The aroma fraction of Parmesan cheese was studied on 21 samples of certified origin and
aging. Volatile compounds were isolated using the dynamic headspace and simultaneous …

L’objectif de ce travail est de fournir un catalogue raisonné ainsi qu’une étude de la
production manuscrite française et occitane du XIIe siècle. Encadré d’un côté par les premiers …

A trained sensory panel assessed 20 Italian‐type dry‐cured hams and the data were submitted
to Generalized Procrustes Analysis. Results showed that aged, salty and acid tastes, as …

An accurate method based on the use of reversed-phase (RP) liquid chromatography–tandem
mass spectrometry interfaced with electrospray (LC–ESI–MS/MS) was devised for the …

A way to reduce food waste is related to the increase of the shelf-life of food as a result of
improving the package type. An innovative active food packaging material based on …

A retention index (RI) database containing 250 volatile compounds was created on a polar
stationary phase column and validated for food aroma characterisation. Precision of the …

We present an innovative dynamic headspace-based approach to sampling of BTX using
molecular receptors. For this purpose methylene-bridged (MeCav) and quinoxaline-bridged (…

A simple and fast reversed-phase HPLC method using diode array detection was developed
and validated for the simultaneous determination of trans-resveratrol and quercetin in …

The volatile profiles of 43 authentic honey samples of different botanical and geographical
origins were obtained by means of gas chromatography–mass spectrometry. A qualitative …

Exposure to cadmium (Cd 2+ ) can result in cell death, but the molecular mechanisms of Cd
2+ cytotoxicity in plants are not fully understood. Here, we show that Arabidopsis (…