MAKHOUL, SALIM

MAKHOUL, SALIM  

CRI [2011-01 - 2021-12]: DEPARTMENT OF FOOD QUALITY AND NUTRITION  

Mostra records
Risultati 1 - 14 di 14 (tempo di esecuzione: 0.039 secondi).
Data di pubblicazione Titolo Autore(i) Tipo File
1-gen-2013 Absolute real-time non-destructive ethylene detection with SRI-MS and PTRMS: the example of fruits, leaves and bacteria Makhoul, S.; Cappellin, L.; Romano, A.; Schuhfried, E.; Ahrar, M.; Farneti, B.; Costa, F.; El Nakat, H.; Biasioli, F. Abstract in Atti di convegno
1-gen-2015 Characterization of the volatile compounds constituting mascarpone cheese aroma Lonzarich, V.; Makhoul, S.; Capozzi, V.; Biasioli, F.; Navarini, F. Abstract in Atti di convegno
1-gen-2016 Comparison of e-noses: the case study of honey Romano, A.; Cuenca, M.; Makhoul, S.; Biasioli, F.; Martinello, L.; Fugatti, A.; Scampicchio, M. Articolo in rivista
1-gen-2014 Ethylene: absolute real-time high-sensitivity detection with PTR/SRI-MS: the example of fruits, leaves and bacteria Cappellin, L.; Makhoul, S.; Schuhfried, E.; Romano, A.; Sanchez del Pulgar, J.; Aprea, E.; Farneti, B.; Costa, F.; Gasperi, F.; Biasioli, F. Articolo in rivista
1-gen-2015 Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds Benozzi, E.; Romano, A.; Capozzi, V.; Makhoul, S.; Cappellin, L.; Khomenko, I.; Aprea, E.; Scampicchio, M.; Spano, G.; Märk, T.D.; Gasperi, F.; Biasioli, F. Articolo in rivista
1-gen-2013 Proton-Transfer-Reaction Mass Spectrometry for the study of the aromatic potential of bakery starter strains Makhoul, S.; Romano, A.; Cappellin, L.; Spano, G.; Capozzi, V.; Benozzi, E.; Aprea, E.; Gasperi, F.; El Nakat, H.; Biasioli, F. Abstract in Atti di convegno
1-gen-2015 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 Makhoul, S.; Romano, A.; Capozzi, V.; Spano, G.; Aprea, E.; Guzzo, J.; El Nakat, H.; Biasioli, F. Abstract in Atti di convegno
1-gen-2014 Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters Makhoul, S.; Romano, A.; Cappellin, L.; Spano, G.; Capozzi, V.; Benozzi, E.; Märk, T.; Aprea, E.; Gasperi, F.; El Nakat, H.; Guzzo, J.; Biasioli, F. Articolo in rivista
18-gen-2016 Proton-Transfer-Reaction Mass-Spectrometry (PTR-MS) for the study of the aromatic potential of bakery starter strains Makhoul, S. Doctoral Thesis
1-gen-2016 PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin Capozzi, V.; Makhoul, S.; Aprea, E.; Romano, A.; Cappellin, L.; Sanchez Jimena, A.; Spano, G.; Gasperi, F.; Scampicchio, M.; Biasioli, F. Articolo in rivista
1-gen-2015 PTR-ToF-MS and bioprocesses: potential in monitoring VOCs release by eukaryotic microbes Capozzi, V.; Makhoul, S.; Cappellin, L.; Romano, A.; Sapno, G.; Aprea, E.; Märk, T.D.; Gasperi, F.; Scampicchio, M.; Biasioli, F. Abstract in rivista
1-gen-2015 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 Makhoul, S.; Yener, S.; Khomenko, I.; Capozzi, V.; Cappellin, L.; Aprea, E.; Scampicchio, M.; Gasperi, F.; Biasioli, F. Abstract in Atti di convegno
1-gen-2016 Rapid non-invasive quality control of semifinished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat Makhoul, S.; Yener, S.; Khomenko, I.; Capozzi, V.; Cappellin, L.; Aprea, E.; Scampicchio, M.; Gasperi, F.; Biasioli, F. Articolo in rivista
1-gen-2015 Volatile compound production during the bread-making process: effect of flour, yeast and their interaction Makhoul, S.; Romano, A.; Cappellin, L.; Spano, G.; Capozzi, V.; Aprea, E.; Benozzi, E.; Mӓrk, T.D.; Gasperi, F.; El Nakat, H.; Guzzo, J.; Biasioli, F. Articolo in rivista