Food fraud is currently a growing global concern with far‐reaching consequences. Food
authenticity attributes, including biological identity, geographical origin, agricultural …

Due to the increasing interest in understanding the complexity of food chemistry and the
change in the quality control paradigm for food products, not only a limited number of …

Nonalcoholic fermentation could improve the organoleptic quality and functionality of fruit
juice, and lactic acid bacteria (LAB)-fermented fruit juice has been proven to be beneficial to …

Identifying wine geographical origin and vintage is vital due to the abundance of fraudulent
activity associated with wine mislabeling of region and vintage. In this study, an untargeted …

The illegal adulteration of non-dairy cream in milk fat cream during the manufacturing
process of baked goods has significantly hindered the robust growth of the dairy industry. In …

The goal of lipidomic studies is to provide a broad characterization of cellular lipids present
and changing in a sample of interest. Recent lipidomic research has significantly contributed …

The fatty acid composition of rapeseed seeds plays an important role in oil quality for human
nutrition and a healthy diet. A deeper understanding of fatty acid composition and lipid …

Huanglongbing (HLB) is one of the most destructive citrus diseases, mainly caused by the
Gram-negative bacteria Candidatus Liberibacter asiaticus. Aiming at unraveling the …

Instrument comparability is a major prerequisite for the harmonization of non-targeted
analytical approaches for food authentication. While non-targeted liquid chromatography …

Lipids play an important role in coffee bean development and impact the coffee brew quality.
The lipid fraction of raw coffee beans is mainly composed of triacylglycerols (TG) and other …