Application of chemometric tools combined with instrument-agnostic GC-fingerprinting for hazelnut 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

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

(2022) Simone Squara et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Combined Untargeted and Targeted Fingerprinting by Comprehensive Two-Dimensional Gas Chromatography to Track Compositional Changes on Hazelnut Primary Metabolome during Roasting

(2021) Marta Cialiè Rosso et al.   Applied Sciences-Basel

Chromatographic Fingerprinting and Food Identity/Quality: Potentials and Challenges

(2021) Luis Cuadros-Rodríguez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advances in cultivar choice, hazelnut orchard management, and nut storage to enhance product quality and safety: an overview

(2020) Cristian Silvestri et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

The application of spectroscopic techniques in combination with chemometrics for detection adulteration of some herbs and spices

(2019) Kamila Kucharska-Ambrożej et al.   MICROCHEMICAL JOURNAL

Quantification of extra virgin olive oil in dressing and edible oil blends using the representative TMS-4,4′-desmethylsterols gas-chromatographic-normalized fingerprint

(2018) Estefanía Pérez-Castaño et al.   FOOD CHEMISTRY

Metabolomics fingerprint of coffee species determined by untargeted-profiling study using LC-HRMS

(2018) Florence Souard et al.   FOOD CHEMISTRY

Non-targeted volatile profiles for the classification of the botanical origin of Chinese honey by solid-phase microextraction and gas chromatography-mass spectrometry combined with chemometrics

(2017) Hui Chen et al.   JOURNAL OF SEPARATION SCIENCE

Baseline correction using asymmetrically reweighted penalized least squares smoothing

(2015) Sung-June Baek et al.   ANALYST

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

Evaluation of Process Parameters Governing the Aroma Generation in Three Hazelnut Cultivars (Corylus avellana L.) by Correlating Quantitative Key Odorant Profiling with Sensory Evaluation

(2013) Johannes Kiefl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds

(2011) C. Cevoli 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

Profiling food volatiles by comprehensive two-dimensional ga schromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from different origins

(2010) Chiara Cordero et al.   JOURNAL OF CHROMATOGRAPHY A