CORVINO, ANTONIA

CORVINO, ANTONIA  

CRI [2022-01 - today]: SENSORY QUALITY  

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Risultati 1 - 11 di 11 (tempo di esecuzione: 0.074 secondi).
Data di pubblicazione Titolo Autore(i) Tipo File
1-gen-2023 3 PTR-ToF-MS as a high sensitivity sensor for online monitoring of Lacto-fermentation in plant-based beverages Corvino, A.; Mazzucotelli, M.; Khomenko, I.; Capozzi, V. -
1-gen-2024 Characterization of kefir-like cereal-based beverages volatilome during fermentation by using PTR-ToF-MS Moretton, M.; Khomenko, I.; Cunedioglu, H.; Corvino, A.; Capozzi, V.; Biasioli, F. -
1-gen-2023 DIMS techniques and the study on microbial VOCs in food: flavour attributes, fermentation monitoring and emerging trends Fragasso, M.; Corvino, A.; Moretton, M.; Khomenko, I.; Capozzi, V. -
1-gen-2023 Direct injection mass spectrometry for food volatilomics: emerging green approaches for the rapid and online screening of microbial resources Khomenko, I.; Capozzi, V.; Corvino, A.; Biasioli, F. -
In corso di stampa Emerging evidence on the potential of PTR‐MS as rapid, direct and high‐sensitivity sensors to promote innovation in the fermented beverages sector Corvino, A.; Silcock, P.; Capozzi, V.; Biasioli, F. -
1-gen-2024 Exploring probiotic activity and vitamin B2 synthesis in kefir-like cereal-based beverages Moretton, M.; Khomenko, I.; Cunedioglu, H.; Corvino, A.; Capozzi, V.; Biasioli, F. -
1-gen-2023 Fermented foods: flavour, nutrition and health Capozzi, V.; Corvino, A.; Fragasso, M.; Khomenko, I.; Silcock, P.; Biasioli, F. -
1-gen-2023 Microbial resources, innovation and fermented foods: echoes from PIMENTO COST Action and different Italian NRRP project activities Fragasso, M.; Ferrara, M.; Corvino, A.; Dell'Olio, A.; Cunedioğlu, H.; Spano, G.; Biasioli, F.; Perrone, G.; Capozzi, V. -
1-gen-2023 Non-invasive real-time monitoring of microbial volatilome to promote innovation in the field of fermented foods and beverages Corvino, A.; Dell'Olio, A.; Khomenko, I.; Capozzi, V.; Biasioli, F. -
1-gen-2024 Real-Time investigation of Lactiplantibacillus plantarum Fermentation in Experimental and Real Food Conditions Using a Metabolomics Approach Corvino, A.; Khomenko, I.; Betta, E.; Capozzi, V.; Biasioli, F. -
1-gen-2024 The application of direct-injection mass spectrometry techniques in studying microbial VOCs in food: flavour attributes, fermentation monitoring and emerging trends Khomenko, I.; Moretton, M.; Corvino, A.; Dell'Olio, A.; Pedrotti, M.; Capozzi, V.; Biasioli, F. -