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This reprint describes the polyphenolic composition of wine and beer, with a special emphasis on extractive and analytical aspects. Furthermore, the effects of wine and beer polyphenols on human health are studied in the depth.

Research & information: general --- Biology, life sciences --- Food & society --- beer --- polyphenols --- antioxidant activity --- walnut --- chestnut --- green tea --- coffee --- cocoa --- honey --- licorice --- antioxidants --- prenylated flavonoids --- tyrosol --- hydroxytyrosol --- alkylresorcinols --- hops --- malt --- health --- menopause --- polyphenol --- phytoestrogen --- prenylnarigenin --- humulones --- ethanol --- bioactives --- resveratrol --- red wine --- ethylchloroformate --- gas chromatography–mass spectrometry --- alcohol --- butyric acid --- fiber --- drinking pattern --- wine --- winemaking --- brewing --- phenolic compounds --- binding --- health properties --- docking --- Mencía --- Jean --- terroir --- anthocyanins --- phenolic acids --- flavonols --- wine color --- phenols --- HPLC-UV-ESI-MSn --- free anthocyanins --- co-pigmented anthocyanins --- mixed fermentation --- starmerella bacillaris --- PCA --- hydroxycinnamic acids --- caftaric acid --- verjuice --- FPLC --- unripe grape juice

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Medicinal and aromatic plants (MAPs), as open-field crops, play an important role in multifunctional and sustainable agriculture as a result of their low energy requirements for cultivation and their many avenues of use, from the production of nutraceuticals, phytonutrients, and phytotherapy to land valorization. This Special Issue of Agriculture, “Medicinal and Aromatic Plants in Agricultural Research when Considering Multifunctionality and Sustainability Criteria”, aims to illustrate the role of MAPs in agriculture in low-impact farming practices, and the benefits they can generate in terms of functional products. This Special Issue covers all research aspects related to MAPs, including a number of scientific macro-areas, such as agronomy, chemistry and pharmacy, ethnobotany and ethnopharmacology, food and nutrition, and ecology. Key topics in this Special Issue include, but are not limited to, the following: Sustainable agricultural practices of MAPs; Breeding and germplasm preservation of MAPs; The biodiversity of MAPs; The conservation of cultivated and wild MAPs; Ethnobotany and ethnopharmacology; Phytotherapy, phytochemistry, and phytopharmacology; Essential oils and secondary metabolites; Functional foods and MAPs; MAPs and degraded and marginal land recovery; The global marketing of MAPs; The legislation of MAPs.

laurel --- microbial load --- oven drying --- real time monitoring --- sage --- sensor --- spike lavender --- essential oil --- 1,8-cineole --- linalool --- camphor --- edaphic characteristics --- altitude --- latitude --- longitude --- aromatic species --- alternative substrates --- irrigation --- plant habitus --- sustainable cultivation --- Calotropis procera leaves --- chronic inflammatory model --- cytokines --- Freund’s complete adjuvant --- indomethacin --- medicinal and aromatic plants --- crop diversification --- sustainability --- leaf yield --- biofunctional products --- genotypic variability --- extra-virgin olive oil --- aromatic and medicinal plants --- gas-chromatography and mass spectrometry analyses --- antioxidant --- oleic acid --- caper plant --- island of Linosa --- morphological and productive characteristics --- growing --- St. John’s wort --- Hypericum perforatum --- secondary metabolites --- cropping technique --- hops --- Humulus lupulus L. --- Mediterranean environment --- trellising system --- medicinal plant --- industrial crop --- hop shoots --- powdery mildew --- downy mildew --- Japanese beetle --- maypop --- Ficus carica L. --- Taxus cuspidata Sieb. et Zucc. --- medicinal-agroforestry system --- soil enzyme activity --- photosynthesis --- polyphenols --- Berberis --- negative fruits --- organic agriculture --- rooting --- hardwood cuttings --- iron chelates --- n/a --- Freund's complete adjuvant --- St. John's wort

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This Topical Collection of Molecules provides the most recent advancements and trends within the framework of food analysis, confirming the growing public, academic, and industrial interest in this field. The articles broach topics related to sample preparation, separation science, spectroscopic techniques, sensors and biosensors, as well as investigations dealing with the characterization of macronutrients, micronutrients, and other biomolecules. It offers the latest updates regarding alternative food sources (e.g., algae), functional foods, effects of processing, chiral or achiral bioactive compounds, contaminants, and every topic related to food science that is appealing to readers. Nowadays, the increasing awareness of the close relation among diet, health, and social development is stimulating demands for high levels of quality and safety in agro-food production, as well as new studies to fill gaps in the actual body of knowledge about food composition. For these reasons, modern research in food science and human nutrition is moving from classical methodologies to advanced instrumental platforms for comprehensive characterization. Nondestructive spectroscopic and imaging technologies are also proposed for food process monitoring and quality control in real time.

high resolution mass spectrometry --- multiple reaction monitoring (MRM) --- PAT detection --- ?13C-IRMS --- thiamphenicol --- phospholipids --- HRMS --- chemometrics --- Box–Behnken design --- ultra-fast liquid chromatography (UFLC)–TripleTOF MS --- review --- chiral stationary phases --- blends --- validation --- microwave-assisted hydrodistillation --- carbohydrates --- antioxidant --- chiral --- quality control --- fruit juice --- modified electrode --- extraction techniques --- food composition --- nitrite detection --- HPLC fingerprint --- milk --- hops extracts --- real-time quantitative PCR --- apple juice --- Q-Orbitrap --- myrtle --- phylogeny --- fermentation --- aptamers --- antibiotics --- flavor profile --- carotenoids --- polyelectrolyte composite film --- hydrodistillation --- food quality --- amino acids --- bottle aging --- flavokavains --- qualitative and quantitative PCR --- high-throughput sequencing technology --- mass fragmentation --- fruit jams --- ASE --- walnut varieties --- anti-inflammatory --- Pol gene --- systematic evolution of ligands by exponential enrichment --- enantiomers --- agro-biodiversity --- florfenicol --- cuprous oxide nanoparticles --- geographical origin --- HPLC --- sunset yellow --- poultry eggs --- adulteration --- dimerization --- Lactarius deliciosus --- Scenedesmus --- HPLC–QTOF–MS/MS --- ultrasound-assisted extraction --- food --- UPLC-FLD --- hard clams --- NMR --- confirmatory method --- cyclic voltammetry --- 1H-NMR --- molecular identification --- bioactive compounds --- immature honey --- chemical composition --- differential pulse voltammetry --- kavalactones --- Polygonatum cyrtonema --- oligosaccharides --- Chia seed oil --- kiwifruit (Actinidia chinensis) --- biogenic amines --- supercritical fluid extraction --- rosé wines --- spectrum-effect relationship --- DNA barcode --- saccharides --- bifunctional polymer arms --- single-laboratory validation --- lipid-lowering effect --- microalgae --- essential oil --- polarity --- food process control --- food authentication --- Meretrix lyrata --- anthocyanins --- molecular species of phospholipid --- microwave-assisted extraction --- principal component analysis (PCA) --- fat-soluble vitamins --- Croatian wines --- mass spectra --- 1H NMR --- carbamates --- Marynka strain --- IMS --- Myrtus communis L. --- clenbuterol --- mycotoxin --- closures --- Piper methysticum (kava) --- liquid chromatography mass spectrometry --- florfenicol amine --- polyunsaturated fatty acid --- white wines --- second-derivative linear sweep voltammetry --- gold nanoparticles biosensor --- chemometric analysis --- multi-physicochemical parameters --- antihyperglycemic --- antioxidants --- phenolic compounds --- enhanced product ion (EPI) --- steaming --- fatty acids composition --- reduced graphene oxide --- Tricholoma matsutake --- PLS --- phenolic acids --- Sojae semen praeparatum (SSP) --- muscle --- Myrtus communis --- pesticide residues --- quercetin --- collagen peptide --- conversion --- DNA extraction --- fatty acids --- isomerization --- lipid classes --- natural mature honey --- milk powder --- fructose --- molecular weight --- UHPLC-UV --- food adulteration --- metabolites --- food safety --- acidity --- food security --- impedimetric aptasensor --- ?-blockers --- screen-printed interface