2014
2014
Aprea, E., Cappellin, L., Gasperi, F., Morisco, F., Lembo, V., Rispo, A., Tortora, R., Vitaglione, P., Caporaso, N., Biasioli, F. (2014). Application of PTR-TOF-MS to investigate metabolites in exhaled breath of patients affected by coeliac disease under gluten free diet. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, 966 (2014) 208–213. DOI: 10.1016/j.jchromb.2014.02.015 link
Bovolenta, S., Romanzin, A., Corazzin, M., Spanghero, M., Aprea, E., Gasperi, F., and Piasentier E. (2014). Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures. Journal of Dairy Science, 97 (2014) 7373–7385. DOI: 10.3168/jds.2014-8396 linkCappelletti, M., Ferrentino, G., Endrizzi, I., Aprea, E., Betta, E., Corollaro, M.L., Charles, M., Gasperi, F., Spilimbergo, S. (2014). High Pressure Carbon Dioxide pasteurization of Coconut Water: a sport drink with high nutritional and sensory quality. Journal of Food Engineering, 145, 73-81. DOI: 10.1016/j.jfoodeng.2014.08.012 link
Cappellin, L., Makhoul, S., Schuhfried, E., Romano, A., Sanchez del Pulgar, J., Aprea, E., Farneti, B., Costa, F., Gasperi, F., Biasioli, F. (2014). Ethylene: Absolute real-time high-sensitivity detection with PTR/SRI-MS. The example of fruits, leaves and bacteria. International Journal of Mass Spectrometry,365-366 (2014) 33–41. DOI: 10.1016/j.ijms.2013.12.004 link
Corollaro, M.L., Aprea, E., Endrizzi, I., Betta, E., Demattè, M.L., Charles, M., Bergamaschi, M., Costa, F., Biasioli, F., Corelli Grappadelli, L., Gasperi, F. (2014). A combined sensory-instrumental tool for apple quality evaluation. Postharvest Biology and Technology, 96, 135-144. DOI: 10.1016/j.postharvbio.2014.05.016 linkCorollaro, M.L., Gasperi, F., Corelli Grappadelli, L. (2014). An overview of sensory quality of apple fruit. Journal of the American Pomological Society 68(3): 6141-157. link
Corollaro, M.L., Manfrini, L., Endrizzi, I., Aprea, E., Demattè, M.L., Charles, M., Bergamaschi, M., Biasioli, F., Zimbordi, M., Corelli Grappadelli, L., Gasperi, F. (2014). The effect of two light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets. Journal of Horticultural Science & Biotechnology, 90(1), 99-107. link
Demattè, M.L., Endrizzi, I., & Gasperi, F. (2014). Food neophobia and its relation with olfaction. Frontiers in Psychology, 5, 127. DOI: 10.3389/fpsyg.2014.00127 link
Demattè, M.L., Pojer, N., Endrizzi, I., Corollaro, M.L., Betta, E., Aprea, E., Charles, M., Biasioli, F., Zampini, M. & Gasperi, F. (2014). Effects of the sound of the bite on apple perceived crispness and hardness. Food Quality and Preferences, 38,58-64. DOI: 10.1016/j.foodqual.2014.05.009 link
Endrizzi, I., Gasperi, F., Rødbotten, M., Næs, T. (2014). Interpretation, validation and segmentation of preference mapping models. Food Quality and Preference, 32(C), 198-209. DOI: 10.1016/j.foodqual.2013.10.002 link
Makhoul, S., Romano, A., Cappellin, L., Spano, G., Capozzi, V., Benozzi, E., Märk, T. D., Aprea, E., Gasperi, F., El-Nakat, H., Guzzo, J., Biasioli, F.(2014). Proton-Transfer-Reaction Mass Spectrometry for the Study of the Production of Volatile Compounds by Bakery Yeast Starters. Journal of Mass Spectrometry. 49, 850–859. DOI: 10.1002/jms.3421 link
Neri, F., Cappellin, L., Spadoni, A., Cameldi, I., Algarra Alarcon, A. , Aprea, E., Romano, A., Gasperi, F., and Biasioli F. (2014). Role of strawberry volatile organic compounds in the development of Botrytis cinerea infection. In Press. DOI: 10.1111/ppa.12287 link
Sánchez del Pulgar, J., Renaville, B., Soukoulis, C., Cappellin, L., Romano, A., Gasperi, F., Piasentier, E., Biasioli, F. (2014). Stearoyl-CoA desaturase and sterol regulatory binding protein 1 markers: Effect on the volatile profile of dry-cured Parma, San Daniele and Toscano hams as detected by PTR-ToF-MS. International Journal of Mass Spectrometry, 365–366, 343–350. DOI: 10.1016/j.ijms.2014.02.008 link
Yener, S., Romano, A., Cappellin, L., Märk, T. D., Sánchez del Pulgar, J., Gasperi, F., Navarini, L., Biasioli, F. (2014). PTR-ToF-MS Characterisation of Roasted Coffees (C. Arabica) from Different Geographic Origins. Journal of Mass Spectrometry. 49, 929–935. DOI: 10.1002/jms.3455 link
Bovolenta, S., Romanzin, A., Corazzin, M., Spanghero, M., Aprea, E., Gasperi, F., and Piasentier E. (2014). Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures. Journal of Dairy Science, 97 (2014) 7373–7385. DOI: 10.3168/jds.2014-8396 linkCappelletti, M., Ferrentino, G., Endrizzi, I., Aprea, E., Betta, E., Corollaro, M.L., Charles, M., Gasperi, F., Spilimbergo, S. (2014). High Pressure Carbon Dioxide pasteurization of Coconut Water: a sport drink with high nutritional and sensory quality. Journal of Food Engineering, 145, 73-81. DOI: 10.1016/j.jfoodeng.2014.08.012 link
Cappellin, L., Makhoul, S., Schuhfried, E., Romano, A., Sanchez del Pulgar, J., Aprea, E., Farneti, B., Costa, F., Gasperi, F., Biasioli, F. (2014). Ethylene: Absolute real-time high-sensitivity detection with PTR/SRI-MS. The example of fruits, leaves and bacteria. International Journal of Mass Spectrometry,365-366 (2014) 33–41. DOI: 10.1016/j.ijms.2013.12.004 link
Corollaro, M.L., Aprea, E., Endrizzi, I., Betta, E., Demattè, M.L., Charles, M., Bergamaschi, M., Costa, F., Biasioli, F., Corelli Grappadelli, L., Gasperi, F. (2014). A combined sensory-instrumental tool for apple quality evaluation. Postharvest Biology and Technology, 96, 135-144. DOI: 10.1016/j.postharvbio.2014.05.016 linkCorollaro, M.L., Gasperi, F., Corelli Grappadelli, L. (2014). An overview of sensory quality of apple fruit. Journal of the American Pomological Society 68(3): 6141-157. link
Corollaro, M.L., Manfrini, L., Endrizzi, I., Aprea, E., Demattè, M.L., Charles, M., Bergamaschi, M., Biasioli, F., Zimbordi, M., Corelli Grappadelli, L., Gasperi, F. (2014). The effect of two light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets. Journal of Horticultural Science & Biotechnology, 90(1), 99-107. link
Demattè, M.L., Endrizzi, I., & Gasperi, F. (2014). Food neophobia and its relation with olfaction. Frontiers in Psychology, 5, 127. DOI: 10.3389/fpsyg.2014.00127 link
Demattè, M.L., Pojer, N., Endrizzi, I., Corollaro, M.L., Betta, E., Aprea, E., Charles, M., Biasioli, F., Zampini, M. & Gasperi, F. (2014). Effects of the sound of the bite on apple perceived crispness and hardness. Food Quality and Preferences, 38,58-64. DOI: 10.1016/j.foodqual.2014.05.009 link
Endrizzi, I., Gasperi, F., Rødbotten, M., Næs, T. (2014). Interpretation, validation and segmentation of preference mapping models. Food Quality and Preference, 32(C), 198-209. DOI: 10.1016/j.foodqual.2013.10.002 link
Makhoul, S., Romano, A., Cappellin, L., Spano, G., Capozzi, V., Benozzi, E., Märk, T. D., Aprea, E., Gasperi, F., El-Nakat, H., Guzzo, J., Biasioli, F.(2014). Proton-Transfer-Reaction Mass Spectrometry for the Study of the Production of Volatile Compounds by Bakery Yeast Starters. Journal of Mass Spectrometry. 49, 850–859. DOI: 10.1002/jms.3421 link
Neri, F., Cappellin, L., Spadoni, A., Cameldi, I., Algarra Alarcon, A. , Aprea, E., Romano, A., Gasperi, F., and Biasioli F. (2014). Role of strawberry volatile organic compounds in the development of Botrytis cinerea infection. In Press. DOI: 10.1111/ppa.12287 link
Sánchez del Pulgar, J., Renaville, B., Soukoulis, C., Cappellin, L., Romano, A., Gasperi, F., Piasentier, E., Biasioli, F. (2014). Stearoyl-CoA desaturase and sterol regulatory binding protein 1 markers: Effect on the volatile profile of dry-cured Parma, San Daniele and Toscano hams as detected by PTR-ToF-MS. International Journal of Mass Spectrometry, 365–366, 343–350. DOI: 10.1016/j.ijms.2014.02.008 link
Yener, S., Romano, A., Cappellin, L., Märk, T. D., Sánchez del Pulgar, J., Gasperi, F., Navarini, L., Biasioli, F. (2014). PTR-ToF-MS Characterisation of Roasted Coffees (C. Arabica) from Different Geographic Origins. Journal of Mass Spectrometry. 49, 929–935. DOI: 10.1002/jms.3455 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
