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List of works by Emanuela Betta

A combined sensory-instrumental tool for apple quality evaluation

article by Maria Laura Corollaro et al published October 2014 in Postharvest Biology and Technology

Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization

Effects of the sound of the bite on apple perceived crispness and hardness

article by M. Luisa Demattè et al published December 2014 in Food Quality and Preference

Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques

scientific article

High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality

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… ⬇️

scientific article published on 17 March 2023

Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast ⬇️

scientific article published on 25 July 2023

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

scientific article

The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet

scientific article published on 27 November 2019

Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS

scientific article published on 30 August 2018

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

scientific article published in January 2015

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