Foodomics
Foodomics was defined in 2009 as "a discipline that studies the Food and Nutrition domains through the application and integration of advanced -omics technologies to improve consumer's well-being, health, and knowledge".[1]
The American Chemists Society journal called Analytical Chemistry dedicated its cover to foodomics in December 2012.[2]
See also
References
- ↑ A. Cifuentes, J. Chromatogr. A 1216 (2009) 7109 http://dx.doi.org/10.1016/j.chroma.2009.09.018
- ↑ About the Cover December 4, 2012: Vol. 84, Iss. 23 http://pubs.acs.org/action/showLargeCover?jcode=ancham&vol=84&issue=23
- Alejandro Cifuentes (18 March 2013). Foodomics: Advanced Mass Spectrometry in Modern Food Science and Nutrition. John Wiley & Sons. ISBN 978-1-118-16945-2.
- García-Cañas, Virginia; Simó, Carolina; Herrero, Miguel; Ibáñez, Elena; Cifuentes, Alejandro (2012). "Present and Future Challenges in Food Analysis: Foodomics". Analytical Chemistry 84 (23): 10150–10159. doi:10.1021/ac301680q. ISSN 0003-2700.
- Capozzi, Francesco; Bordoni, Alessandra (2012). "Foodomics: a new comprehensive approach to food and nutrition". Genes & Nutrition 8 (1): 1–4. doi:10.1007/s12263-012-0310-x. ISSN 1555-8932.