722 results on '"Biasioli, Franco"'
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2. Light-assisted room temperature ammonia gas sensor based on porphyrin-coated V2O5 nanosheets
3. Analysis of terpenoid biotransformation in beer by commercial Saccharomyces cerevisiae yeast using headspace SPME-GC/MS
4. Maize landrace and post-harvest traits are reflected in the volatile profile and nutritional composition of Italian maize porridge (Polenta): A preliminary study
5. Transcriptomic and volatilomic profiles reveal Neofabraea vagabunda infection-induced changes in susceptible and resistant apples during storage
6. Early detection of acrolein precursors in vegetable oils by using proton transfer reaction – mass spectrometry
7. Co-cultivation of Mortierellaceae with Pseudomonas helmanticensis affects both their growth and volatilome
8. Diel rhythm of volatile emissions from males and females of the olive fruit fly Bactrocera oleae using PTR-ToF and GC–MS
9. 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
10. Monitoring alkyl pyrazines in roasted hazelnuts by SHS-GC-IMS: IMS response assessment and standardization
11. In vivo aroma release and perception of composite foods using nose space PTR–ToF–MS analysis with Temporal-Check-All-That-Apply
12. Aroma Analysis by Proton Transfer Reaction-Mass Spectrometry
13. Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling
14. Calculated rate coefficients between CI-MS reagent ions and organosulfur compounds causing food taints and off-flavours
15. Electronic noses based on metal oxide nanowires: A review
16. Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods
17. Impact of Different Carbon Sources on Volatile Organic Compounds (VOCs) Produced during Fermentation by Levilactobacillus brevis WLP672 Measured Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS).
18. Aroma Analysis by Proton Transfer Reaction-Mass Spectrometry
19. Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods
20. Optimization of gas sensors measurements by dynamic headspace analysis supported by simultaneous direct injection mass spectrometry
21. Ultrasensitive NO2 gas sensing performance of two dimensional ZnO nanomaterials: Nanosheets and nanoplates
22. 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
23. Real-Time Monitoring of Flavoring Starter Cultures for Different Food Matrices Using PTR-MS
24. Wood ash biomethane upgrading system: A case study
25. The Effect of Different Medium Compositions and LAB Strains on Fermentation Volatile Organic Compounds (VOCs) Analysed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS).
26. Early detection of acrolein precursors in vegetable oils by using proton transfer reaction – Mass spectrometry
27. Comparative Analysis of Volatile Organic Compound Purification Techniques in Complex Cooking Emissions: Adsorption, Photocatalysis and Combined Systems
28. Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages
29. Comparative Analysis of VOC Purification Techniques in Complex Cooking Emissions: Adsorption, Photocatalysis and Combined Systems
30. The Physical and Structural Effects of 1-MCP on Four Different Apple Cultivars during Storage
31. A Novel Isoprene Synthase from the Monocot Tree Copernicia prunifera (Arecaceae) Confers Enhanced Drought Tolerance in Transgenic Arabidopsis
32. Management of Digestate and Exhausts from Solid Oxide Fuel Cells Produced in the Dry Anaerobic Digestion Pilot Plant: Microalgae Cultivation Approach
33. High-throughput screening for in planta characterization of VOC biosynthetic genes by PTR-ToF-MS
34. Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast
35. Real-time monitoring of removal of trace compounds with PTR-MS: Biochar experimental investigation
36. Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins
37. Arousal influences olfactory abilities in adults with different degree of food neophobia
38. Genome-wide association study unravels the genetic control of the apple volatilome and its interplay with fruit texture
39. Phenotypic differences determine drought stress responses in ecotypes of Arundo donax adapted to different environments
40. 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’
41. Volatilomics of raspberry fruit germplasm by combining chromatographic and direct-injection mass spectrometric techniques
42. Room Temperature Ammonia Gas Sensor Based on p-Type-like V2O5 Nanosheets towards Food Spoilage Monitoring
43. Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods
44. Diel rhythms in the volatile emission of apple and grape foliage
45. A microcalorimetry study on the oxidation of linoleic acid and the control of rancidity
46. Hexanal as biomarker for milk oxidative stress induced by copper ions
47. Investigation of the transcriptomic and metabolic changes associated with superficial scald physiology impaired by lovastatin and 1-methylcyclopropene in pear fruit (cv. “Blanquilla”)
48. Wide transcriptional investigation unravel novel insights of the on-tree maturation and postharvest ripening of ‘Abate Fetel’ pear fruit
49. Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples
50. Biowaste for SOFCs
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