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Application of Multielement Stable Isotope Ratio Analysis to the Characterization of French, Italian, and Spanish Cheeses

Journal of agricultural and food chemistry, 2004-10, Vol.52 (21), p.6592-6601

2004

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Characterization of the Geographical Origin of Pecorino Sardo Cheese by Casein Stable Isotope (13C/12C and 15N/14N) Ratios and Free Amino Acid Ratios

Journal of agricultural and food chemistry, 2001-03, Vol.49 (3), p.1404-1409

2001

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Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition

Food chemistry, 2010-02, Vol.118 (4), p.901-909

2010

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Influence of the Distillation Step on the Ratios of Stable Isotopes of Ethanol in Cherry Brandies

Journal of agricultural and food chemistry, 2006-02, Vol.54 (3), p.864-869

2006

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Influence of dietary composition on the carbon, nitrogen, oxygen and hydrogen stable isotope ratios of milk

Rapid communications in mass spectrometry, 2008-06, Vol.22 (11), p.1690-1696

2008

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Effect of Nitrogen Supplementation and Saccharomyces Species on Hydrogen Sulfide and Other Volatile Sulfur Compounds in Shiraz Fermentation and Wine

Journal of agricultural and food chemistry, 2009-06, Vol.57 (11), p.4948-4955

2009

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1-deoxy-d-xylulose 5-phosphate synthase gene co-localizes with a major QTL affecting monoterpene content in grapevine

Theoretical and applied genetics, 2009-02, Vol.118 (4), p.653-669

2009

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Variation of Some Fermentative Sulfur Compounds in Italian “Millesimè” Classic Sparkling Wines during Aging and Storage on Lees

Journal of agricultural and food chemistry, 2010-09, Vol.58 (17), p.9716-9722

2010

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Aging Effects and Grape Variety Dependence on the Content of Sulfur Volatiles in Wine

Journal of agricultural and food chemistry, 2007-12, Vol.55 (26), p.10880-10887

2007

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Model Aging and Oxidation Effects on Varietal, Fermentative, and Sulfur Compounds in a Dry Botrytized Red Wine

Journal of agricultural and food chemistry, 2011-03, Vol.59 (5), p.1804-1813

2011

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The Effect of Bacterial Strain and Aging on the Secondary Volatile Metabolites Produced during Malolactic Fermentation of Tannat Red Wine

Journal of agricultural and food chemistry, 2009-07, Vol.57 (14), p.6271-6278

2009

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De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts

FEMS microbiology letters, 2005-02, Vol.243 (1), p.107-115

2005

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Gas chromatography-mass spectrometry determination of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine a comparison of headspace solid phase microextraction and solid phase extraction methods

Analytica chimica acta, 2007-07, Vol.596 (2), p.291-297

2007

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Characterisation of pear distillates from wild and cultivated varieties in Sardinia

International journal of food science & technology, 2012-12, Vol.47 (12), p.2519-2531

2012

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Concurrent quantification of light and heavy sulphur volatiles in wine by headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry

Rapid communications in mass spectrometry, 2007-01, Vol.21 (5), p.707-714

2007

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Aroma Composition of Vitis vinifera Cv. Tannat: the Typical Red Wine from Uruguay

Journal of agricultural and food chemistry, 2003-08, Vol.51 (18), p.5408-5413

2003

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Terpene Compounds as Possible Precursors of 1,8-Cineole in Red Grapes and Wines

Journal of agricultural and food chemistry, 2005-03, Vol.53 (5), p.1633-1636

2005

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Characterisation of pear distillates from wild and cultivated varieties in S ardinia

International journal of food science & technology, 2012-12, Vol.47 (12), p.2519-2531

2012

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Antennal and behavioral responses of grapevine moth Lobesia botrana females to volatiles from grapevine

Journal of chemical ecology, 2005, Vol.31 (1), p.77-87

2005

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Effectiveness of isotopically labelled and non-isotopically labelled internal standards in the gas chromatography/mass spectrometry analysis of sulfur compounds in wines: use of a statistically based matrix comprehensive approach

Rapid communications in mass spectrometry, 2009-04, Vol.23 (8), p.1167-1172

2009

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Rapid white truffle headspace analysis by proton transfer reaction mass spectrometry and comparison with solid-phase microextraction coupled with gas chromatography/mass spectrometry

Rapid communications in mass spectrometry, 2007-08, Vol.21 (16), p.2564-2572

2007

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Hyphenated gas chromatography-mass spectrometry analysis of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine Comparison with results of other sampling procedures via a robust regression

Analytica chimica acta, 2008-07, Vol.621 (1), p.38-43

2008

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Evaluation of markers for the traceability of potato tubers grown in an organic versus conventional regime

Journal of the science of food and agriculture, 2007-05, Vol.87 (7), p.1330-1336

2007

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Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition: Food Authenticity & Traceability

Food chemistry, 2010, Vol.118 (4), p.901-909

2010

Volltextzugriff (PDF)

Gas chromatography–mass spectrometry determination of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine

Analytica chimica acta, 2007-07, Vol.596 (2), p.291-297

2007

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Application of Multielement Stable Isotope Ratio Analysis to the Characterization of French, Italian, and Spanish Cheeses

Characterization of the Geographical Origin of Pecorino Sardo Cheese by Casein Stable Isotope (13C/12C and 15N/14N) Ratios and Free Amino Acid Ratios

Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition

Influence of the Distillation Step on the Ratios of Stable Isotopes of Ethanol in Cherry Brandies

Influence of dietary composition on the carbon, nitrogen, oxygen and hydrogen stable isotope ratios of milk

Effect of Nitrogen Supplementation and Saccharomyces Species on Hydrogen Sulfide and Other Volatile Sulfur Compounds in Shiraz Fermentation and Wine

1-deoxy-d-xylulose 5-phosphate synthase gene co-localizes with a major QTL affecting monoterpene content in grapevine

Variation of Some Fermentative Sulfur Compounds in Italian “Millesimè” Classic Sparkling Wines during Aging and Storage on Lees

Aging Effects and Grape Variety Dependence on the Content of Sulfur Volatiles in Wine

Model Aging and Oxidation Effects on Varietal, Fermentative, and Sulfur Compounds in a Dry Botrytized Red Wine

The Effect of Bacterial Strain and Aging on the Secondary Volatile Metabolites Produced during Malolactic Fermentation of Tannat Red Wine

De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts

Gas chromatography-mass spectrometry determination of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine a comparison of headspace solid phase microextraction and solid phase extraction methods

Characterisation of pear distillates from wild and cultivated varieties in Sardinia

Concurrent quantification of light and heavy sulphur volatiles in wine by headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry

Aroma Composition of Vitis vinifera Cv. Tannat: the Typical Red Wine from Uruguay

Terpene Compounds as Possible Precursors of 1,8-Cineole in Red Grapes and Wines

Characterisation of pear distillates from wild and cultivated varieties in S ardinia

Antennal and behavioral responses of grapevine moth Lobesia botrana females to volatiles from grapevine

Effectiveness of isotopically labelled and non-isotopically labelled internal standards in the gas chromatography/mass spectrometry analysis of sulfur compounds in wines: use of a statistically based matrix comprehensive approach

Rapid white truffle headspace analysis by proton transfer reaction mass spectrometry and comparison with solid-phase microextraction coupled with gas chromatography/mass spectrometry

Hyphenated gas chromatography-mass spectrometry analysis of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine Comparison with results of other sampling procedures via a robust regression

Evaluation of markers for the traceability of potato tubers grown in an organic versus conventional regime

Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition: Food Authenticity & Traceability

Gas chromatography–mass spectrometry determination of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine

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