Antioxidants have been widely studied in the fields of biology, medicine, food, and nutrition
sciences. There has been extensive work on developing assays for foods and biological …

The review summarizes the latest scientific findings and recommendations for the prevention
of three very common wine faults of non-microbial origin. The first group, presented by the …

The underexplored biodiversity of seaweeds has recently drawn great attention from
researchers to find the bioactive compounds that might contribute to the growth of the blue …

Phenolic profiles, antioxidant, and antimicrobial activities of hydroethanolic olive leaf
extracts from six Mediterranean olive cultivars (Croatian: Lastovka, Levantinka, Oblica; …

Marine algae are becoming an interesting source of biologically active compounds with a
promising application as nutraceuticals, functional food ingredients, and therapeutic agents …

The contribution of food in promotion of health has become of most importance. The
challenges that lie before the global food supply chain, such as climate changes, food …

Seaweeds are a potentially sustainable source of natural antioxidants that can be used in
the food industry and possibly for the development of new sustainable packaging materials …

Prolonged maceration was applied to two Apulian white grape cultivars, Minutolo and
Verdeca. The impact of prolonged maceration (up to six months) on the quality of the wines …

Cladostephus spongiosus was harvested once a month during its growing season (from
May to August) from the Adriatic Sea. Algal volatile organic compounds (VOCs) were …

Over the last few decades, there has been considerable interest in studying wine oxidation.
This review paper provides a comprehensive overview and analysis of the molecular …