Background: Milk is one of the most easily adulterated foods, and the fact that its milk
composition is influenced by factors such as animal species and processing methods makes …

Microwave‐assisted extraction (MAE) is an important technique in analytical chemistry. It
offers several advantages over traditional extraction methods, such as improved extraction …

The adulteration of soymilk (SM) into raw bovine milk (RM) to gain profit without declaration
could cause a health risk. In this study, electronic nose (E-nose) and headspace-gas …

Lipids in dairy products, as the crucial components in the most essential biological
processes, were among the many nutrients delivered to the infants and adults. The …

In classic semiquantitative metabolomics, metabolite intensities are affected by biological
factors and other unwanted variations. A systematic evaluation of the data processing …

This study aimed to analyze the nutrient composition of plant-based drinks (oat, almond,
soy) available on the German market, focusing on 36 samples, representing non-fortified …

The fatty acid composition of a food product provides information regarding the origin of the
product and its overall quality, such as its nutritional value. This work proposes a fast and …

This work aimed to validate a method for the quantification of free amino acids in cheese
whey protein concentrate and cheese whey protein hydrolysate via gas chromatography …

Sweet pickled mango named Ma-Muang Bao Chae-Im (MBC), a delicacy from the Southern
part of Thailand, has a unique aroma and taste. The employed immersion processes …

The effects of enzymolysis with four different enzymes on the free amino acid content (FAA)
and protein subunit composition (SDS‐PAGE) of chickpea milk, as well as the rheological …