Relationship Between Chemical Markers and Sensory Score of Traditional Balsamic Vinegars Using a Screening Approach Combined with Rapid Assessment Methods

Structure-composition relationships of the Traditional Balsamic Vinegar close to jamming transition

(2011) Pasquale M. Falcone et al.   FOOD RESEARCH INTERNATIONAL

Structure–composition relationships of the traditional balsamic vinegar of Modena close to jamming transition (part II): Threshold control parameters

(2011) Pasquale Massimiliano Falcone et al.   FOOD RESEARCH INTERNATIONAL

Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test

(2011) I.M. Apetrei et al.   FOOD RESEARCH INTERNATIONAL

Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis

(2011) Zuobing Xiao et al.   JOURNAL OF FOOD SCIENCE

Aging fingerprint characterization of beer using electronic nose

(2011) Mahdi Ghasemi-Varnamkhasti et al.   SENSORS AND ACTUATORS B-CHEMICAL

Evolution of 5-(hydroxymethyl)furfural and furfural in the production chain of the aged vinegar Aceto Balsamico Tradizionale di Modena

(2010) M. Cocchi et al.   FOOD CHEMISTRY

HS-SPME/GC–MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing

(2010) M. Cirlini et al.   FOOD CHEMISTRY

Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by mid-infrared spectroscopy

(2010) A. Versari et al.   FOOD CHEMISTRY

Physicochemical Changes and Sensory Characterization of a Balsamic Vinegar Dressing at Different °Brix

(2009) Jorge Chirife et al.   Food and Bioprocess Technology

Occurrence and evolution of amino acids during grape must cooking

(2009) Giuseppe Montevecchi et al.   FOOD CHEMISTRY

Gas Chromatography−Mass Spectrometry (GC−MS) Characterization of Volatile Compounds in Quality Vinegars with Protected European Geographical Indication

(2009) Fabio Chinnici et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Norrish’s Equation for Correlating the Water Activity of Highly Concentrated Solutions of Sugars, Polyols, and Polyethylene Glycols

(2008) Rosa Baeza et al.   Food and Bioprocess Technology

Molecular Size and Molecular Size Distribution Affecting Traditional Balsamic Vinegar Aging

(2008) Pasquale Massimiliano Falcone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar

(2007) Francesca Masino et al.   FOOD CHEMISTRY

Heat-induced chemical, physical and functional changes during grape must cooking

(2007) Andrea Piva et al.   FOOD CHEMISTRY

‘Sensory analysis’ of Chinese vinegars using an electronic nose

(2007) Qinyi Zhang et al.   SENSORS AND ACTUATORS B-CHEMICAL