Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters

Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs

(2013) M. Aponte et al.   FOOD CHEMISTRY

2D-fluorescence and multivariate data analysis for monitoring of sourdough fermentation process

(2013) Bianca Grote et al.   FOOD CONTROL

Expansion profiles of wheat doughs fermented by seven commercial baker's yeasts

(2013) Anja N. Birch et al.   JOURNAL OF CEREAL SCIENCE

Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

(2013) A. Reale et al.   JOURNAL OF FOOD SCIENCE

On Quantitative Determination of Volatile Organic Compound Concentrations Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry

(2012) Luca Cappellin et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread

(2012) Adamantini Paraskevopoulou et al.   FOOD RESEARCH INTERNATIONAL

The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

(2012) Anja N. Birch et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biotechnology and Pasta-Making: Lactic Acid Bacteria as a New Driver of Innovation

(2012) Vittorio Capozzi et al.   Frontiers in Microbiology

Biotechnological Production of Vitamin B2-Enriched Bread and Pasta

(2011) Vittorio Capozzi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

PTR-MS monitoring of VOCs and BVOCs in food science and technology

(2011) Franco Biasioli et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Food Microbial Biodiversity and ?Microbes of Protected Origin?

(2011) Vittorio Capozzi et al.   Frontiers in Microbiology

Chemistry of bread aroma: A review

(2010) In Hee Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk

(2010) Christos Soukoulis et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

On data analysis in PTR-TOF-MS: From raw spectra to data mining

(2010) Luca Cappellin et al.   SENSORS AND ACTUATORS B-CHEMICAL

Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition

(2009) Samuel P. Heenan et al.   FOOD CHEMISTRY

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

(2009) L. De Vuyst et al.   FOOD MICROBIOLOGY

A high resolution and high sensitivity proton-transfer-reaction time-of-flight mass spectrometer (PTR-TOF-MS)

(2009) A. Jordan et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Improved mass accuracy in PTR-TOF-MS: Another step towards better compound identification in PTR-MS

(2009) Luca Cappellin et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Gas chromatographic–mass spectrometric characterisation of the Italian Protected Designation of Origin “Altamura” bread volatile profile

(2008) F. Bianchi et al.   FOOD CHEMISTRY