The analysis of wine is of great importance since wine components strongly determine its
stability, organoleptic or nutrition characteristics. In addition, wine analysis is also important …

Non-enzymatic browning occurs widely in both white and red wines, and it has a huge
impact on the color evolution and aging potential. Previous studies have proved that …

Trace element analysis has a key role to play in quality control of food and diet. This timely
book introduces the subject in a practical way-from sampling and the techniques available …

This article reviews methods for the determination and identification of trace elements in
wine by using atomic absorption spectrometry (AAS). Wine is one of the most widely …

Natural sources and anthropogenic activities are responsible for the widespread presence
of heavy metals in the environment in the volcanic and geothermal area of Mt. Amiata …

Fish/seafood consumption is a source of mercury; other dietary sources are not well
described. This cross-sectional study used National Health and Nutrition Examination …

Aproximadamente dez anos após a primeira revisão bibliográfica crítica dos autores sobre a
presença de metais contaminantes no vinho, o tema mantém-se actual devido à sua …

The effect of oxidation on the organoleptic properties of white wines mostly involves
increased browning color, loss of the fruity aromas, and appearance of unpleasant odors …

Significant effort has been devoted to studying the mutually protective effect of selenium and
mercury in mammals. However, a limited number of studies have investigated the potential …

This annual review covers the published literature on the analysis of clinical and biological
materials, foods and beverages using atomic spectrometric techniques for the year up to the …