0000000001289838

AUTHOR

L. Moio

I componenti aromatici di impatto del vino biancolella; Uno studio analitico mediante gas cromatografia/olfattometria

International audience

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The neutral volatile compounds of water buffalo milk

International audience

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3-hydroxy-5-methyl-2-hexanone, a new compound characterized by a melted cheese flavour in dairy products

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Use of extract dilution sniffing analysis for the detection of flavor impact components in wine from falanghina grapes

National audience

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Aroma extract dilution analysis (AEDA) and the representativeness of the odour of food extracts

International audience

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Selection of products presenting given flavor characteristics : an application to wine

International audience

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Ethyl anthranilate, ethyl cinnamate, 2,3-dihydrocinnamate, and methyl anthranilate: four important odorants identified in Pinot noir wines of Burgundy

International audience

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Correlation between flavour profiles and aromagrams of Chardonnay Burgundy wines

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Production of representative wine extracts for chemical and olfactory analysis

International audience

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Volatile flavour compounds of water buffalo mozzarella cheese

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A new approach to examine the data of gas chromatography-olfactometry using generalised procrustes analysis

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Powerful odorants in water buffalo and bovine mozzarella cheese by use of extract dilution sniffing analysis

International audience

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Acquisition and analysis of aromagrams of Chardonnnay Burgundy wines

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Variation in the concentration of ellagitannins and cis- and trans-beta-methyl--octalactone extracted from oak wood (Quercus robur L., Quercus petraea Liebl.) under model wine cask condition

International audience

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Impiego dell'analisi gas-cromatografica e olfaattometrica nello studio dell'aroma del vino ottenuto dall'uva falanghina

International audience

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Berry aroma of wine: sensory and olfactory analysis

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comparison of the neutral volatile Compounds in mozzarella cheese made from bovine and water buffalo milk

International audience

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