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Genetics, Selection, Evolution : GSE|November 18, 2016
From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)Matteo Bergamaschi, Alessio Cecchinato, Franco Biasioli, et al.Journal of Agricultural and Food Chemistry|March 20, 2003
Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheesesElena Boscaini, Saskia van Ruth, Franco Biasioli, et al.Phytochemistry|July 29, 2011
Volatiles that encode host-plant quality in the grapevine mothMarco Tasin, Emanuela Betta, Silvia Carlin, et al.Journal of Mass Spectrometry : JMS|February 26, 2020
Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparationsRiccardo Bottiroli, Michele Pedrotti, Eugenio Aprea, et al.Nanomaterials (Basel, Switzerland)|July 2, 2021
Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal GradientMatteo Tonezzer, Nguyen Xuan Thai, Flavia Gasperi, et al.The Journal of Dairy Research|August 6, 2008
Effects of stocking density and supplement level on milk production and cheese characteristics in Brown cows grazing on mountain pastureStefano Bovolenta, Elena Saccà, Mirco Corazzin, et al.Scientific Reports|November 20, 2018
Integrated PTR-ToF-MS, GWAS and biological pathway analyses reveal the contribution of cow's genome to cheese volatilomeSara Pegolo, Matteo Bergamaschi, Flavia Gasperi, et al.Journal of Agricultural and Food Chemistry|September 28, 2006
Proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis for rapid detection of oxidative alteration of olive oilEugenio Aprea, Franco Biasioli, Graziano Sani, et al.Rapid Communications in Mass Spectrometry : RCM|December 15, 2010
Extending the dynamic range of proton transfer reaction time-of-flight mass spectrometers by a novel dead time correctionLuca Cappellin, Franco Biasioli, Erna Schuhfried, et al.Food Research International (Ottawa, Ont.)|March 1, 2021
Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browningRiccardo Bottiroli, Antonio Dario Troise, Eugenio Aprea, et al.Pageof 7