Sfoglia per SSD
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems
2017-01-01 Guzzon, R.; Carafa, I.; Tuohy, K.; Cervantes, G.; Vernetti, L.; Barmaz, A.; Larcher, R.; Franciosi, E.
Exploring volatile organic compound emission from thermally modified wood by PTR-ToF-MS
2022-11-07 Romano, A.; Cappellin, L.; Cuccui, I.; Bogialli, S.; Khomenko, I.; Tonezzer, M.; Biasioli, F.; Pastore, P.; Allegretti, O.
Extended time–course monitoring of volatile compounds of dried mushrooms by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS)
2013-01-01 Aprea, E.; Betta, E.; Fanti, M.; Gasperi, F.
Extreme hypoxic conditions induce selective molecular responses and metabolic reset in detached apple fruit
2016-01-01 Cukrov, D.; Zermiani, M.; Brizzolara, S.; Cestaro, A.; Licausi, F.; Luchinat, C.; Santucci, C.; Tenori, L.; Van Veen, H.; Zuccolo, A.; Ruperti, B.; Tonutti, P.
Factors influencing sweet taste in apple
2018-01-01 Charles, M.; Aprea, E.; Gasperi, F.
FERMALGA: la biodiversità microbica come valore aggiunto alla tipicità dei formaggi di malga
2012-01-01 Franciosi, E.; Schiavon, S.; Carafa, I.; Gubert, F.; Tuohy, K.M.; Pecile, A.
Fermented foods: flavour, nutrition and health
2023-01-01 Capozzi, V.; Corvino, A.; Fragasso, M.; Khomenko, I.; Silcock, P.; Biasioli, F.
Finding and explaining clusters of consumers using the CLV approach
2011-01-01 Vigneau, E.; Endrizzi, I.; Qannari, E.M.
Fingerprinting mass spectrometry by PTR-MS: heat treatment vs. pressure treatment of red orange juice, a case study
2003-01-01 Biasioli, F.; Gasperi, F.; Aprea, E.; Colato, L.; Boscaini, E.; Märk, T.D.
First application of Lachancea thermotolerans in the fermentation of "Vino Santo" as biological acidifier
2022-01-01 Guzzon, R.; Roman Villegas, T.; Gallo, A.; Malacarne, M.
First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins
2013-01-01 Larcher, R.; Tonidandel, L.; Nicolini, G.; Fedrizzi, B.
First identification of S-3-glutathionylhexanal in Sauvignon blanc grapes using LC-MS/MS experiments
2013-01-01 Larcher, R.; Tonidandel, L.; Nicolini, G.; Grando, M.S.; Moreno Sanz, P.; Fedrizzi, B.
Food & Nutrition: The driving factors of our gut microbes
2019-01-01 Scholz, M.; Staudacher, H.; Fava, F.; Tuohy, K.; Whelan, K.
Food Bioactives: interactions with gut microbiota structure and function
2016-01-01 Tuohy, K.M.
Food Neophobia and scarce olfactory performances are linked to oral microbiota
2022-01-01 Valentino, V.; De Filippis, F.; Menghi, L.; Gasperi, F.; Ercolini, D.
Food neophobia is associated with scarce olfactory performances and specific signatures on oral microbiota
2022-01-01 Menghi, L.; Khomenko, I.; Valentino, V.; Biasioli, F.; Ercolini, D.; Giacalone, D.; Gasperi, F.
Formaggio di malga trentino: ecologia microbica di un formaggio fermentato spontaneamente
2012-01-01 Franciosi, E.; Carafa, I.; Gubert, F.; Schiavon, S.; Tuohy, K.M.; Pecile, A.
Formaggio: così genetica, tipo di allevamento e alimentazione influenzano l'aroma
2017-01-01 Bergamaschi, M.; Cecchinato, A.; Gasperi, F.; Biasioli, F.; Bittante, G.
From texture analyzer to mouth: development of predictive models to estimate sensory textural properties in cheese
2022-01-01 Ricci, M.; Gasperi, F.; Aprea, E.; Menghi, L.; Cliceri, D.; Endrizzi, I.
FTIR-based multivariate models to forecast the tartaric stability
2013-01-01 Malacarne, M.; Larcher, R.; Roman, T.; Bertoldi, D.; Nicolini, G.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| 1-gen-2017 | Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems | Guzzon, R.; Carafa, I.; Tuohy, K.; Cervantes, G.; Vernetti, L.; Barmaz, A.; Larcher, R.; Franciosi, E. | Articolo in rivista | |
| 7-nov-2022 | Exploring volatile organic compound emission from thermally modified wood by PTR-ToF-MS | Romano, A.; Cappellin, L.; Cuccui, I.; Bogialli, S.; Khomenko, I.; Tonezzer, M.; Biasioli, F.; Pastore, P.; Allegretti, O. | - | |
| 1-gen-2013 | Extended time–course monitoring of volatile compounds of dried mushrooms by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) | Aprea, E.; Betta, E.; Fanti, M.; Gasperi, F. | Abstract in Atti di convegno | |
| 1-gen-2016 | Extreme hypoxic conditions induce selective molecular responses and metabolic reset in detached apple fruit | Cukrov, D.; Zermiani, M.; Brizzolara, S.; Cestaro, A.; Licausi, F.; Luchinat, C.; Santucci, C.; Tenori, L.; Van Veen, H.; Zuccolo, A.; Ruperti, B.; Tonutti, P. | Articolo in rivista | |
| 1-gen-2018 | Factors influencing sweet taste in apple | Charles, M.; Aprea, E.; Gasperi, F. | Contributo in volume (Capitolo o Saggio) | |
| 1-gen-2012 | FERMALGA: la biodiversità microbica come valore aggiunto alla tipicità dei formaggi di malga | Franciosi, E.; Schiavon, S.; Carafa, I.; Gubert, F.; Tuohy, K.M.; Pecile, A. | Articolo in rivista | |
| 1-gen-2023 | Fermented foods: flavour, nutrition and health | Capozzi, V.; Corvino, A.; Fragasso, M.; Khomenko, I.; Silcock, P.; Biasioli, F. | - | |
| 1-gen-2011 | Finding and explaining clusters of consumers using the CLV approach | Vigneau, E.; Endrizzi, I.; Qannari, E.M. | Articolo in rivista | |
| 1-gen-2003 | Fingerprinting mass spectrometry by PTR-MS: heat treatment vs. pressure treatment of red orange juice, a case study | Biasioli, F.; Gasperi, F.; Aprea, E.; Colato, L.; Boscaini, E.; Märk, T.D. | Articolo in rivista | |
| 1-gen-2022 | First application of Lachancea thermotolerans in the fermentation of "Vino Santo" as biological acidifier | Guzzon, R.; Roman Villegas, T.; Gallo, A.; Malacarne, M. | - | |
| 1-gen-2013 | First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins | Larcher, R.; Tonidandel, L.; Nicolini, G.; Fedrizzi, B. | Articolo in rivista | |
| 1-gen-2013 | First identification of S-3-glutathionylhexanal in Sauvignon blanc grapes using LC-MS/MS experiments | Larcher, R.; Tonidandel, L.; Nicolini, G.; Grando, M.S.; Moreno Sanz, P.; Fedrizzi, B. | Abstract in Atti di convegno | |
| 1-gen-2019 | Food & Nutrition: The driving factors of our gut microbes | Scholz, M.; Staudacher, H.; Fava, F.; Tuohy, K.; Whelan, K. | Abstract in Atti di convegno | |
| 1-gen-2016 | Food Bioactives: interactions with gut microbiota structure and function | Tuohy, K.M. | Abstract in Atti di convegno | |
| 1-gen-2022 | Food Neophobia and scarce olfactory performances are linked to oral microbiota | Valentino, V.; De Filippis, F.; Menghi, L.; Gasperi, F.; Ercolini, D. | - | |
| 1-gen-2022 | Food neophobia is associated with scarce olfactory performances and specific signatures on oral microbiota | Menghi, L.; Khomenko, I.; Valentino, V.; Biasioli, F.; Ercolini, D.; Giacalone, D.; Gasperi, F. | - | |
| 1-gen-2012 | Formaggio di malga trentino: ecologia microbica di un formaggio fermentato spontaneamente | Franciosi, E.; Carafa, I.; Gubert, F.; Schiavon, S.; Tuohy, K.M.; Pecile, A. | Poster | |
| 1-gen-2017 | Formaggio: così genetica, tipo di allevamento e alimentazione influenzano l'aroma | Bergamaschi, M.; Cecchinato, A.; Gasperi, F.; Biasioli, F.; Bittante, G. | Articolo in rivista | |
| 1-gen-2022 | From texture analyzer to mouth: development of predictive models to estimate sensory textural properties in cheese | Ricci, M.; Gasperi, F.; Aprea, E.; Menghi, L.; Cliceri, D.; Endrizzi, I. | - | |
| 1-gen-2013 | FTIR-based multivariate models to forecast the tartaric stability | Malacarne, M.; Larcher, R.; Roman, T.; Bertoldi, D.; Nicolini, G. | Abstract in Atti di convegno |
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