Sfoglia per Autore Capozzi, V.

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Mostrati risultati da 1 a 20 di 23
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. -
Mostrati risultati da 1 a 20 di 23
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