STROCCHI, GIULIA
STROCCHI, GIULIA
SCIENZA E TECNOLOGIA DEL FARMACO
AN OMIC APPROACH TO REVEAL THE CHEMISTRY BEHIND THE COFFEE FLAVOR EVOLUTION OVER TIME
2023-01-01 Giulia Strocchi, Gloria Pellegrino, Janet Menzio, Carlo Bicchi, Erica Liberto
Coffee sensory properties: a complementary data fusion to simulate odour and taste integration by instrumental approach. Possibilities and limits
2021-01-01 GIULIA STROCCHI, Erica Liberto, Gloria Pellegrino, Manuela R. Ruosi , Carlo Bicchi
HS-SPME-GC-MS fingerprints for the “identitation” of the coffee oxidized note
2021-01-01 Strocchi Giulia, Ruosi M.R., Ravaioli G., Pellegrino G., Bicchi C.,Liberto Erica
Identification of potential aroma markers of coffee oxidized note
2022-01-01 Giulia Strocchi, Eloisa Bagnulo, Manuela R. Ruosi, Giulia Ravaioli, Francesca Trapani, Carlo Bicchi, Gloria Pellegrino, Erica Liberto
The challenges of climate change on the consistency of the cocoa flavour quality
2023-01-01 Eloisa Bagnulo, Giulia Strocchi, Cristian Bortolini, Chiara Cordero, Erica Liberto
THE CHEMISTRY BEHIND CHANGES IN COFFEE FLAVOR DURING STORAGE IN COMPOSTABLE AND STANDARD CAPSULES
2024-01-01 Giulia Strocchi, Eloisa Bagnulo, Gloria Pellegrino, Carlo Bicchi, Erica Liberto
The chemistry behind the coffee flavour evolution over time: an omic approach
2023-01-01 Erica Liberto, Giulia Strocchi, Gloria Pellegrino, Carlo Bicchi
The chemistry of the temporal evolution of coffee flavor quality
2022-01-01 Giulia Strocchi,Manuela R. Ruosi, Giulia Ravaioli,Francesca Trapani, Gloria Pellegrino, Carlo Bicchi, Erica Liberto
The role of chemometrics in the characterization of coffee quality
2021-01-01 Liberto Erica, Strocchi Giulia, Ruosi M.R., Pellegrino Gloria, Carlo Bicchi
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| AN OMIC APPROACH TO REVEAL THE CHEMISTRY BEHIND THE COFFEE FLAVOR EVOLUTION OVER TIME | 2023 | Giulia Strocchi, Gloria Pellegrino, Janet Menzio, Carlo Bicchi, Erica Liberto | |
| Coffee sensory properties: a complementary data fusion to simulate odour and taste integration by instrumental approach. Possibilities and limits | 2021 | GIULIA STROCCHI, Erica Liberto, Gloria Pellegrino, Manuela R. Ruosi , Carlo Bicchi | |
| HS-SPME-GC-MS fingerprints for the “identitation” of the coffee oxidized note | 2021 | Strocchi Giulia, Ruosi M.R., Ravaioli G., Pellegrino G., Bicchi C.,Liberto Erica | |
| Identification of potential aroma markers of coffee oxidized note | 2022 | Giulia Strocchi, Eloisa Bagnulo, Manuela R. Ruosi, Giulia Ravaioli, Francesca Trapani, Carlo Bicchi, Gloria Pellegrino, Erica Liberto | |
| The challenges of climate change on the consistency of the cocoa flavour quality | 2023 | Eloisa Bagnulo, Giulia Strocchi, Cristian Bortolini, Chiara Cordero, Erica Liberto | |
| THE CHEMISTRY BEHIND CHANGES IN COFFEE FLAVOR DURING STORAGE IN COMPOSTABLE AND STANDARD CAPSULES | 2024 | Giulia Strocchi, Eloisa Bagnulo, Gloria Pellegrino, Carlo Bicchi, Erica Liberto | |
| The chemistry behind the coffee flavour evolution over time: an omic approach | 2023 | Erica Liberto, Giulia Strocchi, Gloria Pellegrino, Carlo Bicchi | |
| The chemistry of the temporal evolution of coffee flavor quality | 2022 | Giulia Strocchi,Manuela R. Ruosi, Giulia Ravaioli,Francesca Trapani, Gloria Pellegrino, Carlo Bicchi, Erica Liberto | |
| The role of chemometrics in the characterization of coffee quality | 2021 | Liberto Erica, Strocchi Giulia, Ruosi M.R., Pellegrino Gloria, Carlo Bicchi |