Sfoglia per Autore
Impact of Olive Harvesting Date on Virgin Olive Oil Volatile Composition in Four Spanish Varieties
2021 Caporaso, N.; Genovese, A.; Perez-Jimenez, M. A.; Olivero-David, R.; Sacchi, R.
Influence of berry ripening stages over phenolics and volatile compounds in aged aglianicowine
2021 Genovese, A.; Basile, B.; Lamorte, S. A.; Lisanti, M. T.; Corrado, G.; Lecce, L.; Strollo, D.; Moio, L.; Gambuti, A.
Particle size and variety of coffee used as variables in mitigation of furan and 2-methylfuran content in espresso coffee
2021 Genovese, A.; De Vivo, A.; Aprea, A.; Cristina Tricarico, M.; Sacchi, R.; Sarghini, F.
Editorial Board Member
2020 Genovese, Alessandro
High phenolic content in extra virgin olive oil influences the release (time-intensity) of aroma compounds in mouth
2020 Genovese, Alessandro; Sacchi, Raffaele
Effects of inclusion of fresh forage in the diet for lactating buffaloes on volatile organic compounds of milk and Mozzarella cheese
2020 Sacchi, R.; Marrazzo, A.; Masucci, F.; Di Francia, A.; Serrapica, F.; Genovese, A.
Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce
2020 Russo, G. L.; Langellotti, A. L.; Genovese, A.; Martello, A.; Sacchi, R.
Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese
2020 Serrapica, F; Uzun, P; Masucci, Felicia; Napolitano, F; Braghieri, A; Genovese, Alessandro; Sacchi, Raffaele; Romano, Raffaele; Barone, CARMELA MARIA ASSUNTA; DI FRANCIA, Antonio
Biophenolic compounds influence the in-mouth perceived intensity of virgin olive oil flavours and off-flavours
2020 Genovese, A.; Mondola, F.; Paduano, A.; Sacchi, R.
Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy)
2020 Sacchi, R.; Cutignano, A.; Picariello, G.; Paduano, A.; Genovese, A.; Siano, F.; Nuzzo, G.; Caira, S.; Lubritto, C.; Ricci, P.; D'Auria, A.; Di Pasquale, G.; Motta, A.; Addeo, F.
A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches
2020 Feyzi, S.; Varidi, M.; Housaindokht, M. R.; Es'Haghi, Z.; Romano, R.; Piombino, P.; Genovese, A.
Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS
2019 Genovese, A.; Caporaso, N.; di Bari, V.; Yang, N.; Fisk, I.
Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions
2019 Piombino, Paola; Moio, Luigi; Genovese, Alessandro
Use of odorant series for extra virgin olive oil aroma characterisation
2019 Genovese, Alessandro; Caporaso, Nicola; Leone, Terigi; Paduano, Antonello; Mena, Carmen; A Perez-Jimenez, Maria; Sacchi, Raffaele
Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil
2019 Sacchi, R.; Caporaso, N.; Squadrilli, G. A.; Paduano, A.; Ambrosino, M. L.; Cavella, S.; Genovese, A.
Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage
2019 Genovese, Alessandro; Marrazzo, Andrea; DE LUCA, Lucia; Romano, Raffaele; Manzo, Nadia; Masucci, Felicia; DI FRANCIA, Antonio; Sacchi, Raffaele
Antioxidant activity and sensory properties of an artisanal ice-cream functionalised using extra virgin olive oil
2018 Sacchi, Raffaele; Caporaso, Nicola; Andrea Squadrilli, Gian; Paduano, Antonello; Ambrosino, MARIA LUISA; Genovese, Alessandro
Nuove conoscenze sull’aroma dell’olio
2018 Sacchi, Raffaele; Genovese, Alessandro
Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods
2018 Caporaso, Nicola; Formisano, Diego; Genovese, Alessandro
The role of phenolic compounds on olive oil aroma release
2018 Genovese, Alessandro; Yang, Ni; Linforth, Robert; Sacchi, Raffaele; Fisk, Ian
Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
---|---|---|---|---|
Impact of Olive Harvesting Date on Virgin Olive Oil Volatile Composition in Four Spanish Varieties | 1.1 Articolo in rivista | 2021 | Caporaso, N.; Genovese, A.; Perez-Jimenez, M. A.; Olivero-David, R.; Sacchi, R. | |
Influence of berry ripening stages over phenolics and volatile compounds in aged aglianicowine | 1.1 Articolo in rivista | 2021 | Genovese, A.; Basile, B.; Lamorte, S. A.; Lisanti, M. T.; Corrado, G.; Lecce, L.; Strollo, D.; Moio, L.; Gambuti, A. | |
Particle size and variety of coffee used as variables in mitigation of furan and 2-methylfuran content in espresso coffee | 1.1 Articolo in rivista | 2021 | Genovese, A.; De Vivo, A.; Aprea, A.; Cristina Tricarico, M.; Sacchi, R.; Sarghini, F. | |
Editorial Board Member | 8.06 Partecip. Editorial Board di riviste scientifiche | 2020 | Genovese, Alessandro | |
High phenolic content in extra virgin olive oil influences the release (time-intensity) of aroma compounds in mouth | 5.14 Altro ministeriale | 2020 | Genovese, Alessandro; Sacchi, Raffaele | |
Effects of inclusion of fresh forage in the diet for lactating buffaloes on volatile organic compounds of milk and Mozzarella cheese | 1.1 Articolo in rivista | 2020 | Sacchi, R.; Marrazzo, A.; Masucci, F.; Di Francia, A.; Serrapica, F.; Genovese, A. | |
Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce | 1.1 Articolo in rivista | 2020 | Russo, G. L.; Langellotti, A. L.; Genovese, A.; Martello, A.; Sacchi, R. | |
Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese | 1.1 Articolo in rivista | 2020 | Serrapica, F; Uzun, P; Masucci, Felicia; Napolitano, F; Braghieri, A; Genovese, Alessandro; Sacchi, Raffaele; Romano, Raffaele; Barone, CARMELA MARIA ASSUNTA; DI FRANCIA, Antonio | |
Biophenolic compounds influence the in-mouth perceived intensity of virgin olive oil flavours and off-flavours | 1.1 Articolo in rivista | 2020 | Genovese, A.; Mondola, F.; Paduano, A.; Sacchi, R. | |
Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy) | 1.1 Articolo in rivista | 2020 | Sacchi, R.; Cutignano, A.; Picariello, G.; Paduano, A.; Genovese, A.; Siano, F.; Nuzzo, G.; Caira, S.; Lubritto, C.; Ricci, P.; D'Auria, A.; Di Pasquale, G.; Motta, A.; Addeo, F. | |
A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches | 1.1 Articolo in rivista | 2020 | Feyzi, S.; Varidi, M.; Housaindokht, M. R.; Es'Haghi, Z.; Romano, R.; Piombino, P.; Genovese, A. | |
Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS | 1.1 Articolo in rivista | 2019 | Genovese, A.; Caporaso, N.; di Bari, V.; Yang, N.; Fisk, I. | |
Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions | 1.1 Articolo in rivista | 2019 | Piombino, Paola; Moio, Luigi; Genovese, Alessandro | |
Use of odorant series for extra virgin olive oil aroma characterisation | 1.1 Articolo in rivista | 2019 | Genovese, Alessandro; Caporaso, Nicola; Leone, Terigi; Paduano, Antonello; Mena, Carmen; A Perez-Jimenez, Maria; Sacchi, Raffaele | |
Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil | 1.1 Articolo in rivista | 2019 | Sacchi, R.; Caporaso, N.; Squadrilli, G. A.; Paduano, A.; Ambrosino, M. L.; Cavella, S.; Genovese, A. | |
Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage | 1.1 Articolo in rivista | 2019 | Genovese, Alessandro; Marrazzo, Andrea; DE LUCA, Lucia; Romano, Raffaele; Manzo, Nadia; Masucci, Felicia; DI FRANCIA, Antonio; Sacchi, Raffaele | |
Antioxidant activity and sensory properties of an artisanal ice-cream functionalised using extra virgin olive oil | 4.2 Abstract in Atti di convegno | 2018 | Sacchi, Raffaele; Caporaso, Nicola; Andrea Squadrilli, Gian; Paduano, Antonello; Ambrosino, MARIA LUISA; Genovese, Alessandro | |
Nuove conoscenze sull’aroma dell’olio | 1.1 Articolo in rivista | 2018 | Sacchi, Raffaele; Genovese, Alessandro | |
Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods | 1.1 Articolo in rivista | 2018 | Caporaso, Nicola; Formisano, Diego; Genovese, Alessandro | |
The role of phenolic compounds on olive oil aroma release | 1.1 Articolo in rivista | 2018 | Genovese, Alessandro; Yang, Ni; Linforth, Robert; Sacchi, Raffaele; Fisk, Ian |
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