Giordano M - Search Results

1

Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening.

Torchio F, Giacosa S, Vilanova M, Río Segade S, Gerbi V, Giordano M, Rolle L. Torchio F, et al. Among authors: giordano m. Food Chem. 2016 Dec 1;212:576-84. doi: 10.1016/j.foodchem.2016.05.191. Epub 2016 Jun 1. Food Chem. 2016. PMID: 27374570

2

CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties.

Rolle L, Giordano M, Giacosa S, Vincenzi S, Río Segade S, Torchio F, Perrone B, Gerbi V. Rolle L, et al. Among authors: giordano m. Anal Chim Acta. 2012 Jun 30;732:105-13. doi: 10.1016/j.aca.2011.11.043. Epub 2011 Nov 28. Anal Chim Acta. 2012. PMID: 22688041

3

The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.

Zeppa G, Belviso S, Bertolino M, Cavallero MC, Dal Bello B, Ghirardello D, Giordano M, Giorgis M, Grosso A, Rolle L, Gerbi V. Zeppa G, et al. Among authors: giordano m. J Sci Food Agric. 2015 Jun;95(8):1678-88. doi: 10.1002/jsfa.6871. Epub 2014 Sep 10. J Sci Food Agric. 2015. PMID: 25123494

4

Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime.

Bertolino M, Dolci P, Giordano M, Rolle L, Zeppa G. Bertolino M, et al. Among authors: giordano m. Food Chem. 2011 Dec 1;129(3):1001-11. doi: 10.1016/j.foodchem.2011.05.060. Epub 2011 May 15. Food Chem. 2011. PMID: 25212329

5

Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage.

Belviso S, Dal Bello B, Giacosa S, Bertolino M, Ghirardello D, Giordano M, Rolle L, Gerbi V, Zeppa G. Belviso S, et al. Among authors: giordano m. Food Chem. 2017 Feb 15;217:398-408. doi: 10.1016/j.foodchem.2016.08.103. Epub 2016 Aug 30. Food Chem. 2017. PMID: 27664651

6

On-vine withering process of 'Moscato bianco' grapes: effect of cane-cut system on volatile composition.

Giacosa S, Giordano M, Vilanova M, Cagnasso E, Río Segade S, Rolle L. Giacosa S, et al. Among authors: giordano m. J Sci Food Agric. 2019 Feb;99(3):1135-1144. doi: 10.1002/jsfa.9281. Epub 2018 Sep 17. J Sci Food Agric. 2019. PMID: 30047150 Free article.

7

Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.

Ruggirello M, Giordano M, Bertolino M, Ferrocino I, Cocolin L, Dolci P. Ruggirello M, et al. Among authors: giordano m. Food Microbiol. 2018 Sep;74:132-142. doi: 10.1016/j.fm.2018.03.012. Epub 2018 Mar 23. Food Microbiol. 2018. PMID: 29706329 Free article.

8

Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics.

Barbosa-Pereira L, Rojo-Poveda O, Ferrocino I, Giordano M, Zeppa G. Barbosa-Pereira L, et al. Among authors: giordano m. Food Res Int. 2019 Sep;123:684-696. doi: 10.1016/j.foodres.2019.05.041. Epub 2019 May 31. Food Res Int. 2019. PMID: 31285018

9

Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture.

Jampaphaeng K, Ferrocino I, Giordano M, Rantsiou K, Maneerat S, Cocolin L. Jampaphaeng K, et al. Among authors: giordano m. Food Microbiol. 2018 Dec;76:91-102. doi: 10.1016/j.fm.2018.04.012. Epub 2018 Apr 26. Food Microbiol. 2018. PMID: 30166195

10

Specific metagenomic asset drives the spontaneous fermentation of Italian sausages.

Franciosa I, Ferrocino I, Giordano M, Mounier J, Rantsiou K, Cocolin L. Franciosa I, et al. Among authors: giordano m. Food Res Int. 2021 Jun;144:110379. doi: 10.1016/j.foodres.2021.110379. Epub 2021 Apr 29. Food Res Int. 2021. PMID: 34053518

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