Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Maurizio Piergiovanni"'
Autor:
Penghan Zhang, Maurizio Piergiovanni, Pietro Franceschi, Fulvio Mattivi, Urska Vrhovsek, Silvia Carlin
Publikováno v:
Analytica, Vol 4, Iss 3, Pp 347-373 (2023)
To meet consumer demand for fermented beverages with a wide range of flavors, as well as for quality assurance, it is important to characterize volatiles and their relationships with raw materials, microbial and fermentation processes, and the aging
Externí odkaz:
https://doaj.org/article/6e1bba128e9e4cd1a02e0b6edff00f08
Autor:
Maurizio Piergiovanni, Monica Mattarozzi, Eveline Verleysen, Lisa Siciliani, Michele Suman, Federica Bianchi, Jan Mast, Maria Careri
Publikováno v:
Molecules, Vol 29, Iss 13, p 3148 (2024)
Metal sub-microparticles (SMPs) and nanoparticles (NPs) presence in food is attributable to increasing pollution from the environment in raw materials and finished products. In the present study, a multifaceted analytical strategy based on Environmen
Externí odkaz:
https://doaj.org/article/3018859896fc48f78b2696e4a544052f
Autor:
Nicolò Riboni, Erika Ribezzi, Lucia Nasi, Monica Mattarozzi, Maurizio Piergiovanni, Matteo Masino, Federica Bianchi, Maria Careri
Publikováno v:
Applied Sciences, Vol 14, Iss 4, p 1597 (2024)
The impact of the anthropic activities in Antarctica is a concerning issue. According to the Scientific Committee on Antarctic Research, attention has to be paid to the next-generation contaminants deriving from both long-range atmospheric transport
Externí odkaz:
https://doaj.org/article/9245a88d713d4737814a4c2b225fef47
Publikováno v:
Chemistry, Vol 4, Iss 4, Pp 1679-1695 (2022)
Wine and beer are the most appreciated and consumed beverages in the world. This success is mainly due to their characteristic taste, smell, and aroma, which can delight consumer’s palates. These olfactory characteristics are produced from specific
Externí odkaz:
https://doaj.org/article/0788f1dc2ab54dae92b0c1d193018ced
Autor:
Maurizio Piergiovanni, Domenico Masuero, Silvia Carlin, Giovanni Luzzini, Nicole Furlan, Davide Slaghenaufi, Maurizio Ugliano, Luca Rolle, Susana Río Segade, Paola Piombino, Elisabetta Pittari, Andrea Versari, Giuseppina Paola Parpinello, Matteo Marangon, Christine Mayr Marangon, Fulvio Mattivi
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity and added value
Externí odkaz:
https://doaj.org/article/dafb3a4c9c764f79849e826c857c9ca0
Autor:
Nicolò Riboni, Federica Bianchi, Antonella Cavazza, Maurizio Piergiovanni, Monica Mattarozzi, Maria Careri
Publikováno v:
Separations, Vol 10, Iss 4, p 222 (2023)
The safety of food contact materials is a hot topic since chemicals can migrate from packaging into food, thus raising health concerns about and/or producing changes in the organoleptic properties of foodstuffs. Migration tests are required to demons
Externí odkaz:
https://doaj.org/article/870d565cb5404d62a262589c55a3b7a3
Autor:
Veronica Termopoli, Maurizio Piergiovanni, Davide Ballabio, Viviana Consonni, Emmanuel Cruz Muñoz, Fabio Gosetti
Publikováno v:
Separations, Vol 10, Iss 2, p 139 (2023)
Membrane introduction mass spectrometry (MIMS) is a direct mass spectrometry technique used to monitor online chemical systems or quickly quantify trace levels of different groups of compounds in complex matrices without extensive sample preparation
Externí odkaz:
https://doaj.org/article/83b269385b9f4ca2a2ca0265f53c20e8
Autor:
Veronica Termopoli, Maurizio Piergiovanni, Achille Cappiello, Pierangela Palma, Giorgio Famiglini
Publikováno v:
Separations, Vol 8, Iss 10, p 173 (2021)
Extra virgin olive oil (EVOO) is one of the main ingredients of the Mediterranean diet. It is claimed as a functional food for its unique content of health-promoting compounds. Tyrosol (Tyr), Hydroxytyrosol (Htyr), and their phenolic derivatives pres
Externí odkaz:
https://doaj.org/article/09c0b6d7ecde4d908bb46bccc5a27a7c
Autor:
Silvia Carlin, Maurizio Piergiovanni, Elisabetta Pittari, Maria Tiziana Lisanti, Luigi Moio, Paola Piombino, Matteo Marangon, Andrea Curioni, Luca Rolle, Susana Río Segade, Andrea Versari, Arianna Ricci, Giuseppina Paola Parpinello, Giovanni Luzzini, Maurizio Ugliano, Daniele Perenzoni, Urska Vrhovsek, Fulvio Mattivi
Thanks to their low odor detection thresholds, free varietal thiols (VTs) play a key role in the primary aroma of wines, to which they confer an intense scent reminiscent of box tree, grapefruit, citrus fruits, passionfruit and cat urine odor. Exclud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::970ba72db25cbc0b6cd82a78049127cf
https://hdl.handle.net/11585/895401
https://hdl.handle.net/11585/895401
Autor:
Maurizio Piergiovanni, Giorgio Famiglini, Veronica Termopoli, Pierangela Palma, Achille Cappiello
Publikováno v:
Journal of Pharmaceutical and Biomedical Analysis. 154:492-500
Dispersive liquid-liquid microextraction with and without ultrasound assistance (DLLME, UA-DLLME) and microextraction with packed sorbent (MEPS) methods for the extraction and determination of eight different benzodiazepines (BDZ) (chlordiazepoxide,