PEDROTTI, MICHELE

PEDROTTI, MICHELE  

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

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Risultati 1 - 20 di 25 (tempo di esecuzione: 0.049 secondi).
Data di pubblicazione Titolo Autore(i) Tipo File
1-gen-2020 Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations Bottiroli, R.; Pedrotti, M.; Aprea, E.; Biasioli, F.; Fogliano, V.; Gasperi, F. Articolo in rivista
1-gen-2020 Arousal influences olfactory abilities in adults with different degree of food neophobia Menghi, L.; Khomenko, I.; Pedrotti, M.; Cliceri, D.; Aprea, E.; Endrizzi, I.; Cavazzana, A.; Biasioli, F.; Giacalone, D.; Gasperi, F. Articolo in rivista
1-gen-2019 Assessing the role of CAP for more sustainable and healthier food systems in Europe: a literature review Recanati, F.; Maughan, C.; Pedrotti, M.; Dembska, K.; Antonelli, M. Articolo in rivista
1-gen-2020 A benchmarking protocol for breath analysis: the peppermint experiment Henderson, B.; Ruszkiewicz, D.M.; Wilkinson, M.; Beauchamp, J.D.; Cristescu, S.M.; Fowler, S.J.; Salman, D.; Di Francesco, F.; Koppen, G.; Langejürgen, J.; Holz, O.; Hadjithekli, A.; Moreno, S.; Pedrotti, M.; Sinues, P.; Slingers, G.; Wilde, M.; Lomonaco, T.; Zanella, D.; Zenobi, R.; Focant, J.F.; Grassin-Delyle, S.; Franchina, F.A.; Malásková, M.; Stefanuto, P.H.; Pugliese, G.; Mayhew, C.; Thomas, C.L.P. Articolo in rivista
1-gen-2019 Characterization of Trentino maize flours for polenta making using PTR-ToF-MS and SPME GC-MS Linarty, L.; Pedrotti, M.; Ekpa, O.; Oliviero, T.; Mescalchin, E.; Gobber, M.; Fogliano, V.; Biasioli, F. Contributo in Atti di convegno
1-gen-2019 Coupling in vivo nose-space analysis and sensory methods to investigate flavour release and perception Pedrotti, M.; van Eck, A.; Khomenko, I.; Spaccasassi, A.; Scholten, E.; Fogliano, V.; Stieger, M.; Biasioli, F. Contributo in Atti di convegno
1-gen-2019 "Engage with the future": A brief summary of the 13th Pangborn Sensory Science Symposium Pedrotti, M. Journal article
1-gen-2019 Ethnicity, gender and physiological parameters: their effect on in vivo flavour release and perception during chewing gum consumption Pedrotti, M.; Spaccasassi, A.; Biasioli, F.; Fogliano, V. Articolo in rivista
1-gen-2017 Evaluation of PTR-MS analysis as rapid and non invasive tool for quality control in agroindustry: the effect of storage and packaging on anhydrous milk fat Pedrotti, M.; Khomenko, I.; Cappellin, L.; Fogliano, V.; Biasioli, F. Contributo in Atti di convegno
1-gen-2018 Exploring inter-individual differences in in-vivo flavour release by SIFT-MS Pedrotti, M.; Menghi, L.; Khomenko, I.; Carretta, A.; Aprea, E.; Cavazzana, A.; Hummel, T.; Gasperi, F.; Biasioli, F. Abstract in Atti di convegno
1-gen-2019 Exploring the inter-individual variability in flavor release: preliminary results Menghi, L.; Khomenko, I.; Pedrotti, M.; Cliceri, D.; Aprea, E.; Caretta, A.; Cavazzana, A.; Hummel, T.; Biasioli, F.; Gasperi, F. Abstract in Atti di convegno
1-gen-2019 Exploring the migration-food and nutrition security nexus: how aid policies can maximize the migration-related sustainable development opportunities Sensi, R.; Pedrotti, M. Contributo in volume (Capitolo o Saggio)
1-gen-2020 The good, the bad and the aged: predicting sensory quality of anhydrous milk fat by PTR/SRI-Tof-MS analysis and data mining Pedrotti, M.; Khomenko, I.; Fontana, N.; Somenzi, M.; Falchero, L.; Arveda, M.; Cappellin, L.; Fogliano, V.; Biasioli, F. Articolo in rivista
1-gen-2017 The good, the bad and the aged: quality control of anhydrous milk fat by Proton Transfer Reaction Mass Spectrometry Pedrotti, M.; Khomenko, I.; Cappellin, L.; Fogliano, V.; Biasioli, F. Abstract in Atti di convegno
1-gen-2017 Implementation of rapid and non-invasive quality control through PTR-TOF-MS for anhydrous milk fat quality control Pedrotti, M.; Khomenko, I.; Cappellin, L.; Fogliano, V.; Biasioli, F. Contributo in Atti di convegno
1-gen-2018 In nose-space analysis through Proton Transfer Reaction-Mass Spectrometry: investigating variability in flavor release and perception during chewing gum consumption Pedrotti, M.; Khomenko, I.; Fogliano, V.; Biasioli, F. Abstract in Atti di convegno
1-gen-2021 In vivo aroma release and dynamic sensory perception of composite foods van Eck, A.; Pedrotti, M.; Brouwer, R.; Supapong, A.; Fogliano, V.; Scholten, E.; Biasioli, F.; Stieger, M. Articolo in rivista
1-gen-2019 Linking monoterpenes and abiotic stress resistance in grapevines Bertamini, M.; Grando, M.S.; Zocca, P.; Pedrotti, M.; Lorenzi, S.; Cappellin, L. Articolo in rivista
1-gen-2019 The new trends and challenges for sensory and consumers sciences: Outcomes from EUROSENSE 2018, a sense of taste Pedrotti, M. Journal article
1-gen-2017 On-line high-throughput analysis of the volatilome of microorganisms that have agroindustrial relevance Khomenko, I.; Cappellin, L.; Pedrotti, M.; Silcock, P.; Biasioli, F. Contributo in Atti di convegno