Alessandro Genovese
Alessandro Genovese
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Sensory properties and aroma compounds of sweet Fiano wine
A Genovese, A Gambuti, P Piombino, L Moio
Food Chemistry 103 (4), 1228-1236, 2007
Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate
F De Filippis, A Genovese, P Ferranti, JA Gilbert, D Ercolini
Scientific reports 6 (1), 21871, 2016
Hydrolysis of Wine Aroma Precursors during Malolactic Fermentation with Four Commercial Starter Cultures of Oenococcus oeni
M Ugliano, A Genovese, L Moio
Journal of Agricultural and Food Chemistry 51 (17), 5073-5078, 2003
Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews
N Caporaso, A Genovese, MD Canela, A Civitella, R Sacchi
Food Research International 61, 152-160, 2014
Saliva from obese individuals suppresses the release of aroma compounds from wine
P Piombino, A Genovese, S Esposito, L Moio, PP Cutolo, A Chambery, ...
PloS one 9 (1), e85611, 2014
Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods
N Caporaso, D Formisano, A Genovese
Critical reviews in food science and nutrition 58 (16), 2829-2841, 2018
Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo mozzarella cheese …
G Mauriello, L Moio, A Genovese, D Ercolini
Journal of Dairy Science 86 (2), 486-497, 2003
Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations
A Genovese, P Piombino, A Gambuti, L Moio
Food Chemistry 114 (1), 100-107, 2009
Influence of clarification treatment on concentrations of selected free varietal aroma compounds and glycoconjugates in Falanghina (Vitis vinifera L.) must and wine
L Moio, M Ugliano, A Gambuti, A Genovese, P Piombino
American journal of enology and viticulture 55 (1), 7-12, 2004
Influence of enological practices on ochratoxin A concentration in wine
A Gambuti, D Strollo, A Genovese, M Ugliano, A Ritieni, L Moio
American journal of enology and viticulture 56 (2), 155-162, 2005
Aroma of Aglianico and Uva di Troia grapes by aromatic series
A Genovese, SA Lamorte, A Gambuti, L Moio
Food research international 53 (1), 15-23, 2013
Aroma composition of red wines by different extraction methods and gas chromatography‐SIM/mass spectrometry analysis
A Genovese, R Dimaggio, MT Lisanti, P Piombino, L Moio
Annali di Chimica: Journal of Analytical, Environmental and Cultural …, 2005
Partial dealcoholization of red wines by membrane contactor technique: effect on sensory characteristics and volatile composition
MT Lisanti, A Gambuti, A Genovese, P Piombino, L Moio
Food and Bioprocess Technology 6, 2289-2305, 2013
Effect of Antioxidant Protection of Must on Volatile Compounds and Aroma Shelf Life of Falanghina (Vitis vinifera L.) Wine
L Moio, M Ugliano, A Genovese, A Gambuti, R Pessina, P Piombino
Journal of Agricultural and Food Chemistry 52 (4), 891-897, 2004
Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking
P Piombino, F Sinesio, E Moneta, M Cammareri, A Genovese, MT Lisanti, ...
Food Research International 50 (1), 409-419, 2013
Flavor chemistry of virgin olive oil: An overview
A Genovese, N Caporaso, R Sacchi
Applied Sciences 11 (4), 1639, 2021
The role of phenolic compounds on olive oil aroma release
A Genovese, N Yang, R Linforth, R Sacchi, I Fisk
Food Research International 112, 319-327, 2018
Characterisation of lemon-flavoured olive oils
R Sacchi, D Della Medaglia, A Paduano, N Caporaso, A Genovese
LWT - Food Science and Technology 79, 326–332, 2017
Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology
N Caporaso, A Genovese, R Burke, C Barry-Ryan, R Sacchi
Food Hydrocolloids 61, 66-76, 2016
Olive oil phenolic compounds affect the release of aroma compounds
A Genovese, N Caporaso, V Villani, A Paduano, R Sacchi
Food chemistry 181, 284-294, 2015
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