PEDROTTI, MICHELE
PEDROTTI, MICHELE
CRI [2022-01 - today]: SENSORY QUALITY
A narrative review of food packaging-related measures to reduce food loss and waste throughout the food supply chain
2026-01-01 Qazanfarzadeh, Z.; Freire De Moura Pereira, P.; Oliver-Simancas, R.; Pedrotti, M.; Cliceri, D.; Ortega Froysa, D.; Jiménez-Quero, A.
How sweetener type and aroma concentration shape aroma release and flavour perception in sugar-free chewing gum
2026-01-01 Pedrotti, M.; Van De Laar, S.; Menghi, L.; Cappellin, L.; Rinaudo, G.; Roverso, M.; Bogialli, S.; Pettenuzzo, S.; Fogliano, V.; Biasioli, F.
On the use of TabPFN on mass spectrometry analysis of volatile organic compounds
2026-12-02 Granitto, P.M.; Betta, E.; Khomenko, I.; Pedrotti, M.; Romano, A.; Biasioli, F.
Gradient boosting applied to PTR-ToF-MS analysis of agrifood samples
2026-01-01 Granitto, P.M.; Mazzucotelli, M.; Pedrotti, M.; Khomenko, I.; Biasioli, F.
Impact of temperature regimes and smart packaging on volatilome evolution during the shelf life of Agaricus bisporus
2026-01-01 Moayedi, M.; Pedrotti, M.; Khomenko, I.; Betta, E.; Romano, A.; Tonezzer, M.; Cappellin, L.; Biasioli, F.
The bioplastic paradox: unpacking consumer acceptance and the disposal challenge of home compostable packaging
2026-01-01 Cliceri, D.; Pedrotti, M.; Peñalva, C.; Gasperi, F.; Endrizzi, I.
Chewing on flavour: temporal dynamics of aroma and sweetness in sugar-free gum
2026-01-01 Pedrotti, M.; Van De Laar, S.; Menghi, L.; Cappellin, L.; Rinaudo, G.; Roverso, M.; Bogialli, S.; Pettenuzzo, S.; Fogliano, V.; Biasioli, F.
Exploring the aroma profile of fermented mung bean gels using lactic acid bacteria and yeast strains
2026-01-01 Marchesini, L.; Mazzucotelli, M.; Betta, E.; Khomenko, I.; Levante, A.; Bot, F.; Pedrotti, M.
Real-time PTR–ToF–MS tracking of volatile sulfur compound release in food matrices: the role of whole saliva and the oral bacterial enzyme FnaPatB1
2026-01-01 Izadfar, F.; Pedrotti, M.; Holt, S.; Betta, E.; Khomenko, I.; Gasperi, F.; Biasioli, F.
Sensory characterization of PIWI grape varieties and Chardonnay sparkling base wines: a comparative study with rapid sensory methods
2026-01-01 Martintoni, S.; Roman Villegas, T.; Endrizzi, I.; Mittempergher, A.; Sangiorgio, D.; Cappello, N.; Pedrotti, M.
Linking sensory to instrumental: Hydrocolloids modulation of aroma release and perception in ice cream
2026-01-01 Cossettin Teixeira, C.; Pedrotti, M.; Van Eck, A.; Cavallero, A.; Gasperi, F.; Biasioli, F.
European consumers' involvement with date labels and implications for household food waste
2025-01-01 Cliceri, D.; Pedrotti, M.; Endrizzi, I.; Gasperi, F.
Effects of roasting level and milk addition on In vivo aroma release and perception of coffee
2025-05-20 Cleve, N.; Gonzalez-Estanol, K.; Khomenko, I.; Pedrotti, M.; Cappellin, L.; Biasioli, F.; Beauchamp, J.
An informal view on the path of direct injection mass spectrometry for rapid volatile compound monitoring from imms29 to imms41: agrifood applications, global quality and sustainable innovation
2025-01-01 Biasioli, F.; Khomenko, I.; Pedrotti, M.; Cappellin, L.; Romano, A.; Silcock, P.; Capozzi, V.
La riduzione degli sprechi nella vendita al dettaglio: i risultati dell’indagine SISTERS
2025-01-01 Romano, A.; Pedrotti, M.; Cliceri, D.; Villacampa, M.; Uriarte, A.; Aprea, E.; Khomenko, I.; Betta, E.; Zambanini, J.; Endrizzi, I.; Biasioli, F.; Gasperi, F.
Leveraging direct and high-throughput volatilomics to modernize ancient biotechnologies
2025-01-01 Biasioli, F.; Khomenko, I.; Pedrotti, M.; Cappellin, L.; Romano, A.; Silcock, P.; Capozzi, V.
Modulation of aroma release in industrial ice cream through hydrocolloid blends
2025-01-01 Cossettin Teixeira, C.; Pedrotti, M.; Gennari, L.; Gasperi, F.; Cavallero, A.; Biasioli, F.
Role of polysaccharides in ice cream texture and aroma release
2025-01-01 Cossettin Teixeira, C.; Pedrotti, M.; Gennari, L.; Guido, S.; Cavallero, A.; Asteggiano, S.; Spataro, F.; Khomenko, I.; Gasperi, F.; Biasioli, F.
Real-time monitoring of VOCs employing PTR-ToF-MS for shelf-life assessment in Agaricus bisporus
2025-01-01 Moayedi, M.; Khomenko, I.; Pedrotti, M.; Betta, E.; Cappellin, L.; Biasioli, F.
Development and validation of biobased home compostable packaging inside the SISTERS project
2025-01-01 Pedrotti, M.; Cliceri, D.; Endrizzi, I.; Khomenko, I.; Betta, E.; Zambanini, J.; Mattina, G.; Corvino, A.; Capozzi, V.; Penalva, C.; Braca, F.; Aprea, E.; Gasperi, F.; Biasioli, F.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| 1-gen-2026 | A narrative review of food packaging-related measures to reduce food loss and waste throughout the food supply chain | Qazanfarzadeh, Z.; Freire De Moura Pereira, P.; Oliver-Simancas, R.; Pedrotti, M.; Cliceri, D.; Ortega Froysa, D.; Jiménez-Quero, A. | - | |
| 1-gen-2026 | How sweetener type and aroma concentration shape aroma release and flavour perception in sugar-free chewing gum | Pedrotti, M.; Van De Laar, S.; Menghi, L.; Cappellin, L.; Rinaudo, G.; Roverso, M.; Bogialli, S.; Pettenuzzo, S.; Fogliano, V.; Biasioli, F. | - | |
| 2-dic-2026 | On the use of TabPFN on mass spectrometry analysis of volatile organic compounds | Granitto, P.M.; Betta, E.; Khomenko, I.; Pedrotti, M.; Romano, A.; Biasioli, F. | - | |
| 1-gen-2026 | Gradient boosting applied to PTR-ToF-MS analysis of agrifood samples | Granitto, P.M.; Mazzucotelli, M.; Pedrotti, M.; Khomenko, I.; Biasioli, F. | - | |
| 1-gen-2026 | Impact of temperature regimes and smart packaging on volatilome evolution during the shelf life of Agaricus bisporus | Moayedi, M.; Pedrotti, M.; Khomenko, I.; Betta, E.; Romano, A.; Tonezzer, M.; Cappellin, L.; Biasioli, F. | - | |
| 1-gen-2026 | The bioplastic paradox: unpacking consumer acceptance and the disposal challenge of home compostable packaging | Cliceri, D.; Pedrotti, M.; Peñalva, C.; Gasperi, F.; Endrizzi, I. | - | |
| 1-gen-2026 | Chewing on flavour: temporal dynamics of aroma and sweetness in sugar-free gum | Pedrotti, M.; Van De Laar, S.; Menghi, L.; Cappellin, L.; Rinaudo, G.; Roverso, M.; Bogialli, S.; Pettenuzzo, S.; Fogliano, V.; Biasioli, F. | - | |
| 1-gen-2026 | Exploring the aroma profile of fermented mung bean gels using lactic acid bacteria and yeast strains | Marchesini, L.; Mazzucotelli, M.; Betta, E.; Khomenko, I.; Levante, A.; Bot, F.; Pedrotti, M. | - | |
| 1-gen-2026 | Real-time PTR–ToF–MS tracking of volatile sulfur compound release in food matrices: the role of whole saliva and the oral bacterial enzyme FnaPatB1 | Izadfar, F.; Pedrotti, M.; Holt, S.; Betta, E.; Khomenko, I.; Gasperi, F.; Biasioli, F. | - | |
| 1-gen-2026 | Sensory characterization of PIWI grape varieties and Chardonnay sparkling base wines: a comparative study with rapid sensory methods | Martintoni, S.; Roman Villegas, T.; Endrizzi, I.; Mittempergher, A.; Sangiorgio, D.; Cappello, N.; Pedrotti, M. | - | |
| 1-gen-2026 | Linking sensory to instrumental: Hydrocolloids modulation of aroma release and perception in ice cream | Cossettin Teixeira, C.; Pedrotti, M.; Van Eck, A.; Cavallero, A.; Gasperi, F.; Biasioli, F. | - | |
| 1-gen-2025 | European consumers' involvement with date labels and implications for household food waste | Cliceri, D.; Pedrotti, M.; Endrizzi, I.; Gasperi, F. | - | |
| 20-mag-2025 | Effects of roasting level and milk addition on In vivo aroma release and perception of coffee | Cleve, N.; Gonzalez-Estanol, K.; Khomenko, I.; Pedrotti, M.; Cappellin, L.; Biasioli, F.; Beauchamp, J. | - | |
| 1-gen-2025 | An informal view on the path of direct injection mass spectrometry for rapid volatile compound monitoring from imms29 to imms41: agrifood applications, global quality and sustainable innovation | Biasioli, F.; Khomenko, I.; Pedrotti, M.; Cappellin, L.; Romano, A.; Silcock, P.; Capozzi, V. | - | |
| 1-gen-2025 | La riduzione degli sprechi nella vendita al dettaglio: i risultati dell’indagine SISTERS | Romano, A.; Pedrotti, M.; Cliceri, D.; Villacampa, M.; Uriarte, A.; Aprea, E.; Khomenko, I.; Betta, E.; Zambanini, J.; Endrizzi, I.; Biasioli, F.; Gasperi, F. | - | |
| 1-gen-2025 | Leveraging direct and high-throughput volatilomics to modernize ancient biotechnologies | Biasioli, F.; Khomenko, I.; Pedrotti, M.; Cappellin, L.; Romano, A.; Silcock, P.; Capozzi, V. | - | |
| 1-gen-2025 | Modulation of aroma release in industrial ice cream through hydrocolloid blends | Cossettin Teixeira, C.; Pedrotti, M.; Gennari, L.; Gasperi, F.; Cavallero, A.; Biasioli, F. | - | |
| 1-gen-2025 | Role of polysaccharides in ice cream texture and aroma release | Cossettin Teixeira, C.; Pedrotti, M.; Gennari, L.; Guido, S.; Cavallero, A.; Asteggiano, S.; Spataro, F.; Khomenko, I.; Gasperi, F.; Biasioli, F. | - | |
| 1-gen-2025 | Real-time monitoring of VOCs employing PTR-ToF-MS for shelf-life assessment in Agaricus bisporus | Moayedi, M.; Khomenko, I.; Pedrotti, M.; Betta, E.; Cappellin, L.; Biasioli, F. | - | |
| 1-gen-2025 | Development and validation of biobased home compostable packaging inside the SISTERS project | Pedrotti, M.; Cliceri, D.; Endrizzi, I.; Khomenko, I.; Betta, E.; Zambanini, J.; Mattina, G.; Corvino, A.; Capozzi, V.; Penalva, C.; Braca, F.; Aprea, E.; Gasperi, F.; Biasioli, F. | - |