Sfoglia per Autore Spano, G.
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.
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.
Carbon, water and energy fluxes of terrestrial ecosystems in Italy
2015-01-01 Papale, D.; Migliavacca, D.; Cremonese, M.; Cescatti, E.; Alberti, A.; Balzarolo, G.; Canfora, L.; Casa, E.; Duce, R.; Facini, P.; Galvagno, O.; Genesio, M.; Gianelle, D.; Magliulo, D.; Matteucci, V.; Montagnani, G.; Petrella, L.; Pitacco, F.; Seufert, A.; Spano, G.; Stefani, D.; Vaccari, F.; Valentini, R.; Belelli Marchesini, M.
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.
Proton transfer reaction–mass spectrometry: online and rapid determination of volatile organic compounds of microbial origin
2015-01-01 Romano, A.; Capozzi, V.; Spano, G.; 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.
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.
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.
Microbial resources, innovation and fermented foods: echoes from PIMENTO COST Action and different Italian NRRP project activities
2023-01-01 Fragasso, M.; Ferrara, M.; Corvino, A.; Dell'Olio, A.; Cunedioğlu, H.; Spano, G.; Biasioli, F.; Perrone, G.; Capozzi, V.
| 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-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 | Carbon, water and energy fluxes of terrestrial ecosystems in Italy | Papale, D.; Migliavacca, D.; Cremonese, M.; Cescatti, E.; Alberti, A.; Balzarolo, G.; Canfora, L.; Casa, E.; Duce, R.; Facini, P.; Galvagno, O.; Genesio, M.; Gianelle, D.; Magliulo, D.; Matteucci, V.; Montagnani, G.; Petrella, L.; Pitacco, F.; Seufert, A.; Spano, G.; Stefani, D.; Vaccari, F.; Valentini, R.; Belelli Marchesini, M. | Contributo in volume (Capitolo o Saggio) | |
| 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 | Proton transfer reaction–mass spectrometry: online and rapid determination of volatile organic compounds of microbial origin | Romano, A.; Capozzi, V.; Spano, G.; Biasioli, F. | Articolo 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-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-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-2023 | Microbial resources, innovation and fermented foods: echoes from PIMENTO COST Action and different Italian NRRP project activities | Fragasso, M.; Ferrara, M.; Corvino, A.; Dell'Olio, A.; Cunedioğlu, H.; Spano, G.; Biasioli, F.; Perrone, G.; Capozzi, V. | - |
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