Sfoglia per SSD Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
Saccharomyces cerevisiae and Torulaspora delbrueckii intra- and extra-cellular aromatic amino acids metabolism
2019-01-01 Álvarez Fernandez, M.A.; Fernandez Cruz, E.; García Parrilla, M.C.; Troncoso, A.M.; Mattivi, F.; Vrhovsek, U.; Arapitsas, P.
Sampling guidelines for building and curating food authenticity databases
2019-01-01 Donarski, J.; Camin, F.; Fauhl-Hassek, K.; Posey, R.; Sudnik, M.
Selection of autochthonous starter cultures for Malga cheese production
2012-01-01 Carafa, I.; Gubert, F.; Pecile, A.; Tuohy, K.M.; Franciosi, E.
Selective methods to investigate authenticity and geographical origin of Mediterranean food products
2021-01-01 Krajnc, B.; Bontempo, L.; Araus, J.L.; Giovanetti, M.; Alegria, C.; Lauteri, M.; Augusti, A.; Atti, N.; Smeti, S.; Taous, F.; Amenzou, N.E.; Podgornik, M.; Camin, F.; Reis, P.; Máguas, C.; Bučar Miklavčič, M.; Ogrinc, N.
Selezione di colture starter autoctone per la produzione di formaggi di malga
2012-01-01 Carafa, I.; Gubert, F.; Schiavon, S.; Tuohy, K.M.; Pecile, A.; Franciosi, E.
Sensory analysis of traditional cheeses: from QDA data to the identification of key attributes of typicality
2004-01-01 Gasperi, F.; Biasioli, F.; Framondino, V.; Endrizzi, I.
Sensory characteristics and volatile compound of Iberian dry-cured shoulders from castrated and entire females: effect of immunocastration
2013-01-01 Gamero, R.; Sanchez Del Pulgar Rico, J.; Reina, R.; Roldán, M.; Ventanas, J.; García, C.
Sensory profiling of Trentingrana cheese: identification of key attributes for its typicality
2003-01-01 Gasperi, F.; Biasioli, F.; Fasoli, S.; Framondino, V.
Sesquiterpenes: evolution of this obscure class of molecules in grape products
2015-01-01 Duhamel, N.; Larcher, R.; Martin, D.; Barker, D.; Fedrizzi, B.
Shaping the human microbiome with prebiotic foods: current perspectives for continued development
2011-01-01 Tuohy, K.M.; Brown, D.T.; Klinder, A.; Costabile, A.; Costabile, A.
Shikimic acid concentration in white wines produced with different processing protocols from fungus-resistant grapes growing in the Alps
2018-01-01 Roman, T.; Nicolini, G.; Barp, L.; Malacarne, M.; Tait, F.; Larcher, R.
Shikimic acid quantification in experimental mono-varietal white wines produced in Italy
2003-01-01 Versini, G.; Mattivi, F.; Moser, S.; Pisoni, A.; Volonterio, G.
Simultaneous determination of amino acids and biogenic amines after derivatization using hybrid quadrupole-orbitrap mass spectrometer
2017-01-01 Nardin, T.; Barnaba, C.; Nicolini, G.; Malacarne, M.; Larcher, R.
A single run liquid chromatography-tandem mass spectrometry method for the analysis of varietal thiols and their precursors in wine
2021-01-01 Tonidandel, L.; Larcher, R.; Barbero, A.; Jelley, R.E.; Fedrizzi, B.
Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour
2016-01-01 Nicolini, G.; Roman, T.; Tonidandel, L.; Moser, S.; Larcher, R.
Soft chemical ionisation mass spectrometry and food science in the framework of PIMMS (Proton Ionisation Molecular Mass Spectrometry): An EU FP7-People initial training Network
2013-01-01 Yener, S.; Sánchez López, J.A.; Acierno, V.; Kong, X.
Solid-phase extraction of trans-resveratrol from wines for HPLC analysis
1993-01-01 Mattivi, F.
Sorbic acid as a preservative in sparkling wine. Its efficacy and adverse flavor effect associated with ethyl sorbate formation
1983-01-01 De Rosa, T.; Margheri, G.; Moret, I.; Scarponi, G.; Versini, G.
Sources of variability of H, C, O, N and S stable isotope ratio in dry-cured ham
2011-01-01 Perini, M.; Camin, F.; Piasentier, E.
Sparkling wines and atypical aging: investigating the risk of refermentation
2023-01-01 Delaiti, S.; Roman Villegas, T.; Nardin, T.; Pedo', S.; Larcher, R.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| 1-gen-2019 | Saccharomyces cerevisiae and Torulaspora delbrueckii intra- and extra-cellular aromatic amino acids metabolism | Álvarez Fernandez, M.A.; Fernandez Cruz, E.; García Parrilla, M.C.; Troncoso, A.M.; Mattivi, F.; Vrhovsek, U.; Arapitsas, P. | Articolo in rivista | |
| 1-gen-2019 | Sampling guidelines for building and curating food authenticity databases | Donarski, J.; Camin, F.; Fauhl-Hassek, K.; Posey, R.; Sudnik, M. | Articolo in rivista | |
| 1-gen-2012 | Selection of autochthonous starter cultures for Malga cheese production | Carafa, I.; Gubert, F.; Pecile, A.; Tuohy, K.M.; Franciosi, E. | Abstract in Atti di convegno | |
| 1-gen-2021 | Selective methods to investigate authenticity and geographical origin of Mediterranean food products | Krajnc, B.; Bontempo, L.; Araus, J.L.; Giovanetti, M.; Alegria, C.; Lauteri, M.; Augusti, A.; Atti, N.; Smeti, S.; Taous, F.; Amenzou, N.E.; Podgornik, M.; Camin, F.; Reis, P.; Máguas, C.; Bučar Miklavčič, M.; Ogrinc, N. | Articolo in rivista | |
| 1-gen-2012 | Selezione di colture starter autoctone per la produzione di formaggi di malga | Carafa, I.; Gubert, F.; Schiavon, S.; Tuohy, K.M.; Pecile, A.; Franciosi, E. | Abstract in Atti di convegno | |
| 1-gen-2004 | Sensory analysis of traditional cheeses: from QDA data to the identification of key attributes of typicality | Gasperi, F.; Biasioli, F.; Framondino, V.; Endrizzi, I. | Contributo in Atti di convegno | |
| 1-gen-2013 | Sensory characteristics and volatile compound of Iberian dry-cured shoulders from castrated and entire females: effect of immunocastration | Gamero, R.; Sanchez Del Pulgar Rico, J.; Reina, R.; Roldán, M.; Ventanas, J.; García, C. | Abstract in Atti di convegno | |
| 1-gen-2003 | Sensory profiling of Trentingrana cheese: identification of key attributes for its typicality | Gasperi, F.; Biasioli, F.; Fasoli, S.; Framondino, V. | Contributo in Atti di convegno | |
| 1-gen-2015 | Sesquiterpenes: evolution of this obscure class of molecules in grape products | Duhamel, N.; Larcher, R.; Martin, D.; Barker, D.; Fedrizzi, B. | Abstract in Atti di convegno | |
| 1-gen-2011 | Shaping the human microbiome with prebiotic foods: current perspectives for continued development | Tuohy, K.M.; Brown, D.T.; Klinder, A.; Costabile, A.; Costabile, A. | Contributo in volume (Capitolo o Saggio) | |
| 1-gen-2018 | Shikimic acid concentration in white wines produced with different processing protocols from fungus-resistant grapes growing in the Alps | Roman, T.; Nicolini, G.; Barp, L.; Malacarne, M.; Tait, F.; Larcher, R. | Articolo in rivista | |
| 1-gen-2003 | Shikimic acid quantification in experimental mono-varietal white wines produced in Italy | Versini, G.; Mattivi, F.; Moser, S.; Pisoni, A.; Volonterio, G. | Contributo in Atti di convegno | |
| 1-gen-2017 | Simultaneous determination of amino acids and biogenic amines after derivatization using hybrid quadrupole-orbitrap mass spectrometer | Nardin, T.; Barnaba, C.; Nicolini, G.; Malacarne, M.; Larcher, R. | Abstract in Atti di convegno | |
| 1-gen-2021 | A single run liquid chromatography-tandem mass spectrometry method for the analysis of varietal thiols and their precursors in wine | Tonidandel, L.; Larcher, R.; Barbero, A.; Jelley, R.E.; Fedrizzi, B. | Articolo in rivista | |
| 1-gen-2016 | Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour | Nicolini, G.; Roman, T.; Tonidandel, L.; Moser, S.; Larcher, R. | Articolo in rivista | |
| 1-gen-2013 | Soft chemical ionisation mass spectrometry and food science in the framework of PIMMS (Proton Ionisation Molecular Mass Spectrometry): An EU FP7-People initial training Network | Yener, S.; Sánchez López, J.A.; Acierno, V.; Kong, X. | Abstract in Atti di convegno | |
| 1-gen-1993 | Solid-phase extraction of trans-resveratrol from wines for HPLC analysis | Mattivi, F. | Articolo in rivista | |
| 1-gen-1983 | Sorbic acid as a preservative in sparkling wine. Its efficacy and adverse flavor effect associated with ethyl sorbate formation | De Rosa, T.; Margheri, G.; Moret, I.; Scarponi, G.; Versini, G. | Articolo in rivista | |
| 1-gen-2011 | Sources of variability of H, C, O, N and S stable isotope ratio in dry-cured ham | Perini, M.; Camin, F.; Piasentier, E. | Abstract in rivista | |
| 1-gen-2023 | Sparkling wines and atypical aging: investigating the risk of refermentation | Delaiti, S.; Roman Villegas, T.; Nardin, T.; Pedo', S.; Larcher, R. | - |
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