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Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

Food chemistry, 2016-08, Vol.204, p.263-273

2016

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Recent Amendment to Product Specification of Brisighella PDO (Emilia‐Romagna, Italy): Focus on Phenolic Compounds and Sensory Aspects

European journal of lipid science and technology, 2019-03, Vol.121 (3), p.n/a

2019

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Remote testing: Sensory test during Covid-19 pandemic and beyond

Food quality and preference, 2022-03, Vol.96, p.104437-104437, Article 104437

2022

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Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products

Journal of sensory studies, 2022-02, Vol.37 (1), p.n/a

2022

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Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products

Journal of food composition and analysis, 2015-12, Vol.44, p.186-195

2015

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Personality traits and gender influence liking and choice of food pungency

Food quality and preference, 2018-06, Vol.66, p.113-126

2018

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Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project

Food quality and preference, 2022-01, Vol.95, p.104361, Article 104361

2022

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An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

Foods, 2020-05, Vol.9 (5), p.657

2020

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Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality

Food science & technology, 2020-03, Vol.121, p.108936, Article 108936

2020

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Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

Foods, 2020-03, Vol.9 (3), p.355

2020

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Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics

Foods, 2020-10, Vol.9 (10), p.1509

2020

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Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils

Foods, 2020-07, Vol.9 (7), p.862

2020

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Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation

Foods, 2020-12, Vol.9 (12), p.1870

2020

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Attribution of Listeria monocytogenes human infections to food and animal sources in Northern Italy

Food microbiology, 2020-08, Vol.89, p.103433-103433, Article 103433

2020

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Olive oil enriched in lycopene from tomato by-product through a co-milling process

International journal of food sciences and nutrition, 2015-06, Vol.66 (4), p.371-377

2015

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Diversity and persistence of Listeria monocytogenes within the Gorgonzola PDO production chain and comparison with clinical isolates from the same area

International journal of food microbiology, 2017-03, Vol.245, p.73-78

2017

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Listeria monocytogenes in Gorgonzola: Subtypes, diversity and persistence over time

International journal of food microbiology, 2009-01, Vol.128 (3), p.516-520

2009

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Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability

Journal of the science of food and agriculture, 2012-11, Vol.92 (14), p.2788-2795

2012

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Investigation of a Staphylococcal Food Poisoning Outbreak from a Chantilly Cream Dessert, in Umbria (Italy)

Foodborne pathogens and disease, 2017-07, Vol.14 (7), p.407-413

2017

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Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation

Foods, 2021-12, Vol.11 (1), p.5

2021

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Egg and Milk Proteins as Hidden Allergens in Food: 5-Year (2010 to 2014) Results of Food Allergen Monitoring in Piedmont, Italy

Journal of food protection, 2016-09, Vol.79 (9), p.1583-1587

2016

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Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment

International journal of gastronomy and food science, 2021-10, Vol.25, p.100402, Article 100402

2021

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Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods

International dairy journal, 2016-06, Vol.57, p.15-19

2016

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Volatile Profile and Sensory Evaluation of Tomato Juices Treated with Pulsed Electric Fields

Journal of agricultural and food chemistry, 2013-02, Vol.61 (8), p.1977-1984

2013

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Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis

European journal of lipid science and technology, 2011-11, Vol.113 (11), p.1375-1384

2011

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Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

Recent Amendment to Product Specification of Brisighella PDO (Emilia‐Romagna, Italy): Focus on Phenolic Compounds and Sensory Aspects

Remote testing: Sensory test during Covid-19 pandemic and beyond

Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products

Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products

Personality traits and gender influence liking and choice of food pungency

Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project

An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics

Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils

Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation

Attribution of Listeria monocytogenes human infections to food and animal sources in Northern Italy

Olive oil enriched in lycopene from tomato by-product through a co-milling process

Diversity and persistence of Listeria monocytogenes within the Gorgonzola PDO production chain and comparison with clinical isolates from the same area

Listeria monocytogenes in Gorgonzola: Subtypes, diversity and persistence over time

Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability

Investigation of a Staphylococcal Food Poisoning Outbreak from a Chantilly Cream Dessert, in Umbria (Italy)

Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation

Egg and Milk Proteins as Hidden Allergens in Food: 5-Year (2010 to 2014) Results of Food Allergen Monitoring in Piedmont, Italy

Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment

Behaviour of Listeria monocytogenes and Staphylococcus aureus in sliced, vacuum-packaged raw milk cheese stored at two different temperatures and time periods

Volatile Profile and Sensory Evaluation of Tomato Juices Treated with Pulsed Electric Fields

Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis

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