Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS

Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations

(2020) Riccardo Bottiroli et al.   JOURNAL OF MASS SPECTROMETRY

PTR-MS and GC-MS as complementary techniques for analysis of volatiles: A tutorial review

(2018) Tomasz Majchrzak et al.   ANALYTICA CHIMICA ACTA

GC-MS aroma characterization of vegetable matrices: focus on 3-Alkyl-2-Methoxypyrazines

(2018) D. Mutarutwa et al.   JOURNAL OF MASS SPECTROMETRY

In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains

(2018) Alba Yépez et al.   FOOD MICROBIOLOGY

High-throughput foodomics strategy for screening flavor components in dairy products using multiple mass spectrometry

(2018) Wei Jia et al.   FOOD CHEMISTRY

Advances in wine analysis by PTR-ToF-MS: Optimization of the method and discrimination of wines from different geographical origins and fermented with different malolactic starters

(2016) H. Campbell-Sills et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

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

(2016) Salim Makhoul et al.   JOURNAL OF MASS SPECTROMETRY

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

(2016) Vittorio Capozzi et al.   MOLECULES

Proton transfer reaction–mass spectrometry: online and rapid determination of volatile organic compounds of microbial origin

(2015) Andrea Romano et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Non-Destructive and rapid evaluation of staple foods quality by using spectroscopic techniques: A review

(2015) Wen-Hao Su et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

(2015) Elisabetta Benozzi et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening

(2013) H.J. Jung et al.   JOURNAL OF DAIRY SCIENCE

Production of Volatile Compounds in Reconstituted Milk Reduced-Fat Cheese and the Physicochemical Properties as Affected by Exopolysaccharide-Producing Strain

(2012) Weijun Wang et al.   MOLECULES

Process Analytical Technology in the food industry

(2012) Frans van den Berg et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS

(2011) Francisco José Delgado et al.   FOOD CHEMISTRY

A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME–GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation

(2011) Sara Panseri et al.   FOOD CHEMISTRY

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

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

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

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

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