The aim of this review is to describe the chemical characteristics of compounds present in
honey, their stability when heated or stored for long periods of time and the parameters of …

For long time, organic acids were underestimated. However, during last two decades there
is an increasing interest of natural compounds having antioxidant, antimicrobial and anti …

Carbohydrates are ubiquitous and range from simple monosaccharides to large complex
polysaccharides. Organic acids are compounds with acidic properties. Both occur naturally …

Perfluoroalkyl and polyfluoroalkyl substances (PFASs) are a family of emerging
contaminants which are widely present in environment. In this work, novel UiO-66-F …

Organic acids, as an important component of food, have great influence on the flavor,
texture, freshness of food. By lowering the pH of food to bacteriostatic acidity, organic acids …

A thorough updated review of both standardized and the most used and novel analytical
methods for the analysis of honey is presented. The methodologies applied to honey in the …

The aim of this study was to investigate the effect that the sequences of ingredient addition
had on soy sauce fermentation. Five strategies were assessed for the inoculation of …

A sensitive, selective, efficient gas chromatography–mass spectrometry method for the
simultaneous determination of 22 pharmacologically active substances (antibacterials …

In the near future, Poland is going to have more and more favorable conditions for viticulture.
Organic acids and polyphenols are among the most commonly analyzed compounds due to …

Biosensors based on lactate oxidase, sarcosine oxidase and mixture of fumarase and
sarcosine oxidase were used for monitoring of organic acids in wine samples. Additionally …