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The aim of this work was to develop a capillary electrophoresis-mass spectrometry (CE-MS) method to identify and quantify phenolic and other related polar compounds in walnut samples. The extraction(More)
Phenolic compounds are found in both free and bound forms in cereals. The majority is in the insoluble bound form, that is, bound to cell wall material, such as ferulic acid and its derivatives. The(More)
An electronic nose based on an array of 6 metal oxide semiconductor sensors was used, jointly with artificial neural network (ANN) method, to classify Pecorino cheeses according to their ripening(More)