Magdalena Śliwińska

TL;DR: This paper summarizes achievements in the field of artificial senses, including a brief history of these systems, descriptions of most commonly used sensors, data analysis methods, and application of Artificial senses to food analysis, in particular quality control, authenticity and falsification assessment, and monitoring of production processes.

TL;DR: In this paper, a summary of fruit liqueurs and spirits produced from the above-mentioned fruits and the characteristics of commonly used techniques for quality assessment of both types of product are presented.

TL;DR: In this paper, the authors summarized the studies of vodka composition and verifying the authenticity and detection of falsified products, including the methods for analysing vodkas, such as: using gas, ion and liquid chromatography coupled with different types of detectors, electronic nose, electronic tongue, conductivity measurements, isotope analysis, atomic absorption spectroscopy, near infrared spectroscopic, spectrofluorometry and mass spectrometry.

TL;DR: The proposal of protection of this traditional product through elaborated methodology and rapid authentication assessment of Polish nalewka made from cherries is presented.

TL;DR: Different types of gas chromatography techniques and their most commonly used associated extraction techniques (e.g., LLE, SPME, SPE, SFE, and SBME) and detectors (MS, TOFMS, FID, ECD, NPD, AED, O or EPD) are described.