FORMATION AND RELEVANCE OF 5-HYDROXYMETHYLFURFURAL IN 1 BIOACTIVE SUBCRITICAL WATER EXTRACTS FROM OLIVE LEAVES. 2 M. Herrero, M. Castro-Puyana, L. Rocamora-Reverte, J.A. Ferragut, A. Cifuentes, 3 E. Ibáñez 4 Laboratory of Foodomics, Institute of Food Science Research – CIAL (CSIC-UAM), 5 Nicolás Cabrera 9, Campus Cantoblanco, 28049 Madrid, Spain. 6 Institute of Molecular and Cellular Biology, M...

Modern research in food science and nutrition is moving from classical methodologies to advanced analytical strategies in which MS-based techniques play a crucial role. In this context, Foodomics has been recently defined as a new discipline that studies food and nutrition domains through the application of advanced omics technologies in which MS techniques are considered indispensable. Applica...

This review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2013-February 2015 are included following the previous review by Garcia-Cañas et al. (Electrophoresis, 2014, 35, 147-169). Analysis by CE of a large variety of food-related molecules with different chemical prop...

• Probiotics are beneficial for protecting human health and preventing diseases. Foodomics helpful to study the nutrition of probiotics. ‘Omics’ data integration will clarify action that living microorganisms, can produce benefits host when administered in sufficient amounts. Various high throughput sensitivity technology have been employed research gut probiotics, since their extremely sophist...

Research in food science and nutrition has grown parallel to the consumers’ concern about what is in their food and the safety of the food they eat. To give an adequate answer to the rising consumer demands, food and nutrition researchers around the world are facing increasingly complex challenges that require the use of the best available science and technology. A good portion of this complexi...

1 Characterization of grape seed procyanidins by comprehensive two-dimensional hydrophilic interaction x reversed phase liquid chromatography coupled to diode array detection and tandem mass spectrometry (HILICxRPLC-DAD-MS/MS). Lidia Montero, Miguel Herrero*, Marin Prodanov, Elena Ibáñez, Alejandro Cifuentes Laboratory of Foodomics, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás C...