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Arzneimittel-Forschung|February 1, 1990
Xanthone 1,4-dihydropyridine derivatives with a potent selective bradycardic effectP Valenti, A Chiarini, F Gasperi, et al.
Water Science and Technology : a Journal of the International Association on Water Pollution Research|April 22, 2009
Measuring odour emission and biofilter efficiency in composting plants by proton transfer reaction-mass spectrometryF Biasioli, E Aprea, F Gasperi, et al.
Journal of Dairy Science|August 11, 2020
Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milkR Bottiroli, C Zhang, E Aprea, et al.
Journal of Dairy Science|June 7, 2016
Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheeseE Aprea, A Romanzin, M Corazzin, et al.
Journal of Dairy Science|October 6, 2014
Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pasturesS Bovolenta, A Romanzin, M Corazzin, et al.
Journal of Dairy Science|October 29, 2011
Monitoring of sensory attributes used in the quality payment system of Trentingrana cheeseG Bittante, N Cologna, A Cecchinato, et al.
Journal of Dairy Science|February 16, 2015
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheesesM Bergamaschi, E Aprea, E Betta, et al.
World Journal of Microbiology & Biotechnology|October 17, 2020
Bioactivity of volatile organic compounds by Aureobasidium species against gray mold of tomato and table grapeA Di Francesco, J Zajc, N Gunde-Cimerman, et al.
Journal of Dairy Science|August 7, 2012
Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case studyE Franciosi, F Gardini, L Monfredini, et al.
Journal of Dairy Science|October 19, 2015
Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheesesM Bergamaschi, F Biasioli, L Cappellin, et al.
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