Jorge Regueiro

TL;DR: In sweet wines, phenolic acids (hydroxybenzoic and hydroxycinnamic acids) and flavonols were lowest when compared to GBW and resveratrol not was found in sweet wines.

TL;DR: The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, α-carotene and β- carotene, of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA) levels.

TL;DR: A bioassay-directed approach was used to identify toxicologically active compounds retained in sediments from a surface flow constructed wetland located in the North-Eastern of Spain, and compounds such as polycyclic aromatic hydrocarbons, non-steroidal anti-inflammatory drugs (NSAIDs), poly cyclic musk fragrances and pesticides were identified.

TL;DR: The dinoflagellate G. taylorii is identified as a new source of yessotoxins in Bahía Mejillones and the description of this species must be emended.

TL;DR: The main aim of this review is to propose potential solutions for a robust transformation in a science-based quality approach to the reconstitution of the flavor signature of food based on the natural concentrations of its key aroma and taste compounds.