Browning and over-oxidation are the most common alterations affecting white wines. The
reduction of phenolic compounds by means of adsorbents is the method most frequently …

The paper shows the isotopic ratios ( 13 C/ 12 C, D/H, 18 O/ 16 O) in oil and extracted
glycerol and the mineral composition of authentic PDO and PGI Italian extra-virgin olive oils, …

H, C, and O stable isotope ratios and the elemental profile of 267 olive oils and 314 surface
waters collected from 8 European sites are presented and discussed. The aim of the study …

Two chemical classes of flavonoids, the flavan‐3‐ols (catechins and proanthocyanidins) and
the anthocyanins, are the natural antioxidants present at the highest concentration in red …

In compliance with the European law (EC No. 510/2006), geographical indications and
designations of origin for agricultural products and foodstuffs must be protected against …

The metabolic pigment composition of Sangiovese wines produced from grapes harvested
at 20 different vineyards in Montalcino over three consecutive years (2008–2010) on a semi-…

According to EU law, the country of origin in which the honey was produced must be declared
on the label and the botanical origin can be indicated. Conventional honey analyses are …

Seven kinds of bovine milk cheese (Asiago, N=16; Fontina, N=16; Montasio, N=16; Puzzone,
N=14; Spressa, N=15; Toma, N=16; Vezzena, N=16) produced in alpine and pre-alpine …

As part of the European TRACE project (Tracing Food commodities in Europe, VI FP, Contract
N. 006942), this paper provides a wide-ranging survey of the chemical composition of 571 …

Forty-four mineral elements quantified by ICP-OES and ICP-MS were measured in wines,(a)
after wine fining, at three pH levels with 10 different bentonites (1 g· l-1),(b) after addition of …