| Nome |
# |
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Breath analysis on animal models and humans as a non invasive tool for studying liver diseases and their interaction with diet, file e1dbfeaa-7925-4ac9-e053-1705fe0a1c61
|
2.354
|
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On data analysis in PTR-TOF-MS: from raw spectra to data mining, file e1dbfeaa-aa41-4ac9-e053-1705fe0a1c61
|
1.621
|
|
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences, file e1dbfeab-92d4-4ac9-e053-1705fe0a1c61
|
823
|
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A combined sensory-instrumental tool for apple quality evaluation, file e1dbfeaa-8584-4ac9-e053-1705fe0a1c61
|
630
|
|
Personality traits and gender influence liking and choice of food pungency, file e1dbfeab-3ac0-4ac9-e053-1705fe0a1c61
|
486
|
|
PTR-TOF-MS monitoring of an in-vitro and in-vivo flavour release in cereal bars with varying sugar composition, file e1dbfeaa-6475-4ac9-e053-1705fe0a1c61
|
481
|
|
PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin, file e1dbfeaa-db48-4ac9-e053-1705fe0a1c61
|
450
|
|
PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science, file e1dbfeaa-73ee-4ac9-e053-1705fe0a1c61
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427
|
|
Il laboratorio sensoriale della Fondazione Mach. Studi sulla qualità dei prodotti e sulle risposte dei consumatori, file e1dbfeab-b918-4ac9-e053-1705fe0a1c61
|
421
|
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Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds, file e1dbfeab-1442-4ac9-e053-1705fe0a1c61
|
328
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Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness, file e1dbfeab-5035-4ac9-e053-1705fe0a1c61
|
324
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|
Prediction of anise flavour in apple from GC-MS and PTR-MS volatile profiling, file e1dbfeaa-db0f-4ac9-e053-1705fe0a1c61
|
300
|
|
Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact, file e1dbfeaa-8379-4ac9-e053-1705fe0a1c61
|
293
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|
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS, file e1dbfeaa-7d77-4ac9-e053-1705fe0a1c61
|
286
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|
Dynamism of flavour perception phenomena: complementarity of sensory and instrumental temporal methods, file e1dbfeaa-8072-4ac9-e053-1705fe0a1c61
|
286
|
|
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques, file e1dbfeab-4387-4ac9-e053-1705fe0a1c61
|
282
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|
Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavour formation, file e1dbfeaa-630e-4ac9-e053-1705fe0a1c61
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274
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|
Expert panel assessment of 57 monocultivar olive oils produced from the Tuscan germplasm, file e1dbfeaa-668c-4ac9-e053-1705fe0a1c61
|
273
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Profiling of apple volatile compounds by solid phase microextraction and comprehensive two dimensional gas chromatography with quadrupole mass spectrometry, file e1dbfeaa-99b5-4ac9-e053-1705fe0a1c61
|
271
|
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Application of SPME GC-MS to explore possible differences in free-lactose milks from the market, file e1dbfeab-9403-4ac9-e053-1705fe0a1c61
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266
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|
Nosespace analysis by PTR-ToF-MS for the extravirgin olive oil characterization, file e1dbfeab-9601-4ac9-e053-1705fe0a1c61
|
262
|
|
Proton transfer reaction time-of-flight mass spectrometry to determine changes in flavor compounds during Lagrein red wine maturation in wooden and stainless steel vessels, file e1dbfeaa-6477-4ac9-e053-1705fe0a1c61
|
248
|
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From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS), file e1dbfeaa-fefa-4ac9-e053-1705fe0a1c61
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237
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A sensory-based approach to valorize local foods with experts and communities: the case study of polyfloral honey, file 33376bd4-43e3-4b1e-b6c7-37056edd598a
|
201
|
|
Food neophobia and its relation with olfaction, file e1dbfeaa-7929-4ac9-e053-1705fe0a1c61
|
199
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Integrated PTR-ToF-MS, GWAS and biological pathway analyses reveal the contribution of cow's genome to cheese volatilome, file e1dbfeab-913d-4ac9-e053-1705fe0a1c61
|
194
|
|
Rapid ‘‘Breath-Print’’ of liver cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry: a pilot study, file e1dbfeaa-6bca-4ac9-e053-1705fe0a1c61
|
191
|
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Il controllo della qualità sensoriale, file e1dbfeaa-5de7-4ac9-e053-1705fe0a1c61
|
165
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|
Investigating the effect of artificial flavours and external information on consumer liking of apples, file e1dbfeab-b9bc-4ac9-e053-1705fe0a1c61
|
165
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|
High-throughput genotyping and high-resolution phenotyping for comprehensive QTL mapping related to apple fruit crispness, file e1dbfeaa-5bc5-4ac9-e053-1705fe0a1c61
|
162
|
|
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content, file e1dbfeaa-82ea-4ac9-e053-1705fe0a1c61
|
157
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La texture del chewing-gum al primo morso: un approccio sensoriale-strumentale, file e1dbfeab-0601-4ac9-e053-1705fe0a1c61
|
157
|
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Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes, file e1dbfeaa-79e1-4ac9-e053-1705fe0a1c61
|
150
|
|
Mele resistenti ... all'assaggio, file e1dbfeaa-804d-4ac9-e053-1705fe0a1c61
|
134
|
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Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder and anhydrous milk fat, file e1dbfeaa-d8c0-4ac9-e053-1705fe0a1c61
|
133
|
|
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content, file e1dbfeaa-7b2c-4ac9-e053-1705fe0a1c61
|
129
|
|
Permutation testing for validating PCA, file e1dbfeaa-7451-4ac9-e053-1705fe0a1c61
|
127
|
|
Valutazione dei vigneti della DOC Valdadige "Terra dei Forti" attraverso un approccio di zonazione=Evaluation of Valdadige DOC "Terra dei Forti" vineyards by zoning approach, file e1dbfeaa-f631-4ac9-e053-1705fe0a1c61
|
121
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Qualità del latte e del formaggio d'alpe: caratteristiche sensoriali, tracciabilità e attese del consumatore, file e1dbfeac-2270-4ac9-e053-1705fe0a1c61
|
110
|
|
Multisensory modulation of texture perception in apples, file e1dbfeaa-65ac-4ac9-e053-1705fe0a1c61
|
106
|
|
Dynamics of flavor perception: combining sensory methods and direct injection mass spectrometry, file e1dbfeaa-9e2d-4ac9-e053-1705fe0a1c61
|
104
|
|
Classification and characterisation of apple cultivars and clones by rapid non-invasive PTR-ToF-MS analysis, file e1dbfeaa-6333-4ac9-e053-1705fe0a1c61
|
103
|
|
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali, file e1dbfeaa-fe1e-4ac9-e053-1705fe0a1c61
|
103
|
|
Effect of feeding adaptation of Italian Simmental cows before summer grazing on animal behavior and milk characteristics, file e1dbfeab-cdfc-4ac9-e053-1705fe0a1c61
|
98
|
|
Relationship between sensory attributes, (Dis) liking and volatile organic composition of Gorgonzola PDO cheese, file e1dbfeac-1741-4ac9-e053-1705fe0a1c61
|
95
|
|
Monitoring volatile compound release in coffee With PTR-TOF-MS: from single bean roasting to brewed coffee, file e1dbfeaa-e1c6-4ac9-e053-1705fe0a1c61
|
93
|
|
La percezione del gusto dolce nella mela, file e1dbfeab-066c-4ac9-e053-1705fe0a1c61
|
92
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|
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico, file e1dbfeaa-821d-4ac9-e053-1705fe0a1c61
|
87
|
|
PTR-ToF-MS and bioprocesses: potential in monitoring VOCs release by eukaryotic microbes, file e1dbfeaa-a356-4ac9-e053-1705fe0a1c61
|
87
|
|
Quantitative determination of selected volatile compounds in extravirgin olive oils from Tuscan olive germoplasm by SPME/GC-MS, file e1dbfeab-47aa-4ac9-e053-1705fe0a1c61
|
83
|
|
Arousal influences olfactory abilities in adults with different degree of food neophobia, file e1dbfeab-e941-4ac9-e053-1705fe0a1c61
|
82
|
|
Effects of sensory characteristics and health information on fresh unprocessed products: conjoint studies on apple acceptability, file e1dbfeaa-79e2-4ac9-e053-1705fe0a1c61
|
81
|
|
The sound of chewing and its influence on apple preference drivers, file e1dbfeaa-76e0-4ac9-e053-1705fe0a1c61
|
79
|
|
How is the smell of a picky eater?, file e1dbfeab-c99f-4ac9-e053-1705fe0a1c61
|
79
|
|
Thinning via shading: the sensory quality of apples grown by a new technique, file e1dbfeaa-748e-4ac9-e053-1705fe0a1c61
|
78
|
|
Uno studio sulle interazioni multisensoriali nella mela, file e1dbfeab-075f-4ac9-e053-1705fe0a1c61
|
78
|
|
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR, file e1dbfeaa-ce76-4ac9-e053-1705fe0a1c61
|
76
|
|
L'interazione multisensoriale nella percezione della texture della mela, file e1dbfeaa-67f3-4ac9-e053-1705fe0a1c61
|
75
|
|
La combinazione di PTR-TOF-MS e software di recente sviluppo offre uno strumento efficace per lo studio delle differenze inter-individuali tra assaggiatori, file e1dbfeaa-6889-4ac9-e053-1705fe0a1c61
|
75
|
|
La qualità sensoriale della mela: un approccio combinato sensoriale-strumentale, file e1dbfeaa-68ea-4ac9-e053-1705fe0a1c61
|
74
|
|
PTR-MS as a new tool for fruit metabolomics, file e1dbfeaa-6e70-4ac9-e053-1705fe0a1c61
|
73
|
|
Quantitative assessment of trout fish spoilage with a single nanowire gas sensor in a thermal gradient, file e1dbfeab-fc24-4ac9-e053-1705fe0a1c61
|
71
|
|
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour, file e1dbfeaa-76e1-4ac9-e053-1705fe0a1c61
|
70
|
|
Contribution of sugars and volatile components to perceived sweetness of apple, file e1dbfeab-31ba-4ac9-e053-1705fe0a1c61
|
69
|
|
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale, file e1dbfeaa-83c9-4ac9-e053-1705fe0a1c61
|
66
|
|
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura, file e1dbfeaa-8294-4ac9-e053-1705fe0a1c61
|
65
|
|
Tracing coffee origin by PTR-ToF-MS, file e1dbfeaa-7f16-4ac9-e053-1705fe0a1c61
|
64
|
|
Exploring inter-individual differences in in-vivo flavour release by SIFT-MS, file e1dbfeab-93da-4ac9-e053-1705fe0a1c61
|
64
|
|
Exploring the inter-individual variability in flavor release: preliminary results, file e1dbfeab-c681-4ac9-e053-1705fe0a1c61
|
64
|
|
Effect of CO2 preservation treatments on the sensory quality of pomegranate juice, file e1dbfeab-e594-4ac9-e053-1705fe0a1c61
|
64
|
|
Investigation of VvDXS function and its effects on muscat flavor levels, file e1dbfeaa-67b6-4ac9-e053-1705fe0a1c61
|
63
|
|
Bioactivity of volatile organic compounds by Aureobasidium species against gray mold of tomato and table grape, file e1dbfeab-e490-4ac9-e053-1705fe0a1c61
|
61
|
|
In-vitro and in-vivo flavour release from intact and fresh-cut apple in relation with textural and physicochemical parameters, file e1dbfeaa-65af-4ac9-e053-1705fe0a1c61
|
59
|
|
Confronto tra panel: validazione di un metodo per il profilo sensoriale delle mele, file e1dbfeaa-833a-4ac9-e053-1705fe0a1c61
|
59
|
|
HS-SPME-GC-MS quantitative analysis of lipoxygenase pathway volatile compounds in monocultivar extra virgin olive oils from Tuscan germplasm, file e1dbfeab-7a13-4ac9-e053-1705fe0a1c61
|
58
|
|
Variabilità individuale nella percezione dell’olio extravergine di oliva: sensazioni critiche e flavor, file e1dbfeab-b84b-4ac9-e053-1705fe0a1c61
|
58
|
|
Breath analysis by Proton Transfer Reaction Time of Flight Mass Spectrometry in cirrhotic patients, file e1dbfeaa-681c-4ac9-e053-1705fe0a1c61
|
57
|
|
Rapid quality monitoring of UHT lactose free milk by PTR-MS: the effect of storage time and different lactase preparations, file e1dbfeab-a9b5-4ac9-e053-1705fe0a1c61
|
57
|
|
Strumenti innovativi per lo studio delle relazioni tra profili aromatici dei formaggi e fattori legati all’animale e alla gestione aziendale, file e1dbfeaa-8075-4ac9-e053-1705fe0a1c61
|
55
|
|
Understanding extra virgin olive oil flavour: nose-space analysis by PTR-ToF-MS and relation with dynamic sensory perception, file e1dbfeab-cd5b-4ac9-e053-1705fe0a1c61
|
55
|
|
Valorizzazione sensoriale a supporto della sostenibilita’: il caso studio del miele millefiori trentino, file 873c3e2c-89e6-41bd-af92-6d8ec70fa160
|
53
|
|
PTR-TOF-MS analysis of flavour profiles: a new tool for classifying apple clones, file e1dbfeaa-647a-4ac9-e053-1705fe0a1c61
|
53
|
|
Gender, age, geographical area, food neophobia and their relationships with the adherence to the Mediterranean diet: new insights from a large population cross-sectional study, file e1dbfeab-e3c4-4ac9-e053-1705fe0a1c61
|
53
|
|
Relationships between intensity and liking for chemosensory stimuli in food models: a large-scale consumer segmentation, file e1dbfeac-0ac0-4ac9-e053-1705fe0a1c61
|
53
|
|
La performance dei giudici nel controllo della qualità sensoriale del formaggio Trentingrana, file 87f85bf2-aa61-435c-9bfa-ec190f9d316b
|
52
|
|
Novel sensory and instrumental tools to grasp the flavour of Italian Extra Virgin Olive Oils, file e1dbfeac-0069-4ac9-e053-1705fe0a1c61
|
52
|
|
A combined sensory-instrumental approach for apple texture profiling, file e1dbfeaa-62a0-4ac9-e053-1705fe0a1c61
|
51
|
|
Sensory comparison of organically and conventionally produced scab-resistant apples, file e1dbfeaa-7e22-4ac9-e053-1705fe0a1c61
|
50
|
|
Acceptability of scab-resistant apple cultivars, file e1dbfeaa-7ef1-4ac9-e053-1705fe0a1c61
|
50
|
|
The multisensory dynamic experience that takes place when eating an apple, file e1dbfeaa-7ef8-4ac9-e053-1705fe0a1c61
|
49
|
|
Effect of dairy, season, and sampling position on physical properties of Trentingrana cheese: application of an LMM-ASCA model, file e1dbfeac-15b5-4ac9-e053-1705fe0a1c61
|
49
|
|
Proton transfer reaction mass spectrometry (PTR-MS) implementation in the dairy industry: new perspectives in quality control of fermented milks, file e1dbfeaa-6330-4ac9-e053-1705fe0a1c61
|
48
|
|
Odour profiling of apple cultivars and correlation with volatile compounds, file e1dbfeaa-6644-4ac9-e053-1705fe0a1c61
|
48
|
|
Influence of different climatic conditions on the sensory quality of apples, file e1dbfeaa-7e21-4ac9-e053-1705fe0a1c61
|
48
|
|
I vini naturali: percezione sensoriale e conoscenza del consumatore, file af34c5b2-c3fa-4e6f-961f-c19d5f5426e4
|
47
|
|
Application of fundamental principles of sensory analysis to support the quality control of PDO products based on expert panel evaluations, file e1dbfeaa-629e-4ac9-e053-1705fe0a1c61
|
45
|
|
Chemometrics and direct injection analysis of volatile compounds by PTR-TOF-MS: a tool for metabolomic investigations, file e1dbfeaa-6479-4ac9-e053-1705fe0a1c61
|
45
|
|
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale, file e1dbfeaa-7f19-4ac9-e053-1705fe0a1c61
|
45
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|
Validazione dell’Adult Picky Eating Questionnaire per il contesto italiano, file dad369f4-9c32-46b2-9995-450e4ef1fbbf
|
44
|
|
Does the ‘Mountain Pasture Product’ claim affect local cheese acceptability?, file e1dbfeac-01cc-4ac9-e053-1705fe0a1c61
|
44
|
| Totale |
18.177 |