UOBScholar Hub
UOB Libraries created the UOBScholar Hub, an Institutional Repository (IR) for archiving and collecting all the research output of the UOB community. It aims to improve the visibility, usage and impact of research conducted at UOB. Materials included are: academic journal articles, conference papers and presentations, books and book chapters, ongoing research papers, reports and patents.
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Browsing by Author Spano, Giuseppe
Showing results 1 to 5 of 5
| Issue Date | Title | Author(s) |
|---|---|---|
| 2015 | Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds | Benozzi, Elisabetta; Romano, Andrea; Capozzi, Vittorio; Makhoul, Salim; Cappellin, Luca; Khomenko, Iuliia; Aprea, Eugenio; Scampicchio, Matteo; Spano, Giuseppe; Märk, Tilmann D; Gasperi, Flavia; Biasioli, Franco |
| 2014 | Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters | Makhoul, Salim; Romano, Andrea; Cappellin, Luca; Spano, Giuseppe; Nakat, Hanna El |
| 2016 | PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin | Capozzi, Vittorio; Makhoul, Salim; Aprea, Eugenio; Romano, Andrea; Cappellin, Luca; Jimena, Ana Sanchez; Spano, Giuseppe; Gasperi, Flavia; Scampicchio, Matteo; Biasioli, Franco |
| 2015 | PTR-ToF-MS and food bioprocesses: potential in monitoring VOCs release by starter cultures during food fermentation | Capozzi, 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 |
| 2015 | Volatile compound production during the bread-making process: effect of flour, yeast and their interaction | Makhoul, Salim; Romano, Andrea; Capozzi, Vittorio; Spano, Giuseppe; Aprea, Eugenio; Nakat, Hanna El |