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Rapid "breath-print" of liver cirrhosis by proton transfer reaction time-of-flight mass spectrometry. A pilot studyPTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health scienceExploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric TechniquesPTR-TOF-MS and data-mining methods for rapid characterisation of agro-industrial samples: influence of milk storage conditions on the volatile compounds profile of Trentingrana cheese.Metabolite profiling on apple volatile content based on solid phase microextraction and gas-chromatography time of flight mass spectrometry.Use of terpenoids as natural flavouring compounds in food industry.Cereal bran fractionation: processing techniques for the recovery of functional components and their applications to the food industry.Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact.Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds.PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin.Characterization of 14 raspberry cultivars by solid-phase microextraction and relationship with gray mold susceptibility.Coupling proton transfer reaction-mass spectrometry with linear discriminant analysis: a case study.Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.Analysis of breath by proton transfer reaction time of flight mass spectrometry in rats with steatohepatitis induced by high-fat diet.Sulfides: chemical ionization induced fragmentation studied with proton transfer reaction-mass spectrometry and density functional calculations.Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters.In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters.Investigation of volatile compounds in two raspberry cultivars by two headspace techniques: solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and proton-transfer reaction-mass spectrometry (PTR-MS).Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds.Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis.Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese.Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat.Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheesesImplementing Sensory Analysis Principles in the Quality Control of PDO Products: A Critical Evaluation of a Real-World Case StudyOn Quantitative Determination of Volatile Organic Compound Concentrations Using Proton Transfer Reaction Time-of-Flight Mass SpectrometryVariability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MSA conjoint study on apple acceptability: Sensory characteristics and nutritional informationEffects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide PasteurizationHigh Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory qualityVolatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pasturesApplication of PTR-TOF-MS to investigate metabolites in exhaled breath of patients affected by coeliac disease under gluten free dietA combined sensory-instrumental tool for apple quality evaluationEffects of the sound of the bite on apple perceived crispness and hardnessFood neophobia and its relation with olfactory ability in common odour identificationEffect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MSThe effect of milk collection and storage conditions on the final quality of Trentingrana cheese: Sensory and instrumental evaluationPTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar compositionPTR-ToF-MS and data mining methods: a new tool for fruit metabolomicsPTR-MS measurements and analysis of models for the calculation of Henry’s law constants of monosulfides and disulfidesMeasuring odour emission and biofilter efficiency in composting plants by proton transfer reaction-mass spectrometry
P50
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P50
description
hulumtues
@sq
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Eugenio Aprea
@ast
Eugenio Aprea
@en
Eugenio Aprea
@es
Eugenio Aprea
@nl
Eugenio Aprea
@sl
type
label
Eugenio Aprea
@ast
Eugenio Aprea
@en
Eugenio Aprea
@es
Eugenio Aprea
@nl
Eugenio Aprea
@sl
prefLabel
Eugenio Aprea
@ast
Eugenio Aprea
@en
Eugenio Aprea
@es
Eugenio Aprea
@nl
Eugenio Aprea
@sl
P1053
C-1218-2010
P106
P1153
6505824200
P21
P2798
P31
P3829
P3835
eugenio-aprea
P496
0000-0003-3648-0459