Sfoglia per Rivista FOOD AND BIOPROCESS TECHNOLOGY
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization
2015-01-01 De Marchi, F.; Aprea, E.; Betta, E.; Charles, M.C.; Endrizzi, I.; Cappelletti, M.; Ferrentino, G.; Spilimbergo, S.; Gasperi, F.
PTR-TOF-MS analysis for influence of milk base supplementation on texture and headspace concentration of endogenous volatile compounds in yogurt
2012-01-01 Soukoulis, C.; Biasioli, F.; Aprea, E.; Schuhfried, E.; Cappellin, L.; Märk, T.D.; Gasperi, F.
PTR-ToF-MS: a novel, rapid, high sensitivity and non-invasive tool to monitor volatile compound release during fruit post-harvest storage: the case study of apple ripening
2013-01-01 Soukoulis, C.; Cappellin, L.; Aprea, E.; Costa, F.; Viola, R.; Märk, T.D.; Gasperi, F.; Biasioli, F.
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins
2019-01-01 Tsevdou, M.; Aprea, E.; Betta, E.; Khomenko, I.; Molitor, D.; Biasioli, F.; Gaiani, C.; Gasperi, F.; Taoukis, P.; Soukoulis, C.
Stable isotope ratios and aroma profile changes induced due to innovative wine dealcoholisation approaches
2014-01-01 Fedrizzi, B.; Nicolis, E.; Camin, F.; Bocca, E.; Carbognin, C.; Scholz, M.U.; Barbieri, P.; Finato, F.; Ferrarini, R.
Volatile compound production during the bread-making process: effect of flour, yeast and their interaction
2015-01-01 Makhoul, S.; Romano, A.; Cappellin, L.; Spano, G.; Capozzi, V.; Aprea, E.; Benozzi, E.; Mӓrk, T.D.; Gasperi, F.; El Nakat, H.; Guzzo, J.; Biasioli, F.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| 1-gen-2015 | Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization | De Marchi, F.; Aprea, E.; Betta, E.; Charles, M.C.; Endrizzi, I.; Cappelletti, M.; Ferrentino, G.; Spilimbergo, S.; Gasperi, F. | Articolo in rivista | |
| 1-gen-2012 | PTR-TOF-MS analysis for influence of milk base supplementation on texture and headspace concentration of endogenous volatile compounds in yogurt | Soukoulis, C.; Biasioli, F.; Aprea, E.; Schuhfried, E.; Cappellin, L.; Märk, T.D.; Gasperi, F. | Articolo in rivista | |
| 1-gen-2013 | PTR-ToF-MS: a novel, rapid, high sensitivity and non-invasive tool to monitor volatile compound release during fruit post-harvest storage: the case study of apple ripening | Soukoulis, C.; Cappellin, L.; Aprea, E.; Costa, F.; Viola, R.; Märk, T.D.; Gasperi, F.; Biasioli, F. | Articolo in rivista | |
| 1-gen-2019 | Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins | Tsevdou, M.; Aprea, E.; Betta, E.; Khomenko, I.; Molitor, D.; Biasioli, F.; Gaiani, C.; Gasperi, F.; Taoukis, P.; Soukoulis, C. | Articolo in rivista | |
| 1-gen-2014 | Stable isotope ratios and aroma profile changes induced due to innovative wine dealcoholisation approaches | Fedrizzi, B.; Nicolis, E.; Camin, F.; Bocca, E.; Carbognin, C.; Scholz, M.U.; Barbieri, P.; Finato, F.; Ferrarini, R. | Abstract in rivista | |
| 1-gen-2015 | Volatile compound production during the bread-making process: effect of flour, yeast and their interaction | Makhoul, S.; Romano, A.; Cappellin, L.; Spano, G.; Capozzi, V.; Aprea, E.; Benozzi, E.; Mӓrk, T.D.; Gasperi, F.; El Nakat, H.; Guzzo, J.; Biasioli, F. | Articolo in rivista |
Legenda icone
- file ad accesso aperto file disponibili agli utenti autorizzati
- file disponibili solo agli amministratori
- file sotto embargo
- nessun file disponibile