The exposure to reactive oxygen species (ROS) is an inevitable consequence of living in an
aerobic world. The species contribute to the occurrence of oxidative stress in humans in …

Food and feed proteins are subject to oxidation reactions during production, processing, and
storage. Several individual oxidized amino acids have been described in model systems …

Under global climate change forecasts, the pressure of environmental stressors (and in
particular drought) on crop productivity is expected to rise and challenge further global food …

Plant biostimulants are receiving great interest for boosting root growth during the first
phenological stages of vegetable crops. The present study aimed at elucidating the …

Oat (Avena sativa L.) is widely appreciated for its beneficial properties for human health,
which have led to the introduction of more food products on the market, including oat …

Background Ionization air purifiers, which purify particulate matter (PM) by producing vast
number of negative air ions (NAI), are widely used. Recent study implied that ionization air …

Interest in the role of small bioactive molecules (< 500 Da) in plants is on the rise, compelled
by plant scientists' attempt to unravel their mode of action implicated in stimulating growth …

The purpose of this preliminary study was to discriminate the chemical fingerprints of
Protected Designation of Origin (PDO) Grana Padano cheeses from non-PDO “Grana-type” …

Protein and amino acid oxidation in food products produce many new compounds, of which
the reactive and toxic compound dityrosine, derived from oxidized tyrosine, is the most …

In this preliminary study, ultra-high-pressure liquid chromatography (UHPLC) coupled to
quadrupole-time-of-flight mass spectrometry (QTOF) metabolomics followed by multivariate …