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Nanosensor Based on Thermal Gradient and Machine Learning for the Detection of Methanol Adulteration in Alcoholic Beverages and Methanol Poisoning

Sensors (Basel, Switzerland), 2022-07, Vol.22 (15), p.5554

2022

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Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds

Scientific reports, 2017-03, Vol.7 (1), p.44950-44950, Article 44950

2017

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Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact

Molecules, 2015-01, Vol.20 (2), p.2445-2474

2015

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PTR-MS monitoring of VOCs and BVOCs in food science and technology

TrAC, Trends in analytical chemistry (Regular ed.), 2011-07, Vol.30 (7), p.968-977

2011

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On Quantitative Determination of Volatile Organic Compound Concentrations Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry

Environmental science & technology, 2012-02, Vol.46 (4), p.2283-2290

2012

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Application of PTR‐TOF‐MS for the quality assessment of lactose‐free milk: Effect of storage time and employment of different lactase preparations

Journal of mass spectrometry., 2020-11, Vol.55 (11), p.e4505-n/a

2020

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Arousal influences olfactory abilities in adults with different degree of food neophobia

Scientific reports, 2020-11, Vol.10 (1), p.20538-20538, Article 20538

2020

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Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques

Frontiers in plant science, 2017-04, Vol.8, p.617-617

2017

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PTR-ToF-MS, A Novel, Rapid, High Sensitivity and Non-Invasive Tool to Monitor Volatile Compound Release During Fruit Post-Harvest Storage: The Case Study of Apple Ripening

Food and bioprocess technology, 2013-10, Vol.6 (10), p.2831-2843

2013

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Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice

Molecules (Basel, Switzerland), 2020-11, Vol.25 (23), p.5598

2020

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Texture dynamics during postharvest cold storage ripening in apple (Malus×domestica Borkh.)

Postharvest biology and technology, 2012-07, Vol.69, p.54-63

2012

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Does the 'Mountain Pasture Product' Claim Affect Local Cheese Acceptability?

Foods, 2021-03, Vol.10 (3), p.682

2021

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Rapid "breath-print" of liver cirrhosis by proton transfer reaction time-of-flight mass spectrometry. A pilot study

PloS one, 2013-04, Vol.8 (4), p.e59658-e59658

2013

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Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins

Food and bioprocess technology, 2019-04, Vol.12 (4), p.665-680

2019

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A combined sensory-instrumental tool for apple quality evaluation

Postharvest biology and technology, 2014-10, Vol.96, p.135-144

2014

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Effects of the sound of the bite on apple perceived crispness and hardness

Food quality and preference, 2014-12, Vol.38, p.58-64

2014

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Electronic noses based on metal oxide nanowires: A review

Nanotechnology reviews (Berlin), 2022-02, Vol.11 (1), p.897-925

2022

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PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin

Molecules (Basel, Switzerland), 2016-04, Vol.21 (4), p.483-483

2016

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Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization

Food and bioprocess technology, 2015-07, Vol.8 (7), p.1393-1404

2015

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Improved mass accuracy in PTR-TOF-MS: Another step towards better compound identification in PTR-MS

International journal of mass spectrometry, 2010-02, Vol.290 (1), p.60-63

2010

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Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

Foods, 2021-11, Vol.10 (11), p.2791

2021

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Extending the dynamic range of proton transfer reaction time-of-flight mass spectrometers by a novel dead time correction

Rapid communications in mass spectrometry, 2011-01, Vol.25 (1), p.179-183

2011

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Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction

Food and bioprocess technology, 2015-09, Vol.8 (9), p.1925-1937

2015

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Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA Model

Foods, 2022-01, Vol.11 (1), p.127

2022

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Nanosensor Based on Thermal Gradient and Machine Learning for the Detection of Methanol Adulteration in Alcoholic Beverages and Methanol Poisoning

Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds

Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact

PTR-MS monitoring of VOCs and BVOCs in food science and technology

On Quantitative Determination of Volatile Organic Compound Concentrations Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry

Application of PTR‐TOF‐MS for the quality assessment of lactose‐free milk: Effect of storage time and employment of different lactase preparations

Arousal influences olfactory abilities in adults with different degree of food neophobia

Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques

PTR-ToF-MS, A Novel, Rapid, High Sensitivity and Non-Invasive Tool to Monitor Volatile Compound Release During Fruit Post-Harvest Storage: The Case Study of Apple Ripening

Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice

Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study

Texture dynamics during postharvest cold storage ripening in apple (Malus×domestica Borkh.)

Does the 'Mountain Pasture Product' Claim Affect Local Cheese Acceptability?

Rapid "breath-print" of liver cirrhosis by proton transfer reaction time-of-flight mass spectrometry. A pilot study

Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins

A combined sensory-instrumental tool for apple quality evaluation

Effects of the sound of the bite on apple perceived crispness and hardness

Electronic noses based on metal oxide nanowires: A review

PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin

Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization

Improved mass accuracy in PTR-TOF-MS: Another step towards better compound identification in PTR-MS

Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

Extending the dynamic range of proton transfer reaction time-of-flight mass spectrometers by a novel dead time correction

Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction

Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA Model

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