Posters

The Best Poster Award has been established to recognize the scientific merit exhibited in poster presentation and preparation. Each participant can vote no more than 3 posters. Criteria of judgement on the poster should be clarity of poster and appearance quality and the ability of summarizing the content of the work. The award recipients will be announced at the closing ceremony.

Voting is open from Wednesday 16 September at 6:00 AM to Friday 18 September at 10:30 AM CEST

Session 1) Quality and safety of plant and animal agricultural products

1. Omega-3 and omega-6 fatty acids from sustainable crops
Del Fiore A, Colonna N, Cuna D, De Rossi P, Stamigna C, Tolaini V, Crinò P

2. Characterization and assays of wild growing plants used in herbal medicine
Kubeš J, Sýkorová T, Skalický M, Lhotská M, Česká J, Hnilička F

3. Protein quality of foods of plant origin available in Portugal
Motta C, Coelho M, Tavares N, Diniz D

4. Determination of fat content and profile of fatty acids in new varieties of oats
Pokhrel K, Kouřimská L, Božik M

5. The effect of microwave treatment on quality and oxidation stability of nuts and almonds
Škvorová P, Kouřimská L

6. Behaviour of polyphenols and antioxidant activity after boiling of heads from a globe artichoke improved genotype
Tolaini V, Salazar Sanclemente KC, Crinò P

7. Isolation and identification of bacteria causing mastitis in dairy sheep and their resistance to antibiotics
Zigo F, Ondrášovičová S, Vasiľ M, Pecka-Kielb E, Bujok J

Session 2) Food safety – contaminants, trace elements, natural toxins

8. A method for determination of acrylamide in bread by UPLC-MS/MS
Copeto S, Jesus S, Motta C, Coelho I, Castanheira I

9. Characterization of food from burnt areas in the Central Region of Portugal
Gueifão S, Moreira T, Ventura M, Delgado I, Celho I, Castanheira I

10. Development and application of a HILIC-QToF-MS method in the monitoring of sulfonamide residues in powdered milk-based infant formulas
Petrarca MH, Braga PAC, Reyes FGR, Arisseto-Bragotto AP
retracted by authors

11. Mackerel seasonality effect on Se content
Rego A, Ventura M, Gueifão S, Coelho I, Cardoso C, Afonso C, Bandarra N, Isabel Castanheira

12. Assessment of the mechanisms and pathways of fish contamination and mercury-selenium antagonism
Ribeiro M, Zephyr N, Leufroy A, Coelho I, Danion M, Castanheira I, Guerin T, Jitaru P

13. Open access to METROFOOD-RI services
Sharma S, Vandermeiren K, Belc N, Mast J, Presser K, Verleysen E, Zoani C, Van Loco J

14. Screening for Microcystins and Nodularin in food supplements on the Belgium market
Van Hassel WHR, Huybrechts B, Wilmotte A, Andjelkovic M

Session 3) Food hygiene, allergens, environmental aspects

15. Magnetic aptamer-based oligoprecipitation as innovative sample treatment strategy for food allergen determination: egg white lysozyme as case study
Toma L, Franzoni A, Mattarozzi M, Cavazza A, Giannetto M, Ronda L, Careri M

Session 4) Food security, food authenticity

16. Characterization and discrimination of salt samples of different geographical areas and kind by Neutron Activation Analysis and chemometric methods
Bergamaschi L, Mandrile L, Rossi AM

17. Building a database for provenance studies of origin wines from the Douro Valley
Coelho I, Matos A, Nascimento A, Bordado J, Donard O, Epova E, Barre J, Berail S, Castanheira

18. Czech Beer – the EU Protected Geographical Indication
Drábková K

19. Determination of genetically modified DNA in foods by PNA-functionalized magnetic microbeads as substrates for enzyme-labelled amperometric genoassay
Fortunati S, Giannetto M, Rozzi A, Corradini C, Careri M

20. Physico-chemical properties and pollen analysis of honey produced in Bejaia region
Ghorab A, Nakib R, Bekdouche F

21. Antioxidant properties of white wines from different geographical origins
Jakabová S, Fikselová M, Ševčík M, Aláčová Z

22. Authenticity of dairy products by Capillary Electrophoresis
Masci M, Zoani C, Nevigato T, Turrini A, Jasionowska R, Caproni R, Ratini P

Session 6) Foodomics

Session 5) Food quality, food integrity

23. Optimization of HPLC method for determination of cholesterol
Kolarič L, Šimko P

24. Variations in the fatty acids profile of the meat by adding hempseed cake in the diet of multiparous cull cows
Pianezze S, Perini M, Sepulcri A, Baldini M, Fabro C, Piasentier E, Corazzin M

25. The effect of frying oil on the fat content of fish fingers and potato croquettes and its stability
Soukup J, Kouřimská L

26. Food Research Institute Prague – part of the European Research Infrastructure METROFOOD
Šmídová Z, Šavrdová M, Laknerová I, Urban M

Session 7) Human nutrition

27. Policies and strategies in food and healthy lifestyles
Jesus S, Coelho M, Dias G, Castanheira I

28. EPA and DHA content in fish oil supplements on the Italian market: A preliminary study
Nevigato T, Masci M, Turrini A, Zoani C, Caproni R

29. Is the nutrition of the Czech badminton representatives adequate?
Sabolová M, Bašová A

30. Non-coeliac gluten sensitivity
Žatečka L, Sabolová M

Session 8) Food reference materials and proficiency testing

31. METROFOOD: an Infrastructure for Promoting Metrology in Food and Nutrition
Lucarini M, Benedetti B, Durazzo A, Nicoli S, Turrini A, Lombardi-Boccia G

32. Joint Research Unit – METROFOOD-MK and its Contribution to Food Safety and Quality
Nadjenkoska A

33. Use of a certified reference material (CRM) of metals in hydrobiological products in a laboratory intercomparison program
Sandoval S, González K, Muñoz L

Session 9) Food contact materials, nanomaterials, microplastics

34. Active Food Packaging Joins Quality by Design for the Development of Antimicrobial Materials Containing Essential Oil–based Cocrystals
Bianchi F, Fornari F, Riboni N, Spadini C, Cabassi CS, Carraro C, Mazzeo PP, Bacchi A, Orlandini S, Furlanetto S, Careri M

35. Clitoria ternatea extract as a source of antioxidant compounds in chitosan based edible films and their intelligent properties
Jancikova S, Dordevic D, Tesikova K, Antonic B, Tremlova B

Session 10) Novel food technologies, food reformulation

36. Capacity development within the Greek Node of METROFOOD RI regarding food processing. Challenges and opportunities for fermented food product reformulation
Tsimidou M, Mantzouridou FTh, Trichopoulou A, Tsakalidou E, Kazou M, Tarantilis P

Session 11) Data handling in food samples

37. Data sharing to improve food supply chain management
Palocci C, Zoani C

Session 12) Sensory analysis, food acceptance, consumer behaviour

38. The effect of the addition of cricket flour on the quality of bakery products
Petříčková D, Kouřimská L, Ferusová Ž, Faměra O