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3.463  Articles
1 of 347 pages  |  10  records  |  more records»
The presence of trace, heavy metals in foodstuffs is of intense public interest. The aim of this study was to determine the metal contents in most known commercial fruit juices present on the Romanian market. The multielement analysis was made using the I... see more

The objective of this study is to determine the Pb concentration and 206Pb/204Pb, 206Pb/207Pb, 206Pb/208Pb from several Romanian winemaking regions, in order to highlight credible geographical markers of wine origin. The Pb level concentration and the rat... see more

The primary objectives of this research were to determine the concentration of some inorganic trace components, to evaluate the concentration levels of these in Romanian wines by daily consumption of wine and the health risk of inorganic trace components ... see more

The results showed diverse patterns of Pb, Cd, Zn, Co, Cu, Ni, Mn, Cr and Sn, in case of Pb in all areas exceeded the M.L.A (average 32.59 mg/kg while M.L.A. = 20 mg/kg), other elements shows high concentration that exceed the M.L.A. for Ferneziu and Sasa... see more

The purpose of this study is to know better the concentration of chemical elements in the soil from Dealu Bujorului vineyard. The determination of the ten elements from the soil samples was performed using ICP-MS. The results showed diverse patterns of ca... see more

Daily consumption, wine contributes to the requirements of essential elements, such as Ca, Fe, Mn, Mo, Co, Cr, K, Ni, Se and Zn for humans. However, the presence of significant amount of heavy metal in wine may harm the health of consumers. The present wo... see more

The present study is focused on the determination of mineral composition of international red wines (Merlot, Cabernet Sauvignon), white wines (Sauvignon blanc, Aligoté, Muscat Ottonel, Italian Riesling) and native red wines (Feteasca neagra, Burgund mare,... see more

The complex composition of a red wine is due mainly to the presence of phenolic substances and anthocyanins with a major role to form the quality characteristics: color, aroma and flavour. The aim of this paper is to analyse the physicochemical compositio... see more

Phenolic compounds, extractable from grape skins and seeds, have a notable influence on the sensorial properties of red wines, especially their chromatic characteristics, bitterness and astringency. The phenolic compounds, together with the aroma precurso... see more

1 of 347 pages  |  10  records  |  more records»