215 results on '"Aprea, E."'
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2. Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese
3. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses
4. Developing and applying post-harvest technological solutions for reducing food loss and waste along the EU supply chain: our contribution to the SISTERS project
5. Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures
6. Apple pathogens: Organic essential oils as an alternative solution
7. Mass Spectrometry: Principles and Instrumentation
8. Il ruolo della conoscenza nella percezione del consumatore del pesce alimentato a base di insetti
9. Consumers’ barriers towards bio-based and home compostable packaging
10. From texture analyzer to mouth: development of predictive models to estimate sensory textural properties in cheese
11. The role of knowledge in consumers perception of fish fed with insect-based feed
12. Insect-based Feed for Aquaculture Products: An Investigation of Italian Consumers Level of Consciousness and Acceptance
13. Il prodotto d'alpeggio e la percezione del consumatore
14. Alkyl pyrazines determination by Gas Chromatography - Ion Mobility Spectrometry: the roasted hazelnut case study
15. Alkyl pyrazines determination in roasted hazelnut pastes by gas chromatography – ion mobility spectrometry
16. Variability in the temporal perception of polyphenol-related sensations in extra virgin olive oil and impact on flavor perception
17. Role of strawberry volatile organic compounds in the development of Botrytis cinerea infection
18. Development of a new phenotypic roadmap to improve strawberry aroma based on direct injection mass spectrometry
19. Individual genetic differences in soapy flavour perception shape consumers' preferences for blue cheese
20. Assessing panel performances in an incomplete block design dataset from descriptive analysis: a case study on Trentingrana cheese
21. The sensory quality control system of Trentingrana cheese: a synergy between production and research
22. Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk
23. Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk
24. Role of fruit flesh cell morphology and MdPG1 allelotype in influencing juiciness and texture properties in apple
25. Nectarine volatilome response to fresh-cutting and storage
26. Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli
27. Volatile profiles of Italian monocultivar EVOOs during 12 months of storage: different trends associated to polyphenols and fatty acids content
28. Characterization of extra virgin olive oils by PTR-ToF-MS
29. Individual sensitivity to critical oral sensations and effect on dynamic sensory perception: a case study on extra virgin olive oil
30. Rapid quality monitoring of UHT lactose free milk by PTR-MS: the effect of storage time and different lactase preparations
31. Fingerprinting mass spectrometry by PTR-MS: heat treatment vs. pressure treatment of red orange juice—a case study
32. Effetto del congelamento sulla qualità sensoriale del latte delattosato: indagine preliminare per studi sul processo produttivo e la shelf life
33. HS-SPME-GC-MS quantitative analysis of lipoxygenase pathway volatile compounds in monocultivar extra virgin olive oils from Tuscan germplasm
34. Italian consumer segmentation according to sensory and hedonic responses on real foods
35. Image analysis as support for sensory evaluation of food
36. Application of SPME GC-MS to explore possible differences in free-lactose milks from the market
37. Il controllo della qualità sensoriale del Trentingrana: una sinergia tra mondo produttivo e ricerca
38. Nosespace analysis by PTR-ToF-MS for the extravirgin olive oil characterization
39. Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream powder enriched with muscat de hamburg (vitis vinifera l.) grape skins and pulp
40. Acceptability of a new olive pomace enriched biscuits (PreBiÒ®) in a dietary intervention with mildly hypercholesterolemic volunteers
41. Choice and liking for fat-rich foods: are there gender-related differences?
42. Interplay of apple volatile organic compounds with Neofabraea vagabunda and other post‐harvest pathogens
43. 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
44. Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali
45. Uno studio sulle interazioni multisensoriali nella mela
46. La texture del chewing-gum al primo morso: un approccio sensoriale-strumentale
47. Exploring influences on food choice in a large population sample: The Italian Taste project
48. ONLINE ANALYSIS OF BREATH BY PROTON TRANSFER REACTION TIME OF FLIGHT MASS SPECTROMETRY IN CIRRHOTIC PATIENTS
49. Valutazione delle caratteristiche visive del formaggio Montasio di malga tramite occhio elettronico
50. The multisensory dynamic experience that takes place when eating an apple
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