2009
2009
Aprea, E., Biasioli, F., Carlin, S., Endrizzi, I., & Gasperi, F. (2009). Investigation of volatile compounds in two raspberry cultivars by two headspace techniques: solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and proton-transfer reaction-mass spectrometry (PTR-MS). Journal of Agricultural and Food Chemistry, 57(10), 4011-4018. DOI: 10.1021/jf803998c link
Biasioli, F., Aprea, E., Gasperi, F., & Märk, T. (2009). Measuring odour emission and biofilter efficiency in composting plants by Proton Transfer Reaction-Mass Spectrometry. Water Science & Technology, 59(7), 1263-1269. DOI: 10.2166/wst.2009.107 link
Bovolenta, S., Corazzin, M., Sacca, E., Gasperi, F., Biasioli, F., & Ventura, W. (2009). Performance and cheese quality of Brown cows grazing on mountain pasture fed two different levels of supplementation. Livestock Science, 124(1/3), 58-65. DOI: 10.1016/j.livsci.2008.12.009 link
Endrizzi, I., Pirretti, G., Calò, D., & Gasperi, F. (2009). A consumer study of fresh juices containing berry fruits. Journal of the Science of Food and Agriculture, 89(7), 1227-1235. DOI: 10.1002/jsfa.3580 link
Gasperi, F., Aprea, E., Biasioli, F., Carlin, S., Endrizzi, I., Pirretti, G., et al. (2009). Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice. Food Chemistry, 115(1), 129-136. DOI: 10.1016/j.foodchem.2008.11.078 link
Biasioli, F., Aprea, E., Gasperi, F., & Märk, T. (2009). Measuring odour emission and biofilter efficiency in composting plants by Proton Transfer Reaction-Mass Spectrometry. Water Science & Technology, 59(7), 1263-1269. DOI: 10.2166/wst.2009.107 link
Bovolenta, S., Corazzin, M., Sacca, E., Gasperi, F., Biasioli, F., & Ventura, W. (2009). Performance and cheese quality of Brown cows grazing on mountain pasture fed two different levels of supplementation. Livestock Science, 124(1/3), 58-65. DOI: 10.1016/j.livsci.2008.12.009 link
Endrizzi, I., Pirretti, G., Calò, D., & Gasperi, F. (2009). A consumer study of fresh juices containing berry fruits. Journal of the Science of Food and Agriculture, 89(7), 1227-1235. DOI: 10.1002/jsfa.3580 link
Gasperi, F., Aprea, E., Biasioli, F., Carlin, S., Endrizzi, I., Pirretti, G., et al. (2009). Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice. Food Chemistry, 115(1), 129-136. DOI: 10.1016/j.foodchem.2008.11.078 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