Biogenic amines (BA) are generally considered as a food hazard, even though there is not a
threshold for these biomolecules in the European legislation, except for histamine in fishery …

The amino acids present in foods and beverages affect the quality of these products and
they play an important role in enology. Amino acids are consumed by yeasts as a source of …

Objetivo: Evaluar los menús ofertados en los colegios públicos, privados y concertados de
la ciudad de Sevilla (España) para los diferentes grupos de edad escolar. Métodos: Se …

One of the most common taints in foods is a musty or earthy odour, which is commonly
associated with the activity of microorganisms. Liquid foods, particularly wine and water, can be …

… Castro M, Ríos-Reina R, Úbeda C, Callejón RM. Evaluación de menús ofertados en comedores
escolares: comparación entre colegios públicos, privados y concertados. Rev Nutr 2016 …

The consumption of fruit and vegetables continues to rise in the United States and European
Union due to healthy lifestyle recommendations. Meanwhile, the rate of foodborne illness …

Influencia del proceso de maduración del fruto en la calidad sensorial de aceites de oliva
virgen de las variedades Picual, Hojiblanca y Picudo. La calidad sensorial del aceite de oliva …

Organic wines were produced at pilot scale to select the best autochthonous and commercial
yeast strains to obtain wines with high organoleptic qualities. We tested the behaviour of …

A static headspace gas chromatography coupled to mass spectrometry (SHS–GC–MS)
method was validated to determine several major volatile components during the production …

The aroma of the three different classes of Sherry vinegar was evaluated by gas
chromatography/mass spectrometry (GC-MS) and gas chromatography/olfactometry (GC-O). GC-O …