Screening, Identification, and Quantification of Nutritional Components and Phytochemicals in Foodstuffs 

<br/><br/><br/>English[eng] 
<br/><br/><label>ISBN: </label>9783040000000 
<br/><br/><label>Subjects--Topical Terms: </label><br/>phenolic compounds||bud derivatives||Ribes nigrum glyceric macerate||green chemistry||pulsed ultrasound-assisted extraction||untargeted spectroscopic fingerprint||targeted chromatographic fingerprint||common buckwheat sprout||flavonoid isomer||quercetin-3-O-robinobioside||validation||chromatographic separation||anthocyanin||chlorogenic acid||flavonol||polymeric color||storage||wild blueberry||vinegar||automatized method||quantification||Allium sativum L.||agro-biodiversity||local varieties||bulb morphology||phenols||volatile compounds||chestnut||characterisation tool||bioactive compounds||sensory analysis||multivariate approach||fruit peels||polyphenols||phenolic acids||flavonoids||flavan-3-ols||hydrolysable and condensed tannins||antioxidant activities||LC-MS and HPLC||functional food||fortified pasta||β-glucans||nutritional properties||Corylus avellana L.||nutrient composition||hazelnut cultivars||minerals||tocopherols||Solanum lycopersicum L.||refrigerated storage||fruit quality||carotenoids||total polyphenols content||food analysis||High Performance Liquid Chromatography–Mass Spectrometry (HPLC–MS) techniques||Orbitrap||High Resolution Mass Spectrometry (HRMS)||natural substances||antioxidant molecules||n/a