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Eggs --- Eggs --- Grading --- Quality

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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