PEDROTTI, MICHELE
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.
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.
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.
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.
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.
Metodi diretti per l'aroma degli alimenti
2023-01-01 Betta, E.; Dell'Olio, A.; Khomenko, I.; Moretton, M.; Pedrotti, M.; Bianco, G.; Caruso, D.; Flamini, R.; Magni, F.; Biasioli, F.
Proton transfer reaction mass spectrometry: a green alternative for food volatilome profiling
2022-01-01 Mazzucotelli, M.; Farneti, B.; Khomenko, I.; Gonzalez-Estanol, K.; Pedrotti, M.; Fragasso, M.; Capozzi, V.; Biasioli, F.
The peppermint breath test benchmark for PTR-MS and SIFT-MS
2021-01-01 Henderson, B.; Slingers, G.; Pedrotti, M.; Pugliese, G.; Malásková, M.; Bryant, L.; Lomonaco, T.; Ghimenti, S.; Moreno, S.; Cordell, R.; Harren, F.J.M.; Schubert, J.; Mayhew, C.A.; Wilde, M.; Di Francesco, F.; Koppen, G.; Beauchamp, J.D.; Cristescu, S.M.
Quality control of raw hazelnuts by rapid and non-invasive fingerprinting of volatile compound release
2021-01-01 Pedrotti, M.; Khomenko, I.; Genova, G.; Castello, G.; Spigolon, N.; Fogliano, V.; Biasioli, F.
In vivo aroma release and dynamic sensory perception of composite foods
2021-01-01 van Eck, A.; Pedrotti, M.; Brouwer, R.; Supapong, A.; Fogliano, V.; Scholten, E.; Biasioli, F.; Stieger, M.
Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations
2020-01-01 Bottiroli, R.; Pedrotti, M.; Aprea, E.; Biasioli, F.; Fogliano, V.; Gasperi, F.
Arousal influences olfactory abilities in adults with different degree of food neophobia
2020-01-01 Menghi, L.; Khomenko, I.; Pedrotti, M.; Cliceri, D.; Aprea, E.; Endrizzi, I.; Cavazzana, A.; Biasioli, F.; Giacalone, D.; Gasperi, F.
The good, the bad and the aged: predicting sensory quality of anhydrous milk fat by PTR/SRI-Tof-MS analysis and data mining
2020-01-01 Pedrotti, M.; Khomenko, I.; Fontana, N.; Somenzi, M.; Falchero, L.; Arveda, M.; Cappellin, L.; Fogliano, V.; Biasioli, F.
A benchmarking protocol for breath analysis: the peppermint experiment
2020-01-01 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.
Ethnicity, gender and physiological parameters: their effect on in vivo flavour release and perception during chewing gum consumption
2019-01-01 Pedrotti, M.; Spaccasassi, A.; Biasioli, F.; Fogliano, V.
Linking monoterpenes and abiotic stress resistance in grapevines
2019-01-01 Bertamini, M.; Grando, M.S.; Zocca, P.; Pedrotti, M.; Lorenzi, S.; Cappellin, L.
Assessing the role of CAP for more sustainable and healthier food systems in Europe: a literature review
2019-01-01 Recanati, F.; Maughan, C.; Pedrotti, M.; Dembska, K.; Antonelli, M.
"Engage with the future": A brief summary of the 13th Pangborn Sensory Science Symposium
2019-01-01 Pedrotti, M.
The new trends and challenges for sensory and consumers sciences: Outcomes from EUROSENSE 2018, a sense of taste
2019-01-01 Pedrotti, M.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| 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. | - | |
| 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 | 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. | - | |
| 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 | 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-2023 | Metodi diretti per l'aroma degli alimenti | Betta, E.; Dell'Olio, A.; Khomenko, I.; Moretton, M.; Pedrotti, M.; Bianco, G.; Caruso, D.; Flamini, R.; Magni, F.; Biasioli, F. | - | |
| 1-gen-2022 | Proton transfer reaction mass spectrometry: a green alternative for food volatilome profiling | Mazzucotelli, M.; Farneti, B.; Khomenko, I.; Gonzalez-Estanol, K.; Pedrotti, M.; Fragasso, M.; Capozzi, V.; Biasioli, F. | - | |
| 1-gen-2021 | The peppermint breath test benchmark for PTR-MS and SIFT-MS | Henderson, B.; Slingers, G.; Pedrotti, M.; Pugliese, G.; Malásková, M.; Bryant, L.; Lomonaco, T.; Ghimenti, S.; Moreno, S.; Cordell, R.; Harren, F.J.M.; Schubert, J.; Mayhew, C.A.; Wilde, M.; Di Francesco, F.; Koppen, G.; Beauchamp, J.D.; Cristescu, S.M. | Articolo in rivista | |
| 1-gen-2021 | Quality control of raw hazelnuts by rapid and non-invasive fingerprinting of volatile compound release | Pedrotti, M.; Khomenko, I.; Genova, G.; Castello, G.; Spigolon, N.; Fogliano, V.; Biasioli, F. | Articolo in rivista | |
| 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-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-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-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 | 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-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 | 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-2019 | "Engage with the future": A brief summary of the 13th Pangborn Sensory Science Symposium | Pedrotti, M. | Journal article | |
| 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 |