| Nome |
# |
|
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
|
2.350
|
|
Volatile compounds and smell chemicals (odor and aroma) of food, file e1dbfeac-0539-4ac9-e053-1705fe0a1c61
|
994
|
|
A combined sensory-instrumental tool for apple quality evaluation, file e1dbfeaa-8584-4ac9-e053-1705fe0a1c61
|
622
|
|
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
|
479
|
|
PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin, file e1dbfeaa-db48-4ac9-e053-1705fe0a1c61
|
449
|
|
PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science, file e1dbfeaa-73ee-4ac9-e053-1705fe0a1c61
|
425
|
|
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis, file e1dbfeaa-8e8d-4ac9-e053-1705fe0a1c61
|
329
|
|
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds, file e1dbfeab-1442-4ac9-e053-1705fe0a1c61
|
324
|
|
Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness, file e1dbfeab-5035-4ac9-e053-1705fe0a1c61
|
320
|
|
Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact, file e1dbfeaa-8379-4ac9-e053-1705fe0a1c61
|
292
|
|
Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS, file e1dbfeaa-7d77-4ac9-e053-1705fe0a1c61
|
285
|
|
Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques, file e1dbfeab-4387-4ac9-e053-1705fe0a1c61
|
280
|
|
Expert panel assessment of 57 monocultivar olive oils produced from the Tuscan germplasm, file e1dbfeaa-668c-4ac9-e053-1705fe0a1c61
|
272
|
|
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, file e1dbfeaa-dfe9-4ac9-e053-1705fe0a1c61
|
271
|
|
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
|
269
|
|
Application of SPME GC-MS to explore possible differences in free-lactose milks from the market, file e1dbfeab-9403-4ac9-e053-1705fe0a1c61
|
264
|
|
Nosespace analysis by PTR-ToF-MS for the extravirgin olive oil characterization, file e1dbfeab-9601-4ac9-e053-1705fe0a1c61
|
260
|
|
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
|
246
|
|
Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis, file e1dbfeaa-8093-4ac9-e053-1705fe0a1c61
|
221
|
|
Rapid ‘‘Breath-Print’’ of liver cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry: a pilot study, file e1dbfeaa-6bca-4ac9-e053-1705fe0a1c61
|
190
|
|
Il controllo della qualità sensoriale, file e1dbfeaa-5de7-4ac9-e053-1705fe0a1c61
|
164
|
|
Investigating the effect of artificial flavours and external information on consumer liking of apples, file e1dbfeab-b9bc-4ac9-e053-1705fe0a1c61
|
164
|
|
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content, file e1dbfeaa-82ea-4ac9-e053-1705fe0a1c61
|
156
|
|
La texture del chewing-gum al primo morso: un approccio sensoriale-strumentale, file e1dbfeab-0601-4ac9-e053-1705fe0a1c61
|
155
|
|
Application of a new sensory-instrumental tool for the evaluation of promising apple genotypes, file e1dbfeaa-79e1-4ac9-e053-1705fe0a1c61
|
148
|
|
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
|
130
|
|
Supercritical carbon dioxide pasteurization of coconut water: a sport drink with a high vitaminic and nutritional content, file e1dbfeaa-7b2c-4ac9-e053-1705fe0a1c61
|
128
|
|
Classification and characterisation of apple cultivars and clones by rapid non-invasive PTR-ToF-MS analysis, file e1dbfeaa-6333-4ac9-e053-1705fe0a1c61
|
102
|
|
Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali, file e1dbfeaa-fe1e-4ac9-e053-1705fe0a1c61
|
100
|
|
Effect of feeding adaptation of Italian Simmental cows before summer grazing on animal behavior and milk characteristics, file e1dbfeab-cdfc-4ac9-e053-1705fe0a1c61
|
97
|
|
Relationship between sensory attributes, (Dis) liking and volatile organic composition of Gorgonzola PDO cheese, file e1dbfeac-1741-4ac9-e053-1705fe0a1c61
|
92
|
|
La percezione del gusto dolce nella mela, file e1dbfeab-066c-4ac9-e053-1705fe0a1c61
|
91
|
|
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
|
86
|
|
Quantitative determination of selected volatile compounds in extravirgin olive oils from Tuscan olive germoplasm by SPME/GC-MS, file e1dbfeab-47aa-4ac9-e053-1705fe0a1c61
|
82
|
|
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
|
80
|
|
Thinning via shading: the sensory quality of apples grown by a new technique, file e1dbfeaa-748e-4ac9-e053-1705fe0a1c61
|
77
|
|
The sound of chewing and its influence on apple preference drivers, file e1dbfeaa-76e0-4ac9-e053-1705fe0a1c61
|
77
|
|
Uno studio sulle interazioni multisensoriali nella mela, file e1dbfeab-075f-4ac9-e053-1705fe0a1c61
|
77
|
|
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
|
74
|
|
Assessment of the perceived quality of food products using a Visual Analyzer, file e1dbfeaa-84f8-4ac9-e053-1705fe0a1c61
|
73
|
|
La qualità sensoriale della mela: un approccio combinato sensoriale-strumentale, file e1dbfeaa-68ea-4ac9-e053-1705fe0a1c61
|
72
|
|
PTR-MS as a new tool for fruit metabolomics, file e1dbfeaa-6e70-4ac9-e053-1705fe0a1c61
|
72
|
|
APPLICATION OF HS-SPME-GC-MS TO EVALUATE THE POSSIBLE INFLUENCE OF ALTITUDE ON APPLE FLAVOR, file e1dbfeaa-ce76-4ac9-e053-1705fe0a1c61
|
72
|
|
Predicting apple sensory properties by instrumental measurements: odour, flavour, texture and colour, file e1dbfeaa-76e1-4ac9-e053-1705fe0a1c61
|
69
|
|
Coltivazione biologica o integrata: confronto sensoriale di varietà di mela resistenti alla ticchiolatura, file e1dbfeaa-8294-4ac9-e053-1705fe0a1c61
|
65
|
|
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
|
65
|
|
Contribution of sugars and volatile components to perceived sweetness of apple, file e1dbfeab-31ba-4ac9-e053-1705fe0a1c61
|
65
|
|
Effect of CO2 preservation treatments on the sensory quality of pomegranate juice, file e1dbfeab-e594-4ac9-e053-1705fe0a1c61
|
64
|
|
Exploring inter-individual differences in in-vivo flavour release by SIFT-MS, file e1dbfeab-93da-4ac9-e053-1705fe0a1c61
|
63
|
|
Exploring the inter-individual variability in flavor release: preliminary results, file e1dbfeab-c681-4ac9-e053-1705fe0a1c61
|
62
|
|
Bioactivity of volatile organic compounds by Aureobasidium species against gray mold of tomato and table grape, file e1dbfeab-e490-4ac9-e053-1705fe0a1c61
|
61
|
|
Special Issue "Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food", file e1dbfeab-e49b-4ac9-e053-1705fe0a1c61
|
58
|
|
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
|
57
|
|
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
|
56
|
|
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
|
56
|
|
Breath analysis by Proton Transfer Reaction Time of Flight Mass Spectrometry in cirrhotic patients, file e1dbfeaa-681c-4ac9-e053-1705fe0a1c61
|
55
|
|
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
|
|
Variabilità individuale nella percezione dell’olio extravergine di oliva: sensazioni critiche e flavor, file e1dbfeab-b84b-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
|
|
La performance dei giudici nel controllo della qualità sensoriale del formaggio Trentingrana, file 87f85bf2-aa61-435c-9bfa-ec190f9d316b
|
52
|
|
PTR-TOF-MS analysis of flavour profiles: a new tool for classifying apple clones, file e1dbfeaa-647a-4ac9-e053-1705fe0a1c61
|
52
|
|
Novel sensory and instrumental tools to grasp the flavour of Italian Extra Virgin Olive Oils, file e1dbfeac-0069-4ac9-e053-1705fe0a1c61
|
52
|
|
Relationships between intensity and liking for chemosensory stimuli in food models: a large-scale consumer segmentation, file e1dbfeac-0ac0-4ac9-e053-1705fe0a1c61
|
52
|
|
A combined sensory-instrumental approach for apple texture profiling, file e1dbfeaa-62a0-4ac9-e053-1705fe0a1c61
|
50
|
|
Acceptability of scab-resistant apple cultivars, file e1dbfeaa-7ef1-4ac9-e053-1705fe0a1c61
|
50
|
|
Sensory comparison of organically and conventionally produced scab-resistant apples, file e1dbfeaa-7e22-4ac9-e053-1705fe0a1c61
|
49
|
|
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
|
47
|
|
Odour profiling of apple cultivars and correlation with volatile compounds, file e1dbfeaa-6644-4ac9-e053-1705fe0a1c61
|
47
|
|
Influence of different climatic conditions on the sensory quality of apples, file e1dbfeaa-7e21-4ac9-e053-1705fe0a1c61
|
46
|
|
Il profilo di nuove selezioni di mela studiato attraverso un approccio combinato sensoriale-strumentale, file e1dbfeaa-7f19-4ac9-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
|
44
|
|
Does the ‘Mountain Pasture Product’ claim affect local cheese acceptability?, file e1dbfeac-01cc-4ac9-e053-1705fe0a1c61
|
44
|
|
Gender differences in fat-rich meat choice: influence of personality and attitudes, file e1dbfeab-ea6e-4ac9-e053-1705fe0a1c61
|
43
|
|
Hyphenation of PTR-ToF-MS and newly developed software tools provides a new effective tool for coffee nose-space analysis, file e1dbfeaa-65ad-4ac9-e053-1705fe0a1c61
|
39
|
|
Sensory profiling of apple cultivars, file e1dbfeaa-66e4-4ac9-e053-1705fe0a1c61
|
39
|
|
In-vitro and in-vivo on-line monitoring of flavour compound release during consumption of fruits from different apple cultivars, file e1dbfeaa-6335-4ac9-e053-1705fe0a1c61
|
38
|
|
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. anidride carbonica in pressione, file e1dbfeaa-7f1b-4ac9-e053-1705fe0a1c61
|
38
|
|
In-vitro and in-vivo flavour relase from six intact and freshcut apple cultivars in relation to their textural and physicochemical parameters, file e1dbfeaa-6713-4ac9-e053-1705fe0a1c61
|
37
|
|
How does flavouring influence apple liking?, file e1dbfeaa-75de-4ac9-e053-1705fe0a1c61
|
36
|
|
Multivariate modelling of odour profiles and volatile compounds in apples, file e1dbfeaa-6161-4ac9-e053-1705fe0a1c61
|
35
|
|
Prickly pear seed oil extraction, chemical characterization and potential health benefits, file e1dbfeac-0953-4ac9-e053-1705fe0a1c61
|
35
|
|
Proton Transfer Reaction Time of Flight Mass Spectrometry (PTR-ToF-MS) for in vivo breath analysis of rats under different diet conditions, file e1dbfeaa-6332-4ac9-e053-1705fe0a1c61
|
34
|
|
Towards high throughput phenotyping of the multisensory space of apple quality, file e1dbfeaa-6646-4ac9-e053-1705fe0a1c61
|
33
|
|
Alkyl pyrazines determination in roasted hazelnut pastes by gas chromatography – ion mobility spectrometry, file 001aa599-fe85-4688-9a4b-cf43fe239d60
|
32
|
|
Breath analysis with PTR-TOF-MS, file e1dbfeaa-767f-4ac9-e053-1705fe0a1c61
|
30
|
|
PTR-ToF-MS fingerprinting of Italian EVOO, file e1dbfeab-f304-4ac9-e053-1705fe0a1c61
|
29
|
|
Breath analysis by Proton Transfer Reaction - Time of Flight - Mass Spectrometry for liver disease diagnostic, file e1dbfeaa-6338-4ac9-e053-1705fe0a1c61
|
24
|
|
Individual variability in the perception of extra-virgin olive oil: relations between critical oral sensations and flavor determinants, file e1dbfeab-e514-4ac9-e053-1705fe0a1c61
|
22
|
|
Thinning via shading: the sensory quality of apples grown by a new technique, file e1dbfeaa-75df-4ac9-e053-1705fe0a1c61
|
20
|
|
Consumers’ barriers towards bio-based and home compostable packaging, file 3a52d6df-2ff8-4494-a10c-8c34518de72f
|
17
|
|
Temporal dominance of sensations: a new tool to grasp multisensory interactions, file e1dbfeab-9604-4ac9-e053-1705fe0a1c61
|
17
|
|
From texture analyzer to mouth: development of predictive models to estimate sensory textural properties in cheese, file 05db3764-f14b-4c41-8fe8-4429a9994914
|
15
|
|
Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling, file 403fd569-b697-42cd-b6f6-dde58b990b3e
|
15
|
|
The role of knowledge in consumers perception of fish fed with insect-based feed, file cdd80f78-9141-486e-aafa-081677e79b7e
|
14
|
|
Il ruolo della conoscenza nella percezione del consumatore del pesce alimentato a base di insetti, file 08f12b15-12b5-4c7c-89dd-f162b19d44ec
|
11
|
|
Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga, file e1dbfeaa-b3c3-4ac9-e053-1705fe0a1c61
|
11
|
| Totale |
14.033 |