57 results on '"Khomenko, Iuliia"'
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2. Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods
3. Diel rhythm of volatile emissions from males and females of the olive fruit fly Bactrocera oleae using PTR-ToF and GC–MS
4. Real-Time Monitoring of Flavoring Starter Cultures for Different Food Matrices Using PTR-MS
5. Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages
6. A Novel Isoprene Synthase from the Monocot Tree Copernicia prunifera (Arecaceae) Confers Enhanced Drought Tolerance in Transgenic Arabidopsis
7. Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast
8. Monitoring alkyl pyrazines in roasted hazelnuts by SHS-GC-IMS: IMS response assessment and standardization
9. Proton-Transfer-Reaction–Mass Spectrometry
10. 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’
11. Volatilomics of raspberry fruit germplasm by combining chromatographic and direct-injection mass spectrometric techniques
12. 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)
13. In vivo aroma release and perception of composite foods using nose space PTR–ToF–MS analysis with Temporal-Check-All-That-Apply
14. Co-cultivation of Mortierellaceae with Pseudomonas helmanticensis affects both their growth and volatilome
15. Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling
16. Valorization of Traditional Italian Walnut (Juglans regia L.) Production: Genetic, Nutritional and Sensory Characterization of Locally Grown Varieties in the Trentino Region
17. Ethylene Production Affects Blueberry Fruit Texture and Storability
18. The Application of Proton Transfer Reaction Mass Spectrometry to the Analysis of Foods
19. Physiological and molecular characterization of the late ripening stages in Mangifera indica cv Keitt
20. Studi sui tratti di qualità negativa nelle nuove viti mediamente resistenti alle malattie fungine
21. Exploring volatile organic compound emission from thermally modified wood by PTR-ToF-MS
22. Optimization of gas sensors measurements by dynamic headspace analysis supported by simultaneous direct injection mass spectrometry
23. Does Organic Farming Increase Raspberry Quality, Aroma and Beneficial Bacterial Biodiversity?
24. A Breach in Plant Defences: Pseudomonas syringae pv. actinidiae Targets Ethylene Signalling to Overcome Actinidia chinensis Pathogen Responses
25. High-Throughput Volatilome Fingerprint Using PTR–ToF–MS Shows Species-Specific Patterns in Mortierella and Closely Related Genera
26. Evolution of isoprene emission in Arecaceae (palms)
27. Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat
28. Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Underlying Latent Explanatory Factors
29. Arousal influences olfactory abilities in adults with different degree of food neophobia
30. Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence
31. Development of a Novel Phenotypic Roadmap to Improve Blueberry Quality and Storability
32. PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study
33. Integration of Porphyrinoids Based Gas Sensor Arrays with Direct Injection Mass Spectrometry
34. Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS
35. Simultaneous Proton Transfer Reaction-Mass Spectrometry and electronic nose study of the volatile compounds released by Plasmodium falciparum infected red blood cells in vitro
36. Simultaneous measurements with proton transfer reaction - time of flight and gas sensor array
37. In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains
38. Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins
39. Real-time monitoring of removal of trace compounds with PTR-MS: Biochar experimental investigation
40. Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC-PTR-ToF-MS
41. Non-invasive real time monitoring of yeast volatilome by PTR-ToF-MS
42. Diel rhythms in the volatile emission of apple and grape foliage
43. PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
44. PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
45. Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques
46. Genome-wide association study unravels the genetic control of the apple volatilome and its interplay with fruit texture
47. Emission of Volatile Compounds from Apple Plants Infested with Pandemis heparana Larvae, Antennal Response of Conspecific Adults, and Preliminary Field Trial
48. 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
49. Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds
50. Dynamic volatile organic compound fingerprinting of apple fruit during processing
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