MORETTON, MARTINA

MORETTON, MARTINA  

CRI [2022-01 - today]: SENSORY QUALITY  

Mostra records
Risultati 1 - 9 di 9 (tempo di esecuzione: 0.013 secondi).
Data di pubblicazione Titolo Autore(i) Tipo File
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-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-2024 HIGH-THROUGHPUT TARGETED AND UNTARGETED HEADSPACE ANALYSIS OF SPIRITS BY PTR-ToF-MS Khomenko, I.; Pedrotti, M.; Moretton, M.; Betta, E.; Farneti, B.; Romano, A.; Capozzi, V.; Biasioli, F. -
1-gen-2024 Impact of shift work on dietary habits, body weight, sleep quality, and mental health among Italian workers Lotti, L.; Moretton, M.; Bulgari, M.; Costantini, L.; Dall’Asta, M.; De Amicis, R.; Esposito, S.; Ferraris, C.; Fiorini, F.; Formisano, E.; Giustozzi, D.; Guglielmetti, M.; Membrino, V.; Napoletano, A.; Proietti, E.; Tristan Asensi, M.; Vici, G.; Sofi, F.; Dinu, M. -
1-gen-2024 Improving the nutritional quality of cookies using legume flours and substituting sugars and fat with specific semi-solid fiber syrup Tagliasco, M.; Suo, X.; Baggio, A.; Moreno Araiza, O.; Moretton, M.; Bonfili, L.; Eleuteri, A.M.; Vittadini, E.; Pellegrini, N. -
1-gen-2023 Preliminary screening of elderly gut microbiota metabolites of pea protein enrich-bread Moretton, M.; Anese, M.; Capuano, E.; Pellegrini, N. -
1-gen-2023 Tailoring dietary intervention based on PTR-ToF-MS rapid pre-clinical screening Dell'Olio, A.; Rubert, J.; Fogliano, V.; Khomenko, I.; Moretton, M.; 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. -