All Stories

  1. Transcriptome and metabolic survey disclose the mode of action of static and dynamic low oxygen postharvest storage strategies to prevent the onset of superficial scald disorder in fruit of ‘Granny Smith’ apple cultivar
  2. Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast
  3. Monitoring alkyl pyrazines in roasted hazelnuts by SHS-GC-IMS: IMS response assessment and standardization
  4. Comparative transcriptome and metabolite survey reveal key pathways involved in the control of the chilling injury disorder superficial scald in two apple cultivars, ‘Granny Smith’ and ‘Ladina’
  5. Volatilomics of raspberry fruit germplasm by combining chromatographic and direct-injection mass spectrometric techniques
  6. Investigation of Geraniol Biotransformation by Commercial Saccharomyces Yeast Strains by Two Headspace Techniques: Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry (SPME-GC/MS) and Proton Transfer Reaction-Time of Flight-Mass Spectromet...
  7. Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods
  8. Room Temperature Ammonia Gas Sensor Based on p-Type-like V2O5 Nanosheets towards Food Spoilage Monitoring
  9. Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling
  10. Bibliometric Review on the Volatile Organic Compounds in Meat
  11. Monitoring In Vitro and In Vivo Aroma Release of Espresso Coffees with Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry
  12. Auxin is part of the regulatory circuit that sustains the ripening initiation in apple fruit
  13. Blueberry endogenous ethylene production affects fruit quality and storability
  14. “Scald-Cold”: comprehensive dissection of the superficial scald in apple
  15. Calculated rate coefficients between CI-MS reagent ions and organosulfur compounds causing food taints and off-flavours
  16. Valorization of Traditional Italian Walnut (Juglans regia L.) Production: Genetic, Nutritional and Sensory Characterization of Locally Grown Varieties in the Trentino Region
  17. Nanosensor Based on Thermal Gradient and Machine Learning for the Detection of Methanol Adulteration in Alcoholic Beverages and Methanol Poisoning
  18. Differences in dynamic sensory perception between reformulated hazelnut chocolate spreads decrease when spreads are consumed with breads and wafers
  19. Ethylene Production Affects Blueberry Fruit Texture and Storability
  20. Electronic noses based on metal oxide nanowires: A review
  21. Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity
  22. Exploring volatile organic compound emission from thermally modified wood by PTR-ToF-MS
  23. Real-Time Monitoring of Flavoring Starter Cultures for Different Food Matrices Using PTR-MS
  24. Optimization of gas sensors measurements by dynamic headspace analysis supported by simultaneous direct injection mass spectrometry
  25. Ultrasensitive NO2 gas sensing performance of two dimensional ZnO nanomaterials: Nanosheets and nanoplates
  26. In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods
  27. From Single Nanowires to Smart Systems: Different Ways to Assess Food Quality
  28. Species-Specific Induction of Plant Volatiles by Two Aphid Species in Apple: Real Time Measurement of Plant Emission and Attraction of Lacewings in the Wind Tunnel
  29. Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient
  30. Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient
  31. Quality control of raw hazelnuts by rapid and non-invasive fingerprinting of volatile compound release
  32. A Breach in Plant Defences: Pseudomonas syringae pv. actinidiae Targets Ethylene Signalling to Overcome Actinidia chinensis Pathogen Responses
  33. Development of a new phenotypic roadmap to improve strawberry aroma based on direct injection mass spectrometry
  34. Genetic dissection of the volatilome-fruit texture interplay in apple
  35. Molecular and biochemical differences underlying the efficacy of lovastatin in preventing the onset of superficial scald in a susceptible and resistant Pyrus communis L. cultivar
  36. Refill liquids for electronic cigarettes display peculiar toxicity on human endothelial cells
  37. Genetic characterization of an almond germplasm collection and volatilome profiling of raw and roasted kernels
  38. High-Throughput Volatilome Fingerprint Using PTR–ToF–MS Shows Species-Specific Patterns in Mortierella and Closely Related Genera
  39. Ethylene-auxin crosstalk regulates postharvest fruit ripening process in apple
  40. Evolution of isoprene emission in Arecaceae (palms)
  41. Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat
  42. Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Underlying Latent Explanatory Factors
  43. Arousal influences olfactory abilities in adults with different degree of food neophobia
  44. Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence
  45. The good, the bad and the aged: Predicting sensory quality of anhydrous milk fat by PTR/SRI-Tof-MS analysis and data mining
  46. Development of a Novel Phenotypic Roadmap to Improve Blueberry Quality and Storability
  47. Ab-initio calculation of the proton transfer reaction rate coefficients to volatile organic compounds related to cork-taint in wine
  48. PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study
  49. Investigation of the transcriptomic and metabolic changes associated with superficial scald physiology impaired by lovastatin and 1-methylcyclopropene in pear fruit (cv. “Blanquilla”)
  50. Scald-Cold: Joint Austrian-Italian consortium in the Euregio project for the comprehensive dissection of the superficial scald in apples
  51. Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS
  52. Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness
  53. Application of PTR-TOF-MS for the quality assessment of lactose-free milk: effect of storage time and employment of different lactase preparations
  54. XXIXth Annual Meeting of the European Chemoreception Research Organization, ECRO 2019
  55. Management of Digestate and Exhausts from Solid Oxide Fuel Cells Produced in the Dry Anaerobic Digestion Pilot Plant: Microalgae Cultivation Approach
  56. Nectarine volatilome response to fresh-cutting and storage
  57. High-throughput screening for in planta characterization of VOC biosynthetic genes by PTR-ToF-MS
  58. Methanethiol formation during the photochemical oxidation of methionine‐riboflavin system
  59. How to resolve cryptic species of polypores: an example in Fomes
  60. XXV IUFRO World Congress: Forest Research and Cooperation for Sustainable
  61. Interplay of apple volatile organic compounds with Neofabraea vagabunda and other post‐harvest pathogens
  62. A multidisciplinary approach reveals new aspects of superficial scald aetiology and cold resistance mechanism in ‘Granny Smith’ apples
  63. Direct flow injection profiling of acyl glycerols from food products using isopropanol as solvent
  64. A mechanism for biogenic production and emission of MEK from MVK decoupled from isoprene biosynthesis
  65. Wide transcriptional investigation unravel novel insights of the on-tree maturation and postharvest ripening of ‘Abate Fetel’ pear fruit
  66. Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption
  67. Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins
  68. Integrated PTR-ToF-MS, GWAS and biological pathway analyses reveal the contribution of cow’s genome to cheese volatilome
  69. Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer
  70. Real-time monitoring of removal of trace compounds with PTR-MS: Biochar experimental investigation
  71. Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC-PTR-ToF-MS
  72. In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains
  73. Rapid and noninvasive quality control of anhydrous milk fat by PTR-MS: The effect of storage time and packaging
  74. Is the physiological maturity at harvest influencing nectarine flavour after cold storage?
  75. Simultaneous photodegradation of VOC mixture by TiO2 powders
  76. Hyphenation of proton transfer reaction mass spectrometry with thermal analysis for monitoring the thermal degradation of retinyl acetate
  77. Non-invasive real time monitoring of yeast volatilome by PTR-ToF-MS
  78. Growth media affect the volatilome and antimicrobial activity against Phytophthora infestans in four Lysobacter type strains
  79. Dissecting the role of isoprene and stress-related hormones (ABA and ethylene) in Populus nigra exposed to unequal root zone water stress
  80. Diel rhythms in the volatile emission of apple and grape foliage
  81. PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
  82. Corrigendum to “Hexanal as biomarker for milk oxidative stress induced by copper ions” (J. Dairy Sci. 100:1650–1656)
  83. Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques
  84. Phenotypic differences determine drought stress responses in ecotypes of Arundo donax adapted to different environments
  85. The onset of grapevine berry ripening is characterized by reactive oxygen species accumulation and 
13-lipoxygenase-derived galactolipid peroxides in 
the chloroplasts
  86. Field observations of volatile organic compound (VOC) exchange in red oaks
  87. Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds
  88. A microcalorimetry study on the oxidation of linoleic acid and the control of rancidity
  89. Hexanal as biomarker for milk oxidative stress induced by copper ions
  90. Genome-wide association study unravels the genetic control of the apple volatilome and its interplay with fruit texture
  91. Withering of plucked Trachelospermum jasminoides (star jasmine) flowers – Time-dependent volatile compound profile obtained with SPME/GC–MS and proton transfer reaction-mass spectrometry (PTR-MS)
  92. Emission of Volatile Compounds from Apple Plants Infested with Pandemis heparana Larvae, Antennal Response of Conspecific Adults, and Preliminary Field Trial
  93. From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)
  94. Biowaste for SOFCs
  95. Can strawberry volatile emissions influenceBotrytis cinereagrowth?
  96. Natural Gas Trace Compounds Analysis with Innovative Systems: PTR-ToF-MS and FASTGC
  97. 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.)
  98. 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
  99. Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time-of-flight mass spectrometry
  100. Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing
  101. Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples
  102. Biogas trace compound removal with ashes using proton transfer reaction time-of-flight mass spectrometry as innovative detection tool
  103. Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS
  104. Stability of β-carotene in polyethylene oxide electrospun nanofibers
  105. PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin
  106. Microcalorimetric monitoring of grape withering
  107. Mead fermentation monitoring by proton transfer reaction mass spectrometry and medium infrared probe
  108. Advances in wine analysis by PTR-ToF-MS: Optimization of the method and discrimination of wines from different geographical origins and fermented with different malolactic starters
  109. Early detection of bacterial diseases in apple plants by analysis of volatile organic compounds profiles and use of electronic nose
  110. Proton Transfer Reaction-Mass Spectrometry (PTR-MS) as a tool for the determination of mass transfer coefficients
  111. Classification of 7 monofloral honey varieties by PTR-ToF-MS direct headspace analysis and chemometrics
  112. The Application of Proton Transfer Reaction Mass Spectrometry to the Analysis of Foods
  113. Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses
  114. 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
  115. Double clustering of PTR-ToF-MS data enables the mapping of QTLs related to apple fruit volatilome
  116. Characterization of volatile organic compounds emitted by kiwifruit plants infected with Pseudomonas syringae pv. actinidiae and their effects on host defences
  117. Isoprene emission in the monocot Arundineae tribe in relation to functional and structural organization of the photosynthetic apparatus
  118. Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds
  119. Dynamic volatile organic compound fingerprinting of apple fruit during processing
  120. Static and dynamic headspace analysis of instant coffee blends by proton-transfer-reaction mass spectrometry
  121. Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction
  122. Emission of volatile sesquiterpenes and monoterpenes in grapevine genotypes followingPlasmopara viticolainoculationin vitro
  123. Apple Flavor: Linking Sensory Perception to Volatile Release and Textural Properties
  124. Phylogenomic Analysis of Oenococcus oeni Reveals Specific Domestication of Strains to Cider and Wines
  125. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses
  126. Refined Measurements of Henry’s Law Constant of Terpenes with Inert Gas Stripping Coupled with PTR-MS
  127. Proton transfer reaction–mass spectrometry: online and rapid determination of volatile organic compounds of microbial origin
  128. Effect of hot water treatment on peach volatile emission andMonilinia fructicoladevelopment
  129. Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS
  130. A conjoint study on apple acceptability: Sensory characteristics and nutritional information
  132. Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis
  133. Proton transfer reaction mass spectrometry technique for the monitoring of volatile sulfur compounds in a fuel cell quality clean-up system
  134. Proton transfer reaction-mass spectrometry as a rapid inline tool for filter efficiency of activated charcoal in support of the development of Solid Oxide Fuel Cells fueled with biogas
  135. Volatile Compounds of Raspberry Fruit: From Analytical Methods to Biological Role and Sensory Impact
  136. Volatile compound changes during shelf life of driedBoletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis
  137. The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets
  138. Effects of the sound of the bite on apple perceived crispness and hardness
  139. Comprehensive VOC profiling of an apple germplasm collection by PTR-ToF-MS
  140. A combined sensory-instrumental tool for apple quality evaluation
  141. Role of strawberry volatile organic compounds in the development ofBotrytis cinereainfection
  142. Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters
  143. PTR-ToF-MS characterisation of roasted coffees (C. arabica) from different geographic origins
  144. Application of PTR-TOF-MS to investigate metabolites in exhaled breath of patients affected by coeliac disease under gluten free diet
  145. Wine analysis by FastGC proton-transfer reaction-time-of-flight-mass spectrometry
  146. Target metabolite and gene transcription profiling during the development of superficial scald in apple (Malus x domestica Borkh)
  147. Untargeted metabolomics investigation of volatile compounds involved in the development of apple superficial scald by PTR-ToF–MS
  148. QTL Analysis Coupled with PTR-ToF-MS and Candidate Gene-Based Association Mapping Validate the Role of Md-AAT1 as a Major Gene in the Control of Flavor in Apple Fruit
  149. Nosespace analysis by PTR-ToF-MS for the characterization of food and tasters: The case study of coffee
  150. Ethylene: Absolute real-time high-sensitivity detection with PTR/SRI-MS. The example of fruits, leaves and bacteria
  151. Stearoyl-CoA desaturase and sterol regulatory binding protein 1 markers: Effect on the volatile profile of dry-cured Parma, San Daniele and Toscano hams as detected by PTR-ToF-MS
  152. Influence of co-vapors on biogas filtration for fuel cells monitored with PTR-MS (Proton Transfer Reaction-Mass Spectrometry)
  153. Advances in QTL mapping for ethylene production in apple (Malus×domestica Borkh.)
  154. The onset of grapevine berry ripening is characterized by ROS accumulation and lipoxygenase-mediated membrane peroxidation in the skin
  155. Multiclass methods in the analysis of metabolomic datasets: The example of raspberry cultivar volatile compounds detected by GC–MS and PTR-MS
  156. X-Ray Micro-Computer Tomographic Method to Visualize the Microstructure of Different Apple Cultivars
  157. Effect of IGF-II genotype and pig rearing system on the final characteristics of dry-cured Iberian hams
  158. QTL validation and stability for volatile organic compounds (VOCs) in apple
  159. PTR-MS in Italy: A Multipurpose Sensor with Applications in Environmental, Agri-Food and Health Science
  160. Food neophobia and its relation with olfactory ability in common odour identification
  161. Differentiation of specialty coffees by proton transfer reaction-mass spectrometry
  162. Primary Ion Depletion Kinetics (PIDK) Studies as a New Tool for Investigating Chemical Ionization Fragmentation Reactions with PTR-MS
  163. Fragmentation of Allylmethylsulfide by Chemical Ionization: Dependence on Humidity and Inhibiting Role of Water
  164. 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
  165. Rapid “Breath-Print” of Liver Cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry. A Pilot Study.
  167. Sulfides: chemical ionization induced fragmentation studied with Proton Transfer Reaction-Mass Spectrometry and density functional calculations
  168. Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS
  169. Sensory profiling of apple: Methodological aspects, cultivar characterisation and postharvest changes
  171. Advances in analysis of instrumental food sensory quality data
  172. 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
  173. Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour
  174. Implementing Sensory Analysis Principles in the Quality Control of PDO Products: A Critical Evaluation of a Real-World Case Study
  175. In VitroandIn VivoFlavor Release from Intact and Fresh-Cut Apple in Relation with Genetic, Textural, and Physicochemical Parameters
  176. Expert Panel Assessment of 57 Monocultivar Olive Oils Produced from the Tuscan Germplasm
  177. Analysis of breath by proton transfer reaction time of flight mass spectrometry in rats with steatohepatitis induced by high-fat diet
  178. Linking GC-MS and PTR-TOF-MS fingerprints of food samples
  179. PTR-ToF-MS, A Novel, Rapid, High Sensitivity and Non-Invasive Tool to Monitor Volatile Compound Release During Fruit Post-Harvest Storage: The Case Study of Apple Ripening
  180. Texture dynamics during postharvest cold storage ripening in apple (Malus×domestica Borkh.)
  181. The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: Sensory and instrumental evaluation
  182. Fast Direct Injection Mass-Spectrometric Characterization of Stimuli for Insect Electrophysiology by Proton Transfer Reaction-Time of Flight Mass-Spectrometry (PTR-ToF-MS)
  183. PTR-ToF-MS and data mining methods: a new tool for fruit metabolomics
  184. Desorption kinetics with PTR-MS: Isothermal differential desorption kinetics from a heterogeneous inlet surface at ambient pressure and a new concept for compound identification
  185. PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition
  186. On Quantitative Determination of Volatile Organic Compound Concentrations Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry
  187. Individual Variability in the Awareness of Odors: Demographic Parameters and Odor Identification Ability
  188. PTR-MS monitoring of VOCs and BVOCs in food science and technology
  189. On data analysis in PTR-TOF-MS: From raw spectra to data mining
  190. Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)
  191. Assessment of apple (Malus×domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy
  192. Direct-injection mass spectrometry adds the time dimension to (B)VOC analysis
  193. PTR-MS measurements and analysis of models for the calculation of Henry’s law constants of monosulfides and disulfides
  194. Typicality and Geographical Origin Markers of Protected Origin Cheese from The Netherlands Revealed by PTR-MS
  195. PTR-TOF-MS Analysis for Influence of Milk Base Supplementation on Texture and Headspace Concentration of Endogenous Volatile Compounds in Yogurt
  196. Quantitative hail monitoring in an alpine area: 35-year climatology and links with atmospheric variables
  197. Abstracts from the XXth Congress of European Chemoreception Research Organization, ECRO-2010, Avignon, France
  198. Extending the dynamic range of proton transfer reaction time-of-flight mass spectrometers by a novel dead time correction
  199. 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
  200. Proton transfer reaction rate coefficients between H3O+ and some sulphur compounds
  201. Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk
  203. Improved mass accuracy in PTR-TOF-MS: Another step towards better compound identification in PTR-MS
  204. Performance and cheese quality of Brown cows grazing on mountain pasture fed two different levels of supplementation
  205. Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice
  206. 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)
  207. Measuring odour emission and biofilter efficiency in composting plants by proton transfer reaction-mass spectrometry
  210. Discriminant models based on sensory evaluations: Single assessors versus panel average
  211. Effects of stocking density and supplement level on milk production and cheese characteristics in Brown cows grazing on mountain pasture
  212. Monitoring benzene formation from benzoate in model systems by proton transfer reaction-mass spectrometry
  213. Modern data mining tools in descriptive sensory analysis: A case study with a Random forest approach
  214. PTR-MS study of esters in water and water/ethanol solutions: Fragmentation patterns and partition coefficients
  215. Assessment of Trentingrana cheese ageing by proton transfer reaction-mass spectrometry and chemometrics
  216. Rapid and non-destructive identification of strawberry cultivars by direct PTR-MS headspace analysis and data mining techniques
  217. Rapid white truffle headspace analysis by proton transfer reaction mass spectrometry and comparison with solid-phase microextraction coupled with gas chromatography/mass spectrometry
  218. Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil
  219. Recursive feature elimination with random forest for PTR-MS analysis of agroindustrial products
  220. Development of molecular and biochemical tools to investigate fruit quality traits in strawberry elite genotypes
  222. Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of “Trentingrana” cheese
  223. QTL mapping of volatile compounds in ripe apples detected by proton transfer reaction-mass spectrometry
  225. In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing
  226. PTR-MS monitoring of odour emissions from composting plants
  228. Coupling Proton Transfer Reaction−Mass Spectrometry with Linear Discriminant Analysis:  a Case Study
  229. 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
  230. Fingerprinting mass spectrometry by PTR-MS: heat treatment vs. pressure treatment of red orange juice—a case study
  232. The mozzarella cheese flavour profile: a comparison between judge panel analysis and proton transfer reaction mass spectrometry
  234. Highly ordered films of quaterthiophene grown by seeded supersonic beams
  235. Surface-induced reactions of Cn+, 50⩽n⩽60
  236. Surface-induced dissociation of singly and multiply charged fullerene ions
  237. Stability of multiply charged fullerene ions
  238. Low energy acetone dimer ion/surface collisions studied with high energy resolution
  239. PTR-MS real time monitoring of the emission of volatile organic compounds during postharvest aging of berryfruit
  240. Spontaneous and induced dissociation of singly and multiply charged fullerene ions
  241. Surface-induced reactions of acetone cluster cations
  242. Surface-induced chemical reactions of cluster ions: competitive processes of protonated acetone formation in acetone dimer–surface collisions
  243. Surface-induced reactions of polyatomic ions and cluster ions
  244. Synthesis of SiC on Si by Seeded Supersonic Beams of Fullerenes
  245. Supersonic Cluster Beam Synthesis of Nanophase Materials
  246. Stability of multiply charged fullerene ions
  247. Low energy acetone dimer ion/surface collisions studied with high energy resolution
  248. Synthesis of nanocrystalline TiNi thin films by cluster beam deposition
  249. Ion-surface reaction studies relevant to fusion edge plasmas
  250. Photofragmentation of C60 in seeded supersonic molecular beams: effects of ro-vibrational cooling
  251. Efficient Feature Selection for PTR-MS Fingerprinting of Agroindustrial Products