Capillary electrophoresis (CE) offers fast and high‐resolution separation of charged
analytes from small injection volumes. Coupled to mass spectrometry (MS), it represents a …

Nanoscale separation techniques,(eg, Capillary/nano liquid chromatography, capillary
electrophoresis/electro chromatography) have become primary tools in food analysis. In …

This work represents a comparative metabolomic study of extracts of wild grapes obtained
from six different places in the Primorsky and Khabarovsk territories (Far East Russia) and …

This study aimed to investigate the changes in physicochemical properties, bioactivities and
metabolites of fermented goji juice (FGJ) by Lacticaseibacillus rhamnosus at different …

Tartaric acid is one of the characteristic acids in wine, playing a crucial role in wine
characteristics. However, superabundant tartaric acid will form insoluble salts and …

Microbial communities during winemaking are diverse and change throughout the
fermentation process. Microorganisms not only drive alcohol fermentation, flavor and aroma …

Abstract Analysis of food is essential for safety, quality control, government regulations, and
recommendations to answer basic research questions. Capillary electrophoresis-mass …

The rise of food fraud practices, affecting a wide variety of goods and their specific
characteristics (eg, quality or geographical origin), demands rapid high-throughput …

In this work, chemical parameters such as sugar (glucose and fructose) content, organic acid
(total acids, malic and tartaric acids), total phenolic content and the antioxidant activity of 12 …

Abstract The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific
opinion on tartaric acid‐tartrates (E 334‐337, 354) when used as food additives. The …