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Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alcoholic and acetic fermentation, ageing, distillation, technological processes, etc. Therefore, it is very important to study and to characterize the aromatic fraction of these oenological beverages in order to improve the quality of the final product. Therefore, this book is focused on some recent studies related to the study of the volatile composition of wine, vinegar and derived products, in many different fields of science: oenology, chemistry, food science and technology, biochemistry, microbiology, biotechnology, engineering, sensory analysis, etc., and it shows the great importance of both sensory and analytical study of oenological products aroma and how they are influenced by the different stages and conditions under which they are elaborated. In this book, you will find 12 valuable scientific contributions: 2 literature reviews and 10 original research works, which deal with the latest advances in both sensory and analytical tools in order to evaluate the effects of different techniques or winemaking stages on the oenological products’ aromas.

sensory analysis --- sweet wine --- raisining --- climate chamber --- 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) --- wine --- sensory threshold --- serving temperature --- bee pollen --- Tintilla de Rota --- alcoholic fermentation --- warm climate --- volatile compounds --- sensory profile --- fermentative activator --- red winemaking --- red wines --- chitosan --- sparkling wine --- foamability --- sensory --- bottle aging --- flavor profile --- sensory evaluation --- volatile composition --- white wine --- grapes --- wines --- cryoextraction --- oak --- cherry --- chestnut --- wood chips --- phenolic compounds --- aroma --- ageing --- wine secondary aroma --- fermentation --- non-saccharomyces yeasts --- lactic acid bacteria --- strain variability --- tannins --- polyphenol-aroma interactions --- saliva --- in vitro release --- in vivo release --- retronasal aroma --- time-intensity --- HS-GC/MS --- sparkling wines --- bentonite --- foam properties --- wine aroma --- oral release --- aroma persistence --- in-mouth headspace sorptive extraction --- Sherry --- vinegar --- brandy --- n/a

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The development of paediatric medicines can be challenging since this is a different patient population with specific needs. A medicine designed for use in paediatric patients must consider the following aspects: patient population variability; the need for dose flexibility; route of administration; patient compliance; excipient tolerability. For example, the toxicity of excipients may differ in children compared to adults and children have different taste preferences. Globally, about 75% of drugs do not carry regulatory approval for use in children; worldwide, many medications prescribed for the treatment of paediatric diseases are used off-label, and less than 20% of package inserts have sufficient information for treating children. This book provides an update on both state-of-the-art methodology and operational challenges in paediatric formulation design and development. It aims at re-evaluating what is needed for more progress in the design and development of age-appropriate treatments for paediatric diseases, focusing on: formulation development; drug delivery design; efficacy, safety, and tolerability of drugs and excipients.

Medicine --- dasatinib --- Duchenne muscular dystrophy --- cyclodextrin inclusion complex --- phase solubility studies --- paediatric age --- liquid formulation --- tumorspheres --- retinoblastoma --- topotecan --- penetration --- confocal microscopy --- poorly water soluble drug --- solubility enhancement --- grinding --- spray congealing --- neglected tropical diseases --- polymorph --- Norvir® --- ritonavir --- poorly soluble compound --- pediatric --- palatability assessment --- bioavailability --- flavor profile --- Interleukin-1 --- anakinra --- canakinumab --- innovative biotechnologies --- autoinflammatory disease --- Kawasaki disease --- systemic juvenile idiopathic arthritis --- personalized medicine --- child --- pediatrics --- neonates --- formulation --- product development --- formulation development --- oral --- parenteral --- topical --- inhaled --- intra nasal --- biopharmaceutics --- administration --- excipient --- NICU --- device --- medication error --- dosage form --- modified release --- drug delivery --- paediatric formulation development --- paediatric dosage forms --- chronic myeloid leukemia --- tyrosine kinase inhibitors --- pediatric age --- imatinib --- nilotinb --- ponatinib --- Orodispersible formulation --- pyrazinamide --- pediatric drug delivery --- tuberculosis --- design of experiments --- children --- edible films --- development --- design --- paediatric --- age-related --- palatable --- taste-masking --- acceptable

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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