Franco Biasioli

Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.

Coupling proton transfer reaction-mass spectrometry with linear discriminant analysis: a case study.

Proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis for rapid detection of oxidative alteration of olive oil.

Rapid white truffle headspace analysis by proton transfer reaction mass spectrometry and comparison with solid-phase microextraction coupled with gas chromatography/mass spectrometry.

Effects of stocking density and supplement level on milk production and cheese characteristics in Brown cows grazing on mountain pasture.

Investigation of volatile compounds in two raspberry cultivars by two headspace techniques: solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and proton-transfer reaction-mass spectrometry (PTR-MS).

Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.

PTR-TOF-MS and data-mining methods for rapid characterisation of agro-industrial samples: influence of milk storage conditions on the volatile compounds profile of Trentingrana cheese.

Extending the dynamic range of proton transfer reaction time-of-flight mass spectrometers by a novel dead time correction.

PTR-MS measurements and analysis of models for the calculation of Henry's law constants of monosulfides and disulfides.

Typicality and geographical origin markers of protected origin cheese from The Netherlands revealed by PTR-MS.

Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS).

On quantitative determination of volatile organic compound concentrations using proton transfer reaction time-of-flight mass spectrometry.

Fast direct injection mass-spectrometric characterization of stimuli for insect electrophysiology by proton transfer reaction-time of flight mass-spectrometry (PTR-ToF-MS).

Analysis of breath by proton transfer reaction time of flight mass spectrometry in rats with steatohepatitis induced by high-fat diet.

In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters.

Monitoring of volatile compound emissions during dry anaerobic digestion of the Organic Fraction of Municipal Solid Waste by Proton Transfer Reaction Time-of-Flight Mass Spectrometry.

Sulfides: chemical ionization induced fragmentation studied with proton transfer reaction-mass spectrometry and density functional calculations.

Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS.

Rapid "breath-print" of liver cirrhosis by proton transfer reaction time-of-flight mass spectrometry. A pilot study.

Food neophobia and its relation with olfactory ability in common odour identification.

Fragmentation of allylmethylsulfide by chemical ionization: dependence on humidity and inhibiting role of water.

Primary Ion Depletion Kinetics (PIDK) Studies as a New Tool for Investigating Chemical Ionization Fragmentation Reactions with PTR-MS.

QTL validation and stability for volatile organic compounds (VOCs) in apple.

PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health science.

X-ray micro-computer tomographic method to visualize the microstructure of different apple cultivars.

Application of PTR-TOF-MS to investigate metabolites in exhaled breath of patients affected by coeliac disease under gluten free diet.

The onset of grapevine berry ripening is characterized by ROS accumulation and lipoxygenase-mediated membrane peroxidation in the skin.

Target metabolite and gene transcription profiling during the development of superficial scald in apple (Malus x domestica Borkh).

Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters.

PTR-ToF-MS characterisation of roasted coffees (C. arabica) from different geographic origins.

Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis.

Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact.

Proton transfer reaction-mass spectrometry: online and rapid determination of volatile organic compounds of microbial origin.

Phylogenomic Analysis of Oenococcus oeni Reveals Specific Domestication of Strains to Cider and Wines.

Immune-spaying as an alternative to surgical spaying in Iberian × Duroc females: Effect on the VOC profile of dry-cured shoulders and dry-cured loins as detected by PTR-ToF-MS.

Classification of 7 monofloral honey varieties by PTR-ToF-MS direct headspace analysis and chemometrics.

Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS.

PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin.

Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples.

Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time-of-flight mass spectrometry.

Interference with ethylene perception at receptor level sheds light on auxin and transcriptional circuits associated with the climacteric ripening of apple fruit (Malus x domestica Borkh.).

Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat.

From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS).

Emission of Volatile Compounds from Apple Plants Infested with Pandemis heparana Larvae, Antennal Response of Conspecific Adults, and Preliminary Field Trial.

Hexanal as biomarker for milk oxidative stress induced by copper ions.

A microcalorimetry study on the oxidation of linoleic acid and the control of rancidity.

Diel rhythms in the volatile emission of apple and grape foliage.

Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds.

Static and dynamic headspace analysis of instant coffee blends by proton-transfer-reaction mass spectrometry.

Emission of volatile sesquiterpenes and monoterpenes in grapevine genotypes following Plasmopara viticola inoculation in vitro.

Genome-wide association study unravels the genetic control of the apple volatilome and its interplay with fruit texture.

Corrigendum to "Hexanal as biomarker for milk oxidative stress induced by copper ions" (J. Dairy Sci. 100:1650-1656).

Phenotypic differences determine drought stress responses in ecotypes of Arundo donax adapted to different environments.

Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds.