Sfoglia per Autore Capozzi, V.
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.
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.
Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC- PTR-ToF-MS
2018-01-01 Pico, J.; Khomenko, I.; Capozzi, V.; Navarini, L.; Bernal, J.; Gómez, M.; Biasioli, F.
Improved understanding of flavor generation in beer through the use of proton transfer reaction time of flight mass spectrometry
2019-01-01 Richter, T.; Silcock, P.; Eyres, G.T.; Khomenko, I.; Algarra Alarcon, A.; Bremer, P.J.; Capozzi, V.; Biasioli, F.
PTR-ToF-MS and SPE-GC/MS analysis of red and white wines aged with different types of commercial oak chips
2019-01-01 Khomenko, I.; Petrozziello, M.; Longo, A.; Capozzi, V.; Nardi, T.; Biasioli, F.
Analysis of flavor generation in beer by PTR-ToF-MS
2019-01-01 Richter, T.; Silcock, P.; Eyres, G.T.; Khomenko, I.; Algarra Alarcon, A.; Bremer, P.J.; Capozzi, V.; Biasioli, F.
In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains
2019-01-01 Yépez, A.; Russo, P.; Spano, G.; Khomenko, I.; Biasioli, F.; Capozzi, V.; Aznar, R.
PTR-ToF-MS for the online monitoring of alcoholic fermentation in wine: assessment of VOCs variability associated with different combinations of Saccharomyces/non-Saccharomyces as a case-study
2020-01-01 Berbegal, C.; Khomenko, I.; Russo, P.; Spano, G.; Fragasso, M.; Biasioli, F.; Capozzi, V.
Unveiling the molecular basis of mascarpone cheese aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS
2020-01-01 Capozzi, V.; Lonzarich, V.; Khomenko, I.; Cappellin, L.; Navarini, L.; Biasioli, F.
Real-Time monitoring of volatile compounds losses in the oven during baking and toasting of gluten-free bread doughs: a PTR-MS evidence
2020-01-01 Pico, J.; Khomenko, I.; Capozzi, V.; Navarini, L.; Biasioli, F.
Wine microbial diversity and cross-over applications:emerging results and future perspectives
2021-01-01 Capozzi, V.; De Simone, N.; Fragasso, M.; Perrone, G.; Biasioli, F.; Spano, G.; Russo, P.; Tufariello, M.; Grieco, F.
Nuovi approcci analitici per le combinazioni di lievito
2021-01-01 Capozzi, V.; Fragasso, M.; Biasioli, F.
Real-Time monitoring of flavoring starter cultures for different food matrices using PTR-MS
2021-01-01 Capozzi, V.; Fragasso, M.; Khomenko, I.; Silckock, P.; Biasioli, F.
Exploring flavor development in fermented foods by Real-Time High-Throughput PTR-MS analysis
2022-01-01 Capozzi, V.; Fragrasso, M.; Khomenko, I.; Silcock, P.; Biasioli, F.
Direct injection mass spectrometry for food volatilomics: emerging green approaches for the rapid and online screening of microbial resources
2023-01-01 Khomenko, I.; Capozzi, V.; Corvino, A.; Biasioli, F.
3 PTR-ToF-MS as a high sensitivity sensor for online monitoring of Lacto-fermentation in plant-based beverages
2023-01-01 Corvino, A.; Mazzucotelli, M.; Khomenko, I.; Capozzi, V.
Fermented foods: flavour, nutrition and health
2023-01-01 Capozzi, V.; Corvino, A.; Fragasso, M.; Khomenko, I.; Silcock, P.; Biasioli, F.
DIMS techniques and the study on microbial VOCs in food: flavour attributes, fermentation monitoring and emerging trends
2023-01-01 Fragasso, M.; Corvino, A.; Moretton, M.; Khomenko, I.; Capozzi, V.
Non-invasive real-time monitoring of microbial volatilome to promote innovation in the field of fermented foods and beverages
2023-01-01 Corvino, A.; Dell'Olio, A.; Khomenko, I.; Capozzi, V.; Biasioli, F.
Offered Talk Session: Capturing the human gut volatilome: non-destructive, continuous VOCs detection during colonic in-vitro fermentation
2023-01-01 Dell'Olio, A.; Betta, E.; Khomenko, I.; Capozzi, V.; Rubert, J.; Fogliano, V.; Biasioli, F.
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-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-2018 | Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC- PTR-ToF-MS | Pico, J.; Khomenko, I.; Capozzi, V.; Navarini, L.; Bernal, J.; Gómez, M.; Biasioli, F. | Articolo in rivista | |
1-gen-2019 | Improved understanding of flavor generation in beer through the use of proton transfer reaction time of flight mass spectrometry | Richter, T.; Silcock, P.; Eyres, G.T.; Khomenko, I.; Algarra Alarcon, A.; Bremer, P.J.; Capozzi, V.; Biasioli, F. | Abstract in Atti di convegno | |
1-gen-2019 | PTR-ToF-MS and SPE-GC/MS analysis of red and white wines aged with different types of commercial oak chips | Khomenko, I.; Petrozziello, M.; Longo, A.; Capozzi, V.; Nardi, T.; Biasioli, F. | Abstract in Atti di convegno | |
1-gen-2019 | Analysis of flavor generation in beer by PTR-ToF-MS | Richter, T.; Silcock, P.; Eyres, G.T.; Khomenko, I.; Algarra Alarcon, A.; Bremer, P.J.; Capozzi, V.; Biasioli, F. | Abstract in Atti di convegno | |
1-gen-2019 | In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains | Yépez, A.; Russo, P.; Spano, G.; Khomenko, I.; Biasioli, F.; Capozzi, V.; Aznar, R. | Articolo in rivista | |
1-gen-2020 | PTR-ToF-MS for the online monitoring of alcoholic fermentation in wine: assessment of VOCs variability associated with different combinations of Saccharomyces/non-Saccharomyces as a case-study | Berbegal, C.; Khomenko, I.; Russo, P.; Spano, G.; Fragasso, M.; Biasioli, F.; Capozzi, V. | Articolo in rivista | |
1-gen-2020 | Unveiling the molecular basis of mascarpone cheese aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS | Capozzi, V.; Lonzarich, V.; Khomenko, I.; Cappellin, L.; Navarini, L.; Biasioli, F. | Articolo in rivista | |
1-gen-2020 | Real-Time monitoring of volatile compounds losses in the oven during baking and toasting of gluten-free bread doughs: a PTR-MS evidence | Pico, J.; Khomenko, I.; Capozzi, V.; Navarini, L.; Biasioli, F. | Articolo in rivista | |
1-gen-2021 | Wine microbial diversity and cross-over applications:emerging results and future perspectives | Capozzi, V.; De Simone, N.; Fragasso, M.; Perrone, G.; Biasioli, F.; Spano, G.; Russo, P.; Tufariello, M.; Grieco, F. | Abstract in Atti di convegno | |
1-gen-2021 | Nuovi approcci analitici per le combinazioni di lievito | Capozzi, V.; Fragasso, M.; Biasioli, F. | Articolo in rivista | |
1-gen-2021 | Real-Time monitoring of flavoring starter cultures for different food matrices using PTR-MS | Capozzi, V.; Fragasso, M.; Khomenko, I.; Silckock, P.; Biasioli, F. | Contributo in volume (Capitolo o Saggio) | |
1-gen-2022 | Exploring flavor development in fermented foods by Real-Time High-Throughput PTR-MS analysis | Capozzi, V.; Fragrasso, M.; Khomenko, I.; Silcock, P.; Biasioli, F. | - | |
1-gen-2023 | Direct injection mass spectrometry for food volatilomics: emerging green approaches for the rapid and online screening of microbial resources | Khomenko, I.; Capozzi, V.; Corvino, A.; Biasioli, F. | - | |
1-gen-2023 | 3 PTR-ToF-MS as a high sensitivity sensor for online monitoring of Lacto-fermentation in plant-based beverages | Corvino, A.; Mazzucotelli, M.; Khomenko, I.; Capozzi, V. | - | |
1-gen-2023 | Fermented foods: flavour, nutrition and health | Capozzi, V.; Corvino, A.; Fragasso, M.; Khomenko, I.; Silcock, P.; Biasioli, F. | - | |
1-gen-2023 | DIMS techniques and the study on microbial VOCs in food: flavour attributes, fermentation monitoring and emerging trends | Fragasso, M.; Corvino, A.; Moretton, M.; Khomenko, I.; Capozzi, V. | - | |
1-gen-2023 | Non-invasive real-time monitoring of microbial volatilome to promote innovation in the field of fermented foods and beverages | Corvino, A.; Dell'Olio, A.; Khomenko, I.; Capozzi, V.; Biasioli, F. | - | |
1-gen-2023 | Offered Talk Session: Capturing the human gut volatilome: non-destructive, continuous VOCs detection during colonic in-vitro fermentation | Dell'Olio, A.; Betta, E.; Khomenko, I.; Capozzi, V.; Rubert, J.; Fogliano, V.; Biasioli, F. | - |
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