Aspects of paediatric in-patient care: views of parents and school aged children

The objectives of this project were to investigate the idea of family-centred care from the parents' and children's perspectives, to find out the difference between theory and practice, and to seek parents' views on methods for improving hospital environment and its facilities for children and parents. This study was conducted in a junior school in County Durham using qualitative and quantitative research methods. The data were obtained via surveying parents and children, interviewing parents whose children had been in hospital and collecting drawings from children. The facilities for families, parents and children in hospital might have shown some improvement, however there are several aspects that still need to be achieved. Some parents asserted that their basic needs were not being met during their hospital stay with their children. The mothers argued that having a sick child in hospital has an impact on the whole family and hospitals need to give some attention to their concerns. Although many professionals presume that they are working with a family-centred care approach, it is not clear to what extent this concept has been put into practice. The mothers reported the need for adequate communication and negotiation with health professionals to facilitate mutual collaboration and to avoid the anxiety that the participation in care might cause to parents and children. It has been proposed by some parents that home care could replace hospital-based care. The concern was that support for home care might be inadequate. Mothers in this study also proposed that the practice of home care could be facilitated by having direct communication with named nurses and doctors, using dedicated phone lines. Community nurses have also a part to play in home care. It would be important to consider innovations more proactive to health promotion such as parenting advice about healthy and unhealthy behaviour

Propiedades probabilísticas relacionadas con el envejecimiento de sistemas. Aplicaciones en fiabilidad.

En el siguiente trabajo se muestran algunas de las propiedades más interesantes relacionadas con el envejecimiento de sistemas, aplicados en fiabilidad. En particular, nos centraremos en sistemas con tasa de fallo monótona. Finalmente, se expone un estudio de los datos presentados en uno de los artículos más clasicos en la teoría de fiabilidad escrito por Frank Proschan en 1963. <br /

Evaluation of evoh-coated pp films with oregano essential oil and citral to improve the shelf-life of packaged salad

[EN] The aim of this study was to improve the present packaging of salad by combining modified atmosphere packaging with a new antimicrobial active bag consisting of PP/EVOH film with oregano essential oil or citral, with the purpose of extending shelf-life and reducing possible microbiological risks. The (O-2) and CO2 barrier properties of PP/EVOH, mechanical properties (Young's modulus, tensile strength and elongation at break) were determined and compared with those of standard PP films. Antimicrobial tests were carried out for enterobacteria, total aerobic counts, yeasts and moulds, and lactic acid bacteria and psychrotrophic bacteria, and the effect of the release of the antimicrobial agent on the sensory characteristics of the salads was also studied. The application of the EVOH coating results in an increase in the tensile resistance of the PP films and a reduction in the elongation at break. The results showed that microorganism counts bacteria decreased especially at the beginning of the storage period. OEO and CITRAL samples had reductions of 1.38 log and 2.13 log respectively against enterobacterias, about 2 log against yeasts and moulds. The total aerobic counts reduced 1.08 log with OEO and 1.23 log with CITRAL and the reduction of lactic acid bacteria and psychrotrophic was about 2 log. Citral-based films appeared to be more effective than materials containing oregano essential oil in reducing spoilage flora during storage time. Sensory studies also showed that the package with citral was the most accepted by customers at the end of the shelf-life. (C) 2012 Elsevier Ltd. All rights reserved,Authors thank the financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2009-08776 and V.M-G fellowships), EU (Nafispack project 212544), Generalitat Valenciana (J.P.C. fellowship) and Mr. Karel Clapshaw (translation services).Muriel Galet, V.; Cerisuelo, JR.; López Carballo, G.; Aucejo, S.; Gavara Clemente, R.; Hernández Muñoz, P. (2013). Evaluation of evoh-coated pp films with oregano essential oil and citral to improve the shelf-life of packaged salad. Food Control. 30(1):137-143. https://doi.org/10.1016/j.foodcont.2012.06.032S13714330

Immobilization of beta-cyclodextrin in ethylene-vinyl alcohol copolymer for active food packaging applications

[EN] Current developments in active food packaging are focusing on incorporating agents into the polymeric package walls that will release or retain substances to improve the quality, safety and shelf-life of the food. Because cyclodextrins are able to form inclusion complexes with various compounds, they are of potential interest as agents to retain or scavenge substances in active packaging applications. In this study, beta-cyclodextrin (beta CD) was successfully immobilized in an ethylene-vinyl alcohol copolymer with a 44% molar percentage of ethylene (EVOH44) by using regular extrusion with glycerol as an adjuvant. Films with 10%, 20% and 30% of beta CD were flexible and transparent. The presence of the agent slightly increased the glass-transition temperature and the crystallinity percentage of the polymer, that is to say, it induced some fragility and a nucleating effect. The water vapor, oxygen and carbon dioxide barrier properties of the materials containing beta CD were determined and compared with those of the pure polymeric material. Permeability to these three permeants increased with the addition of beta CD due to the presence of discontinuities in the matrix and to the internal cavity of the oligosaccharide. Also the CO2/O-2 permselectivity increased with the addition of beta CD. Finally, the potential effect of the composites in the food aroma was analyzed. The materials with beta CD preferentially sorbed apolar compounds such as terpenes. This characteristic could be useful in active packaging applications for preferentially retaining undesired apolar food components like hexanal or cholesterol. (C) 2010 Elsevier B.V. All rights reserved.The authors acknowledge the financial support of the Spanish Ministry of Science and Innovation, projects AGL2006-02176 and Fun-C-Food CSD2007-00063, and the C. L-d-D fellowship (FPU program). Mary Georgina Hardinge provided assistance with the English language text.Lopez-De-Dicastillo, C.; Gallur, M.; Catala Moragrega, R.; Gavara Clemente, R.; Hernandez-Muñoz, P. (2010). Immobilization of beta-cyclodextrin in ethylene-vinyl alcohol copolymer for active food packaging applications. Journal of Membrane Science. 353(1-2):184-191. https://doi.org/10.1016/j.memsci.2010.02.049S1841913531-

Improving the Antioxidant Protection of Packaged Food by Incorporating Natural Flavonoids into Ethylene-Vinyl Alcohol Copolymer (EVOH) Films

This document is the unedited Author s version of a Submitted Work that was subsequently accepted for publication in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review. To access the final edited and published work see https://doi.org/10.1021/jf1022324[EN] Ethylene-vinyl alcohol copolymer (EVOH) films containing catechin or quercetin as antioxidant agents were successfully produced by extrusion. The addition of these bioactive compounds did not modify greatly their water and oxygen permeabilities, T-g, or crystallinity but improved their thermal resistance. Exposure of the films to different food simulants showed that both compounds were released, although the extent and kinetics of release were dependent on the type of food. In aqueous and alcoholic food simulants their release was greater in the case of the catechin-containing samples. Exposure of the films to isooctane and ethanol 95% (fatty food simulants) provided controversial results; no release was observed in isooctane, whereas both bioactive compounds were extracted by ethanol due to their high solubility in alcohol and the plasticizing effect of ethanol on the polymer. Packaging applications of these films can improve food stability and provide a method for adding such bioactive compounds.Received for review June 10, 2010. Revised manuscript received August 24, 2010. Accepted September 16, 2010. We acknowledge the financial support of the Spanish Ministry of Science and Innovation, Projects AGL2006-02176, AGL2009-08776, and Fun-C-Food CSD2007-00063, and the C.L.-d.-D. fellowship (FPU program).Lopez-De-Dicastillo, C.; Alonso, JM.; Catala Moragrega, R.; Gavara Clemente, R.; Hernandez-Muñoz, P. (2010). Improving the Antioxidant Protection of Packaged Food by Incorporating Natural Flavonoids into Ethylene-Vinyl Alcohol Copolymer (EVOH) Films. Journal of Agricultural and Food Chemistry. 58(20):10958-10964. https://doi.org/10.1021/jf1022324S1095810964582

Development of poly(lactic acid) films with propolis as a source of active compounds: biodegradability, physical, and functional properties

Active films (AFs) using poly(lactic acid) (PLA) as a polymeric matrix containing various propolis concentrations (5, 8.5, and 13%) as the active agent (AA) were developed using a casting method. The purpose was to determine the effects of the incorporation of AA on the physical properties of the films and to evaluate the antioxidant and antimicrobial activities. Tensile strength and elastic modulus of the AFs decreased relative to the control (PLA without AA). Introducing the active substances from propolis into the PLA also affected its thermal properties (glass transition). Adding AAs to the polymer generated more opacity with a green-yellowish color compared to the control. In addition, AFs exhibited reduced water vapor permeability as the AA concentration increased. Biodegradation assay showed that the AFs degraded faster than the control. AFs exhibited antioxidant activity, which was measured as the ability to scavenge free radicals (2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonate)), due to the presence of bioactive compounds (phenolics). Antimicrobial activity was evaluated against Escherichia coli and showed a reduction over 4-log cycles. Therefore, incorporation of propolis is a useful strategy for the development of active packaging with antioxidant and antimicrobial effects, which increase the shelf life of food products. (c) 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47090.Direccion de Investigacion of Pontificia Universidad Catolica de Valparaiso [DI-037-362-14]University of Santiago de Chile [1555-Vridei O81771GL_CONT

Efficient melt stabilization of polyethylene with quercetin, a flavonoid type natural antioxidant

The potential use of quercetin, a flavonoid type natural antioxidant, as a stabilizer in polyethylene was explored in this work. Its efficiency was compared to that of Irganox 1010, a hindered phenolic antioxidant used routinely in industrial practice, both in the presence and the absence of a phosphorous secondary stabilizer. The study was carried out with a Phillips type polyethylene and the efficiency of the additive packages was checked by various methods on samples produced by multiple extrusions. Quercetin content changed from 0 to 1000 ppm in 10 steps. The results showed that quercetin is a very effi-cient antioxidant. It prevents the formation of long chain branches already at a concentra-tion as small as 50 ppm and its dosage at 250 ppm renders the polymer sufficient long term residual stability. The efficiency of quercetin is considerably better than that of Irganox 1010, the hindered phenolic antioxidant used as reference stabilizer. The difference in efficiency might be explained with the dissimilar number of active –OH groups on the two molecules, but the stabilization mechanism of quercetin may be also different from that of I1010. Quercetin interacts with the phosphonite secondary stabilizer used, which improves dispersion and increases efficiency. Besides its advantages, quercetin has also some drawbacks (very high melting temperature, poor solubility in polyethylene and strong yellow color), which must be overcome before the substance can be used in practice

Antimicrobial Properties of Ethylene Vinyl Alcohol/Epsilon-Polylysine Films and Their Application in Surimi Preservation

[EN] Polymer films based on ethylene vinyl copolymers (EVOH) containing a 29 % (EVOH 29) and a 44 % molar percentage of ethylene (EVOH 44), and incorporating epsilon-polylysine (EPL) at 0 %, 1 %, 5 % and 10 % were successfully made by casting. The optical properties and the amount of EPL released from the films to phosphate buffer at pH 7.5 were evaluated, films showing great transparency and those of EVOH 29 copolymer releasing a greater amount of EPL. The antimicrobial properties of the resulting films were tested in vitro against different foodborne microorganisms and in vivo in surimi sticks. With regard to the antimicrobial capacity tested in vitro in liquid medium at 37 A degrees C and 4 A degrees C against Listeria monocytogenes and Escherichia coli over a period of 72 h, films showed a considerable growth inhibitory effect against both pathogens, more notably against L. monocytogenes, and being EVOH 29 more effective than EVOH 44 films. At 37 A degrees C, total growth inhibition was observed for EVOH 29 films incorporating 10 % EPL against both microorganisms whereas the copolymer EVOH 44 did show total inhibition against L. monocytogenes and the growth of E. coli was reduced by 6.64 log units. At 4 A degrees C, no film was able to inhibit completely bacterial growth. Scanning electron microscopy micrographs showed corrugated cell surfaces with blisters and bubbles, and collapse of the cells appearing shorter and more compact after treatment with EPL. Finally, the films were successfully used to increase the shelf life of surimi sticks. The results show the films developed have a great potential for active food packaging applications.The authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness, projects AGL2012-39920-C03-01, and fellowship funding for V. M.-G.Muriel-Galet, V.; Lopez-Carballo, G.; Gavara Clemente, R.; Hernández-Muñoz, P. (2014). Antimicrobial Properties of Ethylene Vinyl Alcohol/Epsilon-Polylysine Films and Their Application in Surimi Preservation. Food and Bioprocess Technology. 7(12):3548-3559. https://doi.org/10.1007/s11947-014-1363-1S35483559712Adams, M. R., & Moss, M. O. (2008). Food microbiology. UK: The Royal Society of Chemistry Cambridge.Aucejo, S., Catala, R., & Gavara, R. (2000). Interactions between water and EVOH food packaging films. Food Science and Technology International, 6(2), 159–164.Brandt, A. L., Castillo, A., Harris, K. B., Keeton, J. T., Hardin, M. D., & Taylor, T. M. (2010). Inhibition of Listeria monocytogenes by food antimicrobials applied singly and in combination. Journal of Food Science, 75(9), 557–563.Buchanan, R. L., & Doyle, M. P. (1997). Foodborne disease significance of Escherichia coli O157:H7 and other enterohemorrhagic E-coli. Food Technology, 51(10), 69–76.Chang, S.-S., Lu, W.-Y. W., Park, S.-H., & Kang, D.-H. (2010). Control of foodborne pathogens on ready-to-eat roast beef slurry by epsilon-polylysine. International Journal of Food Microbiology, 141(3), 236–241.Chang, Y., McLandsborough, L., & McClements, D. J. (2012). Cationic antimicrobial (epsilon-polylysine)-anionic polysaccharide (Pectin) interactions: influence of polymer charge on physical stability and antimicrobial efficacy. Journal of Agricultural and Food Chemistry, 60(7), 1837–1844.Chi-Zhang, Y. D., Yam, K. L., & Chikindas, M. L. (2004). Effective control of Listeria monocytogenes by combination of nisin formulated and slowly released into a broth system. International Journal of Food Microbiology, 90(1), 15–22.Coton, M., Denis, C., Cadot, P., & Coton, E. (2011). Biodiversity and characterization of aerobic spore-forming bacteria in surimi seafood products. Food Microbiology, 28(2), 252–260.FAO (2005) Further processing of fish Fisheries and Aquaculture Department, Rome. Updated 27 May 2005 Retrieved 14 March 2011.FDA (2004) Agency reponse letter GRAS Notice No. GRN 00135.Gambarin, P., Magnabosco, C., Losio, M. N., Pavoni, E., Gattuso, A., Arcangeli, G., et al. (2012). Listeria monocytogenes in ready-to-rat seafood and potential hazards for the consumers. International Journal of Microbiology, 2012, 497–635.Geornaras I, Yoon Y., Belk K. E., Smith G. C., Sofos J. N. (2007). Antimicrobial activity of epsilonpolylysine against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in various food extracts. Journal of Food Science, 72(8), M330–4.Gunlu, A., & Koyun, E. (2013). Effects of vacuum packaging and wrapping with chitosan-based edible film on the extension of the shelf life of sea bass (Dicentrarchus labrax) fillets in cold storage (4 A degrees C). Food and Bioprocess Technology, 6(7), 1713–1719.Hiraki, J. (1995). Basic and applied studies on ε-polylysine. Journal of Antibacterial Antifungal Agents Japan, 23, 349–493.Hiraki, J. (2000). ε-Polylysine, its development and utilization. Fine Chemistry, 29, 18–25.Hiraki, J., Ichikawa, T., Ninomiya, S., Seki, H., Uohama, K., Kimura, S., et al. (2003). Use of ADME studies to confirm the safety of epsilon-polylysine as a preservative in food. Regulatory Toxicology and Pharmacology, 37(2), 328–340.Ho, Y. T., Ishizaki, S., & Tanaka, M. (2000). Improving emulsifying activity of epsilon-polylysine by conjugation with dextran through the Maillard reaction. Food Chemistry, 68(4), 449–455.Huss, H. H., Jorgensen, L. V., & Vogel, B. F. (2000). Control options for Listeria monocytogenes in seafoods. International Journal of Food Microbiology, 62(3), 267–274.Kaneko, K., Hayashidani, H., Ohtomo, Y., Kosuge, J., Kato, M., Takahashi, K., et al. (1999). Bacterial contamination of ready-to-eat foods and fresh products in retail shops and food factories. Journal of Food Protection, 62(6), 644–649.Kang, E. T., Tan, K. L., Kato, K., Uyama, Y., & Ikada, Y. (1996). Surface modification and functionalization of polytetrafluoroethylene films. Macromolecules, 29(21), 6872–6879.Li, J., Han, Q., Chen, W., & Ye, L. (2012). Antimicrobial activity of Chinese bayberry extract for the preservation of surimi. Journal of the Science of Food and Agriculture, 92(11), 2358–2365.Lopez de Dicastillo, C., Nerin, C., Alfaro, P., Catala, R., Gavara, R., & Hernandez-Munoz, P. (2011). Development of new antioxidant active packaging films based on ethylene vinyl alcohol copolymer (EVOH) and green tea extract. Journal of Agricultural and Food Chemistry, 59(14), 7832–7840.Lopez-de-Dicastillo, C., Alonso, J. M., Catala, R., Gavara, R., & Hernandez-Munoz, P. (2010). Improving the antioxidant protection of packaged food by incorporating natural flavonoids into ethylene-vinyl alcohol copolymer (EVOH) dilms. Journal of Agricultural and Food Chemistry, 58(20), 10958–10964.Lopez-de-Dicastillo, C., Pezo, D., Nerin, C., Lopez-Carballo, G., Catala, R., Gavara, R., et al. (2012). Reducing oxidation of foods through antioxidant active packaging based on ethyl vinyl alcohol and natural flavonoids. Packaging Technology and Science, 25(8), 457–466.M100-S22 (2012) Performance Standards for Antimicrobial Susceptibility Testing: Eighteenth Informational Supplement. Clinical and Laboratory Standards Institute. Advancing Quality in Health Care Testing. Vol. 32 No. 3. Replaces M100-S21 . Vol. 31 No. 1Mead, P. S., & Griffin, P. M. (1998). Escherichia coli O157:H7. Lancet, 352(9135), 1207–1212.Miya, S., Takahashi, H., Ishikawa, T., Fujii, T., & Kimura, B. (2010). Risk of Listeria monocytogenes xontamination of raw ready-to-eat seafood products available at retail outlets in Japan. Applied and Environmental Microbiology, 76(10), 3383–3386.Muriel-Galet, V., Cerisuelo, J. P., Lopez-Carballo, G., Lara, M., Gavara, R., & Hernandez-Munoz, P. (2012a). Development of antimicrobial films for microbiological control of packaged salad. International Journal of Food Microbiology, 157(2), 195–201.Muriel-Galet, V., Lopez-Carballo, G., Gavara, R., & Hernandez-Munoz, P. (2012b). Antimicrobial food packaging film based on the release of LAE from EVOH. International Journal of Food Microbiology, 157(2), 239–244.Muriel-Galet, V., Cerisuelo, J. P., Lopez-Carballo, G., Aucejo, S., Gavara, R., & Hernandez-Munoz, P. (2013a). Evaluation of EVOH-coated PP films with oregano essential oil and citral to improve the shelf-life of packaged salad. Food Control, 30(1), 137–143.Muriel-Galet, V., López-Carballo, G., Hernández-Muñoz, P., & Gavara, R. (2013b). Characterization of ethylene–vinyl alcohol copolymer containing lauril arginate (LAE) as material for active antimicrobial food packaging. Food Packaging and Shelf Life, 1, 10–17.Park, J. W. (2014). Surimi and surimi seafood. 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The potential of flavonoids as natural antioxidants and UV light stabilizers for polypropylene

This article presents a study on the stabilization of polypropylene against thermo-oxidation and UV radiation by using natural phenolic compounds derived from the structures of flavonoids: a flavone (chrysin), a flavanol (quercetin), two flavanone glycosides (hesperidin and naringin), and flavanoligand (silibinin). Thermal stabilization has been assessed in an oxidizing atmosphere by means of differential scanning calorimetry both in isothermal and in dynamic conditions. In addition, the effectiveness of these phenolic compounds as thermal stabilizers at high temperature has been quantified with the use of thermogravimetric analysis. Stabilization against UV radiation has been estimated by studying the morphology changes of the exposed surfaces by scanning electron microscope (SEM); also, surface chemical changes have been followed by infrared spectroscopy. Global results show that flavonoid compounds of type flavonols (quercetin and silibinin) provide the best results in stabilizing both against oxidation and against the action of UV radiation. (c) 2012 Wiley Periodicals, Inc.This study is part of the project IPT-310000-2010-037, "ECOTEX-COMP: Research and development of textile structures useful as reinforcement of composite materials with marked ecological character" funded by the "Ministerio de Ciencia e Innovacion," with an aid of 189540.20 euros, within the "Plan Nacional de Investigacion Cientifica, Desarrollo e Innovacion Tecnologica 2008-2011" and funded by the European Union through FEDER funds, "Technology Fund 2007-2013, Operational Programme on R+D+i for and on behalf of the companies." Also, Generalitat Valenciana Ref: ACOMP/2012/087 is acknowledged for financial support.Samper Madrigal, MD.; Fages, E.; Fenollar Gimeno, OÁ.; Boronat Vitoria, T.; Balart Gimeno, RA. (2013). The potential of flavonoids as natural antioxidants and UV light stabilizers for polypropylene. Journal of Applied Polymer Science. 129(4):1707-1716. https://doi.org/10.1002/app.38871S170717161294Koontz, J. L., Marcy, J. E., O’Keefe, S. F., Duncan, S. E., Long, T. E., & Moffitt, R. D. (2010). Polymer processing and characterization of LLDPE films loaded with α-tocopherol, quercetin, and their cyclodextrin inclusion complexes. Journal of Applied Polymer Science, 117(4), 2299-2309. doi:10.1002/app.32044Mallégol, J., Carlsson, D. ., & Deschênes, L. (2001). A comparison of phenolic antioxidant performance in HDPE at 32–80°C. Polymer Degradation and Stability, 73(2), 259-267. doi:10.1016/s0141-3910(01)00086-6Peltzer, M., Wagner, J. R., & Jiménez, A. (2007). Thermal characterization of UHMWPE stabilized with natural antioxidants. Journal of Thermal Analysis and Calorimetry, 87(2), 493-497. doi:10.1007/s10973-006-7453-1Strandberg, C., & Albertsson, A.-C. (2005). Process efficiency and long-term performance of α-tocopherol in film-blown linear low-density polyethylene. Journal of Applied Polymer Science, 98(6), 2427-2439. doi:10.1002/app.22435Jipa, S., Zaharescu, T., Setnescu, R., Gorghiu, L. M., Dumitrescu, C., Santos, C., … Gigante, B. (2005). Kinetic approach on stabilization of LDPE in the presence of carnosic acid and related compounds. I. Thermal investigation. Journal of Applied Polymer Science, 95(6), 1571-1577. doi:10.1002/app.21372Salmieri, S., & Lacroix, M. (2006). Physicochemical Properties of Alginate/Polycaprolactone-Based Films Containing Essential Oils. Journal of Agricultural and Food Chemistry, 54(26), 10205-10214. doi:10.1021/jf062127zBonilla, J., Atarés, L., Vargas, M., & Chiralt, A. (2012). Effect of essential oils and homogenization conditions on properties of chitosan-based films. Food Hydrocolloids, 26(1), 9-16. doi:10.1016/j.foodhyd.2011.03.015Dopico-García, M. S., Castro-López, M. M., López-Vilariño, J. M., González-Rodríguez, M. V., Valentão, P., Andrade, P. B., … Abad, M. J. (2010). Natural extracts as potential source of antioxidants to stabilize polyolefins. Journal of Applied Polymer Science, 119(6), 3553-3559. doi:10.1002/app.33022López-de-Dicastillo, C., Alonso, J. M., Catalá, R., Gavara, R., & Hernández-Muñoz, P. (2010). Improving the Antioxidant Protection of Packaged Food by Incorporating Natural Flavonoids into Ethylene−Vinyl Alcohol Copolymer (EVOH) Films. Journal of Agricultural and Food Chemistry, 58(20), 10958-10964. doi:10.1021/jf1022324Pérez-Gregorio, R. M., García-Falcón, M. S., Simal-Gándara, J., Rodrigues, A. S., & Almeida, D. P. F. (2010). Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest. Journal of Food Composition and Analysis, 23(6), 592-598. doi:10.1016/j.jfca.2009.08.013Iacopini, P., Baldi, M., Storchi, P., & Sebastiani, L. (2008). 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