LEADER 03826nam  2201045z- 450 
001 9910557758603321
005 20231214133243.0
035   $a(CKB)5400000000045776
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76904
035   $a(EXLCZ)995400000000045776
100   $a20202201d2021      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aScreening, Identification, and Quantification of Nutritional Components and Phytochemicals in Foodstuffs
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021
215   $a1 electronic resource (189 p.)
311   $a3-0365-2022-8 
311   $a3-0365-2021-X 
330   $aThis book provides readers with a good overview of the status and exciting developments in the identification of health-promoting properties and potential applications of nutraceutical substances. It includes papers focused on modern analytical instrumentation and new methods and biological tests applied to the evaluation of plant foods, derived products, herbal products, and food supplements and the phytochemical characterization of innovative natural sources of bioactive compounds and relative health-promoting properties.
606   $aResearch & information: general$2bicssc
610   $aphenolic compounds
610   $abud derivatives
610   $aRibes nigrum glyceric macerate
610   $agreen chemistry
610   $apulsed ultrasound-assisted extraction
610   $auntargeted spectroscopic fingerprint
610   $atargeted chromatographic fingerprint
610   $acommon buckwheat sprout
610   $aflavonoid isomer
610   $aquercetin-3-O-robinobioside
610   $avalidation
610   $achromatographic separation
610   $aanthocyanin
610   $achlorogenic acid
610   $aflavonol
610   $apolymeric color
610   $astorage
610   $awild blueberry
610   $avinegar
610   $aautomatized method
610   $aquantification
610   $aAllium sativum L.
610   $aagro-biodiversity
610   $alocal varieties
610   $abulb morphology
610   $aphenols
610   $avolatile compounds
610   $achestnut
610   $acharacterisation tool
610   $abioactive compounds
610   $asensory analysis
610   $amultivariate approach
610   $afruit peels
610   $apolyphenols
610   $aphenolic acids
610   $aflavonoids
610   $aflavan-3-ols
610   $ahydrolysable and condensed tannins
610   $aantioxidant activities
610   $aLC-MS and HPLC
610   $afunctional food
610   $afortified pasta
610   $a?-glucans
610   $anutritional properties
610   $aCorylus avellana L.
610   $anutrient composition
610   $ahazelnut cultivars
610   $aminerals
610   $atocopherols
610   $aSolanum lycopersicum L.
610   $arefrigerated storage
610   $afruit quality
610   $acarotenoids
610   $atotal polyphenols content
610   $afood analysis
610   $aHigh Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS) techniques
610   $aOrbitrap
610   $aHigh Resolution Mass Spectrometry (HRMS)
610   $anatural substances
610   $aantioxidant molecules
615  7$aResearch & information: general
700   $aDonno$b Dario$4edt$01313389
702   $aDonno$b Dario$4oth
906   $aBOOK
912   $a9910557758603321
996   $aScreening, Identification, and Quantification of Nutritional Components and Phytochemicals in Foodstuffs$93031368
997   $aUNINA