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Foods (Basel, Switzerland)|January 11, 2022
Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA ModelMichele Ricci, Flavia Gasperi, Isabella Endrizzi, et al.Foods (Basel, Switzerland)|November 27, 2021
Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO CheeseLuisa Torri, Eugenio Aprea, Maria Piochi, et al.Scientific Reports|March 22, 2017
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compoundsEugenio Aprea, Mathilde Charles, Isabella Endrizzi, et al.Journal of Agricultural and Food Chemistry|December 3, 2003
Coupling proton transfer reaction-mass spectrometry with linear discriminant analysis: a case studyFranco Biasioli, Flavia Gasperi, Eugenio Aprea, et al.Rapid Communications in Mass Spectrometry : RCM|June 17, 2010
Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milkChristos Soukoulis, Eugenio Aprea, Franco Biasioli, et al.Sensors (Basel, Switzerland)|September 12, 2013
PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health scienceLuca Cappellin, Francesco Loreto, Eugenio Aprea, et al.Journal of Dairy Science|December 2, 2019
The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's dietQianlin Ni, Flavia Gasperi, Eugenio Aprea, et al.Chemosphere|January 22, 2011
PTR-MS measurements and analysis of models for the calculation of Henry's law constants of monosulfides and disulfidesErna Schuhfried, Franco Biasioli, Eugenio Aprea, et al.Frontiers in Molecular Biosciences|May 1, 2023
Volatilomics of raspberry fruit germplasm by combining chromatographic and direct-injection mass spectrometric techniquesBrian Farneti, Iuliia Khomenko, Matteo Ajelli, et al.Molecules (Basel, Switzerland)|December 2, 2020
Effect of CO<sub>2</sub> Preservation Treatments on the Sensory Quality of Pomegranate JuiceAna Carolina Mosca, Leonardo Menghi, Eugenio Aprea, et al.Pageof 6