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AI-based hyperspectral and VOCs assessment approach to identify adulterated extra virgin olive oil

European food research & technology, 2021-04, Vol.247 (4), p.1013-1022

2021

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A ready-to-use portable VIS–NIR spectroscopy device to assess superior EVOO quality

European food research & technology, 2022-04, Vol.248 (4), p.1011-1019

2022

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Examination of Volatile Signatures of Fusarium Bulb Rot in Garlic Using Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry and Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry

Separations, 2023-11, Vol.10 (11), p.556

2023

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Characterization of Italian honeys: integrating volatile and physico-chemical data

Advances in horticultural science, 2023-09, Vol.37 (3), p.329-341

2023

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Comparison of wild and domesticated hot peppers fruit: volatile emissions, pungency and protein profiles

Advances in horticultural science, 2021-09, Vol.35 (3), p.305-327

2021

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Kinetics of volatile organic compounds (VOCs) released by roasted Coffee during the first ten days after processing

Advances in horticultural science, 2019, Vol.33 (1), p.145-150

2019

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Monitoring in real time the changes in VOCs emission in sunflower and extra virgin olive oil upon heating by PTR-ToF-MS

Advances in horticultural science, 2018-03, Vol.32 (1), p.149

2018

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Comparative analysis of volatile compounds (potential aromatic ability) in the fruit of 15 olive Italian cultivars

Advances in horticultural science, 2018, Vol.32 (1), p.143-148

2018

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Volatile compounds from different fruit parts of two cultivars of Cydonia oblonga

Advances in horticultural science, 2018-03, Vol.32 (1), p.105-112

2018

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Postharvest monitoring and consumer choice on traditional and modern apricot cultivars

European food research & technology, 2023-10, Vol.249 (10), p.2719-2739

2023

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A statistical tool to determine the quality of extra virgin olive oil (EVOO)

European food research & technology, 2022-11, Vol.248 (11), p.2825-2832

2022

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Identification of Volatile Molecules and Bioactivity of Gruyt Craft Beer Enriched with ICitrus aurantium/I var. Idulcis/I L. Essential Oil

International journal of molecular sciences, 2023-12, Vol.25 (1)

2023

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Metabolomic Approach Based on Analytical Techniques for the Detection of Secondary Metabolites from IHumulus lupulus/I L. Dried Leaves

International journal of molecular sciences, 2023-09, Vol.24 (18)

2023

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SPME-GC-MS and PTR-ToF-MS Techniques for the Profiling of the Metabolomic Pattern of VOCs and GC-MS for the Determination of the Cannabinoid Content of Three Cultivars of ICannabis sativa/I L. Pollen

Molecules (Basel, Switzerland), 2022-12, Vol.27 (24)

2022

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Correlation Between Volatile Compounds and Spiciness in Domesticated and Wild Fresh Chili Peppers

Food and bioprocess technology, 2019-08, Vol.12 (8), p.1366-1380

2019

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The quality of EVOOs through the determination of VOCs coupled with SIMCA analysis

Measurement. Food, 2024-06, Vol.14, p.100159, Article 100159

2024

Volltextzugriff (PDF)

Nashi or Williams pear fruits? Use of volatile organic compounds, physicochemical parameters, and sensory evaluation to understand the consumer’s preference

European food research & technology, 2017-11, Vol.243 (11), p.1917-1931

2017

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Fruit aroma and sensorial characteristics of traditional and innovative Japanese plum (Prunus salicina Lindl.) cultivars grown in Italy

European food research & technology, 2019-12, Vol.245 (12), p.2655-2668

2019

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Corrigendum: Volatile organic compounds in truffle (Tuber magnatum Pico): comparison of samples from different regions of Italy and from different seasons

Scientific reports, 2016-04, Vol.6, p.24961-24961

2016

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Use of volatile organic compounds and physicochemical parameters for monitoring the post-harvest ripening of imported tropical fruits

European food research & technology, 2015-07, Vol.241 (1), p.91-102

2015

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Correlation between VOC fingerprinting and antimicrobial activity of several essential oils extracted by plant resins against A. tumefaciens and P. savastanoi

Flavour and fragrance journal, 2019-09, Vol.34 (5), p.377-387

2019

Volltextzugriff (PDF)

Sensory, spectrometric (PTR–ToF–MS) and chemometric analyses to distinguish extra virgin from virgin olive oils

Journal of food science and technology, 2017-05, Vol.54 (6), p.1368-1376

2017

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Polyphenols and aromatic volatile compounds in biodynamic and conventional ‘Golden Delicious’ apples (Malus domestica Bork.)

European food research & technology, 2017-09, Vol.243 (9), p.1519-1531

2017

Volltextzugriff (PDF)

Volatome analysis approach for the taxonomic classification of tree exudate collection using Proton Transfer Reaction Time of Flight Mass Spectrometry

Flavour and fragrance journal, 2018-05, Vol.33 (3), p.245-262

2018

Volltextzugriff (PDF)

Sometimes a Little Mango Goes a Long Way: a Rapid Approach to Assess How Different Shipping Systems Affect Fruit Commercial Quality

Food analytical methods, 2016-03, Vol.9 (3), p.691-698

2016

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AI-based hyperspectral and VOCs assessment approach to identify adulterated extra virgin olive oil

A ready-to-use portable VIS–NIR spectroscopy device to assess superior EVOO quality

Examination of Volatile Signatures of Fusarium Bulb Rot in Garlic Using Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry and Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry

Characterization of Italian honeys: integrating volatile and physico-chemical data

Comparison of wild and domesticated hot peppers fruit: volatile emissions, pungency and protein profiles

Kinetics of volatile organic compounds (VOCs) released by roasted Coffee during the first ten days after processing

Monitoring in real time the changes in VOCs emission in sunflower and extra virgin olive oil upon heating by PTR-ToF-MS

Comparative analysis of volatile compounds (potential aromatic ability) in the fruit of 15 olive Italian cultivars

Volatile compounds from different fruit parts of two cultivars of Cydonia oblonga

Postharvest monitoring and consumer choice on traditional and modern apricot cultivars

A statistical tool to determine the quality of extra virgin olive oil (EVOO)

Identification of Volatile Molecules and Bioactivity of Gruyt Craft Beer Enriched with ICitrus aurantium/I var. Idulcis/I L. Essential Oil

Metabolomic Approach Based on Analytical Techniques for the Detection of Secondary Metabolites from IHumulus lupulus/I L. Dried Leaves

SPME-GC-MS and PTR-ToF-MS Techniques for the Profiling of the Metabolomic Pattern of VOCs and GC-MS for the Determination of the Cannabinoid Content of Three Cultivars of ICannabis sativa/I L. Pollen

Correlation Between Volatile Compounds and Spiciness in Domesticated and Wild Fresh Chili Peppers

The quality of EVOOs through the determination of VOCs coupled with SIMCA analysis

Nashi or Williams pear fruits? Use of volatile organic compounds, physicochemical parameters, and sensory evaluation to understand the consumer’s preference

Fruit aroma and sensorial characteristics of traditional and innovative Japanese plum (Prunus salicina Lindl.) cultivars grown in Italy

Corrigendum: Volatile organic compounds in truffle (Tuber magnatum Pico): comparison of samples from different regions of Italy and from different seasons

Use of volatile organic compounds and physicochemical parameters for monitoring the post-harvest ripening of imported tropical fruits

Correlation between VOC fingerprinting and antimicrobial activity of several essential oils extracted by plant resins against A. tumefaciens and P. savastanoi

Sensory, spectrometric (PTR–ToF–MS) and chemometric analyses to distinguish extra virgin from virgin olive oils

Polyphenols and aromatic volatile compounds in biodynamic and conventional ‘Golden Delicious’ apples (Malus domestica Bork.)

Volatome analysis approach for the taxonomic classification of tree exudate collection using Proton Transfer Reaction Time of Flight Mass Spectrometry

Sometimes a Little Mango Goes a Long Way: a Rapid Approach to Assess How Different Shipping Systems Affect Fruit Commercial Quality

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