2003
2003
Biasioli, F., Gasperi, F., Aprea, E., Mott, D., Boscaini, E., Mayr, D., et al. (2003). Coupling proton transfer reaction-mass spectrometry with linear disciminant analysis:a case study. Journal of Agricultural and Food Chemistry, 51(25), 7227-7233. DOI: 10.1021/jf030248i link
Biasioli, F., Gasperi, F., Aprea, E., Colato, L., Boscaini, E., & Märk, T. (2003). Fingerprinting mass spectrometry by PTR-MS: heat treatment vs. pressure treatment of red orange juice, a case study. International Journal of Mass Spectrometry, 223-224(1/3), 343-353. DOI: 10.1016/S1387-3806(02)00870-9 link
Boscaini, E., van Ruth, S., Biasioli, F., Gasperi, F., & Märk, T. (2003). Gas chromatography-olfactometry (GC-O) and proton tranfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of Grana Padano, Parmigiano Reggiano and Grana Trentino cheeses. Journal of Agricultural and Food Chemistry, 51(7), 1782-1790. DOI: 10.1021/jf020922g link
Biasioli, F., Gasperi, F., Aprea, E., Colato, L., Boscaini, E., & Märk, T. (2003). Fingerprinting mass spectrometry by PTR-MS: heat treatment vs. pressure treatment of red orange juice, a case study. International Journal of Mass Spectrometry, 223-224(1/3), 343-353. DOI: 10.1016/S1387-3806(02)00870-9 link
Boscaini, E., van Ruth, S., Biasioli, F., Gasperi, F., & Märk, T. (2003). Gas chromatography-olfactometry (GC-O) and proton tranfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of Grana Padano, Parmigiano Reggiano and Grana Trentino cheeses. Journal of Agricultural and Food Chemistry, 51(7), 1782-1790. DOI: 10.1021/jf020922g link
C O N T A T T I
C O N T A T T I
Il Laboratorio Sensoriale si trova al piano terra del Palazzo della Ricerca e della Conoscenza (PRC) del Centro Ricerca e Innovazione (CRI) presso la Fondazione Edmund Mach (FEM).
Tel. +39 0461 615320 / +39 0461 6153188 laboratorio.sensoriale@fmach.it
