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Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics.Epicuticular Wax in Developing Olives (Olea europaea) Is Highly Dependent upon Cultivar and Fruit Ripeness.Antioxidant activity of lees cell surface during sparkling wine sur lie aging.Surface properties of Saccharomyces cerevisiae lees during sparkling wine ageing and their effect on flocculation.Assessment of volatile and sensory profiles between base and sparkling wines.Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine.Determination of volatile thiols in lipid matrix by simultaneous derivatization/extraction and liquid chromatography-high resolution mass spectrometric analysis. Application to virgin olive oil.Determination of volatile thiols in virgin olive oil by derivatisation and LC-HRMS, and relation with sensory attributes.Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status.Different commercial yeast strains affecting the volatile and sensory profile of cava base wine.Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry.Direct chemical profiling of olive (Olea europaea) fruit epicuticular waxes by direct electrospray-ultrahigh resolution mass spectrometry.Determination of lipophilic marine toxins in mussels. Quantification and confirmation criteria using high resolution mass spectrometry.Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile.Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern Italy.Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile.The activity of healthy olive microbiota during virgin olive oil extraction influences oil chemical composition.Determination of volatile phenols in virgin olive oils and their sensory significance.Sensory Characterization of Dry Gins with Different Volatile ProfilesEvolution of endogenous enzyme activities and virgin olive oil characteristics during Chétoui and Chemlali olive ripeningAnalysis of volatile thiols in alcoholic beverages by simultaneous derivatization/extraction and liquid chromatography-high resolution mass spectrometryDetermination of volatile thiols in roasted coffee by derivatization and liquid chromatography–high resolution mass spectrometric analysisInsight into virgin olive oil secoiridoids characterization by high-resolution mass spectrometry and accurate mass measurementsUltrahigh resolution mass spectrometry and accurate mass measurements for high-throughput food lipids profilingYeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts(−)Geosmin sorption by enological yeasts in model wine and FTIR spectroscopy characterization of the sorbentChanges in the Sorption of Diverse Volatiles bySaccharomyces cerevisiaeLees during Sparkling Wine AgingEvolution of Sesquiterpene Hydrocarbons in Virgin Olive Oil during Fruit RipeningAnalysis of Sparkling Wine Lees Surface Volatiles by Optimized Headspace Solid-Phase MicroextractionInfluence of Olives’ Storage Conditions on the Formation of Volatile Phenols and Their Role in Off-Odor Formation in the OilAssessment of some diterpenoids in commercial distilled ginHS-SPME coupled to GC/MS for quality control of Juniperus communis L. berries used for gin aromatizationStereospecific distribution of fatty acids in triacylglycerols of olive oilsMonoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometryCharacterization of Volatiles in Different Dry GinsSimultaneous determination of volatile and semi-volatile aromatic hydrocarbons in virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometryAnalysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detectionChemical Markers to Distinguish the Homo- and Heterozygous Bitter Genotype in Sweet Almond Kernels
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P50
description
hulumtuese
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Stefania Vichi
@ast
Stefania Vichi
@en
Stefania Vichi
@es
Stefania Vichi
@nl
Stefania Vichi
@sl
type
label
Stefania Vichi
@ast
Stefania Vichi
@en
Stefania Vichi
@es
Stefania Vichi
@nl
Stefania Vichi
@sl
prefLabel
Stefania Vichi
@ast
Stefania Vichi
@en
Stefania Vichi
@es
Stefania Vichi
@nl
Stefania Vichi
@sl
P106
P1153
6603420077
P21
P31
P496
0000-0001-7859-7087