207 results on '"Biasioli, Franco"'
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2. Maize Landrace and Post-Harvest Traits are reflected in the Volatile Profile and Nutritional Composition of Italian Maize Porridge (Polenta): A preliminary study
3. Aroma Analysis by Proton Transfer Reaction-Mass Spectrometry
4. Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods
5. Light-assisted room temperature ammonia gas sensor based on porphyrin-coated V2O5 nanosheets
6. Diel rhythm of volatile emissions from males and females of the olive fruit fly Bactrocera oleae using PTR-ToF and GC–MS
7. Real-Time Monitoring of Flavoring Starter Cultures for Different Food Matrices Using PTR-MS
8. Early detection of acrolein precursors in vegetable oils by using proton transfer reaction – Mass spectrometry
9. Comparative Analysis of Volatile Organic Compound Purification Techniques in Complex Cooking Emissions: Adsorption, Photocatalysis and Combined Systems
10. Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages
11. Comparative Analysis of VOC Purification Techniques in Complex Cooking Emissions: Adsorption, Photocatalysis and Combined Systems
12. The Physical and Structural Effects of 1-MCP on Four Different Apple Cultivars during Storage
13. Transcriptome and metabolic survey disclose the mode of action of static and dynamic low oxygen postharvest storage strategies to prevent the onset of superficial scald disorder in fruit of ‘Granny Smith’ apple cultivar
14. Comparative Analysis of VOC Purification Techniques in Complex Cooking Emissions: Adsorption, Photocatalysis and Combined Systems
15. A Novel Isoprene Synthase from the Monocot Tree Copernicia prunifera (Arecaceae) Confers Enhanced Drought Tolerance in Transgenic Arabidopsis
16. Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast
17. Monitoring alkyl pyrazines in roasted hazelnuts by SHS-GC-IMS: IMS response assessment and standardization
18. Comparative transcriptome and metabolite survey reveal key pathways involved in the control of the chilling injury disorder superficial scald in two apple cultivars, ‘Granny Smith’ and ‘Ladina’
19. Volatilomics of raspberry fruit germplasm by combining chromatographic and direct-injection mass spectrometric techniques
20. Investigation of Geraniol Biotransformation by Commercial Saccharomyces Yeast Strains by Two Headspace Techniques: Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry (SPME-GC/MS) and Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS)
21. In vivo aroma release and perception of composite foods using nose space PTR–ToF–MS analysis with Temporal-Check-All-That-Apply
22. Co-cultivation of Mortierellaceae with Pseudomonas helmanticensis affects both their growth and volatilome
23. Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods
24. Room Temperature Ammonia Gas Sensor Based on p-Type-like V2O5 Nanosheets towards Food Spoilage Monitoring
25. Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling
26. Bibliometric Review on the Volatile Organic Compounds in Meat
27. Monitoring In Vitro and In Vivo Aroma Release of Espresso Coffees with Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry
28. Valorization of Traditional Italian Walnut (Juglans regia L.) Production: Genetic, Nutritional and Sensory Characterization of Locally Grown Varieties in the Trentino Region
29. Nanosensor Based on Thermal Gradient and Machine Learning for the Detection of Methanol Adulteration in Alcoholic Beverages and Methanol Poisoning
30. Differences in dynamic sensory perception between reformulated hazelnut chocolate spreads decrease when spreads are consumed with breads and wafers
31. Calculated rate coefficients between CI-MS reagent ions and organosulfur compounds causing food taints and off-flavours
32. Ethylene Production Affects Blueberry Fruit Texture and Storability
33. Theoretical Investigation of Charge Transfer from NO+ and O2+ Ions to Wine-Related Volatile Compounds for Mass Spectrometry
34. Wood ash biomethane upgrading system: A case study
35. Exploring volatile organic compound emission from thermally modified wood by PTR-ToF-MS
36. Electronic noses based on metal oxide nanowires: A review
37. Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity
38. The Application of Proton Transfer Reaction Mass Spectrometry to the Analysis of Foods
39. Optimization of gas sensors measurements by dynamic headspace analysis supported by simultaneous direct injection mass spectrometry
40. Ultrasensitive NO2 gas sensing performance of two dimensional ZnO nanomaterials: Nanosheets and nanoplates
41. In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods
42. From Single Nanowires to Smart Systems: Different Ways to Assess Food Quality
43. Species-Specific Induction of Plant Volatiles by Two Aphid Species in Apple: Real Time Measurement of Plant Emission and Attraction of Lacewings in the Wind Tunnel
44. Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient
45. Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient
46. A Breach in Plant Defences: Pseudomonas syringae pv. actinidiae Targets Ethylene Signalling to Overcome Actinidia chinensis Pathogen Responses
47. Molecular and biochemical differences underlying the efficacy of lovastatin in preventing the onset of superficial scald in a susceptible and resistant Pyrus communis L. cultivar
48. High-Throughput Volatilome Fingerprint Using PTR–ToF–MS Shows Species-Specific Patterns in Mortierella and Closely Related Genera
49. Refill liquids for electronic cigarettes display peculiar toxicity on human endothelial cells
50. Ethylene-auxin crosstalk regulates postharvest fruit ripening process in apple
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