Aprea, E., Biasioli, F., Gasperi, F. (2015). Volatile Compounds of Raspberry Fruit: From Analytical Methods to Biological Role and Sensory Impact. Molecules 20, 2445–2474. DOI:10.3390/molecules20022445 link
Aprea, E., Romano, A., Betta, E., Biasioli, F., Cappellin, L., Fanti, M., Gasperi , F. (2015). Volatile compounds changes during shelf life of dried Boletus Edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis. Journal of Mass Spectrometry, 50(1), 56-64. DOI:10.1002/jms.3469 link
Bergamaschi, M., Aprea, E., Betta, E., Biasioli, F., Cipolat-Gotet, C., Cecchinato, A., Bittante, G., Gasperi, F. (2015). Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses. Journal of Dairy Science (In press). DOI:10.3168/jds.2014-8807 link
Cappelletti, M., Ferrentino, G., Endrizzi, I., Aprea, E., Betta, E., Corollaro, M.L., Charles, M., Gasperi, F., Spilimbergo, S. (2015). High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality. Journal of Food Engineering 145, 73–81. DOI:10.1016/j.jfoodeng.2014.08.012 link
Charles, M., Romano, A., Yener, S., Barnabà, M., Navarini, L., Mark, T. D., Biasioli, F., & Gasperi, F. (2015). Understanding flavour perception of espresso coffee by the combination of a dynnamic sensory method and in-vivo nosespace analysis. Food Research International, 69, 9-20. DOI:10.1016/j.foodres.2014.11.036 linkDe Marchi, F., Aprea, E., Endrizzi, I., Charles, M., Betta, E., Corollaro, M.L., Cappelletti, M., Ferrentino, G., Spilimbergo, S., Gasperi, F. (2015). Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization. Food and Bioprocess Technology. In Press. DOI:10.1007/s11947-015-1501-4 link
Endrizzi, I., Torri, L., Corollaro, M.L., Demattè, M.L., Aprea, E., Charles, M., Biasioli, F., Gasperi, F. (2015). A conjoint study on apple acceptability: Sensory characteristics and nutritional information. Food Quality and Preference 40, Part A, 39–48. DOI:10.1016/j.foodqual.2014.08.007 link
Yener, S., Romano, A., Cappellin, L., Granitto, P.M., Aprea, E., Navarini, L., Märk, T.D., Gasperi, F., Biasioli, F. (2015). Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS. Food Research International 69, 235–243. DOI:10.1016/j.foodres.2014.12.046


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