The state of the art in the development and applications of bioelectronic tongues (BET) is
critically reviewed with focus on food and beverages control and characterization. Within the …

Baked confectionary products such as cakes, biscuits, cookies, and muffins are consumed
globally as they are coveted for their sensory attributes. However, due to their high sugar …

Abstract Peaches (Prunus persica (L.) Batsch) are nutritionally and economically important
and they are one of the most popular fruits consumed worldwide. Understanding metabolite …

In an effort to determine some undisputed markers of botanical origin, the volatile profile of
Hellenic monofloral honeys was investigated using gas chromatography coupled to mass …

Olive mill wastewater (OMW) was used as a source to extract radical scavenging
compounds, in order to study their possible valorization as natural antioxidants. Their …

Measurement of antioxidant activity/capacity of foods and biological fluids is important for the
determination of nutritional value of foods and for the diagnosis of diseases associated with …

The consumption of yerba mate beverages is related to several health benefits. These
desirable properties are mainly due to the bioactive compounds. However, the levels of …

Sensory evaluation plays an important role in the food and consumer goods industry. In
recent years, the application of machine learning techniques to support food sensory …

This study aims to determine the quality of olive oils (Picholine variety) from the traditional oil
mills in different Moroccan cities by means of physicochemical characterization and …

The exaggerated consumption of fast food and ready to eat products is a common practice
which results in an unbalanced intake of saturated fats. In order to improve the fat …