Sfoglia per SSD
Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC‐MS
2018-01-01 Aprea, E.; Gasperi, F.; Betta, E.; Sani, G.; Cantini, C.
Variation in the eating quality of lamb from diverse European sheep types: assessment by trained panels in six countries
1999-01-01 Fisher, A.; Nute, G.; Berge, P.; Dransfield, E.; Piasentier, E.; Gasperi, F.; Sanudo, C.; Alfonso, M.; Thorkellson, G.; Valdimarsdottir, T.; Zygoylannis, D.; Stamataris, C.
Variation of microbiota, chemical composition and B-vitamins in milk from alpine pasture and indoor dairy cows
2023-01-01 Franciosi, E.; Secchi, G.; Amalfitano, N.; Bittante, G.; Perenzoni, D.; Vrhovsek, U.
Variation of oxygen isotopic ratio during wine dealcoholization by membrane contactors: Experiments and modelling
2016-01-01 Ferrarini, R.; Ciman, G.M.; Camin, F.; Bandini, S.; Gostoli, C.
Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits
2022-01-01 Menghi, L.; Cliceri, D.; Fava, F.; Pindo, M.; Gaudioso, G.; Stefani, E.; Giacalone, D.; Gasperi, F.
Varietal thiol precursors in Gewürztraminer: effect of clone and grape ripening
2017-01-01 Roman, T.; Malossini, U.; Tonidandel, L.; Celotti, E.; Larcher, R.; Bottura, M.; Nicolini, G.
Venezuelan stingless bee Tetragonisca angustula (Latreille, 1811) pot-pollen and cerumen pollen pot Volatile Organic Compound VOC profiles by HS-SPME/GC-MS
2023-01-01 Betta, E.; Contreras, R.; Moreno, E.; Pedro, S.; Khomenko, I.; Vit, P.
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis
2015-01-01 Aprea, E.
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis
2015-01-01 Aprea, E.; Romano, A.; Betta, E.; Biasioli, F.; Cappellin, L.; Fanti, M.; Gasperi, F.
Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations
2015-01-01 Roldán, M.; Ruiz, J.; Sanchez Del Pulgar Rico, J.; Pérez Palacios, T.; Antequera, T.
Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures
2014-01-01 Bovolenta, S.; Romanzin, A.; Corazzin, M.; Spanghero, M.; Aprea, E.; Gasperi, F.; Piasentier, E.
Volatile compounds and smell chemicals (odor and aroma) of food
2021-01-01 Aprea, E.
Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact
2015-01-01 Aprea, E.; Biasioli, F.; Gasperi, F.
The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow’s diet
2020-01-01 Ni, Q.; Gasperi, F.; Aprea, E.; Betta, E.; Bergamaschi, M.; Tagliapietra, F.; Schiavon, S.; Bittante, G.
Volatile organic compounds: a potential marker for early detection of kiwifruit Storage Breakdown Disorder (SBD)
2023-01-01 Strano, A.; Farneti, B.; Khomenko, I.; Betta, E.; Biasioli, F.; Spinelli, F.
Volátiles del polen de abejas sin aguijón, bioactividad y descripción bibliométrica del polen de pote de abejas sin aguijón e inyección directa en lavor de alimentos
2024-01-01 Vit, P.; R Contreras, R.; Moreno, E.; W Roubik, D.; Bankova, V.; Wang, Q.; Wang, Z.; Meccia, G.; Betta, E.; Khomenko, I.; Biasioli, F.; Wang, K.
“The way to a mans heart is through his gut microbiota” – the intestinal microbiome as a novel modifiable risk factor in cardiovascular risk”
2013-01-01 Tuohy, K.M.
What's behind the differences in sensory responsiveness to oral stimuli in real foods? A possible link with oral and gut microbiota
2022-01-01 Menghi, L.; Cliceri, D.; Gaudioso, G.; Stefani, E.; Fava, F.; Pindo, M.; Giacalone, D.; Gasperi, F.
The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process
2024-01-16 Busetta, G.; Garofalo, G.; Claps, S.; Sardina, M.T.; Franciosi, E.; Alfonzo, A.; Francesca, N.; Moschetti, G.; Settanni, L.; Gaglio, R.
The young sparkling wine aroma and its variability due to the yeast strain and the amount of assimilable nitrogen in the base-wine
2013-01-01 Nicolini, G.; Roman, T.; Moser, S.; Tonidandel, L.; Larcher, R.
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