Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Dario Genzardi"'
Autor:
Dario Genzardi, Estefanía Núñez Carmona, Elisabetta Poeta, Francesco Gai, Immacolata Caruso, Edoardo Fiorilla, Achille Schiavone, Veronica Sberveglieri
Publikováno v:
Sensors, Vol 24, Iss 15, p 4921 (2024)
Incorporating insect meals into poultry diets has emerged as a sustainable alternative to conventional feed sources, offering nutritional, welfare benefits, and environmental advantages. This study aims to monitor and compare volatile compounds emitt
Externí odkaz:
https://doaj.org/article/0af6c49f361046b28c4c4148c4b8706f
Autor:
Giorgio Sberveglieri, Dario Genzardi, Giuseppe Greco, Estefanía Nunez-Carmona, Simone Pezzottini, Veronica Sberveglieri
Publikováno v:
Chemical Engineering Transactions, Vol 95 (2022)
Over the last 40 years, the term "electronic nose" (EN) has defined a device equipped with an array of not selective gas sensors capable of providing a response as a function of a stimulus provided by volatile chemical compounds (VOCs). Numerous stud
Externí odkaz:
https://doaj.org/article/8187063ff27d45c2a9a5553ebf49897d
Autor:
Veronica Sberveglieri, Dario Genzardi, Giuseppe Greco, Estefanía Nunez-Carmona, Simone Pezzottini, Giorgio Sberveglieri
Publikováno v:
Chemical Engineering Transactions, Vol 95 (2022)
Biogas is becoming one of the most used and profitable renewable sources. It is obtained through many different processes that frequently involve different green renewable sources. During the different steps of the process, it generates several by-pr
Externí odkaz:
https://doaj.org/article/be785ebc50eb4d1fad116c0d1423a8c7
Autor:
Giuseppe Greco, Estefanía Núñez-Carmona, Dario Genzardi, Linda Bianchini, Pierpaolo Piccoli, Ivano Zottele, Armando Tamanini, Carola Motolose, Antonello Scalmato, Giorgio Sberveglieri, Veronica Sberveglieri
Publikováno v:
Chemosensors, Vol 11, Iss 7, p 403 (2023)
Nowadays, innovation in food technologies is fundamental and consumers are increasingly aware and demanding. To create a final product that is more and more appealing, health and safety guidelines are pushing towards new challenges. It is precisely d
Externí odkaz:
https://doaj.org/article/674afdd0b0dc4cf6a933151aa48ac937
Autor:
Aris Liboà, Dario Genzardi, Estefanía Núñez-Carmona, Sonia Carabetta, Rosa Di Sanzo, Mariateresa Russo, Veronica Sberveglieri
Publikováno v:
Chemosensors, Vol 11, Iss 2, p 147 (2023)
Beer is the most consumed alcoholic beverage; with 177.5 million kiloliters produced every year, it is one of the most relevant food products. Diacetyl is a typical byproduct of yeast metabolism that is formed during the fermentation inside breweries
Externí odkaz:
https://doaj.org/article/f1b79334753a42e1a4c1bdfd523b33dc
Autor:
Roberto Mariotti, Estefanía Núñez-Carmona, Dario Genzardi, Saverio Pandolfi, Veronica Sberveglieri, Soraya Mousavi
Publikováno v:
Sensors, Vol 22, Iss 19, p 7164 (2022)
Extra virgin olive oil (EVOO) is the best vegetable oil worldwide but, at the same time, is one of the product victims of fraud in the agri-food sector, and the differences about quality within the extra-virgin olive oil category are often missed. Se
Externí odkaz:
https://doaj.org/article/c52c6a42364e4f98912392f6b4d38ced
Autor:
Estefanía Núñez-Carmona, Giuseppe Greco, Dario Genzardi, Pierpaolo Piccoli, Ivano Zottele, Armando Tamanini, Giorgio Sberveglieri, Veronica Sberveglieri
Publikováno v:
Chemosensors, Vol 10, Iss 9, p 345 (2022)
The marmalade and jam market is growing worldwide, with the European countries being the main producers in this sector. The market has ancient origins and the production is aimed at conserving the surplus fruits during some period of the year. Nowada
Externí odkaz:
https://doaj.org/article/68aa87f38aeb44398a0986198eb6794d
Publikováno v:
Sensors, Vol 22, Iss 16, p 6247 (2022)
Vinegar is a fermented product that is appreciated world-wide. It can be obtained from different kinds of matrices. Specifically, it is a solution of acetic acid produced by a two stage fermentation process. The first is an alcoholic fermentation, wh
Externí odkaz:
https://doaj.org/article/adbf96e6c60f43889cb3a6abec115211
Autor:
Giuseppe Greco, Estefanía Núñez Carmona, Giorgio Sberveglieri, Dario Genzardi, Veronica Sberveglieri
Publikováno v:
Chemosensors, Vol 10, Iss 5, p 186 (2022)
There are different methods to extract and brew coffee, therefore, coffee processing is an important factor and should be studied in detail. Herein, coffee was brewed by means of a new espresso professional coffee machine, using coffee powder or port
Externí odkaz:
https://doaj.org/article/5c1ab36ed3094dd7a094bbed99f3cbc8
Publikováno v:
Sensors; Volume 22; Issue 16; Pages: 6247
Vinegar is a fermented product that is appreciated world-wide. It can be obtained from different kinds of matrices. Specifically, it is a solution of acetic acid produced by a two stage fermentation process. The first is an alcoholic fermentation, wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82fabd0fa9869c2079a00d3d7f2ef814
https://doi.org/10.3390/s22166247
https://doi.org/10.3390/s22166247