PEDROTTI, MICHELE
PEDROTTI, MICHELE
CRI [2022-01 - today]: SENSORY QUALITY
How sweetener type and aroma concentration shape aroma release and flavour perception in sugar-free chewing gum
In corso di stampa 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.
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.
European consumers' involvement with date labels and implications for household food waste
2025-01-01 Cliceri, D.; Pedrotti, M.; Endrizzi, I.; Gasperi, F.
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.
Real-Time VOC monitoring for shelf-life assessment in Agaricus bisporus
2025-01-01 Moayedi, M.; Khomenko, I.; Pedrotti, M.; Betta, E.; Cappellin, L.; Biasioli, F.
Maize landrace and post-harvest traits are reflected in the volatile profile and nutritional composition of Italian maize porridge (polenta): a preliminary study
2024-01-01 Pedrotti, M.; Linarty, L.; Cleo, P.; Oliviero, T.; Fogliano, V.; Biasioli, F.
The effect of different medium compositions and LAB strains on fermentation Volatile Organic Compounds (VOCs) analysed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS)
2024-01-01 Rajendran, S.; Khomenko, I.; Silcock, P.; Betta, E.; Pedrotti, M.; Biasioli, F.; Bremer, P.
Drivers of the in-mouth interaction between lupin protein isolate and selected aroma compounds: a proton transfer reaction–mass spectrometry and dynamic time intensity analysis
2024-04-17 Barallat-Pérez, C.; Pedrotti, M.; Oliviero, T.; Martins, S.; Fogliano, V.; de Jong, C.
Influence of chewing rate and food composition on in vivo aroma release and perception of composite foods
2024-01-01 Gonzalez Estanol, K.; Pedrotti, M.; Fontova-Cerdà, M.; Khomenko, I.; Biasioli, F.; Stieger, M.
Integrated approach for the evaluation of food loss and waste of fresh spinach during its storage
2024-01-01 Khomenko, I.; Pedrotti, M.; Betta, E.; Cliceri, D.; Endrizzi, I.; Aprea, E.; Biasioli, F.; Gasperi, F.
Impact of stabilizers on ice cream’s aroma release
2024-01-01 Cossettin Teixeira, C.; Pedrotti, M.; Gennari, L.; Cavallero, A.; Khomenko, I.; Biasioli, F.; Gasperi, F.
Preserving freshness by smart logistics: PTR-MS applications to monitor bell peppers quality decay through VOCs emissions
2024-01-01 Pedrotti, M.; Betta, E.; Khomenko, I.; Biasioli, F.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| In corso di stampa | 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. | - | |
| 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 | European consumers' involvement with date labels and implications for household food waste | Cliceri, D.; Pedrotti, M.; Endrizzi, I.; Gasperi, F. | - | |
| 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. | - | |
| 1-gen-2025 | Real-Time VOC monitoring for shelf-life assessment in Agaricus bisporus | Moayedi, M.; Khomenko, I.; Pedrotti, M.; Betta, E.; Cappellin, L.; Biasioli, F. | - | |
| 1-gen-2024 | Maize landrace and post-harvest traits are reflected in the volatile profile and nutritional composition of Italian maize porridge (polenta): a preliminary study | Pedrotti, M.; Linarty, L.; Cleo, P.; Oliviero, T.; Fogliano, V.; Biasioli, F. | - | |
| 1-gen-2024 | The effect of different medium compositions and LAB strains on fermentation Volatile Organic Compounds (VOCs) analysed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) | Rajendran, S.; Khomenko, I.; Silcock, P.; Betta, E.; Pedrotti, M.; Biasioli, F.; Bremer, P. | - | |
| 17-apr-2024 | Drivers of the in-mouth interaction between lupin protein isolate and selected aroma compounds: a proton transfer reaction–mass spectrometry and dynamic time intensity analysis | Barallat-Pérez, C.; Pedrotti, M.; Oliviero, T.; Martins, S.; Fogliano, V.; de Jong, C. | - | |
| 1-gen-2024 | Influence of chewing rate and food composition on in vivo aroma release and perception of composite foods | Gonzalez Estanol, K.; Pedrotti, M.; Fontova-Cerdà, M.; Khomenko, I.; Biasioli, F.; Stieger, M. | - | |
| 1-gen-2024 | Integrated approach for the evaluation of food loss and waste of fresh spinach during its storage | Khomenko, I.; Pedrotti, M.; Betta, E.; Cliceri, D.; Endrizzi, I.; Aprea, E.; Biasioli, F.; Gasperi, F. | - | |
| 1-gen-2024 | Impact of stabilizers on ice cream’s aroma release | Cossettin Teixeira, C.; Pedrotti, M.; Gennari, L.; Cavallero, A.; Khomenko, I.; Biasioli, F.; Gasperi, F. | - | |
| 1-gen-2024 | Preserving freshness by smart logistics: PTR-MS applications to monitor bell peppers quality decay through VOCs emissions | Pedrotti, M.; Betta, E.; Khomenko, I.; Biasioli, F. | - |