The content of selected phenolic compounds including resveratrol (trans-3,5,4‘-trihydroxystilbene)
and its cis-isomer and glucosides (piceides) were monitored in grape (Vitis vinifera L. …

This review is a state‐of‐the‐art summary of current literature on the commercial oenological
tannins that are often added to wine. These tannins can come from different origins, which …

The presence in wine of the fungal metabolite, ochratoxin A (OTA), represents a serious risk
for consumer health. A variety of fining agents, including activated carbon, silica gel, …

Bottled mineral waters (132 samples) from 19 districts of Italy were characterized by means
of the physico-chemical and chemical composition (30 parameters) reported on their label by …

Fourier transform infrared (FTIR) spectroscopy provides rapid and nondestructive analysis
of wine, with almost no sample preparation. Aim of this study was to use FTIR measurement …

The understanding of consumers expectation and the evolution that drive wine liking is critical
for winemakers. In this view, the relationship between instrumental analysis and sensory …

Is the sensory quality of eggs influenced by adding vegetable lipids, animal and vegetable
sources of n−3 polyunsaturated fatty acids (n−3 PUFA), and/or natural antioxidants to the …

The compositions of three peach juices obtained from the cultivars Redhaven, Suncrest and
Maria Marta, respectively, were studied. The fruits were grown in the Emilia-Romagna …

The effects of biodynamic production practices on composition and sensory attributes of
Sangiovese wines were examined for 2 years (2009 and 2010) in a vineyard that was converted …

The suitability of stevioside as a sweetener in peach juice was investigated. Comparison
between stevioside and sucrose in terms of sweetness, sweet and bitter aftertastes were …