Sensory, spectrometric (PTR–ToF–MS) and chemometric analyses to distinguish extra virgin from virgin olive oils

PTR-TOF-MS and HPLC analysis in the characterization of saffron (Crocus sativus L.) from Italy and Iran

(2016) E. Masi et al.   FOOD CHEMISTRY

Soil volatile analysis by proton transfer reaction-time of flight mass spectrometry (PTR-TOF-MS)

(2015) Stefano Mancuso et al.   APPLIED SOIL ECOLOGY

Use of volatile organic compounds and physicochemical parameters for monitoring the post-harvest ripening of imported tropical fruits

(2015) Cosimo Taiti et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Sometimes a Little Mango Goes a Long Way: a Rapid Approach to Assess How Different Shipping Systems Affect Fruit Commercial Quality

(2015) Cosimo Taiti et al.   Food Analytical Methods

Potential application of PTR-TOFMS for the detection of deoxynivalenol (DON) in durum wheat

(2015) A. Infantino et al.   FOOD CONTROL

In-Depth Assessment of Analytical Methods for Olive Oil Purity, Safety, and Quality Characterization

(2015) Noelia Tena et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile compound changes during shelf life of driedBoletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis

(2015) Eugenio Aprea et al.   JOURNAL OF MASS SPECTROMETRY

Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches

(2015) Giuseppe Procida et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2014) Salim Makhoul et al.   JOURNAL OF MASS SPECTROMETRY

Class-modeling approach to PTR-TOFMS data: a peppers case study

(2014) Cosimo Taiti et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

PTR-TOF-MS analysis of volatile compounds in olive fruits

(2014) Elisa Masi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

QTL Analysis Coupled with PTR-ToF-MS and Candidate Gene-Based Association Mapping Validate the Role of Md-AAT1 as a Major Gene in the Control of Flavor in Apple Fruit

(2014) Luca Cappellin et al.   PLANT MOLECULAR BIOLOGY REPORTER

Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification

(2012) Cristina Ruiz-Samblás et al.   FOOD CHEMISTRY

PTR-ToF-MS and data mining methods: a new tool for fruit metabolomics

(2012) Luca Cappellin et al.   Metabolomics

LOXGene Transcript Accumulation in Olive (Olea europaeaL.) Fruits at Different Stages of Maturation: Relationship between Volatile Compounds, Environmental Factors, and Technological Treatments for Oil Extraction

(2012) Innocenzo Muzzalupo et al.   TheScientificWorldJOURNAL

Influence of olive (cv Grignano) fruit ripening and oil extraction under different nitrogen regimes on volatile organic compound emissions studied by PTR-MS technique

(2011) Alice Vezzaro et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds

(2011) Georg Dierkes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Synthesis of Volatile Compounds of Virgin Olive Oil Is Limited by the Lipoxygenase Activity Load during the Oil Extraction Process

(2011) Araceli Sánchez-Ortiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)

(2011) José Sánchez del Pulgar et al.   TALANTA

Direct-injection mass spectrometry adds the time dimension to (B)VOC analysis

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

Geographical origin classification of olive oils by PTR-MS

(2007) Nooshin Araghipour et al.   FOOD CHEMISTRY