CORVINO, ANTONIA
CORVINO, ANTONIA
CRI [2022-01 - today]: SENSORY QUALITY
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Risultati 1 - 6 di 6 (tempo di esecuzione: 0.009 secondi).
3 PTR-ToF-MS as a high sensitivity sensor for online monitoring of Lacto-fermentation in plant-based beverages
2023-01-01 Corvino, A.; Mazzucotelli, M.; Khomenko, I.; Capozzi, V.
DIMS techniques and the study on microbial VOCs in food: flavour attributes, fermentation monitoring and emerging trends
2023-01-01 Fragasso, M.; Corvino, A.; Moretton, M.; Khomenko, I.; Capozzi, V.
Direct injection mass spectrometry for food volatilomics: emerging green approaches for the rapid and online screening of microbial resources
2023-01-01 Khomenko, I.; Capozzi, V.; Corvino, A.; Biasioli, F.
Fermented foods: flavour, nutrition and health
2023-01-01 Capozzi, V.; Corvino, A.; Fragasso, M.; Khomenko, I.; Silcock, P.; Biasioli, F.
Microbial resources, innovation and fermented foods: echoes from PIMENTO COST Action and different Italian NRRP project activities
2023-01-01 Fragasso, M.; Ferrara, M.; Corvino, A.; Dell'Olio, A.; Cunedioğlu, H.; Spano, G.; Biasioli, F.; Perrone, G.; Capozzi, V.
Non-invasive real-time monitoring of microbial volatilome to promote innovation in the field of fermented foods and beverages
2023-01-01 Corvino, A.; Dell'Olio, A.; Khomenko, I.; Capozzi, V.; Biasioli, F.