Carlo Ignazio Giovanni Tuberoso

TL;DR: The results of this study confirmed the possibility of using thyme essential oils or some of their components in food systems to prevent the growth of foodborne bacteria and extend the shelf‐life of processed foods.

TL;DR: In this paper, different commercial edible oilseed samples were analyzed in order to evaluate the compounds involved in antioxidant activity, including triacylglycerols, tocopherols, chlorophylls, β-carotene, squalene, phenolic compounds and CIE L ∗ a ∗ b ∗ coordinates.

TL;DR: It seems that chlorogenic acid acts in synergism with other components of the extracts to exhibit their total antimicrobial activities.

TL;DR: In this paper, a high-performance liquid chromatographic method was reported that allowed the determination of organic acids in honey after sample purification by solid-phase extraction, achieving an average recovery of 89% to 104% and the detection limits from 0.002 to 3 ppm (w/w).

TL;DR: Flavonoids and anthocyanins in berry extracts from Myrtus communis, prepared by following a typical Sardinia myrtle liqueur recipe, were identified by HPLC coupled with Electrospray Mass Spectrometry and quantified by HP LC coupled with Ultraviolet/Visible Detection in order to evaluate the stability of the extracts during 1 year of storage.