Sfoglia per SSD
Qualità dei prodotti ortofrutticoli trentini: controlli post-raccolta e garanzie per il mercato e per i consumatori
2010-01-01 Fadanelli, L.
Quantification of γ-aminobutyric acid in Sri Lankan tea by means of Ultra Performance Tandem Mass Spectrometry
2014-01-01 Carvalho, E.; Punyasiri, P.A.N.; Sudarshana Somasiri, H.P.P.; Abeysingheb, I.S.B.; Martens, S.
Quantitative determination of selected volatile compounds in extravirgin olive oils from Tuscan olive germoplasm by SPME/GC-MS
2017-01-01 Aprea, E.; Sani, G.; Betta, E.; Biasioli, F.; Gasperi, F.; Cantini, C.
Raw milk microbiota modifications as affected by chlorine usage for cleaning procedures: the Trentingrana PDO case
2020-01-01 Cremonesi, P.; Morandi, S.; Ceccarani, C.; Battelli, G.; Castiglioni, B.; Cologna, N.; Goss, A.; Severgnini, M.; Mazzucchi, M.; Partel, E.; Tamburini, A.; Zanini, L.; Brasca, M.
Real time MS nose space monitoring allows to get insights into biological and behavioral factors affecting the inter-individual variability on flavor release
2023-01-01 Menghi, L.; Khomenko, I.; Pedrotti, M.; Cliceri, D.; Aprea, E.; Endrizzi, I.; Biasioli, F.; Gasperi, F.
Reduction of PDO Pecorino Siciliano cheese making duration: microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking
2024-01-01 Todaro, M.; Garofalo, G.; Busetta, G.; Gannuscio, R.; Di Rosa, A.R.; Scatassa, M.L.; Cardamone, C.; Mancuso, I.; Franciosi, E.; Rando, F.; Agnolucci, M.; Chiofalo, V.; Gaglio, R.; Settanni, L.
Relationship between sensory attributes, (Dis) liking and volatile organic composition of Gorgonzola PDO cheese
2021-01-01 Torri, L.; Aprea, E.; Piochi, M.; Cabrino, G.; Endrizzi, I.; Colaianni, A.; Gasperi, F.
Relationships between intensity and liking for chemosensory stimuli in food models: a large-scale consumer segmentation
2022-01-01 Endrizzi, I.; Cliceri, D.; Menghi, L.; Aprea, E.; Charles, M.; Monteleone, E.; Dinnella, C.; Spinelli, S.; Pagliarini, E.; Laureati, M.; Torri, L.; Bendini, A.; Toschi, T.G.; Sinesio, F.; Predieri, S.; Gasperi, F.
Restart of fermentation of simulated stuck wines by direct inoculation of active dry yeasts
2004-01-01 Cavazza, A.; Poznanski, E.; Trioli, G.
Reuse of almond by-products: functionalization of traditional semolina sourdough bread with almond skin
2023-03-28 Gaglio, R.; Tesoriere, L.; Maggio, A.; Viola, E.; Attanzio, A.; Frazzitta, A.; Badalamenti, N.; Bruno, M.; Franciosi, E.; Moschetti, G.; Sottile, F.; Settanni, L.; Francesca, N.
Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream powder enriched with muscat de hamburg (vitis vinifera l.) grape skins and pulp
2018-01-01 Tsevdou, M.; Aprea, E.; Betta, E.; Khomenko, I.; Molitor, D.; Gaiani, C.; Hoffmann, L.; Taoukis, P.; Soukoulis, C.
Ripening behaviour and grape must quality of eleven white resistant varieties in Trentino
2023-01-01 Roman Villegas, T.; Cappello, N.; Bottura, M.; Moser, S.; Stefanini, M.; Malacarne, M.
The role of knowledge in consumers perception of fish fed with insect-based feed
2022-01-01 Roccatello, R.; Endrizzi, I.; Aprea, E.; Dabbou, S.
Rubus idaeus by-products: sustainable improvement of the antioxidant value of sourdough bread by a new end-use of exhausted seeds still containing bioactive compounds
2023-01-01 Gaglio, R.; La Rosa, L.; Serio, G.; Mannino, G.; Alfonzo, A.; Franciosi, E.; Settanni, L.; Gentile, C.
Saccharomyces cerevisiae – Oenococcus oeni – Lactiplantibacillus plantarum: focus on malolactic fermentation during production of Catarratto and Riesling white wines
2022-01-01 Guzzon, R.; Naselli, V.; Francesca, N.; Alfonzo, A.; Vagnoli, P.; Krieger, S.; Roman Villegas, T.; Moschetti, G.
Salivary microbial profiles associate with responsiveness to warning oral sensations and dietary intakes
2023-09-01 Menghi, L.; Cliceri, D.; Fava, F.; Pindo, M.; Gaudioso, G.; Giacalone, D.; Gasperi, F.
A screening tool for sustainability: a preliminary study on an Italian consumer sample
2019-01-01 Endrizzi, I.; Aprea, E.; Menghi, L.; Cliceri, D.; Gasperi, F.
Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation
2021-01-01 Gaglio, R.; Pescuma, M.; Madrid-Albarrán, Y.; Franciosi, E.; Moschetti, G.; Francesca, N.; Mozzi, F.; Settanni, L.
Sensory acuity for alarming oral sensations associates with specific networks of salivary bacteria and dietary intakes
2023-01-01 Menghi, L.; Cliceri, D.; Fava, F.; Pindo, M.; Gaudioso, G.; Giacalone, D.; Gasperi, F.
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour
2012-01-01 Aprea, E.; Corollaro, M.L.; Betta, E.; Endrizzi, I.; Dematte', M.L.; Biasioli, F.; Gasperi, F.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| 1-gen-2010 | Qualità dei prodotti ortofrutticoli trentini: controlli post-raccolta e garanzie per il mercato e per i consumatori | Fadanelli, L. | Articolo in rivista | |
| 1-gen-2014 | Quantification of γ-aminobutyric acid in Sri Lankan tea by means of Ultra Performance Tandem Mass Spectrometry | Carvalho, E.; Punyasiri, P.A.N.; Sudarshana Somasiri, H.P.P.; Abeysingheb, I.S.B.; Martens, S. | Articolo in rivista | |
| 1-gen-2017 | Quantitative determination of selected volatile compounds in extravirgin olive oils from Tuscan olive germoplasm by SPME/GC-MS | Aprea, E.; Sani, G.; Betta, E.; Biasioli, F.; Gasperi, F.; Cantini, C. | Contributo in Atti di convegno | |
| 1-gen-2020 | Raw milk microbiota modifications as affected by chlorine usage for cleaning procedures: the Trentingrana PDO case | Cremonesi, P.; Morandi, S.; Ceccarani, C.; Battelli, G.; Castiglioni, B.; Cologna, N.; Goss, A.; Severgnini, M.; Mazzucchi, M.; Partel, E.; Tamburini, A.; Zanini, L.; Brasca, M. | Articolo in rivista | |
| 1-gen-2023 | Real time MS nose space monitoring allows to get insights into biological and behavioral factors affecting the inter-individual variability on flavor release | Menghi, L.; Khomenko, I.; Pedrotti, M.; Cliceri, D.; Aprea, E.; Endrizzi, I.; Biasioli, F.; Gasperi, F. | - | |
| 1-gen-2024 | Reduction of PDO Pecorino Siciliano cheese making duration: microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking | Todaro, M.; Garofalo, G.; Busetta, G.; Gannuscio, R.; Di Rosa, A.R.; Scatassa, M.L.; Cardamone, C.; Mancuso, I.; Franciosi, E.; Rando, F.; Agnolucci, M.; Chiofalo, V.; Gaglio, R.; Settanni, L. | - | |
| 1-gen-2021 | Relationship between sensory attributes, (Dis) liking and volatile organic composition of Gorgonzola PDO cheese | Torri, L.; Aprea, E.; Piochi, M.; Cabrino, G.; Endrizzi, I.; Colaianni, A.; Gasperi, F. | Articolo in rivista | |
| 1-gen-2022 | Relationships between intensity and liking for chemosensory stimuli in food models: a large-scale consumer segmentation | Endrizzi, I.; Cliceri, D.; Menghi, L.; Aprea, E.; Charles, M.; Monteleone, E.; Dinnella, C.; Spinelli, S.; Pagliarini, E.; Laureati, M.; Torri, L.; Bendini, A.; Toschi, T.G.; Sinesio, F.; Predieri, S.; Gasperi, F. | Articolo in rivista | |
| 1-gen-2004 | Restart of fermentation of simulated stuck wines by direct inoculation of active dry yeasts | Cavazza, A.; Poznanski, E.; Trioli, G. | Articolo in rivista | |
| 28-mar-2023 | Reuse of almond by-products: functionalization of traditional semolina sourdough bread with almond skin | Gaglio, R.; Tesoriere, L.; Maggio, A.; Viola, E.; Attanzio, A.; Frazzitta, A.; Badalamenti, N.; Bruno, M.; Franciosi, E.; Moschetti, G.; Sottile, F.; Settanni, L.; Francesca, N. | - | |
| 1-gen-2018 | Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream powder enriched with muscat de hamburg (vitis vinifera l.) grape skins and pulp | Tsevdou, M.; Aprea, E.; Betta, E.; Khomenko, I.; Molitor, D.; Gaiani, C.; Hoffmann, L.; Taoukis, P.; Soukoulis, C. | Abstract in Atti di convegno | |
| 1-gen-2023 | Ripening behaviour and grape must quality of eleven white resistant varieties in Trentino | Roman Villegas, T.; Cappello, N.; Bottura, M.; Moser, S.; Stefanini, M.; Malacarne, M. | - | |
| 1-gen-2022 | The role of knowledge in consumers perception of fish fed with insect-based feed | Roccatello, R.; Endrizzi, I.; Aprea, E.; Dabbou, S. | - | |
| 1-gen-2023 | Rubus idaeus by-products: sustainable improvement of the antioxidant value of sourdough bread by a new end-use of exhausted seeds still containing bioactive compounds | Gaglio, R.; La Rosa, L.; Serio, G.; Mannino, G.; Alfonzo, A.; Franciosi, E.; Settanni, L.; Gentile, C. | - | |
| 1-gen-2022 | Saccharomyces cerevisiae – Oenococcus oeni – Lactiplantibacillus plantarum: focus on malolactic fermentation during production of Catarratto and Riesling white wines | Guzzon, R.; Naselli, V.; Francesca, N.; Alfonzo, A.; Vagnoli, P.; Krieger, S.; Roman Villegas, T.; Moschetti, G. | - | |
| 1-set-2023 | Salivary microbial profiles associate with responsiveness to warning oral sensations and dietary intakes | Menghi, L.; Cliceri, D.; Fava, F.; Pindo, M.; Gaudioso, G.; Giacalone, D.; Gasperi, F. | - | |
| 1-gen-2019 | A screening tool for sustainability: a preliminary study on an Italian consumer sample | Endrizzi, I.; Aprea, E.; Menghi, L.; Cliceri, D.; Gasperi, F. | Abstract in Atti di convegno | |
| 1-gen-2021 | Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation | Gaglio, R.; Pescuma, M.; Madrid-Albarrán, Y.; Franciosi, E.; Moschetti, G.; Francesca, N.; Mozzi, F.; Settanni, L. | Articolo in rivista | |
| 1-gen-2023 | Sensory acuity for alarming oral sensations associates with specific networks of salivary bacteria and dietary intakes | Menghi, L.; Cliceri, D.; Fava, F.; Pindo, M.; Gaudioso, G.; Giacalone, D.; Gasperi, F. | - | |
| 1-gen-2012 | Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour | Aprea, E.; Corollaro, M.L.; Betta, E.; Endrizzi, I.; Dematte', M.L.; Biasioli, F.; Gasperi, F. | Articolo in rivista |
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