Validation of a high-throughput method for the accurate quantification of secondary products of lipid oxidation in high-quality hazelnuts (Corylus avellana L.): A robust tool for quality assessment

Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts

(2022) Simone Squara et al.   Frontiers in Plant Science

Corylus avellana L. Natural Signature: Chiral Recognition of Selected Informative Components in the Volatilome of High-Quality Hazelnuts

(2022) Federico Stilo et al.   Frontiers in Plant Science

Delineating the extra-virgin olive oil aroma blueprint by multiple headspace solid phase microextraction and differential-flow modulated comprehensive two-dimensional gas chromatography

(2021) Federico Stilo et al.   JOURNAL OF CHROMATOGRAPHY A

Quality control of raw hazelnuts by rapid and non-invasive fingerprinting of volatile compound release

(2021) M. Pedrotti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Shelf-Life Evolution of the Fatty Acid Fingerprint in High-Quality Hazelnuts (Corylus avellana L.) Harvested in Different Geographical Regions

(2021) Marta Cialiè Rosso et al.   Foods

Chromatographic Fingerprinting Enables Effective Discrimination and Identitation of High-Quality Italian Extra-Virgin Olive Oils

(2021) Federico Stilo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor

(2020) Anja Neugebauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An effective chromatographic fingerprinting workflow based on comprehensive two-dimensional gas chromatography – Mass spectrometry to establish volatiles patterns discriminative of spoiled hazelnuts (Corylus avellana L.)

(2020) Federico Stilo et al.   FOOD CHEMISTRY

Strategies for Accurate Quantitation of Volatiles from Foods and Plant-Origin Materials: A Challenging Task

(2019) Barbara Sgorbini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry

(2018) Marta Cialiè Rosso et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Extraction, identification, and quantification of antioxidant phenolics from hazelnut ( Corylus avellana L.) shells

(2018) Bo Yuan et al.   FOOD CHEMISTRY

Development of an automated method for the identification of defective hazelnuts based on RGB image analysis and colourgrams

(2018) A. Giraudo et al.   FOOD CONTROL

Effect of drying methods on fatty acid profile and oil oxidation of hazelnut oil during storage

(2018) Ali Turan   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Odorants quantitation in high-quality cocoa by multiple headspace solid phase micro-extraction: Adoption of FID-predicted response factors to extend method capabilities and information potential

(2018) Chiara Cordero et al.   ANALYTICA CHIMICA ACTA

Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts ( Corylus avellana L.) during nine months of storage

(2017) Simona Belviso et al.   FOOD CHEMISTRY

Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

(2017) Neslihan Göncüoğlu Taş et al.   FOOD CHEMISTRY

Model studies on the formation of volatile compounds generated by a thermal treatment of steryl esters with different fatty acid moieties

(2017) Marianna Raczyk et al.   FOOD RESEARCH INTERNATIONAL

Food Targeting: Geographical Origin Determination of Hazelnuts (Corylus avellana) by LC-QqQ-MS/MS-Based Targeted Metabolomics Application

(2017) Sven Klockmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metrics for green analytical chemistry

(2016) Marek Tobiszewski   Analytical Methods

Effect of bug damage and mold contamination on fatty acids and sterols of hazelnut oil

(2016) Antonia Memoli et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions

(2016) Daniela Ghirardello et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

High-quality Italian rice cultivars: Chemical indices of ageing and aroma quality

(2015) Alessandra Griglione et al.   FOOD CHEMISTRY

Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach

(2015) Monica Locatelli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Hexanal—an Indicator of Lipid Oxidation by Static Headspace Gas Chromatography (SHS-GC) in Fat-Rich Food Matrices

(2014) Mohammad Hassan Azarbad et al.   Food Analytical Methods

Analysis of Different European Hazelnut (Corylus avellana L.) Cultivars: Authentication, Phenotypic Features, and Phenolic Profiles

(2014) Loredana F. Ciarmiello et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative fingerprinting by headspace—Two-dimensional comprehensive gas chromatography–mass spectrometry of solid matrices: Some challenging aspects of the exhaustive assessment of food volatiles

(2013) Luca Nicolotti et al.   ANALYTICA CHIMICA ACTA

Application of 1H NMR for the characterisation and authentication of ‘‘Tonda Gentile Trilobata” hazelnuts from Piedmont (Italy)

(2013) Augusta Caligiani et al.   FOOD CHEMISTRY

Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.)

(2013) D. Ghirardello et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Chemotype and genotype chemometrical evaluation applied to authentication and traceability of “Tonda Gentile Trilobata” hazelnuts from Piedmont (Italy)

(2011) Monica Locatelli et al.   FOOD CHEMISTRY

Fast headspace-enantioselective GC–mass spectrometric-multivariate statistical method for routine authentication of flavoured fruit foods

(2011) Cecilia Cagliero et al.   FOOD CHEMISTRY

Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics

(2011) Cesarettin Alasalvar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Quantitative analysis of volatiles from solid matrices of vegetable origin by high concentration capacity headspace techniques: Determination of furan in roasted coffee

(2010) Carlo Bicchi et al.   JOURNAL OF CHROMATOGRAPHY A