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Michelangelo Pascale, Angelo Visconti, Annalisa De Girolamo, Veronica M.T. Lattanzio, Vincenzo Lippolis

Development and Validation of Analytical Methods for the Determination of Mycotoxins in Food

Elena Coccia, Lucia Parrillo, Carmina Viola, Finizia Russo, Maria Carmela Polese, Ettore Varricchio, Marina Paolucci

Use of Polyphenols Extracted from Agricultural Waste By-Product as Dietary Supplement in Aquaculture

Maria Carmela Polese, Finizia Russo, Carmina Viola, Elena Coccia, Marina Paolucci, Ettore Varricchio

Use of Polyphenols Extracted by Olive Mill Wastewater as Dietary Supplements in Pig: Effects on Meat Storage and Quality

Finizia Russo, Vittoria Lombardi, Carmina Viola, Maria Carmela Polese, Elena Coccia, Marina Paolucci, Ettore Varricchio

Use of Polyphenols Extracted by Olive Mill Wastewater as Dietary Supplements in Pig: Effects on Gut Associated Lymphoid Tissue, Blood Leukocytes and Alveolar Macrophages

Emanuele Sangiorgi, Roberto Piro

TXRF Analysis of Food and Beverages: the IZSLER experience

Mark Roe, Jenny Plumb, Susanne Westenbrink, Luisa Oliveira, Isabel Castanheira, Marine Oseredczuk, Aida Turrini, Paul Finglas

Food Composition Data Quality: Assessing Variation and Quality of Data from Different Sources

Karl Presser, David Weber, Moira Norrie

An Assessment Impact Classification of Data Quality Requirements in Food Composition Database Systems

Nadia Bastide, Delphine Lioger, Francisco Deolarte, Hervé This

Recipe Calculation: How to handle Variability and Uncertainty?

Looking at Metrological Concepts in Dietary Assessment

Anthony Zografos, Nataly Beck, Selina C. Wang

Development of a DNA Barcode Based Method for Food Traceability and Detection of Adulteration or Fraud for Liquid Goods

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