Zobrazeno 1 - 10
of 69
pro vyhledávání: '"BARBARA GIUSSANI"'
Publikováno v:
Molecules, Vol 28, Iss 24, p 7999 (2023)
This study focuses on exploring and understanding measurement errors in analytical procedures involving miniaturized near-infrared instruments. Despite recent spreading in different application fields, there remains a lack of emphasis on the accuracy
Externí odkaz:
https://doaj.org/article/bed87c6815c24830b306ca4806b171f2
Autor:
Barbara Giussani, Jordi Riu
Publikováno v:
Foods, Vol 12, Iss 12, p 2292 (2023)
The primary focus of research in food production revolves around ensuring food quality and safety [...]
Externí odkaz:
https://doaj.org/article/271a2eb9a4d74289852226319c237dfb
Autor:
Carmen Tesoro, Maria Assunta Acquavia, Barbara Giussani, Giuliana Bianco, Raffaella Pascale, Filomena Lelario, Rosanna Ciriello, Angela Capece, Rocchina Pietrafesa, Gabriella Siesto, Angela Di Capua
Publikováno v:
Applied Sciences, Vol 13, Iss 7, p 4609 (2023)
For oenological products, most of the intrinsic and extrinsic drivers of perceived quality are associated with specific aromatic profiles. Aromatic diversity has been recognized as a central element in perceived quality as it is able to transmit the
Externí odkaz:
https://doaj.org/article/d67ba3cae0c54352b2e8d258c5712828
Autor:
Giulia Gorla, Paolo Taborelli, Hawbeer Jamal Ahmed, Cristina Alamprese, Silvia Grassi, Ricard Boqué, Jordi Riu, Barbara Giussani
Publikováno v:
Chemosensors, Vol 11, Iss 3, p 182 (2023)
The increasing portability and accessibility of miniaturized NIR spectrometers are promoting the spread of in-field and online applications. Alongside the successful outcomes, there are also several problems related to the acquisition strategies for
Externí odkaz:
https://doaj.org/article/7dac79c250584829b8d2c6c6fbdffa33
Autor:
Daniel Schorn-García, Barbara Giussani, María Jesús García-Casas, Daniel Rico, Ana Belén Martin-Diana, Laura Aceña, Olga Busto, Ricard Boqué, Montserrat Mestres
Publikováno v:
Foods, Vol 12, Iss 5, p 962 (2023)
The variability in grape ripening is associated with the fact that each grape berry undergoes its own biochemical processes. Traditional viticulture manages this by averaging the physicochemical values of hundreds of grapes to make decisions. However
Externí odkaz:
https://doaj.org/article/f993e8752cd04355bc6f3f500fd0b80b
Autor:
Daniel Schorn-García, Jokin Ezenarro, Laura Aceña, Olga Busto, Ricard Boqué, Barbara Giussani, Montserrat Mestres
Publikováno v:
Fermentation, Vol 9, Iss 2, p 115 (2023)
Spatially offset Raman spectroscopy (SORS) is a non-invasive analytical technique that allows the analysis of samples through a container. This makes it an effective tool for studying food and beverage products, as it can measure the sample without b
Externí odkaz:
https://doaj.org/article/8f6215959d954270b630739421934e00
Publikováno v:
Foods, Vol 12, Iss 3, p 493 (2023)
Alongside the increasing proofs of efficacy of miniaturized NIR instruments in food-related scenarios, it is progressively growing the number of end-users, even incentivized by the low-cost of the sensors. While attention is paid to the analytical pr
Externí odkaz:
https://doaj.org/article/ed1596df846d4a85a928e568f1658cc6
Publikováno v:
Foods, Vol 11, Iss 21, p 3524 (2022)
Insects have been a food source for humans for millennia, and they are actively consumed in various parts of the world. This paper aims to ascertain the feasibility of portable near-infrared (NIR) spectroscopy as a reliable and fast candidate for the
Externí odkaz:
https://doaj.org/article/a693fb8f126d4e71b502c076b4be805d
Publikováno v:
Foods, Vol 10, Iss 11, p 2856 (2021)
Miniaturised near-infrared (NIR) instruments have been increasingly used in the last few years, and they have become useful tools for many applications on different types of samples. The market already offers a wide variety of these instruments, each
Externí odkaz:
https://doaj.org/article/94e5dba2ac074da7b0f75ec21d0b7e7c
Autor:
Ricard Boqué, Barbara Giussani
Publikováno v:
Foods, Vol 10, Iss 5, p 948 (2021)
In order to obtain high-quality products and gain a competitive advantage, food producers seek improved manufacturing processes, particularly when physicochemical and sensory properties add significant value to the product [...]
Externí odkaz:
https://doaj.org/article/849e747fbddd41ab98debe10298b1d3b