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phenolic compounds; bud derivatives; Ribes nigrum glyceric macerate; green chemistry; pulsed ultrasound-assisted extraction; untargeted spectroscopic fingerprint; targeted chromatographic fingerprint; common buckwheat sprout; flavonoid isomer; quercetin-3-O-robinobioside; validation; chromatographic separation; anthocyanin; chlorogenic acid; flavonol; polymeric color; storage; wild blueberry; vinegar; automatized method; quantification; Allium sativum L.; agro-biodiversity; local varieties; bulb morphology; phenols; volatile compounds; chestnut; characterisation tool; bioactive compounds; sensory analysis; multivariate approach; fruit peels; polyphenols; phenolic acids; flavonoids; flavan-3-ols; hydrolysable and condensed tannins; antioxidant activities; LC-MS and HPLC; functional food; fortified pasta; β-glucans; nutritional properties; Corylus avellana L.; nutrient composition; hazelnut cultivars; minerals; tocopherols; Solanum lycopersicum L.; refrigerated storage; fruit quality; carotenoids; total polyphenols content; food analysis; High Performance Liquid Chromatography–Mass Spectrometry (HPLC–MS) techniques; Orbitrap; High Resolution Mass Spectrometry (HRMS); natural substances; antioxidant molecules; n/a