First Study of Sourdough Beer Aging Via the Chemical Fingerprint of Volatile Markers

Forced into aging: Analytical prediction of the flavor-stability of lager beer. A review

(2018) Florian Lehnhardt et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

(2018) Maya Cherfaoui et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Comparison of sensory and chemical evaluation of lager beer aroma by gas chromatography and gas chromatography/mass spectrometry

(2018) Miha Ocvirk et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Recipe, volatiles profile, sensory analysis, physico-chemical and microbial characterization of acidic beers from both sourdough yeasts and lactic acid bacteria

(2018) Valery Ripari et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

First Investigation on the Shelf life of Mediterranean Mussels (Mytilus galloprovincialis) on the Basis of Their Volatiles Profiles

(2017) Teresa Cecchi et al.   Food Analytical Methods

Microbiological characterisation and volatiles profile of model, ex-novo, and traditional Italian white wheat sourdoughs

(2016) Valery Ripari et al.   FOOD CHEMISTRY

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

(2014) Andreas Dunkel et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

(2014) Eduardo J. Pires et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME–GC–MS: Newly identified compounds, flavors molecular markers, and terpenic profile

(2013) Teresa Cecchi et al.   FOOD CHEMISTRY

Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry

(2013) Serena Rossi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Optimization of a HS-SPME-GC-MS Procedure for Beer Volatile Profiling Using Response Surface Methodology: Application to Follow Aroma Stability of Beers Under Different Storage Conditions

(2012) Juan José Rodriguez-Bencomo et al.   Food Analytical Methods

A New Validation of Relevant Substances for the Evaluation of Beer Aging Depending on the Employed Boiling System

(2012) Markus Herrmann et al.   JOURNAL OF THE INSTITUTE OF BREWING

The Peroxide Challenge Test: A Novel Method for Holistic Near-Real Time Measurement of Beer Flavour Stability

(2012) Michaela Miedl et al.   JOURNAL OF THE INSTITUTE OF BREWING

Study of the quality of extra virgin olive oil stored in PET bottles with or without an oxygen scavenger

(2009) T. Cecchi et al.   FOOD CHEMISTRY

Concentration-detection functions for the odor of homologous n-acetate esters

(2008) J. Enrique Cometto-Muñiz et al.   PHYSIOLOGY & BEHAVIOR