351
Ivanova V, Stefova M, Stafilov T, Vojnoski B, Bíró I, Bufa A, Kilár K (2012) Validation of a method
for analysis of aroma compounds in red wine using liquid–liquid extraction and GC–MS. Food
Anal Methods 5:1427–1434
Ivanova V, Stefova M, Vojnoski B, Stafilov T, Bíró I, Bufa A, Felinger A, Kilár K (2013) Volatile
composition of Macedonian and Hungarian wines assessed by GC/MS. Food Bioproc Tech
6:1609–1617
Ivanova-Petropulos V, Mitrev S, Stafilov T, Markova N, Leitner E, Lankmayr E, Siegmund B
(2015) Characterisation of traditional Macedonian edible oils by their fatty acid composition
and their volatile compounds. Food Res Int 77:506–514
Lehotay SJ (2002) Application of gas chromatography in food analysis. Trends Anal Chem
21:686–697
Linge KL (2009) Trace element determination by ICP-AES and ICP-MS: developments and applications reported during 2006 and 2007. Geostand Geoanal Res 32(4):397–517
Linge KL, Jarvis KE (2009) Quadrupole ICP-MS: introduction to instrumentation, measurement
techniques and analytical capabilities. Geostand Geoanal Res 33(4):445–510
Marinangeli CPF, Jones PJH (2010) Functional food ingredients as adjunctive therapies to pharmacotherapy for treating disorders of metabolic syndrome. Ann Med 42(5):317–333
Maynard LJ, Franklin ST (2003) Functional foods as a value-added strategy: the commercial
potential of cancer-fighting dairy products. Rev Agric Econ 25:316–331
Mock KK, Davey M, Cottrell JS (1991) The analysis of underivatised oligosaccharides by matrixassisted laser desorption mass spectrometry. Biochem Biophys Res Commun 177:644–651
Monagas M, Quintanilla-López JE, Gómez-Cordovés C, Bartolomé B, Lebrón-Aguilar R (2010)
MALDI-TOF MS analysis of plant proanthocyanidins. J Pharm Biomed Anal 51(2):358–372
Murkovic M, Hillebrand A, Winkler WJ, Leitner E, Pfannhauser W (1996) Variability of fatty acid
content in pumpkin seeds (Cucurbita pepo L.). Eur Food Res Technol 203:216–219
Niva M (2007) ‘All foods affect health’: understandings of functional foods and healthy eating
among health-oriented Finns. Appetite 48:384–393
Reed JD, Krueger CG, Vestling MM (2005) MALDI-TOF mass spectrometry of oligomeric food
polyphenols. Phytochemistry 66:2248–2263
Rizzolo A, Polesello S (1992) Chromatographic determination of vitamins in foods. J Chromatogr
624:103–152
Roberfroid MB (2002) Global view on functional foods: European perspectives. Br J Nutr
88:133–138
Shahidi F (2009) Nutraceuticals and functional foods: whole versus processed foods. Trends Food
Sci Technol 20:376–387
Siró I, Kápolna E, Kápolna B, Lugasi A (2008) Functional food. Product development, marketing
and consumer acceptance-A review. Appetite 5:456–467
Snyder LR, Kirkland JJ, Dolan JW (2009) Introduction to modern liquid chromatography, third
edition, Wiley. Wiley, Hoboken
Somers TC (1971) The polymeric nature of wine pigments. Phytochemistry 10:2175–2186
Sugui JA, Bonham C, Lo S-C, Wood KV, Nicholson RL (1998) Maldi-tof analysis of mixtures of
3-deoxyanthocyanidins and anthocyanins. Phytochemistry 48:1063–1066
Tašev K, Ivanova-Petropulos V, Stefova M (2016) Optimization and validation of a derivatization
method for analysis of biogenic amines in wines using RP-HPLC-DAD. Maced J Chem Chem
Eng 35:19–28
Wang J, Sporns P, Low NH (1999) Analysis of food oligosaccharides using MALDI-MS: quantification of Fructooligosaccharides. J Agric Food Chem 47(4):1549–1557
Wansink B, Westgren RE, Cheney MM (2005) Hierarchy of nutritional knowledge that relates to
the consumption of a functional food. Nutrition 21:264–268
Weststrate JA, Van Poppel G, Verschuren PMS (2002) Functional foods, trends and future. Br J
Nutr 88:233–235
WHO (2003) Diet nutrition and prevention of chronic diseases. Report of WHO Study group,
Geneve
11 Chemical Composition and Nutritional Properties of Functional Food
Ivanova V, Stefova M, Stafilov T, Vojnoski B, Bíró I, Bufa A, Kilár K (2012) Validation of a method
for analysis of aroma compounds in red wine using liquid–liquid extraction and GC–MS. Food
Anal Methods 5:1427–1434
Ivanova V, Stefova M, Vojnoski B, Stafilov T, Bíró I, Bufa A, Felinger A, Kilár K (2013) Volatile
composition of Macedonian and Hungarian wines assessed by GC/MS. Food Bioproc Tech
6:1609–1617
Ivanova-Petropulos V, Mitrev S, Stafilov T, Markova N, Leitner E, Lankmayr E, Siegmund B
(2015) Characterisation of traditional Macedonian edible oils by their fatty acid composition
and their volatile compounds. Food Res Int 77:506–514
Lehotay SJ (2002) Application of gas chromatography in food analysis. Trends Anal Chem
21:686–697
Linge KL (2009) Trace element determination by ICP-AES and ICP-MS: developments and applications reported during 2006 and 2007. Geostand Geoanal Res 32(4):397–517
Linge KL, Jarvis KE (2009) Quadrupole ICP-MS: introduction to instrumentation, measurement
techniques and analytical capabilities. Geostand Geoanal Res 33(4):445–510
Marinangeli CPF, Jones PJH (2010) Functional food ingredients as adjunctive therapies to pharmacotherapy for treating disorders of metabolic syndrome. Ann Med 42(5):317–333
Maynard LJ, Franklin ST (2003) Functional foods as a value-added strategy: the commercial
potential of cancer-fighting dairy products. Rev Agric Econ 25:316–331
Mock KK, Davey M, Cottrell JS (1991) The analysis of underivatised oligosaccharides by matrixassisted laser desorption mass spectrometry. Biochem Biophys Res Commun 177:644–651
Monagas M, Quintanilla-López JE, Gómez-Cordovés C, Bartolomé B, Lebrón-Aguilar R (2010)
MALDI-TOF MS analysis of plant proanthocyanidins. J Pharm Biomed Anal 51(2):358–372
Murkovic M, Hillebrand A, Winkler WJ, Leitner E, Pfannhauser W (1996) Variability of fatty acid
content in pumpkin seeds (Cucurbita pepo L.). Eur Food Res Technol 203:216–219
Niva M (2007) ‘All foods affect health’: understandings of functional foods and healthy eating
among health-oriented Finns. Appetite 48:384–393
Reed JD, Krueger CG, Vestling MM (2005) MALDI-TOF mass spectrometry of oligomeric food
polyphenols. Phytochemistry 66:2248–2263
Rizzolo A, Polesello S (1992) Chromatographic determination of vitamins in foods. J Chromatogr
624:103–152
Roberfroid MB (2002) Global view on functional foods: European perspectives. Br J Nutr
88:133–138
Shahidi F (2009) Nutraceuticals and functional foods: whole versus processed foods. Trends Food
Sci Technol 20:376–387
Siró I, Kápolna E, Kápolna B, Lugasi A (2008) Functional food. Product development, marketing
and consumer acceptance-A review. Appetite 5:456–467
Snyder LR, Kirkland JJ, Dolan JW (2009) Introduction to modern liquid chromatography, third
edition, Wiley. Wiley, Hoboken
Somers TC (1971) The polymeric nature of wine pigments. Phytochemistry 10:2175–2186
Sugui JA, Bonham C, Lo S-C, Wood KV, Nicholson RL (1998) Maldi-tof analysis of mixtures of
3-deoxyanthocyanidins and anthocyanins. Phytochemistry 48:1063–1066
Tašev K, Ivanova-Petropulos V, Stefova M (2016) Optimization and validation of a derivatization
method for analysis of biogenic amines in wines using RP-HPLC-DAD. Maced J Chem Chem
Eng 35:19–28
Wang J, Sporns P, Low NH (1999) Analysis of food oligosaccharides using MALDI-MS: quantification of Fructooligosaccharides. J Agric Food Chem 47(4):1549–1557
Wansink B, Westgren RE, Cheney MM (2005) Hierarchy of nutritional knowledge that relates to
the consumption of a functional food. Nutrition 21:264–268
Weststrate JA, Van Poppel G, Verschuren PMS (2002) Functional foods, trends and future. Br J
Nutr 88:233–235
WHO (2003) Diet nutrition and prevention of chronic diseases. Report of WHO Study group,
Geneve
11 Chemical Composition and Nutritional Properties of Functional Food