Eugenio Aprea - Dissemin

All papers authored by Eugenio Aprea

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2017 Eugenio Aprea

, Mathilde Charles, Isabella Endrizzi, Maria Laura Corollaro, Emanuela Betta, Franco Biasioli, Flavia Gasperi

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

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Erna Schuhfried, Emanuela Betta, Luca Cappellin, Eugenio Aprea

, Flavia Gasperi, Tilmann D. Märk, Franco Biasioli

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)

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2016 Salim Makhoul, Sine Yener, Iuliia Khomenko, Vittorio Capozzi, Luca Cappellin, Eugenio Aprea

, Matteo Scampicchio, Flavia Gasperi, Franco Biasioli

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: PTR-MS analysis of semi-finished dairy products

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Ksenia Morozova, Eugenio Aprea

, Claudio Cantini, Marzia Migliorini, Flavia Gasperi, Matteo Scampicchio

Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection

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Vittorio Capozzi, Salim Makhoul, Eugenio Aprea

, Andrea Romano, Luca Cappellin, Ana Sanchez Jimena, Ana Sanchez-Jimena, Giuseppe Spano, Flavia Gasperi, Matteo Scampicchio, Franco Biasioli

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

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George Kaklamanos, Eugenio Aprea

, Georgios Theodoridis

Mass Spectrometry: Principles and Instrumentation

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2015 Luca Cappellin, Luca Cappellin∗, Fabrizio Costa, Eugenio Aprea

, Emanuela Betta, Flavia Gasperi

, Franco Biasioli

Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome

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Salim Makhoul, Andrea Romano, Vittorio Capozzi, Giuseppe Spano, Eugenio Aprea

, Luca Cappellin, Elisabetta Benozzi, Matteo Scampicchio, Tilmann D. Märk, Flavia Gasperi

, Hanna El-Nakat, Jean Guzzo, Franco Biasioli

Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction

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Elisabetta Benozzi, Andrea Romano, Vittorio Capozzi, Salim Makhoul, Luca Cappellin, Iuliia Khomenko, Eugenio Aprea

, Matteo Scampicchio, Giuseppe Spano, Tilmann D. Märk, Flavia Gasperi

, Franco Biasioli

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

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Erna Schuhfried, Eugenio Aprea

, Tilmann D. Märk, Franco Biasioli

Refined Measurements of Henry’s Law Constant of Terpenes with Inert Gas Stripping Coupled with PTR-MS

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Fabiola De De Marchi, Eugenio Aprea

, Isabella Endrizzi, Mathilde Charles, Emanuela Betta, Maria Laura Corollaro, Martina Cappelletti, Giovanna Ferrentino, Sara Spilimbergo, Flavia Gasperi

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

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Isabella Endrizzi, Luisa Torri, Maria Laura Corollaro, M. Luisa Demattè, M. Luisa Demattè, Eugenio Aprea

, Mathilde Charles, Franco Biasioli

, Flavia Gasperi

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

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M. Bergamaschi, E. Aprea

, E. Betta, F. Biasioli

, C. Cipolat Gotet

, A. Cecchinato, G. Bittante, F. Gasperi

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

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Eugenio Aprea

, Franco Biasioli

, Flavia Gasperi

Volatile Compounds of Raspberry Fruit: From Analytical Methods to Biological Role and Sensory Impact

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Sine Yener, Andrea Romano, Luca Cappellin, Pablo M. Granitto, Eugenio Aprea

, Luciano Navarini, Tilmann D. Märk, Flavia Gasperi

, Franco Biasioli

Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS

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M. L. Corollaro, L. Manfrini, I. Endrizzi, E. Aprea

, M. L. Demattè, M. Charles, M. Bergamaschi, F. Biasioli, M. Zibordi, L. Corelli Grappadelli, F. Gasperi

The effect of two orchard light management practices on the sensory quality of apple: Fruit thinning by shading or photo-selective nets

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Martina Cappelletti, Giovanna Ferrentino, Isabella Endrizzi, Eugenio Aprea

, Emanuela Betta, Maria Laura Corollaro, Mathilde Charles, Flavia Gasperi

, Sara Spilimbergo

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

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2014 M. Luisa Demattè

, M. Luisa Demattè, Nicola Pojer, Isabella Endrizzi, Maria Laura Corollaro, Emanuela Betta, Eugenio Aprea

, Mathilde Charles, Franco Biasioli

, Massimiliano Zampini, Flavia Gasperi

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

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S. Bovolenta, A. Romanzin, M. Corazzin, M. Spanghero, E. Aprea

, F. Gasperi

, E. Piasentier

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

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Maria Laura Corollaro, M. Luisa Demattè, Luca Corelli Grappadelli, Eugenio Aprea

, Isabella Endrizzi, Emanuela Betta, M. Luisa Demattè

, Mathilde Charles, Matteo Bergamaschi, Fabrizio Costa

, Franco Biasioli, Luca Corelli Grappadelli, Flavia Gasperi

A combined sensory-instrumental tool for apple quality evaluation

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All papers authored by Eugenio Aprea