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Alessandro Genovese

Showing results (1-10 of 73) with videos related to

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Critical Reviews in Food Science and Nutrition|June 30, 2017
Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foodsNicola Caporaso, Diego Formisano, Alessandro Genovese
Journal of the Science of Food and Agriculture|December 27, 2017
Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass indexAlessandro Genovese, Tiziana Rispoli, Raffaele Sacchi
Food Research International (Ottawa, Ont.)|February 6, 2019
Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditionsPaola Piombino, Luigi Moio, Alessandro Genovese
Journal of Food Science|December 16, 2024
Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical propertiesAndrea Balivo, Giulia d'Errico, Alessandro Genovese
Journal of Agricultural and Food Chemistry|August 9, 2003
Hydrolysis of wine aroma precursors during malolactic fermentation with four commercial starter cultures of Oenococcus oeniMaurizio Ugliano, Alessandro Genovese, Luigi Moio
Food Research International (Ottawa, Ont.)|October 4, 2022
Functional ice cream health benefits and sensory implicationsAlessandro Genovese, Andrea Balivo, Antonio Salvati, et al.
Molecules (Basel, Switzerland)|April 29, 2020
Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-FlavoursAlessandro Genovese, Ferdinando Mondola, Antonello Paduano, et al.
Annali Di Chimica|September 3, 2005
Determination of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) in some wines from Italian native grapes by Gas-Chromatography-SIM/MASS spectrometryAlessandro Genovese, Paola Piombino, Maria Tiziana Lisanti, et al.
Nanotechnology|July 18, 2020
Fast, wafer-scale growth of a nanometer-thick graphite film on Ni foil and its structural analysisGeetanjali Deokar, Alessandro Genovese, Pedro M F J Costa
Food Chemistry|November 6, 2012
An extract procedure for studying the free and glycosilated aroma compounds in grapesAlessandro Genovese, Angelita Gambuti, Simona A Lamorte, et al.
Pageof 8

Showing results (1-10 of 73) with videos related to

Sort By:
Pageof 8
Critical Reviews in Food Science and Nutrition|June 30, 2017
Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foodsNicola Caporaso, Diego Formisano, Alessandro Genovese
Journal of the Science of Food and Agriculture|December 27, 2017
Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass indexAlessandro Genovese, Tiziana Rispoli, Raffaele Sacchi
Food Research International (Ottawa, Ont.)|February 6, 2019
Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditionsPaola Piombino, Luigi Moio, Alessandro Genovese
Journal of Food Science|December 16, 2024
Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical propertiesAndrea Balivo, Giulia d'Errico, Alessandro Genovese
Journal of Agricultural and Food Chemistry|August 9, 2003
Hydrolysis of wine aroma precursors during malolactic fermentation with four commercial starter cultures of Oenococcus oeniMaurizio Ugliano, Alessandro Genovese, Luigi Moio
Food Research International (Ottawa, Ont.)|October 4, 2022
Functional ice cream health benefits and sensory implicationsAlessandro Genovese, Andrea Balivo, Antonio Salvati, et al.
Molecules (Basel, Switzerland)|April 29, 2020
Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-FlavoursAlessandro Genovese, Ferdinando Mondola, Antonello Paduano, et al.
Annali Di Chimica|September 3, 2005
Determination of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) in some wines from Italian native grapes by Gas-Chromatography-SIM/MASS spectrometryAlessandro Genovese, Paola Piombino, Maria Tiziana Lisanti, et al.
Nanotechnology|July 18, 2020
Fast, wafer-scale growth of a nanometer-thick graphite film on Ni foil and its structural analysisGeetanjali Deokar, Alessandro Genovese, Pedro M F J Costa
Food Chemistry|November 6, 2012
An extract procedure for studying the free and glycosilated aroma compounds in grapesAlessandro Genovese, Angelita Gambuti, Simona A Lamorte, et al.
Pageof 8