Phenolic compounds are well-known phytochemicals found in all plants. They consist of
simple phenols, benzoic and cinnamic acid, coumarins, tannins, lignins, lignans and …

Background Fresh and processed fruits and vegetables (F&V) contain small molecules,
which contribute to the nutritional, taste, aroma, color, and safety quality of fresh and …

Flavonoids have elicited significant attention as a result of their importance in plants, their
influence on the properties of natural-product derived commodities and especially as a …

Phenolic compounds, which are widely distributed in plant-derived foods, recently attracted
much attention due to their health benefits, so their determination in food samples is a topic …

Oleogelation based on emulsion using food-approved biopolymers is a feasible strategy to
substitute solid fat with harmful trans and saturated fatty acids, providing food products with a …

Flavonoids are a large group of plant secondary metabolites that are present in most plants,
and are vital for plant growth, development and protection. Among the many functions of …

Phenolic compounds represent a class of highly complex naturally occurring molecules that
possess a range of beneficial health properties. As a result, considerable attention has been …

Comprehensive two-dimensional liquid chromatography represents a valuable and powerful
tool for the analysis of very complex samples. This review article illustrates how the coupling …

The outstanding selectivity and sensitivity of specific comprehensive two-dimensional
chromatography (C2DC) methodologies (particularly with mass-spectrometry detection) …

The use of hydrophilic interaction liquid chromatography (HILIC) in food analysis in the last
decade is reviewed. The HILIC mechanism is briefly discussed, but main emphasis is put on …