruit wines polyphenols identification; LC-MSn; whole barley flour; pearling fractions; proteins; β-glucans; arabinoxylans; tocols; phenolic compounds; antioxidant capacity; functional food
• Rochtain ar líne: DOAB: download the publication; DOAB: description of the publication

Since the 1990s, food chemistry opened a new chapter in foods and plants investigation. An increasing attention to secondary metabolites and micro-constituents of nutraceutical interest present in foods has been noticed, supporting previous studies on macronutrient composition. Thanks to positive sc...