| Nome |
# |
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Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food, file e3835198-a66c-72ef-e053-3705fe0ad821
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305
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An Italian Population-Based Study of the Prevalence of Olfactory Impairment, file e3835197-3df3-72ef-e053-3705fe0ad821
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163
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Investigating the effect of artificial flavours and external information on consumer liking of apples, file e3835195-f2df-72ef-e053-3705fe0ad821
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150
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Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food, file e3835199-4484-72ef-e053-3705fe0ad821
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143
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Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds, file e3835196-0367-72ef-e053-3705fe0ad821
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141
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PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin, file e3835196-01b9-72ef-e053-3705fe0ad821
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133
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High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality, file e3835198-c011-72ef-e053-3705fe0ad821
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132
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Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact, file e3835195-e20e-72ef-e053-3705fe0ad821
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123
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A conjoint study on apple acceptability: sensory characteristics and nutritional information, file e3835199-015e-72ef-e053-3705fe0ad821
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102
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Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food, file e3835199-41f2-72ef-e053-3705fe0ad821
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96
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Bioactivity of volatile organic compounds by Aureobasidium species against gray mold of tomato and table grape, file e3835197-5d97-72ef-e053-3705fe0ad821
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87
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Exploring the inter-individual variability in flavor release: preliminary results, file e3835196-c7b6-72ef-e053-3705fe0ad821
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85
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Application of SPME GC-MS to explore possible differences in free-lactose milks from the market, file e3835196-01a4-72ef-e053-3705fe0ad821
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80
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Exploring inter-individual differences in in-vivo flavour release by SIFT-MS, file e3835195-dee9-72ef-e053-3705fe0ad821
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79
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Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes, file e3835196-c606-72ef-e053-3705fe0ad821
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79
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Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA Model, file e3835199-3f8c-72ef-e053-3705fe0ad821
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79
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NOVEL SENSORY AND INSTRUMENTAL TOOLS TO GRASP THE FLAVOUR OF ITALIAN EXTRA VIRGIN OLIVE OILS, file e3835199-0881-72ef-e053-3705fe0ad821
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78
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Special Issue "Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food", file e3835197-340b-72ef-e053-3705fe0ad821
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75
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Prickly Pear Seed Oil Extraction, Chemical Characterization and Potential Health Benefits, file e3835199-03e4-72ef-e053-3705fe0ad821
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73
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Arousal influences olfactory abilities in adults with different degree of food neophobia, file e3835197-433f-72ef-e053-3705fe0ad821
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72
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Does the 'Mountain Pasture Product' Claim Affect Local Cheese Acceptability?, file e3835197-dd69-72ef-e053-3705fe0ad821
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69
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Effect of feeding adaptation of italian simmental cows before summer grazing on animal behavior and milk characteristics, file e3835196-d069-72ef-e053-3705fe0ad821
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64
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Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques, file e3835196-0369-72ef-e053-3705fe0ad821
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62
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Supercritical Fluid Extraction of Oils from Cactus Opuntia ficus-indica L. and Opuntia dillenii Seeds, file aa675677-20ae-42c4-9d31-ac53cb38439e
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61
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Relationship between sensory attributes, (Dis) liking and volatile organic composition of gorgonzola PDO cheese, file e3835199-1a12-72ef-e053-3705fe0ad821
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61
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Relationships between intensity and liking for chemosensory stimuli in food models: A large-scale consumer segmentation, file e3835199-6aed-72ef-e053-3705fe0ad821
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53
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Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis, file e3835198-e4e9-72ef-e053-3705fe0ad821
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52
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A Deep Learning Approach for Estimating the Rind Thickness of Trentingrana Cheese from Images, file eb0dc848-a870-457f-812a-dc083eb00abc
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30
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Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling, file 3f0fc0b7-0deb-4b51-97ea-14afdd03d554
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27
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Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling, file dbc0d9df-565f-40a1-8458-f51863334d65
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24
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Volatilomics of raspberry fruit germplasm by combining chromatographic and direct-injection mass spectrometric techniques, file dedf919b-1970-4c6b-ba60-e7f3da76a724
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20
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Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation Foods 2022, 11, 5, file eae02dda-f08d-42aa-8abb-bcd6600fad17
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18
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Volatile profiles of Italian monocultivar EVOOs during 12 months of storage: different trends associated to polyphenols and fatty acids content, file e3835196-c7b2-72ef-e053-3705fe0ad821
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15
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Insect-based Feed for Aquaculture Products: An Investigation of Italian Consumers Level of Consciousness and Acceptance, file e3835199-ee1a-72ef-e053-3705fe0ad821
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15
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Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice, file 622c8769-7daa-407f-9745-aedc14a8e3e7
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13
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Gene expression differences consistent with water loss reduction underlie desiccation tolerance of natural Drosophila populations, file 9197daf1-6826-44fe-a1b5-fda73e62588e
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13
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Choice and liking for fat-rich foods: are there gender-related differences?, file e3835196-01b4-72ef-e053-3705fe0ad821
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13
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Odour profiling of apple cultivars and correlation with volatile compounds, file e3835196-bc33-72ef-e053-3705fe0ad821
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13
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Influence of different climatic conditions on the sensory quality of apples, file e3835196-2c73-72ef-e053-3705fe0ad821
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12
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Sensory profiling of apple cultivars, file e3835196-bc31-72ef-e053-3705fe0ad821
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10
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Sensory comparison of organically and conventionally produced scab-resistant apples, file e3835196-827e-72ef-e053-3705fe0ad821
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9
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Towards high throughput phenotyping of the multisensory space of apple quality, file e3835196-bc36-72ef-e053-3705fe0ad821
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9
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Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food, file e3835199-41f4-72ef-e053-3705fe0ad821
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9
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Il ruolo della conoscenza nella percezione del consumatore del pesce alimentato a base di insetti, file e3835199-ee16-72ef-e053-3705fe0ad821
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9
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Trentingrana production monitored by SPME/GC-MS: application of ASCA to reveal factors affecting Volatile Organic Compounds in ripened cheese, file 91337e0e-80f7-435e-bb1e-97a8252a84f8
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8
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PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science, file e3835195-d330-72ef-e053-3705fe0ad821
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8
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Acceptability of scab-resistant apple cultivars, file e3835195-c9b7-72ef-e053-3705fe0ad821
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7
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Individual sensitivity to critical oral sensations and effect on dynamic sensory perception: a case study on extra virgin olive oil, file e3835196-c7b0-72ef-e053-3705fe0ad821
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7
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PTR-ToF-MS and bioprocesses: potential in monitoring VOCs release by eukaryotic microbes, file e3835195-ffed-72ef-e053-3705fe0ad821
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6
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The role of knowledge in consumers perception of fish fed with insect-based feed, file 575966e3-0877-4516-9f41-afe75ec89a37
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5
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Mass spectrometry, file e3835195-ffe5-72ef-e053-3705fe0ad821
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5
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A conjoint study on apple acceptability: sensory characteristics and nutritional information, file e3835196-1249-72ef-e053-3705fe0ad821
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5
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Interactions between food texture and oral processing affecting the strawberry flavour of custard desserts, file e3835196-2524-72ef-e053-3705fe0ad821
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5
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High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality, file e3835198-e774-72ef-e053-3705fe0ad821
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5
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Measuring odour emission and biofilter efficiency in composting plants by proton transfer reaction-mass spectrometry, file e3835195-da50-72ef-e053-3705fe0ad821
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4
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Factors influencing sweet taste in apple, file e3835195-ffe1-72ef-e053-3705fe0ad821
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4
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Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream powder enriched with muscat de hamburg (vitis vinifera l.) grape skins and pulp, file e3835196-01b5-72ef-e053-3705fe0ad821
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4
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Utilizzo dell'occhio elettronico per la valutazione del colore e delle occhiature di Montasio prodotto in malga, file e3835196-0368-72ef-e053-3705fe0ad821
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4
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Meet Our Editorial Board Member:, file e3835196-7406-72ef-e053-3705fe0ad821
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4
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Sweeter with less sugar: the case of apples and apple juices from FEM apple collection, file e3835196-fe1c-72ef-e053-3705fe0ad821
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4
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EVOO Research's Got Talent 2020. Book of abstracts, file e3835197-a2a3-72ef-e053-3705fe0ad821
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4
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Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food, file e3835199-41f5-72ef-e053-3705fe0ad821
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4
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Sensory and instrumental dynamic methods to investigate perceived quality of Italian Extra Virgin Olive Oils, file 46e3386f-dc27-4350-ba9d-6a2b9d408b11
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3
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Il prodotto d'alpeggio e la percezione del consumatore, file 5e1f8410-39d8-4b51-a320-9eee1f61ed43
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3
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Italian consumer segmentation according to sensory and hedonic responses on real foods, file e3835195-c61a-72ef-e053-3705fe0ad821
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3
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Determination of volatile compounds in apple by SPME/GC-MS and their influence on perceived sweetness, file e3835195-ffde-72ef-e053-3705fe0ad821
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3
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Rapid non-invasive quality control of semifinished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat, file e3835195-ffe9-72ef-e053-3705fe0ad821
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3
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The multisensory perception of sweetness in apple, file e3835196-01a2-72ef-e053-3705fe0ad821
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3
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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 and anhydrous milk fat, file e3835196-01ab-72ef-e053-3705fe0ad821
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3
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Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations, file e3835196-c604-72ef-e053-3705fe0ad821
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3
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Food neophobia and its relation with olfactory ability in common odour identification., file e3835192-8ce3-72ef-e053-3705fe0ad821
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2
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Cereal Bran Fractionation: Processing Techniques for the Recovery of Functional Components and their Applications to the Food Industry, file e3835195-b980-72ef-e053-3705fe0ad821
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2
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Characterization of Strawberry Genotypes by PTR-MS Spectral Fingerprinting: A Three Year Study, file e3835195-ba7d-72ef-e053-3705fe0ad821
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2
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Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis, file e3835195-e3da-72ef-e053-3705fe0ad821
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2
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Refined measurements of Henry’s law constant of terpenes with inert gas stripping coupled with PTR-MS, file e3835195-e439-72ef-e053-3705fe0ad821
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2
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The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet, file e3835195-f2dd-72ef-e053-3705fe0ad821
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2
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Contribution of sugars and volatile components to perceived sweetness of apple, file e3835195-ffdd-72ef-e053-3705fe0ad821
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2
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Alterazioni cromatiche in cosmetica: percezione sensoriale e misurazioni strumentali, file e3835195-ffe0-72ef-e053-3705fe0ad821
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2
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Nose-space analysis of olive oil by PTR-ToF-MS, file e3835195-ffe8-72ef-e053-3705fe0ad821
|
2
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Volatile compound production during the bread-making process: effect of flour, yeast and their interaction, file e3835195-fff0-72ef-e053-3705fe0ad821
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2
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La texture del chewing-gum al primo morso: un approccio sensoriale-strumentale, file e3835195-fff4-72ef-e053-3705fe0ad821
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2
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Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization, file e3835195-fff5-72ef-e053-3705fe0ad821
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2
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Predicting odour attributes in apple from SPME/GC-MS data, file e3835196-01a1-72ef-e053-3705fe0ad821
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2
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Temporal dominance of sensations: a new tool to grasp multisensory interactions, file e3835196-01a3-72ef-e053-3705fe0ad821
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2
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Withering of plucked Trachelospermum jasminoides (star jasmine) flowers – Time-dependent volatile compound profile obtained with SPME/GC–MS and proton transfer reaction-mass spectrometry (PTR-MS), file e3835196-01ac-72ef-e053-3705fe0ad821
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2
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Uno studio sulle interazioni multisensoriali nella mela, file e3835196-01ad-72ef-e053-3705fe0ad821
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2
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HS-SPME-GC-MS quantitative analysis of lipoxygenase pathway volatile compounds in monocultivar extra virgin olive oils from Tuscan germplasm, file e3835196-01b3-72ef-e053-3705fe0ad821
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2
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Exploring influences on food choice in a large population sample: the Italian taste project, file e3835196-01b8-72ef-e053-3705fe0ad821
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2
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Quantitative determination of selected volatile compounds in extravirgin olive oils from Tuscan olive germoplasm by SPME/GC-MS, file e3835196-01ba-72ef-e053-3705fe0ad821
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2
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Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins, file e3835196-01bb-72ef-e053-3705fe0ad821
|
2
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Rapid ‘‘Breath-Print’’ of liver cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry: a pilot study, file e3835196-0224-72ef-e053-3705fe0ad821
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2
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Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli, file e3835196-0362-72ef-e053-3705fe0ad821
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2
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La percezione del gusto dolce nella mela, file e3835196-0363-72ef-e053-3705fe0ad821
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2
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Role of strawberry volatile organic compounds in the development of Botrytis cinerea infection, file e3835196-0364-72ef-e053-3705fe0ad821
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2
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Volatile secondary metabolites from organic apples by HS-SPME in combination with comprehensive two-dimensional GC-MS, file e3835196-868e-72ef-e053-3705fe0ad821
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2
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Mass spectrometry: principles and instrumentation, file e3835197-5c11-72ef-e053-3705fe0ad821
|
2
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Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food, file e3835199-41f3-72ef-e053-3705fe0ad821
|
2
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Apple pathogens: Organic essential oils as an alternative solution, file e3835199-b047-72ef-e053-3705fe0ad821
|
2
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La performance dei giudici nel controllo della qualità sensoriale del formaggio Trentingrana, file e3835199-ea5f-72ef-e053-3705fe0ad821
|
2
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Investigating hazelnut roasting with a multi-analytical technique approach, file 19cde824-b946-4a7b-aa27-7a77d5c6a74d
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1
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| Totale |
3.132 |