Sfoglia per Autore
Proton-Transfer-Reaction Mass Spectrometry for the study of the aromatic potential of bakery starter strains
2013-01-01 Makhoul, S.; Romano, A.; Cappellin, L.; Spano, G.; Capozzi, V.; Benozzi, E.; Aprea, E.; Gasperi, F.; El Nakat, H.; Biasioli, F.
Absolute real-time non-destructive ethylene detection with SRI-MS and PTRMS: the example of fruits, leaves and bacteria
2013-01-01 Makhoul, S.; Cappellin, L.; Romano, A.; Schuhfried, E.; Ahrar, M.; Farneti, B.; Costa, F.; El Nakat, H.; Biasioli, F.
Ethylene: absolute real-time high-sensitivity detection with PTR/SRI-MS: the example of fruits, leaves and bacteria
2014-01-01 Cappellin, L.; Makhoul, S.; Schuhfried, E.; Romano, A.; Sanchez del Pulgar, J.; Aprea, E.; Farneti, B.; Costa, F.; Gasperi, F.; Biasioli, F.
Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters
2014-01-01 Makhoul, S.; Romano, A.; Cappellin, L.; Spano, G.; Capozzi, V.; Benozzi, E.; Märk, T.; Aprea, E.; Gasperi, F.; El Nakat, H.; Guzzo, J.; Biasioli, F.
Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder and anhydrous milk fat
2015-01-01 Makhoul, S.; Yener, S.; Khomenko, I.; Capozzi, V.; Cappellin, L.; Aprea, E.; Scampicchio, M.; Gasperi, F.; Biasioli, F.
Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds and the effect of flour, yeast and their interaction during the bread-making process
2015-01-01 Makhoul, S.; Romano, A.; Capozzi, V.; Spano, G.; Aprea, E.; Guzzo, J.; El Nakat, H.; Biasioli, F.
Characterization of the volatile compounds constituting mascarpone cheese aroma
2015-01-01 Lonzarich, V.; Makhoul, S.; Capozzi, V.; Biasioli, F.; Navarini, F.
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds
2015-01-01 Benozzi, E.; Romano, A.; Capozzi, V.; Makhoul, S.; Cappellin, L.; Khomenko, I.; Aprea, E.; Scampicchio, M.; Spano, G.; Märk, T.D.; Gasperi, F.; Biasioli, F.
PTR-ToF-MS and bioprocesses: potential in monitoring VOCs release by eukaryotic microbes
2015-01-01 Capozzi, V.; Makhoul, S.; Cappellin, L.; Romano, A.; Sapno, G.; Aprea, E.; Märk, T.D.; Gasperi, F.; Scampicchio, M.; Biasioli, F.
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.
PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin
2016-01-01 Capozzi, V.; Makhoul, S.; Aprea, E.; Romano, A.; Cappellin, L.; Sanchez Jimena, A.; Spano, G.; Gasperi, F.; Scampicchio, M.; Biasioli, F.
Comparison of e-noses: the case study of honey
2016-01-01 Romano, A.; Cuenca, M.; Makhoul, S.; Biasioli, F.; Martinello, L.; Fugatti, A.; Scampicchio, M.
Rapid non-invasive quality control of semifinished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat
2016-01-01 Makhoul, S.; Yener, S.; Khomenko, I.; Capozzi, V.; Cappellin, L.; Aprea, E.; Scampicchio, M.; Gasperi, F.; Biasioli, F.
Proton-Transfer-Reaction Mass-Spectrometry (PTR-MS) for the study of the aromatic potential of bakery starter strains
2016-01-18 Makhoul, S.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| 1-gen-2013 | Proton-Transfer-Reaction Mass Spectrometry for the study of the aromatic potential of bakery starter strains | Makhoul, S.; Romano, A.; Cappellin, L.; Spano, G.; Capozzi, V.; Benozzi, E.; Aprea, E.; Gasperi, F.; El Nakat, H.; Biasioli, F. | Abstract in Atti di convegno | |
| 1-gen-2013 | Absolute real-time non-destructive ethylene detection with SRI-MS and PTRMS: the example of fruits, leaves and bacteria | Makhoul, S.; Cappellin, L.; Romano, A.; Schuhfried, E.; Ahrar, M.; Farneti, B.; Costa, F.; El Nakat, H.; Biasioli, F. | Abstract in Atti di convegno | |
| 1-gen-2014 | Ethylene: absolute real-time high-sensitivity detection with PTR/SRI-MS: the example of fruits, leaves and bacteria | Cappellin, L.; Makhoul, S.; Schuhfried, E.; Romano, A.; Sanchez del Pulgar, J.; Aprea, E.; Farneti, B.; Costa, F.; Gasperi, F.; Biasioli, F. | Articolo in rivista | |
| 1-gen-2014 | Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters | Makhoul, S.; Romano, A.; Cappellin, L.; Spano, G.; Capozzi, V.; Benozzi, E.; Märk, T.; Aprea, E.; Gasperi, F.; El Nakat, H.; Guzzo, J.; Biasioli, F. | Articolo in rivista | |
| 1-gen-2015 | Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder and anhydrous milk fat | Makhoul, S.; Yener, S.; Khomenko, I.; Capozzi, V.; Cappellin, L.; Aprea, E.; Scampicchio, M.; Gasperi, F.; Biasioli, F. | Abstract in Atti di convegno | |
| 1-gen-2015 | Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds and the effect of flour, yeast and their interaction during the bread-making process | Makhoul, S.; Romano, A.; Capozzi, V.; Spano, G.; Aprea, E.; Guzzo, J.; El Nakat, H.; Biasioli, F. | Abstract in Atti di convegno | |
| 1-gen-2015 | Characterization of the volatile compounds constituting mascarpone cheese aroma | Lonzarich, V.; Makhoul, S.; Capozzi, V.; Biasioli, F.; Navarini, F. | Abstract in Atti di convegno | |
| 1-gen-2015 | Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds | Benozzi, E.; Romano, A.; Capozzi, V.; Makhoul, S.; Cappellin, L.; Khomenko, I.; Aprea, E.; Scampicchio, M.; Spano, G.; Märk, T.D.; Gasperi, F.; Biasioli, F. | Articolo in rivista | |
| 1-gen-2015 | PTR-ToF-MS and bioprocesses: potential in monitoring VOCs release by eukaryotic microbes | Capozzi, V.; Makhoul, S.; Cappellin, L.; Romano, A.; Sapno, G.; Aprea, E.; Märk, T.D.; Gasperi, F.; Scampicchio, M.; Biasioli, F. | 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 | |
| 1-gen-2016 | PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin | Capozzi, V.; Makhoul, S.; Aprea, E.; Romano, A.; Cappellin, L.; Sanchez Jimena, A.; Spano, G.; Gasperi, F.; Scampicchio, M.; Biasioli, F. | Articolo in rivista | |
| 1-gen-2016 | Comparison of e-noses: the case study of honey | Romano, A.; Cuenca, M.; Makhoul, S.; Biasioli, F.; Martinello, L.; Fugatti, A.; Scampicchio, M. | Articolo in rivista | |
| 1-gen-2016 | Rapid non-invasive quality control of semifinished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat | Makhoul, S.; Yener, S.; Khomenko, I.; Capozzi, V.; Cappellin, L.; Aprea, E.; Scampicchio, M.; Gasperi, F.; Biasioli, F. | Articolo in rivista | |
| 18-gen-2016 | Proton-Transfer-Reaction Mass-Spectrometry (PTR-MS) for the study of the aromatic potential of bakery starter strains | Makhoul, S. | Doctoral Thesis |
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