Lista de obras - Eugenio Aprea - Dominio Público Uruguay

A combined sensory-instrumental tool for apple quality evaluation

article by Maria Laura Corollaro et al published October 2014 in Postharvest Biology and Technology

A conjoint study on apple acceptability: Sensory characteristics and nutritional information

article by Isabella Endrizzi et al published March 2015 in Food Quality and Preference

Analysis of breath by proton transfer reaction time of flight mass spectrometry in rats with steatohepatitis induced by high-fat diet

artículo científico publicado en 2012

Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations

artículo científico publicado en 2020

Application of PTR-TOF-MS to investigate metabolites in exhaled breath of patients affected by coeliac disease under gluten free diet

artículo científico publicado en 2014

Cereal bran fractionation: processing techniques for the recovery of functional components and their applications to the food industry

artículo científico

Characterization of 14 raspberry cultivars by solid-phase microextraction and relationship with gray mold susceptibility

artículo científico publicado en 2010

Coupling proton transfer reaction-mass spectrometry with linear discriminant analysis: a case study.

artículo científico publicado en 2003

Effect of CO<sub>2</sub> Preservation Treatments on the Sensory Quality of Pomegranate Juice

artículo científico publicado en 2020

Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS

artículo científico publicado en 2012

Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization

Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses

article

Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese.

artículo científico publicado en 2016

Effects of the sound of the bite on apple perceived crispness and hardness

article by M. Luisa Demattè et al published December 2014 in Food Quality and Preference

Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques

artículo científico publicado en 2017

Food neophobia and its relation with olfactory ability in common odour identification

article

Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes

artículo científico publicado en 2020

High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality

Implementing Sensory Analysis Principles in the Quality Control of PDO Products: A Critical Evaluation of a Real-World Case Study

artículo científico

In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters

artículo científico publicado en 2012

In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing

article

Investigating the Effect of Artificial Flavours and External Information on Consumer Liking of Apples

scientific article published on 26 November 2019

Investigation of volatile compounds in two raspberry cultivars by two headspace techniques: solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and proton-transfer reaction-mass spectrometry (PTR-MS).

artículo científico publicado en 2009

Measuring odour emission and biofilter efficiency in composting plants by proton transfer reaction-mass spectrometry

article

Metabolite profiling on apple volatile content based on solid phase microextraction and gas-chromatography time of flight mass spectrometry.

artículo científico publicado en 2011

Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds.

artículo científico publicado en 2015

Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling

scientific article published in 2023

On Quantitative Determination of Volatile Organic Compound Concentrations Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry

article

PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin.

artículo científico publicado en 2016

PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science

artículo científico publicado en 2013

PTR-MS measurements and analysis of models for the calculation of Henry’s law constants of monosulfides and disulfides

article

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 cheese

artículo científico publicado en 2010

PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition

article

PTR-ToF-MS and data mining methods: a new tool for fruit metabolomics

article by Luca Cappellin et al published 4 March 2012 in Metabolomics

Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil

artículo científico publicado en 2006

Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk

artículo científico publicado en 2010

Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters

artículo científico publicado en 2014

Rapid "breath-print" of liver cirrhosis by proton transfer reaction time-of-flight mass spectrometry. A pilot study

artículo científico publicado en 2013

Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat.

artículo científico publicado en 2016

Rapid white truffle headspace analysis by proton transfer reaction mass spectrometry and comparison with solid-phase microextraction coupled with gas chromatography/mass spectrometry

article

Special Issue "Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food"

artículo científico publicado en 2020

Sulfides: chemical ionization induced fragmentation studied with proton transfer reaction-mass spectrometry and density functional calculations.

artículo científico publicado en 2013

Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds

artículo científico publicado en 2017

The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: Sensory and instrumental evaluation

The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet

artículo científico publicado en 2019

Use of terpenoids as natural flavouring compounds in food industry

scientific article published on January 2011

Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS

scientific article published on 30 August 2018

Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis

artículo científico publicado en 2015

Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures

artículo científico publicado en 2014

Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact.

artículo científico publicado en 2015

Lista de obras de Eugenio Aprea

A combined sensory-instrumental tool for apple quality evaluation

A conjoint study on apple acceptability: Sensory characteristics and nutritional information

Analysis of breath by proton transfer reaction time of flight mass spectrometry in rats with steatohepatitis induced by high-fat diet

Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations

Application of PTR-TOF-MS to investigate metabolites in exhaled breath of patients affected by coeliac disease under gluten free diet

Cereal bran fractionation: processing techniques for the recovery of functional components and their applications to the food industry

Characterization of 14 raspberry cultivars by solid-phase microextraction and relationship with gray mold susceptibility

Coupling proton transfer reaction-mass spectrometry with linear discriminant analysis: a case study.

Effect of CO<sub>2</sub> Preservation Treatments on the Sensory Quality of Pomegranate Juice

Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS

Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization

Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses

Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese.

Effects of the sound of the bite on apple perceived crispness and hardness

Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques

Food neophobia and its relation with olfactory ability in common odour identification

Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes

High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality

Implementing Sensory Analysis Principles in the Quality Control of PDO Products: A Critical Evaluation of a Real-World Case Study

In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters

In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing

Investigating the Effect of Artificial Flavours and External Information on Consumer Liking of Apples

Investigation of volatile compounds in two raspberry cultivars by two headspace techniques: solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and proton-transfer reaction-mass spectrometry (PTR-MS).

Measuring odour emission and biofilter efficiency in composting plants by proton transfer reaction-mass spectrometry

Metabolite profiling on apple volatile content based on solid phase microextraction and gas-chromatography time of flight mass spectrometry.

Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds.

Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling

On Quantitative Determination of Volatile Organic Compound Concentrations Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry

PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin.

PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science

PTR-MS measurements and analysis of models for the calculation of Henry’s law constants of monosulfides and disulfides

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 cheese

PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition

PTR-ToF-MS and data mining methods: a new tool for fruit metabolomics

Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil

Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk

Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters

Rapid "breath-print" of liver cirrhosis by proton transfer reaction time-of-flight mass spectrometry. A pilot study

Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat.

Rapid white truffle headspace analysis by proton transfer reaction mass spectrometry and comparison with solid-phase microextraction coupled with gas chromatography/mass spectrometry

Special Issue "Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food"

Sulfides: chemical ionization induced fragmentation studied with proton transfer reaction-mass spectrometry and density functional calculations.

Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds

The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: Sensory and instrumental evaluation

The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet

Use of terpenoids as natural flavouring compounds in food industry

Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS

Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis

Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures

Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact.