Browsing by Author Capozzi, Vittorio

Showing results 1 to 5 of 5
Issue DateTitleAuthor(s)
2015Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compoundsBenozzi, Elisabetta; Romano, Andrea; Capozzi, Vittorio; Makhoul, Salim; Cappellin, Luca; Khomenko, Iuliia; Aprea, Eugenio; Scampicchio, Matteo; Spano, Giuseppe; Märk, Tilmann D; Gasperi, Flavia; Biasioli, Franco
2016PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer OriginCapozzi, Vittorio; Makhoul, Salim; Aprea, Eugenio; Romano, Andrea; Cappellin, Luca; Jimena, Ana Sanchez; Spano, Giuseppe; Gasperi, Flavia; Scampicchio, Matteo; Biasioli, Franco
2015PTR-ToF-MS and food bioprocesses: potential in monitoring VOCs release by starter cultures during food fermentationCapozzi, Vittorio; Makhoul, Salim; Romano, Andrea; Spano, Giuseppe; Aprea, Eugenio; Cappellin, Luca; Mark, Tilmann D.; Nakat, Hanna El ; Guzzo, Jean; Gasperi, Flavia; Scampicchio, Matteo; Biasioli, Franco
2016Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fatMakhoul, Salim; Yener, Sine; Khomenko, Iuliia; Capozzi, Vittorio; Cappellin, Luca; Aprea, Eugenio; Scampicchio, Matteo; Gasperi, Flavia; Biasioli, Franco
2015Volatile compound production during the bread-making process: effect of flour, yeast and their interactionMakhoul, Salim; Romano, Andrea; Capozzi, Vittorio; Spano, Giuseppe; Aprea, Eugenio; Nakat, Hanna El