References
17
Ross JA, Kasum CM (2002) Dietary flavonoids: bioavailability, metabolic effects, and safety. Ann
Rev Nutr 22(1):19–34. https://doi.org/10.1146/annurev.nutr.22.111401.144957
Ryan D, Robards K, Lavee S (1999) Changes in phenolic content of olive during maturation. Int J
Food Sci Technol 34(3):265–274. https://doi.org/10.1046/j.1365-2621.1999.00261.x
Scalbert A, Williamson G (2000) Dietary intake and bioavailability of polyphenols. J Nutr
130(8):2073S–2085S. https://doi.org/10.1093/jn/130.8.2073s
Shoji T (2007) Polyphenols as natural food pigments: changes during food processing. Am J Food
Technol 2(7):570–581. https://doi.org/10.3923/ajft.2007.570.581
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018a) Analytical methods for the
determination of Maillard reaction products in foods. An introduction. In: Analytical methods
for the assessment of Maillard reactions in foods. Springer International Publishing, Heidelberg,
Germany
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018b) The control of Maillard reaction
in processed foods. Analytical testing methods for the determination of 5-hydroxymethylfurfural.
In: Analytical methods for the assessment of Maillard reactions in foods. Springer International
Publishing, Heidelberg, Germany
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018c) Analytical methods for the
determination of furosine in food products. In: Analytical methods for the assessment of Maillard
reactions in foods. Springer International Publishing, Heidelberg, Germany
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018d) The analytical evaluation of
acrylamide in foods as a Maillard reaction product. In: Analytical methods for the assessment of
Maillard reactions in foods. Springer International Publishing, Heidelberg, Germany
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018e) Melanoidins and browning
reactions in processed foods. Quantitative determinations, colour measurement, and sensorial
assessment. In: Analytical methods for the assessment of Maillard reactions in foods. Springer
International Publishing, Heidelberg, Germany
Soleas GJ, Diamandis OEP, Goldberg DM (1997) Resveratrol: a molecule whose time has come?
and gone? Clin Biochem 30(2):91–113. https://doi.org/10.1016/s0009-9120(96)00155-5
Steinka I, Barone C, Parisi S, Micali M (2017a) Antibiotic-resistant staphylococci isolated from
hermetically packaged frozen vegetables. In: The chemistry of frozen vegetables. Springer
International Publishing, Cham, pp 1–21
Steinka I, Barone C, Parisi S, Micali M (2017b) Technology and chemical features of frozen
vegetables. In: The chemistry of frozen vegetables. Springer International Publishing, Cham, pp
1–21
Steinka I, Barone C, Parisi S, Micali M (2017c) Instrumental systems for the control of frozen
vegetables during refrigeration. In: The chemistry of frozen vegetables. Springer International
Publishing, Cham, pp 1–21
Steinka I, Barone C, Parisi S, Micali M (2017d) Colorimetric modifications in frozen vegetables.
In: The chemistry of frozen vegetables. Springer International Publishing, Cham, pp 1–21
Tomaino A, Martorana M, Arcoraci T, Monteleone D, Giovinazzo C, Saija A (2010) Antioxidant
activity and phenolic profile of pistachio (Pistacia vera L., variety Bronte) seeds and skins.
Biochim 92(9):1115–1122. https://doi.org/10.1016/j.biochi.2010.03.027
UNESCO (2019) Mediterranean Diet—Cyprus, Croatia, Spain, Greece, Italy, Morocco and Portugal
inscribed in 2013 (8.COM) on the representative list of the intangible cultural heritage of humanity.
United Nations Educational, Scientific and Cultural Organization (UNESCO)—Living Heritage
Entity, Paris, https://ich.unesco.org. Available https://ich.unesco.org/en/RL/mediterranean-diet00884. Accessed 25 Oct 2019
Zugravu C, Otelea MR (2019) Dark chocolate: to eat or not to eat? A review. J AOAC Int
102(5):1388–1396. https://doi.org/10.5740/jaoacint.19-0132
17
Ross JA, Kasum CM (2002) Dietary flavonoids: bioavailability, metabolic effects, and safety. Ann
Rev Nutr 22(1):19–34. https://doi.org/10.1146/annurev.nutr.22.111401.144957
Ryan D, Robards K, Lavee S (1999) Changes in phenolic content of olive during maturation. Int J
Food Sci Technol 34(3):265–274. https://doi.org/10.1046/j.1365-2621.1999.00261.x
Scalbert A, Williamson G (2000) Dietary intake and bioavailability of polyphenols. J Nutr
130(8):2073S–2085S. https://doi.org/10.1093/jn/130.8.2073s
Shoji T (2007) Polyphenols as natural food pigments: changes during food processing. Am J Food
Technol 2(7):570–581. https://doi.org/10.3923/ajft.2007.570.581
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018a) Analytical methods for the
determination of Maillard reaction products in foods. An introduction. In: Analytical methods
for the assessment of Maillard reactions in foods. Springer International Publishing, Heidelberg,
Germany
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018b) The control of Maillard reaction
in processed foods. Analytical testing methods for the determination of 5-hydroxymethylfurfural.
In: Analytical methods for the assessment of Maillard reactions in foods. Springer International
Publishing, Heidelberg, Germany
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018c) Analytical methods for the
determination of furosine in food products. In: Analytical methods for the assessment of Maillard
reactions in foods. Springer International Publishing, Heidelberg, Germany
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018d) The analytical evaluation of
acrylamide in foods as a Maillard reaction product. In: Analytical methods for the assessment of
Maillard reactions in foods. Springer International Publishing, Heidelberg, Germany
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018e) Melanoidins and browning
reactions in processed foods. Quantitative determinations, colour measurement, and sensorial
assessment. In: Analytical methods for the assessment of Maillard reactions in foods. Springer
International Publishing, Heidelberg, Germany
Soleas GJ, Diamandis OEP, Goldberg DM (1997) Resveratrol: a molecule whose time has come?
and gone? Clin Biochem 30(2):91–113. https://doi.org/10.1016/s0009-9120(96)00155-5
Steinka I, Barone C, Parisi S, Micali M (2017a) Antibiotic-resistant staphylococci isolated from
hermetically packaged frozen vegetables. In: The chemistry of frozen vegetables. Springer
International Publishing, Cham, pp 1–21
Steinka I, Barone C, Parisi S, Micali M (2017b) Technology and chemical features of frozen
vegetables. In: The chemistry of frozen vegetables. Springer International Publishing, Cham, pp
1–21
Steinka I, Barone C, Parisi S, Micali M (2017c) Instrumental systems for the control of frozen
vegetables during refrigeration. In: The chemistry of frozen vegetables. Springer International
Publishing, Cham, pp 1–21
Steinka I, Barone C, Parisi S, Micali M (2017d) Colorimetric modifications in frozen vegetables.
In: The chemistry of frozen vegetables. Springer International Publishing, Cham, pp 1–21
Tomaino A, Martorana M, Arcoraci T, Monteleone D, Giovinazzo C, Saija A (2010) Antioxidant
activity and phenolic profile of pistachio (Pistacia vera L., variety Bronte) seeds and skins.
Biochim 92(9):1115–1122. https://doi.org/10.1016/j.biochi.2010.03.027
UNESCO (2019) Mediterranean Diet—Cyprus, Croatia, Spain, Greece, Italy, Morocco and Portugal
inscribed in 2013 (8.COM) on the representative list of the intangible cultural heritage of humanity.
United Nations Educational, Scientific and Cultural Organization (UNESCO)—Living Heritage
Entity, Paris, https://ich.unesco.org. Available https://ich.unesco.org/en/RL/mediterranean-diet00884. Accessed 25 Oct 2019
Zugravu C, Otelea MR (2019) Dark chocolate: to eat or not to eat? A review. J AOAC Int
102(5):1388–1396. https://doi.org/10.5740/jaoacint.19-0132