The relationship between the proanthocyanidin profile and the perceived astringency was assessed in 13 commercial Tempranillo red wines. The concentration and compositional information were obtained by liquid chromatogra...
The impacts of pasteurization of a lager beer on protein composition and the oxidative stability were studied during storage at 22 degrees C for 426 days in the dark. Pasteurization clearly improved the oxidative stabili...
The role of malolactic fermentation (MLF) in the fruity aroma of red wines was investigated by an analytical study on more than 60 volatile compounds in 48 red wines made in varied conditions and supplemented by a sensor...
Malted barley was treated with saturated steam at temperatures ranging from 180 to 220 degrees C, that is, high temperature and high pressure steam (HHS), and a control sample exposed to saturated liquid water in the sam...
The objective of this study was to investigate the oxidative stability of dispersions prepared from different levels of purified marine phospholipid (PL) obtained by acetone precipitation, with particular focus on the in...
Triterpene saponins in the roots of Beta vulgaris cultivars Red Sphere, Rocket, and Wodan were profiled and quantitated using reverse-phase liquid chromatography coupled with electrospray ionization mass spectrometry (HP...
Fifteen propolis samples collected from different regions of China were investigated and compared for their phytochemical composition and anti-inflammatory and radical scavenging properties. Eleven compounds including ca...
The aim of this study was to provide information on the dietary exposure of the European public to coccidiostats via vegetable consumption. Five groups of poultry followed a three-phase feeding schedule with feed contain...