CORVINO, ANTONIA
CORVINO, ANTONIA
CRI [2022-01 - today]: SENSORY QUALITY
Lactiplantibacillus plantarum as a model species for lactic acid bacteria volatilomics in food
2025-01-01 Corvino, A.; Presutto, E.; Fragrass, O.M.G.; Romano, A.; Khomenko, I.; Capozzi, V.; Spano, G.; 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.
Exploring probiotic activity and vitamin B2 synthesis in kefir-like cereal-based beverages
2024-01-01 Moretton, M.; Khomenko, I.; Cunedioglu, H.; Corvino, A.; Capozzi, V.; Biasioli, F.
Direct Injection Mass Spectrometry for the Real-Time volatilomics in food system microbiomes: the potential of providing temporal dimension in multi-omics studies
2024-01-01 Corvino, A.; Capozzi, V.; Khomenko, I.; Biasioli, F.
The application of direct-injection mass spectrometry techniques in studying microbial VOCs in food: flavour attributes, fermentation monitoring and emerging trends
2024-01-01 Khomenko, I.; Moretton, M.; Corvino, A.; Dell'Olio, A.; Pedrotti, M.; Capozzi, V.; Biasioli, F.
Characterization of kefir-like cereal-based beverages volatilome during fermentation by using PTR-ToF-MS
2024-01-01 Moretton, M.; Khomenko, I.; Cunedioglu, H.; Corvino, A.; Capozzi, V.; Biasioli, F.
Real-Time investigation of Lactiplantibacillus plantarum Fermentation in Experimental and Real Food Conditions Using a Metabolomics Approach
2024-01-01 Corvino, A.; Khomenko, I.; Betta, E.; Capozzi, V.; Biasioli, F.
Fermented foods: flavour, nutrition and health
2023-01-01 Capozzi, V.; Corvino, A.; Fragasso, M.; Khomenko, I.; Silcock, P.; Biasioli, F.
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.
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.
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.