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Journal of Mass Spectrometry : JMS|August 7, 2010
PTR-TOF-MS and data-mining methods for rapid characterisation of agro-industrial samples: influence of milk storage conditions on the volatile compounds profile of Trentingrana cheeseAlessandra Fabris, Franco Biasioli, Pablo M Granitto, et al.Journal of Mass Spectrometry : JMS|September 14, 2012
Analysis of breath by proton transfer reaction time of flight mass spectrometry in rats with steatohepatitis induced by high-fat dietEugenio Aprea, Filomena Morisco, Franco Biasioli, et al.Talanta|June 8, 2011
Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)José Sánchez Del Pulgar, Christos Soukoulis, Franco Biasioli, et al.Frontiers in Plant Science|May 12, 2017
Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric TechniquesBrian Farneti, Iuliia Khomenko, Marcella Grisenti, et al.Journal of Food Science|October 13, 2012
In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parametersValentina J L Ting, Christos Soukoulis, Patrick Silcock, et al.Food Research International (Ottawa, Ont.)|April 30, 2017
Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compoundsElisabetta Benozzi, Andrea Romano, Vittorio Capozzi, et al.Journal of Mass Spectrometry : JMS|September 18, 2014
Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast startersSalim Makhoul, Andrea Romano, Luca Cappellin, et al.Plos One|April 11, 2013
Rapid "breath-print" of liver cirrhosis by proton transfer reaction time-of-flight mass spectrometry. A pilot studyFilomena Morisco, Eugenio Aprea, Vincenzo Lembo, et al.Plants (Basel, Switzerland)|August 12, 2022
Valorization of Traditional Italian Walnut (<i>Juglans regia</i> L.) Production: Genetic, Nutritional and Sensory Characterization of Locally Grown Varieties in the Trentino RegionErica A Di Pierro, Pietro Franceschi, Isabella Endrizzi, et al.Foods (Basel, Switzerland)|January 11, 2022
Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer SegmentationIsabella Endrizzi, Danny Cliceri, Leonardo Menghi, et al.Pageof 7