427 results on '"Liberto, Erica"'
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2. Lactiplantibacillus plantarum, lactiplantibacillus pentosus and inulin meal inclusion boost the metagenomic function of broiler chickens
3. Boosting comprehensive two-dimensional chromatography with artificial intelligence: Application to food-omics
4. Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)
5. Diterpenes stability of commercial blends of roasted and ground coffees packed in copolymer coupled with aluminium and eco-friendly capsules
6. Cocoa quality: Chemical relationship of cocoa beans and liquors in origin identitation
7. Artificial Intelligence decision-making tools based on comprehensive two-dimensional gas chromatography data: the challenge of quantitative volatilomics in food quality assessment
8. Acrylamide in coffee: What is known and what still needs to be explored. A review
9. Translating 2D-Chromatographic Fingerprinting to Quantitative Volatilomics: Unrevealing Compositional Changes in Maize Silage Volatilome for Robust Marker Discovery.
10. Exploring food volatilome by advanced chromatographic fingerprinting based on comprehensive two-dimensional gas chromatographic patterns
11. Unrevealing the Halyomorpha halysDamage Fingerprint on Hazelnut Metabolome by Multiomic Platforms and AI-Aided Strategies
12. Artificial Intelligence Sensing: Effective Flavor Blueprinting of Tea Infusions for a Quality Control Perspective
13. Exploring extra dimensions to capture saliva metabolite fingerprints from metabolically healthy and unhealthy obese patients by comprehensive two-dimensional gas chromatography featuring Tandem Ionization mass spectrometry
14. Separation of stereoisomers by gas chromatography
15. Contributors
16. Gas chromatography
17. Advanced fingerprinting of high-quality cocoa: Challenges in transferring methods from thermal to differential-flow modulated comprehensive two dimensional gas chromatography
18. 'Truly Natural': Fully Automated Stir-Bar Sorptive Extraction with Enantioselective GC--MS Quantitation of Chiral Markers of Peach Aroma
19. Black tea volatiles fingerprinting by comprehensive two-dimensional gas chromatography – Mass spectrometry combined with high concentration capacity sample preparation techniques: Toward a fully automated sensomic assessment
20. Analysis of essential oils and fragrances with a new generation of highly inert gas chromatographic columns coated with ionic liquids
21. Fractionated dynamic headspace sampling in the analysis of matrices of vegetable origin in the food field
22. Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup
23. GCxGC--TOF-MS and Comprehensive Fingerprinting of Volatiles in Food: Capturing the Signature of Quality
24. Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry
25. Combined untargeted and targeted fingerprinting by comprehensive two-dimensional gas chromatography: revealing fructose-induced changes in mice urinary metabolic signatures
26. Ionic liquids as water-compatible GC stationary phases for the analysis of fragrances and essential oils
27. Oxygenated heterocyclic compounds to differentiate Citrus spp. essential oils through metabolomic strategies
28. Gas Chromatography in the Analysis of Flavours and Fragrances
29. Herbs and spices: Characterization and quantitation of biologically-active markers for routine quality control by multiple headspace solid-phase microextraction combined with separative or non-separative analysis
30. Potential Aroma Chemical Fingerprint of Oxidised Coffee Note by HS-SPME-GC-MS and Machine Learning
31. Aroma evaluation of omega-3 fortified biscuits: quality and stability in biobased packaging
32. Chemical characterization of the aroma of new functional ingredients with high nutritional value: sensomic approach
33. Enantioselective Gas Chromatography with Cyclodextrin in Odorant Analysis
34. Integrated Strategy for Informative Profiling and Accurate Quantification of Key-Volatiles in Dried Fruits and Nuts: An Industrial Quality Control Perspective
35. A metabolomic approach to quality determination and authentication of raw plant material in the fragrance field. Iris rhizomes: A case study
36. Urinary metabolic fingerprinting of mice with diet-induced metabolic derangements by parallel dual secondary column-dual detection two-dimensional comprehensive gas chromatography
37. Parallel dual secondary column-dual detection: A further way of enhancing the informative potential of two-dimensional comprehensive gas chromatography
38. Toward a definition of blueprint of virgin olive oil by comprehensive two-dimensional gas chromatography
39. High concentration capacity sample preparation techniques to improve the informative potential of two-dimensional comprehensive gas chromatography–mass spectrometry: Application to sensomics
40. Quantitative fingerprinting by headspace—Two-dimensional comprehensive gas chromatography–mass spectrometry of solid matrices: Some challenging aspects of the exhaustive assessment of food volatiles
41. Volatile profiling of high quality hazelnuts (Corylus avellana L.): Chemical indices of roasting
42. Room temperature ionic liquids: New GC stationary phases with a novel selectivity for flavor and fragrance analyses
43. New medium-to-high polarity twister coatings for liquid and vapour phase sorptive extraction of matrices of vegetable origin
44. Fast headspace-enantioselective GC–mass spectrometric-multivariate statistical method for routine authentication of flavoured fruit foods
45. Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts
46. Artificial Intelligence strategies based on GC×GC-MS/FID patterns capture extra-virgin olive oil aroma blueprint and unique identity
47. PROGRESS IN HAZELNUT QUALITY ASSESSMENT VIA ARTIFICIAL INTELLIGENCE (AI) SMELLING BASED ON GC×GC
48. ARTIFICIAL INTELLIGENCE SMELLING MACHINES BASED ON TWO-DIMENSIONAL GAS CHROMATOGRAPHY: A HIGH-INFORMATIVE TOOL FOR FOOD AUTHENTICATION AND QUALITY ASSESSMENT
49. Study of the high quality extra-virgin olive oils volatilome: potentiality of 'comprehensive' two-dimensional gas chromatography for the discrimination of olive cultivation methodologies
50. Artificial Intelligence (AI) smelling based on GC×GC: a key-tool to make a step forward in food quality measurements
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