Terkko Navigator / European food research and technology

Fatty acids composition and physical properties of stones and kernels from different peach cultivars as biomarker of origin and ripening time

Volatile composition of Spanish red wines: effect of origin and aging time

In vitro angiotensin-converting enzyme and dipeptidyl peptidase-IV inhibitory, and antioxidant activity of blue mussel (Mytilus edulis) byssus collagen hydrolysates

Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines

Breastfeeding as a regulating factor of the development of the intestinal microbiome in the early stages of life

A comparative evaluation of Bayes, functions, trees, meta, rules and lazy machine learning algorithms for the discrimination of different breeding lines and varieties of potato based on spectroscopic data

Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties

Fatty acid composition, squalene and elements in apple by-products: comparison between ancient cultivars and commercial varieties

Development of an immunomagnetic nanoparticle-based lateral flow assay for detecting major kiwi allergen Act d1 in processed foods

Rapid and visual detection of viable Staphylococcus aureus in pork and pork products by PMA and saltatory rolling circle amplification

Development of a new HPLC method for rapid histamine quantification in fish and fishery products without sample clean-up

Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations

A rapid quantitative method by liquid chromatography–tandem mass spectrometry for the measurement of anthocyanins and their metabolic characteristics in Sprague–Dawley rats

Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin

CNN–SVM hybrid model for varietal classification of wheat based on bulk samples

Bergamot and olive extracts as beer ingredients: their influence on nutraceutical and sensory properties

Oxidative stabilities of grass carp oil: possible mechanisms of volatile species formation in hydroperoxylated metabolites at high temperature

Glycerol-bound oxidized fatty acids: formation and occurrence in peanuts

A comprehensive study on the characterisation properties of power ultrasound-treated apple pomace powder and coffee silverskin powder

Novel peptides with xanthine oxidase inhibitory activity identified from macadamia nuts: integrated in silico and in vitro analysis

An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils

Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics

Latent potentials of camel’s milk

Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages

A rheometer-based method to determine the crystal types of cocoa butter in white chocolate

Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage

Composition analysis of rootstock cherry (Prunus mahaleb L.), a potential source of human nutrition and dietary supplements

Characterization of VOCs and additives in Italian PET bottles and studies on potential functional aldehydes scavengers

Fast olive quality assessment through RGB images and advanced convolutional neural network modeling

Chemical profiling of ancient bud black tea with a focus on the effects of shoot maturity and fermentation by UHPLC-HRMS

Effect of vineyard row orientation on microclimate, phenolic compounds, individual anthocyanins, and free volatile compounds of Cabernet Sauvignon (Vitis vinifera L.) in a high-altitude arid valley

Evaluation of cannabinoid (CBD and THC) content of four different strains of cannabis grown in four different regions

Feasibility study and optimization of solar-assisted intermittent microwave–convective drying condition for potato

Colorimetric sensor based on peroxidase-like activity of chitosan coated on magnetic nanoparticles for rapid detection of the total bacterial count in raw milk

The effects of ageing treatment on bioactive contents and chemical composition of liquid smoke food flavourings

A Central Composite Design in increasing the quercetin content in the aqueous onion waste isolates with antifungal and antioxidant properties

A pair of homoisoflavonoid analogues (6-aldehydo-isoophiopogonanone A/6-aldehydo-isoophiopogonanone B) from Ophiopogon japonicus as a tyrosinase inhibitor: inhibitory activity, conformational change and mechanism

Formation of dihydrophenolic acids and aroma-active volatile phenols by new strains of Limosilactobacillus fermentum

Preparation of dioscin from Trigonella foenum-graecum by foam separation–preparative high-performance liquid chromatography

Study of the influence of hop polyphenols on the sensory stability of lager beer

A novel fluorescence internal filtration immunoassay for the detection of clenbuterol

Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage

Blackberries (Rubus ulmifolius Schott) from Calabria (Italy): a comprehensive characterisation

Functional w1/o/w2 model food product with encapsulated colostrum and high protein content

Rapid and simultaneous detection of Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes in meat using multiplex immunomagnetic separation and multiplex real-time PCR

Surface oxygen plasma modification of screen-printed carbon electrode for quantitative determination of sunset yellow and tartrazine in foods

Analysis of acrylamide in vegetable chips after derivatization with 2-mercaptobenzoic acid by liquid chromatography–mass spectrometry

The application of solar drying process for the valorisation of papaya fruit

Quantitative proteome analysis revealed metabolic changes in Arthrospira platensis in response to selenium stress

Difference of egg ovalbumin sensitization between egg and duck eggs in BALB/c mice