Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence

por Pico, Joana, Khomenko, Iuliia, Capozzi, Vittorio, Navarini, Luciano, Biasioli, Franco
Publicado 2020

Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

por Tufariello, Maria, Fragasso, Mariagiovanna, Pico, Joana, Panighel, Annarita, Castellarin, Simone Diego, Flamini, Riccardo, Grieco, Francesco
Publicado 2021

Effect of UV Filters during the Application of Pulsed Light to Reduce Lactobacillus brevis Contamination and 3-Methylbut-2-ene-1-thiol Formation While Preserving the Physicochemica...

por Pratap-Singh, Anubhav, Suwardi, Andrew, Mandal, Ronit, Pico, Joana, Castellarin, Simone D., Kitts, David D., Singh, Anika
Publicado 2023