Sfoglia per Autore
Beyond food neophobia: the link with orthonasal and retronasal olfaction
2020-01-01 Menghi, L.; Khomenko, I.; Pedrotti, M.; Cliceri, D.; Aprea, E.; Caretta, A.; Cavazzana, A.; Hummel, T.; Biasioli, F.; Giacalone, D.; Gasperi, F.
Understanding flavour release and sensory perception of composite foods by combining dynamic sensory methods with in vivo nose space analysis
2020-01-01 González Estanol, K.; Pedrotti, M.; Cliceri, D.; Khomenko, I.; Stieger, M.; Biasioli, F.
Arousal influences olfactory abilities in adults with different degree of food neophobia
2020-01-01 Menghi, L.; Khomenko, I.; Pedrotti, M.; Cliceri, D.; Aprea, E.; Endrizzi, I.; Cavazzana, A.; Biasioli, F.; Giacalone, D.; Gasperi, F.
Show me its volatile profile and I will tell you its quality: rapid fingerprinting of food volatilome at the boundary between food industry and sensory perception
2020-09-01 Pedrotti, M.
In vivo aroma release and dynamic sensory perception of composite foods
2021-01-01 van Eck, A.; Pedrotti, M.; Brouwer, R.; Supapong, A.; Fogliano, V.; Scholten, E.; Biasioli, F.; Stieger, M.
Quality control of raw hazelnuts by rapid and non-invasive fingerprinting of volatile compound release
2021-01-01 Pedrotti, M.; Khomenko, I.; Genova, G.; Castello, G.; Spigolon, N.; Fogliano, V.; Biasioli, F.
The peppermint breath test benchmark for PTR-MS and SIFT-MS
2021-01-01 Henderson, B.; Slingers, G.; Pedrotti, M.; Pugliese, G.; Malásková, M.; Bryant, L.; Lomonaco, T.; Ghimenti, S.; Moreno, S.; Cordell, R.; Harren, F.J.M.; Schubert, J.; Mayhew, C.A.; Wilde, M.; Di Francesco, F.; Koppen, G.; Beauchamp, J.D.; Cristescu, S.M.
Systemic innovations for a SusTainable reduction of the EuRopean food waStage: the SISTERS project
2022-01-01 Cliceri, D.; Pedrotti, M.; Khomenko, I.; Gasperi, F.; Biasioli, F.; Endrizzi, I.
Proton transfer reaction mass spectrometry: a green alternative for food volatilome profiling
2022-01-01 Mazzucotelli, M.; Farneti, B.; Khomenko, I.; Gonzalez-Estanol, K.; Pedrotti, M.; Fragasso, M.; Capozzi, V.; Biasioli, F.
Real time MS nose space monitoring allows to get insights into biological and behavioral factors affecting the inter-individual variability on flavor release
2023-01-01 Menghi, L.; Khomenko, I.; Pedrotti, M.; Cliceri, D.; Aprea, E.; Endrizzi, I.; Biasioli, F.; Gasperi, F.
Direct injection volatilomics to improve the quality of tree nuts
2023-01-01 Khomenko, I.; Di Guardo, M.; Di Pierro, E.A.; Pedrotti, M.; Mazzucotelli, M.; Troggio, M.; Distefano, G.; Farneti, B.; Biasioli, F.
In vivo analysis of nose-space concentration by direct injection mass spectrometry to study the effect of chewing rate on aroma release during food consumption
2023-01-01 Gonzalez Estanol, K.; Pedrotti, M.; Montova-Cerda, M.; Khomenko, I.; Biasioli, F.; Stieger, M.
Developing and applying post-harvest technological solutions for reducing food loss and waste along the EU supply chain: our contribution to the SISTERS project
2023-01-01 Pedrotti, M.; Endrizzi, I.; Khomenko, I.; Cliceri, D.; Aprea, E.; Gasperi, F.; Biasioli, F.
Intrinsic and extrinsic factors driving the adoption of eco-friendly food packaging among European consumers
2023-01-01 Cliceri, D.; Pedrotti, M.; Biasioli, F.; Endrizzi, I.; Gasperi, F.
Metodi diretti per l'aroma degli alimenti
2023-01-01 Betta, E.; Dell'Olio, A.; Khomenko, I.; Moretton, M.; Pedrotti, M.; Bianco, G.; Caruso, D.; Flamini, R.; Magni, F.; Biasioli, F.
PTR-MS applications inside the SISTERS project– Preventing food loss and waste of fresh vegetables by monitoring quality decay through VOCs emissions
2023-01-01 Pedrotti, M.; Betta, E.; Khomenko, I.
Consapevolezza, comprensione e credenze dei termini di durabilità nei consumatori italiani e implicazioni sugli sprechi alimentari domestici
2024-01-01 Cliceri, D.; Pedrotti, M.; Biasioli, F.; Gasperi, F.; Endrizzi, I.
Influence of chewing rate and food composition on in vivo aroma release and perception of composite foods
2024-01-01 Gonzalez Estanol, K.; Pedrotti, M.; Fontova-Cerdà, M.; Khomenko, I.; Biasioli, F.; Stieger, M.
Predizione della freschezza dei vegetali percepita dai consumatori mediante analisi sensoriale e strumentale
2024-01-01 Cliceri, D.; Pedrotti, M.; Endrizzi, I.; Khomenko, I.; Betta, E.; Aprea, E.; Biasioli, F.; Gasperi, F.
Drivers of the in-mouth interaction between lupin protein isolate and selected aroma compounds: a proton transfer reaction–mass spectrometry and dynamic time intensity analysis
2024-04-17 Barallat-Pérez, C.; Pedrotti, M.; Oliviero, T.; Martins, S.; Fogliano, V.; de Jong, C.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| 1-gen-2020 | Beyond food neophobia: the link with orthonasal and retronasal olfaction | Menghi, L.; Khomenko, I.; Pedrotti, M.; Cliceri, D.; Aprea, E.; Caretta, A.; Cavazzana, A.; Hummel, T.; Biasioli, F.; Giacalone, D.; Gasperi, F. | Abstract in Atti di convegno | |
| 1-gen-2020 | Understanding flavour release and sensory perception of composite foods by combining dynamic sensory methods with in vivo nose space analysis | González Estanol, K.; Pedrotti, M.; Cliceri, D.; Khomenko, I.; Stieger, M.; Biasioli, F. | Abstract in Atti di convegno | |
| 1-gen-2020 | Arousal influences olfactory abilities in adults with different degree of food neophobia | Menghi, L.; Khomenko, I.; Pedrotti, M.; Cliceri, D.; Aprea, E.; Endrizzi, I.; Cavazzana, A.; Biasioli, F.; Giacalone, D.; Gasperi, F. | Articolo in rivista | |
| 1-set-2020 | Show me its volatile profile and I will tell you its quality: rapid fingerprinting of food volatilome at the boundary between food industry and sensory perception | Pedrotti, M. | - | |
| 1-gen-2021 | In vivo aroma release and dynamic sensory perception of composite foods | van Eck, A.; Pedrotti, M.; Brouwer, R.; Supapong, A.; Fogliano, V.; Scholten, E.; Biasioli, F.; Stieger, M. | Articolo in rivista | |
| 1-gen-2021 | Quality control of raw hazelnuts by rapid and non-invasive fingerprinting of volatile compound release | Pedrotti, M.; Khomenko, I.; Genova, G.; Castello, G.; Spigolon, N.; Fogliano, V.; Biasioli, F. | Articolo in rivista | |
| 1-gen-2021 | The peppermint breath test benchmark for PTR-MS and SIFT-MS | Henderson, B.; Slingers, G.; Pedrotti, M.; Pugliese, G.; Malásková, M.; Bryant, L.; Lomonaco, T.; Ghimenti, S.; Moreno, S.; Cordell, R.; Harren, F.J.M.; Schubert, J.; Mayhew, C.A.; Wilde, M.; Di Francesco, F.; Koppen, G.; Beauchamp, J.D.; Cristescu, S.M. | Articolo in rivista | |
| 1-gen-2022 | Systemic innovations for a SusTainable reduction of the EuRopean food waStage: the SISTERS project | Cliceri, D.; Pedrotti, M.; Khomenko, I.; Gasperi, F.; Biasioli, F.; Endrizzi, I. | - | |
| 1-gen-2022 | Proton transfer reaction mass spectrometry: a green alternative for food volatilome profiling | Mazzucotelli, M.; Farneti, B.; Khomenko, I.; Gonzalez-Estanol, K.; Pedrotti, M.; Fragasso, M.; Capozzi, V.; Biasioli, F. | - | |
| 1-gen-2023 | Real time MS nose space monitoring allows to get insights into biological and behavioral factors affecting the inter-individual variability on flavor release | Menghi, L.; Khomenko, I.; Pedrotti, M.; Cliceri, D.; Aprea, E.; Endrizzi, I.; Biasioli, F.; Gasperi, F. | - | |
| 1-gen-2023 | Direct injection volatilomics to improve the quality of tree nuts | Khomenko, I.; Di Guardo, M.; Di Pierro, E.A.; Pedrotti, M.; Mazzucotelli, M.; Troggio, M.; Distefano, G.; Farneti, B.; Biasioli, F. | - | |
| 1-gen-2023 | In vivo analysis of nose-space concentration by direct injection mass spectrometry to study the effect of chewing rate on aroma release during food consumption | Gonzalez Estanol, K.; Pedrotti, M.; Montova-Cerda, M.; Khomenko, I.; Biasioli, F.; Stieger, M. | - | |
| 1-gen-2023 | Developing and applying post-harvest technological solutions for reducing food loss and waste along the EU supply chain: our contribution to the SISTERS project | Pedrotti, M.; Endrizzi, I.; Khomenko, I.; Cliceri, D.; Aprea, E.; Gasperi, F.; Biasioli, F. | - | |
| 1-gen-2023 | Intrinsic and extrinsic factors driving the adoption of eco-friendly food packaging among European consumers | Cliceri, D.; Pedrotti, M.; Biasioli, F.; Endrizzi, I.; Gasperi, F. | - | |
| 1-gen-2023 | Metodi diretti per l'aroma degli alimenti | Betta, E.; Dell'Olio, A.; Khomenko, I.; Moretton, M.; Pedrotti, M.; Bianco, G.; Caruso, D.; Flamini, R.; Magni, F.; Biasioli, F. | - | |
| 1-gen-2023 | PTR-MS applications inside the SISTERS project– Preventing food loss and waste of fresh vegetables by monitoring quality decay through VOCs emissions | Pedrotti, M.; Betta, E.; Khomenko, I. | - | |
| 1-gen-2024 | Consapevolezza, comprensione e credenze dei termini di durabilità nei consumatori italiani e implicazioni sugli sprechi alimentari domestici | Cliceri, D.; Pedrotti, M.; Biasioli, F.; Gasperi, F.; Endrizzi, I. | - | |
| 1-gen-2024 | Influence of chewing rate and food composition on in vivo aroma release and perception of composite foods | Gonzalez Estanol, K.; Pedrotti, M.; Fontova-Cerdà, M.; Khomenko, I.; Biasioli, F.; Stieger, M. | - | |
| 1-gen-2024 | Predizione della freschezza dei vegetali percepita dai consumatori mediante analisi sensoriale e strumentale | Cliceri, D.; Pedrotti, M.; Endrizzi, I.; Khomenko, I.; Betta, E.; Aprea, E.; Biasioli, F.; Gasperi, F. | - | |
| 17-apr-2024 | Drivers of the in-mouth interaction between lupin protein isolate and selected aroma compounds: a proton transfer reaction–mass spectrometry and dynamic time intensity analysis | Barallat-Pérez, C.; Pedrotti, M.; Oliviero, T.; Martins, S.; Fogliano, V.; de Jong, C. | - |
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