Eugenio Aprea
Eugenio Aprea
Center Agriculture Food Environment, University of Trento
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Citata da
Citata da
On quantitative determination of volatile organic compound concentrations using proton transfer reaction time-of-flight mass spectrometry
L Cappellin, T Karl, M Probst, O Ismailova, PM Winkler, C Soukoulis, ...
Environmental science & technology 46 (4), 2283-2290, 2012
Use of terpenoids as natural flavouring compounds in food industry
L Caputi, E Aprea
Recent patents on food, nutrition & agriculture 3 (1), 9-16, 2011
Exploring influences on food choice in a large population sample: The Italian Taste project
E Monteleone, S Spinelli, C Dinnella, I Endrizzi, M Laureati, E Pagliarini, ...
Food Quality and Preference 59, 123-140, 2017
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour
E Aprea, ML Corollaro, E Betta, I Endrizzi, ML Demattè, F Biasioli, ...
Food research international 49 (2), 677-686, 2012
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice
F Gasperi, E Aprea, F Biasioli, S Carlin, I Endrizzi, G Pirretti, ...
Food chemistry 115 (1), 129-136, 2009
PTR-MS study of esters in water and water/ethanol solutions: Fragmentation patterns and partition coefficients
E Aprea, F Biasioli, TD Märk, F Gasperi
International Journal of Mass Spectrometry 262 (1-2), 114-121, 2007
Sweet taste in apple: The role of sorbitol, individual sugars, organic acids and volatile compounds
E Aprea, M Charles, I Endrizzi, M Laura Corollaro, E Betta, F Biasioli, ...
Scientific Reports 7 (1), 1-10, 2017
Metabolite profiling on apple volatile content based on solid phase microextraction and gas-chromatography time of flight mass spectrometry
E Aprea, H Gika, S Carlin, G Theodoridis, U Vrhovsek, F Mattivi
Journal of Chromatography A 1218 (28), 4517-4524, 2011
Investigation of volatile compounds in two raspberry cultivars by two headspace techniques: solid-phase microextraction/gas chromatography− mass spectrometry (SPME/GC− MS) and …
E Aprea, F Biasioli, S Carlin, I Endrizzi, F Gasperi
Journal of agricultural and food chemistry 57 (10), 4011-4018, 2009
Effects of the sound of the bite on apple perceived crispness and hardness
ML Demattè, N Pojer, I Endrizzi, ML Corollaro, E Betta, E Aprea, ...
Food Quality and Preference 38, 58-64, 2014
Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact
E Aprea, F Biasioli, F Gasperi
Molecules 20 (2), 2445-2474, 2015
PTR-ToF-MS, a novel, rapid, high sensitivity and non-invasive tool to monitor volatile compound release during fruit post-harvest storage: the case study of apple ripening
C Soukoulis, L Cappellin, E Aprea, F Costa, R Viola, TD Märk, F Gasperi, ...
Food and Bioprocess Technology 6, 2831-2843, 2013
Proton transfer reaction− mass spectrometry (PTR-MS) headspace analysis for rapid detection of oxidative alteration of olive oil
E Aprea, F Biasioli, G Sani, C Cantini, TD Märk, F Gasperi
Journal of Agricultural and Food Chemistry 54 (20), 7635-7640, 2006
Proton transfer reaction time‐of‐flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk
C Soukoulis, E Aprea, F Biasioli, L Cappellin, E Schuhfried, TD Märk, ...
Rapid Communications in Mass Spectrometry 24 (14), 2127-2134, 2010
Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of “Trentingrana” cheese
F Biasioli, F Gasperi, E Aprea, I Endrizzi, V Framondino, F Marini, D Mott, ...
Food Quality and Preference 17 (1-2), 63-75, 2006
A conjoint study on apple acceptability: Sensory characteristics and nutritional information
I Endrizzi, L Torri, ML Corollaro, ML Demattè, E Aprea, M Charles, ...
Food quality and preference 40, 39-48, 2015
A combined sensory-instrumental tool for apple quality evaluation
ML Corollaro, E Aprea, I Endrizzi, E Betta, ML Demattè, M Charles, ...
Postharvest Biology and Technology 96, 135-144, 2014
QTL mapping of volatile compounds in ripe apples detected by proton transfer reaction-mass spectrometry
E Zini, F Biasioli, F Gasperi, D Mott, E Aprea, TD Märk, A Patocchi, ...
Euphytica 145, 269-279, 2005
In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing
E Aprea, F Biasioli, F Gasperi, TD Märk, S van Ruth
Flavour and fragrance Journal 21 (1), 53-58, 2006
High pressure carbon dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality
M Cappelletti, G Ferrentino, I Endrizzi, E Aprea, E Betta, ML Corollaro, ...
Journal of Food Engineering 145, 73-81, 2015
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