CORVINO, ANTONIA

CORVINO, ANTONIA  

CRI [2022-01 - today]: SENSORY QUALITY  

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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-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. -
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. -