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Packaging Technology and Science, ISSN 0894-3214, 05/2019, Volume 32, Issue 5, pp. 259 - 265
Even if bottled red wines have an extended shelf life, they undergo several chemical changes, and producers are well aware of the importance of the packaging.... 
packaging | shelf life | glass color | photo‐oxidation | quality | Sangiovese | photo-oxidation | STORAGE | FOOD SCIENCE & TECHNOLOGY | LIGHT | VOLATILE COMPOUNDS | PHENOLIC COMPOSITION | HEAT | EVOLUTION | ENGINEERING, MANUFACTURING | Wine | Oxidation-reduction reaction | Wines | Organic chemistry | Red pigments | Bottles | Light | Color | Pigments | Anthocyanins | Shelf life | Exposure | Oxidation | Volatile compounds
Journal Article
International Journal of Mass Spectrometry, ISSN 1387-3806, 09/2015, Volume 388, pp. 34 - 39
A new approach is proposed for the selection of reagent ion species in a gas chromatography-chemical ionization mass spectrometry (GC-PICI-MS) method for GBL... 
Gamma-hydroxybutyric acid | Club drugs | In situ ion trap | Chemical ionization | BUTYROLACTONE | GHB | DRUG | PLASMA | SPECTROSCOPY | ABUSE | URINE | PHYSICS, ATOMIC, MOLECULAR & CHEMICAL | Case studies | Mass spectrometry
Journal Article
European Food Research and Technology, ISSN 1438-2377, 12/2019, Volume 245, Issue 12, pp. 2697 - 2703
During white winemaking, after clarification, a considerable amount of juice remains trapped in the lees. Recently, cross-flow filtration has become popular to... 
Biotechnology | Chemistry | Analytical Chemistry | Process optimization | Food Science | Grape compounds | Tangential filtration | Forestry | Juice recovery | Wine quality | Agriculture | Wine | Yeasts | Yeast | Filtration | Ethanol | Glycerol | Ethyl acetate | Acidity | Benzyl alcohol | Fermentation | Recovery | p-Cymene | Wines | Organic chemistry | Off flavor | Grapes | Cymene | Juices | Risk management | Acetic acid | Potassium | Cross flow | Inoculum | Ionone
Journal Article
International Journal of Dermatology, ISSN 0011-9059, 07/2019, Volume 58, Issue 7, pp. e138 - e140
Journal Article
Talanta, ISSN 0039-9140, 04/2017, Volume 165, pp. 641 - 652
The commercial value of virgin olive oils (VOOs) strongly depends on their classification, also based on the aroma of the oils, usually evaluated by a panel... 
Validation | HS-SPME-GC-MS | Aroma | Virgin olive oil | CHEMISTRY, ANALYTICAL | EXTRACTION | QUALITY | HEADSPACE | SENSORY DEFECTS | RIPENESS | Volatile organic compounds | Usage | Olive oil | Standards
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 06/2018, Volume 11, Issue 6, pp. 1259 - 1266
During the production of fermented alcoholic beverages, such as wine or beer, the loss of aroma active compounds (AACs) has a significant impact on the overall... 
Alcoholic beverage | Brewing | Wort | Aroma loss | Condensation | Esterification | DIMETHYL SULFIDE | FOOD SCIENCE & TECHNOLOGY | SOLID-PHASE MICROEXTRACTION | VOLATILE COMPOUNDS | FATTY-ACIDS | ALCOHOLS | YEAST | RECOVERY | ESTERS | SULFIDE STRIPPING BEHAVIOR | FLAVOR | Alcoholics | Fermentation | Acetic acid | Beer | Organic compounds
Journal Article
European Journal of Lipid Science and Technology, ISSN 1438-7697, 11/2019, Volume 121, Issue 11, pp. 1900195 - n/a
Six different 300 kg batches of olive fruits are processed and the resulting six 20 kg batches of oil are collected at the end of the “decanter.” These batches... 
scanning microscopy | yeasts | biophenols | veiled virgin olive oil | water activity | Biodegradation | Water treatment | Separation | Microbial contamination | Chemical reactions | Shelf life | Olive oil | Phenolic compounds | Degradation | Organic chemistry | Microorganisms | Water activity | Moisture content | Risk assessment | Turbidity | Water content | Phenols | Water pollution | Fats and oils | Water purification | Decantation
Journal Article
by Adrián-Martínez, S and Aiello, S and Ameli, F and Anghinolfi, M and Ardid, M and Barbarino, G and Barbarito, E and Barbato, F C. T and Beverini, N and Biagi, S and Biagioni, A and Bouhadef, B and Bozza, C and Cacopardo, G and Calamai, M and Calì, C and Calvo, D and Capone, A and Caruso, F and Ceres, A and Chiarusi, T and Circella, M and Cocimano, R and Coniglione, R and Costa, M and Cuttone, G and D’Amato, C and D’Amico, A and De Bonis, G and De Luca, V and Deniskina, N and De Rosa, G and di Capua, F and Distefano, C and Enzenhöfer, A and Fermani, P and Ferrara, G and Flaminio, V and Fusco, L A and Garufi, F and Giordano, V and Gmerk, A and Grasso, R and Grella, G and Hugon, C and Imbesi, M and Kulikovskiy, V and Lahmann, R and Larosa, G and Lattuada, D and Leismüller, K P and Leonora, E and Litrico, P and Llorens Alvarez, C D and Lonardo, A and Longhitano, F and Lo Presti, D and Maccioni, E and Margiotta, A and Marinelli, A and Martini, A and Masullo, R and Migliozzi, P and Migneco, E and Miraglia, A and Mollo, C M and Mongelli, M and Morganti, M and Musico, P and Musumeci, M and Nicolau, C A and Orlando, A and Orzelli, A and Papaleo, R and Pellegrino, C and Pellegriti, M G and Perrina, C and Piattelli, P and Pugliatti, C and Pulvirenti, S and Raffaelli, F and Randazzo, N and Real, D and Riccobene, G and Rovelli, A and Saldaña, M and Sanguineti, M and Sapienza, P and Sciacca, V and Sgura, I and Simeone, F and Sipala, V and Speziale, F and Spitaleri, A and Spurio, M and Stellacci, S M and Taiuti, M and Terreni, G and Trasatti, L and Trovato, A and ...
The European Physical Journal C, ISSN 1434-6044, 2/2016, Volume 76, Issue 2, pp. 1 - 11
Journal Article
European Journal of Horticultural Science, ISSN 1611-4434, 2016, Volume 81, Issue 5, pp. 255 - 263
Ancient apple varieties can be an important source of fruit products rich in polyphenols with a good taste and aroma. In this study juices were produced from... 
Polyphenols | Sensory analysis | Food analysis | Malus × domestica Borkh | Mass spectrometry | STORAGE | HORTICULTURE | polyphenols | CULTIVARS | QUALITY | AROMA | mass spectrometry | food analysis | Malus x domestica Borkh | sensory analysis | FLAVOR | EXTRACT
Journal Article
Journal of the American Oil Chemists' Society, ISSN 0003-021X, 11/2009, Volume 86, Issue 11, pp. 1137 - n/a
The qualitative effects of vertical centrifugation (VC), i.e., the last step of the extra virgin olive oil (EVOO) extraction process, were investigated on an... 
Washing water | Extra virgin olive oil | Olive oil aromatic compounds | Vertical centrifugation | Dissolved oxygen | OXYGEN | PHENOLS | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPOUNDS | HEALTH | SCALE | CHEMISTRY, APPLIED | Petroleum mining | Olive oil | Aromatic compounds | Production processes | Venture capital | Vegetable oils | Extraction processes | Fatty acids | Mass spectrometry | Fibers
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 01/2014, Volume 121, Issue 1, pp. 112 - 117
Several brewing techniques are used to make espresso coffee. Among them, the most widespread are bar machines and single-dose capsules, designed in large... 
Capsule | Espresso reproducibility | Foam | Coffee machines | ENGINEERING, CHEMICAL | FOOD SCIENCE & TECHNOLOGY | FINAL QUALITY | Brewing | Foods | Coffee | Reproducibility | Principal component analysis
Journal Article
Journal of the American Oil Chemists' Society, ISSN 0003-021X, 6/2011, Volume 88, Issue 6, pp. 871 - 875
Virgin olive oils from pilot-scale malaxation under hermetically sealed conditions were compared with olive oils from industrial conventional open-to-air... 
Biotechnology | Chemistry | Food Science | Malaxation | Agriculture | Volatile compounds | Industrial Chemistry/Chemical Engineering | Phenolic compounds | Biomaterials | Carbon dioxide emission | OXYGEN | OIL | FOOD SCIENCE & TECHNOLOGY | TIME | CHEMISTRY, APPLIED | EXPOSURE | EXTRACTION PROCESS | Antioxidants | Air quality management | Carbon dioxide | Gases | Olive oil | Mass spectrometry
Journal Article
ITALIAN JOURNAL OF ANIMAL SCIENCE, ISSN 1594-4077, 01/2019, Volume 18, Issue 1, pp. 898 - 909
The aim of this work was to determine the chemical, physical and sensorial characteristics of a cured product called 'Cuore di Spalla', resulting from two... 
salt content | meat quality | WATER ACTIVITY | FLAVOR DEVELOPMENT | AGRICULTURE, DAIRY & ANIMAL SCIENCE | flavour | DRY-CURED HAM | CINTA-SENESE PIGS | SLAUGHTER WEIGHT | Genotype | VOLATILE COMPOUNDS | GROWTH-PERFORMANCE | pig | VETERINARY SCIENCES | LARGE WHITE | QUALITY TRAITS | SUBCUTANEOUS FAT
Journal Article