Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Giulia Strocchi"'
Autor:
Giulia Strocchi, Eloisa Bagnulo, Manuela R. Ruosi, Giulia Ravaioli, Francesca Trapani, Carlo Bicchi, Gloria Pellegrino, Erica Liberto
Publikováno v:
Foods, Vol 11, Iss 24, p 4083 (2022)
This study examines the volatilome of good and oxidised coffee samples from two commercial coffee species (i.e., Coffea arabica (arabica) and Coffea canephora (robusta)) in different packagings (i.e., standard with aluminium barrier and Eco-caps) to
Externí odkaz:
https://doaj.org/article/2d3eaf7a396443b99f75ba927e10a2e4
Autor:
Giulia, Strocchi, Eloisa, Bagnulo, Giulia, Ravaioli, Gloria, Pellegrino, Carlo, Bicchi, Erica, Liberto
Publikováno v:
In Food Research International December 2023 174 Part 1
Acrylamide (AA) is a product of food heating process that is widely present in cooked foods and known to be toxic to humans. Exposure data has revealed coffee to be one of the sources of this toxicant in adult diets. A great deal of effort has been i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed8e22be60212936a8965a0f151463b1
http://hdl.handle.net/2318/1869103
http://hdl.handle.net/2318/1869103
Autor:
Chiara Cordero, Erica Liberto, Manuela Rosanna Ruosi, Giulia Strocchi, Davide Bressanello, Carlo Bicchi, Patrizia Rubiolo, Gloria Pellegrino, Arianna Marengo
Publikováno v:
Journal of agricultural and food chemistry. 69(15)
Coffee cupping includes both aroma and taste, and its evaluation considers several different attributes simultaneously to define flavor quality and therefore requires complementary data from aroma and taste. This study investigates the potential and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::276a4d0129f74466b6658e5ce432efca
https://pubmed.ncbi.nlm.nih.gov/33823588
https://pubmed.ncbi.nlm.nih.gov/33823588
Autor:
Camilla Scavarda, Cristian Bortolini, Giulia Strocchi, Chiara Cordero, Erica Liberto, Carlo Bicchi
Cocoa smoky off-flavour is generated from an inappropriate artificial drying applied on beans to speeding up the post-harvest process and it can affect the quality of the chocolate. The sensory tests are time-consuming, and at present, a fast analyti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bcf25ef9da8e100ab84051ba1d7a4dc
http://hdl.handle.net/2318/1753103
http://hdl.handle.net/2318/1753103
Autor:
Carlo Bicchi, Erica Liberto, Davide Bressanello, Manuela Rosanna Ruosi, Gloria Pellegrino, Giulia Strocchi, Chiara Cordero, Barbara Sgorbini
Publikováno v:
Molecules
Volume 24
Issue 24
Volume 24
Issue 24
The quality assessment of the green coffee that you will go to buy cannot be disregarded from a sensory evaluation, although this practice is time consuming and requires a trained professional panel. This study aims to investigate both the potential
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d01779ee32185769b45d4641d146728