Phenolic Content, Amino Acids, Volatile Compounds, Antioxidant Capacity, and Their Relationship in Wild Garlic ( L.).

L. is a wild relative of garlic, and it is abundant in many antioxidant compounds. Sulfur compounds, primarily cysteine sulfoxides (CSOs), are converted through several reactions into various volatile molecules, which are considered the principal flavor compounds of Alliums.

Assessment of Toxic and Trace Elements in Multifloral Honeys from Two Regions of Continental Croatia.

Element concentrations were measured in multifloral honeys sampled from Central and Eastern Croatia. The mean levels of elements ranged from (µg/kg): Al 323-7228, Cu 103-1033, Cr 14.4-139, Fe 295-2336, Ni 122-523, Pb 9.

Rapid honey characterization and botanical classification by an electronic tongue.

In this paper a commercial electronic tongue (αAstree, Alpha M.O.S.

Simultaneous determination of fermented milk aroma compounds by a potentiometric sensor array.

The paper reports on the application of an electronic tongue for simultaneous determination of ethanol, acetaldehyde, diacetyl, lactic acid, acetic acid and citric acid content in probiotic fermented milk. The alphaAstree electronic tongue by Alpha M.O.