2011
2011
Battilana, J., Emanuelli, F., Gambino, G., Gribaudo, I., Gasperi, F., Boss, P., et al. (2011). Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavour formation. Journal of Experimental Botany, 62(15), 5497-5508. DOI: 10.1093/jxb/err231 link
Biasioli, F., Yeretzian, C., Gasperi, F., & Märk, T. (2011). PTR-MS monitoring of VOCs and BVOCs in food science and technology. TRAC-Trends in analytical chemistry, 30(7), 968-977. DOI: 10.1016/j.trac.2011.03.009 link
Bittante, G., Cologna, N., Cecchinato, A., De Marchi, M., Penasa, M., Tiezzi, F., et al. (2011). Monitoring of sensory attributes used in the quality payment system of Trentingrana cheese. Journal of Dairy Science, 94(11), 5699-5709. DOI: 10.3168/jds.2011-4319 link
Cappellin, L., Biasioli, F., Schuhfried, E., Soukoulis, C., Märk, T., & Gasperi, F. (2011). Extending the dynamic range of proton transfer reaction time-of-flight mass spectrometers by a novel dead time correction. Rapid Communications in Mass Spectrometry, 25(1), 179-183. DOI: 10.1002/rcm.4819 link
Cappellin, L., Biasioli, F., Granitto, P., Schuhfried, E., Soukoulis, C., Costa, F., et al. (2011). On data analysis in PTR-TOF-MS: from raw spectra to data mining. Sensors and Actuators B: Chemical, 155(1), 183-190. DOI: 10.1016/j.snb.2010.11.044 link
Costa, F., Cappellin, L., Longhi, S., Guerra, W., Magnago, P., Porro, D., et al. (2011). Assessment of apple (Malus x domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy. Postharvest Biology and Technology, 61(1), 21-28. DOI: 10.1016/j.postharvbio.2011.02.006 link
Demattè, M.L., Endrizzi, I., Biasioli, F., Corollaro, M.L., Zampini, M., & Gasperi, F. (2011). Individual differences in the awareness of odours. Chemical Senses, 36(1), E72-E73.
Demattè, M.L., Endrizzi, I., Biasioli, F., Corollaro, M.L., Zampini, M., & Gasperi, F. (2011). Individual variability in the awareness of odors: demographic parameters and odor identification ability. Chemosensory Perception, 4(4), 175-185. DOI: 10.1007/s12078-011-9103-7 link
Endrizzi, I., Menichelli, E., Bolling Johansen, S., Veflen Olsen, N., & Naes, T. (2011) Handling of individual differences in rating-based conjoint analysis. Food Quality and Preference, 22(3), 241-254. DOI: 10.1016/j.foodqual.2010.10.005 link
Sánchez del Pulgar, J., Soukoulis, C., Biasioli, F., Cappellin, L., Garcia, C., Gasperi, F., et al. (2011). Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS). Talanta, 85(1), 386-393. DOI: 10.1016/j.talanta.2011.03.077 link
Schuhfried, E., Biasioli, F., Aprea, E., Cappellin, L., Soukoulis, C., Ferrigno, A., et al. (2011). PTR-MS measurements and analysis of models for the calculation of Henry’s law constants of monosulfides and disulfides. Chemosphere, 83(3), 311-317. DOI: 10.1016/j.chemosphere.2010.12.051 link
Tasin, M., Betta, E., Carlin, S., Gasperi, F., Mattivi, F., & Pertot, I. (2011). Volatiles that encode host-plant quality in the grapevine moth. Phytochemistry, 72(16), 1999-2005. DOI: 10.1016/j.phytochem.2011.06.006 link
Biasioli, F., Yeretzian, C., Gasperi, F., & Märk, T. (2011). PTR-MS monitoring of VOCs and BVOCs in food science and technology. TRAC-Trends in analytical chemistry, 30(7), 968-977. DOI: 10.1016/j.trac.2011.03.009 link
Bittante, G., Cologna, N., Cecchinato, A., De Marchi, M., Penasa, M., Tiezzi, F., et al. (2011). Monitoring of sensory attributes used in the quality payment system of Trentingrana cheese. Journal of Dairy Science, 94(11), 5699-5709. DOI: 10.3168/jds.2011-4319 link
Cappellin, L., Biasioli, F., Schuhfried, E., Soukoulis, C., Märk, T., & Gasperi, F. (2011). Extending the dynamic range of proton transfer reaction time-of-flight mass spectrometers by a novel dead time correction. Rapid Communications in Mass Spectrometry, 25(1), 179-183. DOI: 10.1002/rcm.4819 link
Cappellin, L., Biasioli, F., Granitto, P., Schuhfried, E., Soukoulis, C., Costa, F., et al. (2011). On data analysis in PTR-TOF-MS: from raw spectra to data mining. Sensors and Actuators B: Chemical, 155(1), 183-190. DOI: 10.1016/j.snb.2010.11.044 link
Costa, F., Cappellin, L., Longhi, S., Guerra, W., Magnago, P., Porro, D., et al. (2011). Assessment of apple (Malus x domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy. Postharvest Biology and Technology, 61(1), 21-28. DOI: 10.1016/j.postharvbio.2011.02.006 link
Demattè, M.L., Endrizzi, I., Biasioli, F., Corollaro, M.L., Zampini, M., & Gasperi, F. (2011). Individual differences in the awareness of odours. Chemical Senses, 36(1), E72-E73.
Demattè, M.L., Endrizzi, I., Biasioli, F., Corollaro, M.L., Zampini, M., & Gasperi, F. (2011). Individual variability in the awareness of odors: demographic parameters and odor identification ability. Chemosensory Perception, 4(4), 175-185. DOI: 10.1007/s12078-011-9103-7 link
Endrizzi, I., Menichelli, E., Bolling Johansen, S., Veflen Olsen, N., & Naes, T. (2011) Handling of individual differences in rating-based conjoint analysis. Food Quality and Preference, 22(3), 241-254. DOI: 10.1016/j.foodqual.2010.10.005 link
Sánchez del Pulgar, J., Soukoulis, C., Biasioli, F., Cappellin, L., Garcia, C., Gasperi, F., et al. (2011). Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS). Talanta, 85(1), 386-393. DOI: 10.1016/j.talanta.2011.03.077 link
Schuhfried, E., Biasioli, F., Aprea, E., Cappellin, L., Soukoulis, C., Ferrigno, A., et al. (2011). PTR-MS measurements and analysis of models for the calculation of Henry’s law constants of monosulfides and disulfides. Chemosphere, 83(3), 311-317. DOI: 10.1016/j.chemosphere.2010.12.051 link
Tasin, M., Betta, E., Carlin, S., Gasperi, F., Mattivi, F., & Pertot, I. (2011). Volatiles that encode host-plant quality in the grapevine moth. Phytochemistry, 72(16), 1999-2005. DOI: 10.1016/j.phytochem.2011.06.006 link
C O N T A c t u s
C O N T A c t u s
The Sensory Lab is on the ground floor of the Palazzo della Ricerca e della Conoscenza (PRC) of the Research and Innovation Centre (CRI) at the Edmund Mach Foundation.
Tel. +39 0461 615320 / +39 0461 6153188 laboratorio.sensoriale@fmach.it
