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Article | Scientific article
White Acqualagna truffle (Tuber magnatum Pico): Evaluation of volatile and non-volatile profiles by GC-MS, sensory analyses and elemental composition by ICP-MS
In the study published in the Food Chemistry journal, the researchers provided the first comprehensive characterization of the Acqualagna white truffle.
Tu, 26.11.2024
LabRulez
Scientific article | Food
A multiplatform metabolomics/reactomics approach as a powerful strategy to identify reaction compounds generated during hemicellulose hydrothermal extraction from agro-food biomasses
The researchers explored the metabolomics of degradation compounds formed during hydrothermal treatment of hazelnut shells, a process commonly used for hemicellulose extraction.
Tu, 19.11.2024
LabRulez
Scientific article | Food
Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning
In the article in the Food Chemistry Journal, researchers utilized advanced flavor analysis methods (GC–MS, GC-O-MS, and APCI-MS/MS) to profile the aroma of two types of oolong tea (Shuixian and Rougui).
Tu, 12.11.2024
LabRulez
Scientific article | Science and research
Extremely high levels of PBDEs in children’s toys from European markets: causes and implications for the circular economy
In the article in the Environmental Sciences Europe journal, the researchers assessed the safety compliance of plastic toys in the European market, focusing on polybrominated diphenyl ethers (PBDEs).
Tu, 5.11.2024
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LabRulez s.r.o. All rights reserved. Content available under a CC BY-SA 4.0 Attribution-ShareAlike