References
15
Juríková T, Mlˇ cek J, Sochor J, Heged˝ usová A (2015) Polyphenols and their mechanism of action
in allergic immune response. Glob J Allergy 1(2):037–039. https://doi.org/10.17352/2455-8141.
000008
Kiehne A, Engelhardt U (1996) Thermospray LC-MS analysis of various groups of polyphenols in
tea. II: chlorogenic acids, theaflavins and thearubigins. Z Leibenm Unters Forsch 202(4):299–302.
https://doi.org/10.1007/bf01206100
Kuhlmann J, Anderson W, Bandong G, Bratinova S, Burger D, Cook JM, Cruijsen H, De Dominicis
E, de Vreeze M, Ehling S, Empl AM, Evers J, Gude T, Hanlon P, Jaudzems G, Koesukwiwat U,
Lesueur C, MacMahon S, Manti V, Mastovska K, Mikkelsen A, Myers R, Paolillo P, Parisi S,
Pinkston JD, Rankin R, Reuther J, Romano J, Schulz C, Stanley G, Stephenson C, Sullivan D,
Szpylka J, Tennyson S, van Leeuwen S, Yadlapalli S, Yeung J, Nestle (2018) Standard method
performance requirements (SMPRs ® ) 2017.017: determination of 2- and 3-MCPD, 2- and 3MCPD esters, and glycidyl esters in infant and adult/pediatric nutritional formula. J AOAC Int
101(1):324–326. https://doi.org/10.5740/jaoacint.smpr2017.017
Kumar V, Sharma A, Kohli SK, Bali S, Sharma M, Kumar R, Bhardwaj R, Thukral AK (2019)
Differential distribution of polyphenols in plants using multivariate techniques. Biotechnol Res
Innov 3(1):1–21. https://doi.org/10.1016/j.biori.2019.03.001
Laaksonen O, Kuldjärv R, Paalme T, Virkki M, Yang B (2017) Impact of apple cultivar, ripening
stage, fermentation type and yeast strain on phenolic composition of apple ciders. Food Chem
233:29–37. https://doi.org/10.1016/j.foodchem.2017.04.067
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017a) Classification
and technological purposes of food additives: the European point of view. In: Chemistry and
hygiene of food additives. Springer International Publishing, Cham
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017b) The codex
alimentarius and the European legislation on food additives. In: Chemistry and hygiene of food
additives. Springer International Publishing, Cham
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017c) Food additives
and effects on the microbial ecology in yoghurts. In: Chemistry and hygiene of food additives.
Springer International Publishing, Cham
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017d) Use and
overuse of food additives in edible products: health consequences for consumers. In: Chemistry
and hygiene of food additives. Springer International Publishing, Cham
Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio MA
(2019a) Food gases: classification and allowed uses. In: Chemistry and hygiene of food gases.
Springer International Publishing, Cham
Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio
MA (2019b) Food gases in the european union. The legislation. In: Chemistry and hygiene of
food gases. Springer International Publishing, Cham
Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio MA
(2019c) Food gases in the industry. Chemical and physical features. In: Chemistry and hygiene
of food gases. Springer International Publishing, Cham
Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio
MA (2019d) Safety evaluation and assessment of gases for food applications. In: Chemistry and
hygiene of food gases. Springer International Publishing, Cham
Lodovici M, Guglielmi F, Meoni M, Dolara P (2001) Effect of natural phenolic acids on
DNA oxidation in vitro. Food Chem Toxicol 39(12):1205–1210. https://doi.org/10.1016/s02786915(01)00067-9
Lombardo S, Pandino G, Mauromicale G, Knödler M, Carle R, Schieber A (2010) Influence of
genotype, harvest time and plant part on polyphenolic composition of globe artichoke [Cynara
cardunculus L. var. scolymus (L.) Fiori]. Food Chem 119(3):1175–1181. https://doi.org/10.1016/
j.foodchem.2009.08.033
15
Juríková T, Mlˇ cek J, Sochor J, Heged˝ usová A (2015) Polyphenols and their mechanism of action
in allergic immune response. Glob J Allergy 1(2):037–039. https://doi.org/10.17352/2455-8141.
000008
Kiehne A, Engelhardt U (1996) Thermospray LC-MS analysis of various groups of polyphenols in
tea. II: chlorogenic acids, theaflavins and thearubigins. Z Leibenm Unters Forsch 202(4):299–302.
https://doi.org/10.1007/bf01206100
Kuhlmann J, Anderson W, Bandong G, Bratinova S, Burger D, Cook JM, Cruijsen H, De Dominicis
E, de Vreeze M, Ehling S, Empl AM, Evers J, Gude T, Hanlon P, Jaudzems G, Koesukwiwat U,
Lesueur C, MacMahon S, Manti V, Mastovska K, Mikkelsen A, Myers R, Paolillo P, Parisi S,
Pinkston JD, Rankin R, Reuther J, Romano J, Schulz C, Stanley G, Stephenson C, Sullivan D,
Szpylka J, Tennyson S, van Leeuwen S, Yadlapalli S, Yeung J, Nestle (2018) Standard method
performance requirements (SMPRs ® ) 2017.017: determination of 2- and 3-MCPD, 2- and 3MCPD esters, and glycidyl esters in infant and adult/pediatric nutritional formula. J AOAC Int
101(1):324–326. https://doi.org/10.5740/jaoacint.smpr2017.017
Kumar V, Sharma A, Kohli SK, Bali S, Sharma M, Kumar R, Bhardwaj R, Thukral AK (2019)
Differential distribution of polyphenols in plants using multivariate techniques. Biotechnol Res
Innov 3(1):1–21. https://doi.org/10.1016/j.biori.2019.03.001
Laaksonen O, Kuldjärv R, Paalme T, Virkki M, Yang B (2017) Impact of apple cultivar, ripening
stage, fermentation type and yeast strain on phenolic composition of apple ciders. Food Chem
233:29–37. https://doi.org/10.1016/j.foodchem.2017.04.067
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017a) Classification
and technological purposes of food additives: the European point of view. In: Chemistry and
hygiene of food additives. Springer International Publishing, Cham
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017b) The codex
alimentarius and the European legislation on food additives. In: Chemistry and hygiene of food
additives. Springer International Publishing, Cham
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017c) Food additives
and effects on the microbial ecology in yoghurts. In: Chemistry and hygiene of food additives.
Springer International Publishing, Cham
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017d) Use and
overuse of food additives in edible products: health consequences for consumers. In: Chemistry
and hygiene of food additives. Springer International Publishing, Cham
Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio MA
(2019a) Food gases: classification and allowed uses. In: Chemistry and hygiene of food gases.
Springer International Publishing, Cham
Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio
MA (2019b) Food gases in the european union. The legislation. In: Chemistry and hygiene of
food gases. Springer International Publishing, Cham
Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio MA
(2019c) Food gases in the industry. Chemical and physical features. In: Chemistry and hygiene
of food gases. Springer International Publishing, Cham
Laganà P, Campanella G, Patanè P, Assunta Cava M, Parisi S, Gambuzza ME, Delia S, Coniglio
MA (2019d) Safety evaluation and assessment of gases for food applications. In: Chemistry and
hygiene of food gases. Springer International Publishing, Cham
Lodovici M, Guglielmi F, Meoni M, Dolara P (2001) Effect of natural phenolic acids on
DNA oxidation in vitro. Food Chem Toxicol 39(12):1205–1210. https://doi.org/10.1016/s02786915(01)00067-9
Lombardo S, Pandino G, Mauromicale G, Knödler M, Carle R, Schieber A (2010) Influence of
genotype, harvest time and plant part on polyphenolic composition of globe artichoke [Cynara
cardunculus L. var. scolymus (L.) Fiori]. Food Chem 119(3):1175–1181. https://doi.org/10.1016/
j.foodchem.2009.08.033