Isotopic and Elemental Characterization of Cider Commercialized on Romanian Market

References

• Adami, L., S. V. Dutra, A. R. Marcon, G. J. Carnieli, C. A. Roani, and R. Vanderlinde. 2010. Geographic origin of southern Brazilian wines by carbon and oxygen isotope analyses. Rapid Commun. Mass Spectrosc. 24 (20):2943–48.
   PubMed Web of Science ®Google Scholar
• Akpinar-Bayizit, A., M. A. Turan, L. Yilmaz-Ersan, and N. Taban. 2010. Inductively coupled plasma optical-emission spectroscopy determination of major and minor elements in vinegar. Not Bot. Hort. Agrobot. 38 (3):64–68.
   Web of Science ®Google Scholar
• Artiles, A. A., C. D. Romero, and A. H. De La Torre. 1993. Concentration levels of metals in different types of vinegars. Die Nahrung-Food 37 (1):72–73.
   Google Scholar
• Belitz, H. D., W. Grosch, and P. Schieberle. (2009). Food chemistry. 4th ed. Berlin: Springer.
   Google Scholar
• Bizjak Bat, K., R. Vidrih, M. Nečemer, B. Mozetič Vodopivec, I. Mulič, P. Kump, and N. Ogrinc. 2012. Botanical and geographical origin of Slovenian apples. Food Technol. Biotechnol. 50:107–16.
   Web of Science ®Google Scholar
• Boutton, T. W. 1991. Uses and procedures for 13C. In Carbon isotopes techniques, ed. D. C. Coleman, and B. Fry. San Diego, CA: Academic Press.
   Google Scholar
• Brand, W. A., and T. B. Coplen. 2012. Stable isotope deltas: Tiny, yet robust signatures in nature. Isotopes Environ. Health Stud. 48:393–409.
   PubMed Web of Science ®Google Scholar
• Breas, O., F. Reniero, and G. Serrini. 1994. Isotope ratio mass-spectrometry – Analysis of wines from different European countries. Rapid Commun. Mass Spectrosc. 8:967–70.
   Web of Science ®Google Scholar
• Brooks, J. R., N. Buchmann, S. Philips, B. Ehleringer, R. D. Evans, M. Lott, W. T. Martinelli Pockmann, D. Sandquist, J. P. Sparks, L. Sperry, D. Williams, and J. R. Ehleringer. 2002. Heavy and light beer: A carbon isotope approach to detect C4 carbon in beers of different origins, styles and prices. J Agric. Food Chem. 50:6413–18.
   PubMed Web of Science ®Google Scholar
• Cabañero, A. I., J. L. Recio, and M. Rupérez. 2008. Isotope ratio mass spectrometry coupled to liquid and gas chromatography for wine ethanol characterization. Rapid Commun. Mass Spectrosc. 22:3111–18.
   PubMed Web of Science ®Google Scholar
• Calderone, G., and C. Guillou. 2008. Analysis of isotopic ratios for the detection of illegal watering of beverages. Food Chem. 106:1399–405.
   Web of Science ®Google Scholar
• Carter, J., H. S. A. Yates, and U. Tinhhi. 2015. Stable isotope and chemical compositions of European and Australasian ciders as a guide to authenticity. J Agric. Food Chem. 63 (3):975–82.
   PubMed Web of Science ®Google Scholar
• Diegor, W., H. Longerich, T. Abrajano, and I. Horn. 2001. Applicability of a high pressure digestion technique to the analysis of sediment and soil samples by inductively coupled plasma-mass spectrometry. Anal. Chim. Acta 431 (2):195–207.
   Web of Science ®Google Scholar
• DiSilvestro, R. A. 2005. Handbook of minerals as nutritional supplements. Vol. 1, CRC series in modern nutrition science. Bota Raton, FL: CRC Press.
   Google Scholar
• Garcia-Ruiz, S., M. Moldovan, G. Fortunato, S. Wunderli, and J. Ignacio Garcia Alonso. 2007. Evaluation of strontium isotope abundance ratios in combination with multi-elemental analysis as a possible tool to study the geographical origin of ciders. Anal. Chim. Acta 590 (1):55–66.
   PubMed Web of Science ®Google Scholar
• International Organisation of Vine and Wine, Compendium of International Methods of Analysis – OIV, 2. 2007. Paris, France: MA-E-C1–01-LIMMAX.
   Google Scholar
• Kelly, S., K. Heaton, and J. Hoogewerff. 2005. Tracing the geographical origin of food: The application of multi-element and multi-isotope analysis. Trends Food Sci. Technol. 16:555–67.
   Web of Science ®Google Scholar
• Magdas, D. A., A. Dehelean, and R. Puscas. (2012). Isotopic and elemental determination in some Romanian apple fruit juices. Sci. World J. 2012:1–7. doi:10.1100/2012/878242.
   Web of Science ®Google Scholar
• Magdas, D. A., and R. Puscas. 2011. Stable isotopes determination in some Romanian fruit juices. Isot. Environ. Health Stud. 47 (3):372–78.
   PubMed Web of Science ®Google Scholar
• National Academy of Sciences. 1980. Drinking water and health, vol. 3, 283–93. Washington, DC: National Academy Press.
   Google Scholar
• Ndung’u, K., S. Hibdon, and A. R. Flegal. 2004. Determination of lead in vinegar by ICP-MS and GFAAS: Evaluation of different sample preparation procedures. Talanta 64 (1):258–63.
   PubMed Web of Science ®Google Scholar
• Osorio, M. T., A. Koidis, and P. Papademas. 2015. Major and trace elements in milk and Halloumi cheese as markers for authentication of goat feeding regimes and geographical origin. Int. J. Dairy Technol. 68:573–81.
   Web of Science ®Google Scholar
• Rodríguez Madrera, R., B. Suárez Valles, A. García Hevia, O. Garcia Fernandez, N. Fernandez Tascon, and J. J. Mangas Alonso. 2006. Production and composition of cider spirits distilled in “Alquitara”. J. Agric. Food Chem. 54 (26):9992–97.
   PubMed Web of Science ®Google Scholar
• Rodriguez-Solana, R., J. M. Salgado, J. M. Dominguez, and S. Cortes. 2014. Assessment of minerals in aged grape marc distillates by FAAS/FAES and ICP-MS. Characterization and safety evaluation. Food Control 35 (1):49–55.
   Web of Science ®Google Scholar
• Solieri, L., and P. Giudici. 2009. Vinegar processing: the role of fermentation. In Vinegars of the world, ed. L. Solieri and P. Giudici. New York, USA: Springer-Verlag.
   Google Scholar
• Voica, C., D. A. Magdas, and I. Feher. 2015. Metal content and stable isotope determination in some commercial beers from Romanian markets. J. Chem. 2015:1–10. doi:10.1155/2015/192032.
   Web of Science ®Google Scholar
• World Health Organization. 2009. Potassium in drinking-water. Geneva, Switzerland: WHO Press.
   Google Scholar