A5062725538- Advanced Chemical Sensor Technologies
- Sensory Analysis and Statistical Methods
- Meat and Animal Product Quality
- Olfactory and Sensory Function Studies
- Biochemical Analysis and Sensing Techniques
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Analytical Chemistry and Chromatography
- Food Waste Reduction and Sustainability
- Metabolomics and Mass Spectrometry Studies
- Plant biochemistry and biosynthesis
- Fermentation and Sensory Analysis
- Academic integrity and plagiarism
- Intensive Care Unit Cognitive Disorders
- Organic Food and Agriculture
- Meta-analysis and systematic reviews
- Municipal Solid Waste Management
- Digestive system and related health
- Culinary Culture and Tourism
- Dye analysis and toxicity
- Migration and Labor Dynamics
- Agriculture Sustainability and Environmental Impact
- Microbial Natural Products and Biosynthesis
- Migration, Refugees, and Integration
- Plant and animal studies
Fondazione Edmund Mach
2018-2024
Wageningen University & Research
2018-2024
Universidade Federal do Rio de Janeiro
2022
Istituti Ospitalieri di Cremona
2022
Gruppo di Ricerca Geriatrica
2022
Vall d'Hebron Institut de Recerca
2022
Parque Sanitario Pere Virgili
2022
Barilla (Italy)
2019
University of Trento
2014
Sampling of volatile organic compounds (VOCs) has shown promise for detection a range diseases but results have proved hard to replicate due lack standardization. In this work we introduce the 'Peppermint Initiative'. The initiative seeks disseminate standardized experiment that allows comparison breath sampling and data analysis methods. Further, it share set benchmark values measurement VOCs in breath. Pilot are presented illustrate approach interpretation obtained from Peppermint...
Lactose-hydrolysed UHT milk (LHM) has a limited shelf life, especially due to early browning and off-flavour development. This study aimed directly compare the development in colour, volatile bitter peptide formation pre- (lactase addition prior treatment) post-hydrolysed after using three different lactases stored at 25 or 35 °C for up one year. Pre-hydrolysed exhibited more pronounced than milk. Furthermore, level of Maillard related compounds like acetic acid furfural were higher...
Plant proteins often carry off-notes, necessitating customized aroma addition.
Ethylene is a plant hormone widely used to ripen fruit. However, the synthesis, handling, and storage of ethylene are environmentally harmful dangerous. We engineered E. coli produce through activity ethylene-forming enzyme (EFE) from Pseudomonas syringae. EFE converts citric acid cycle intermediate, 2-oxoglutarate, in single step. The production was placed under control arabinose blue light responsive regulatory systems. resulting bacteria were capable accelerating ripening tomatoes,...
A major challenge for breath research is the lack of standardization in sampling and analysis. To address this, a test that utilizes standardized intervention defined study protocol has been proposed to explore disparities across different analytical platforms provide benchmark values comparison. Specifically, thePeppermint Experimentinvolves targeted analysis exhaled volatile constituents peppermint oil after ingestion encapsulated oil. Data from Experimentperformed by proton transfer...
Condiments such as spreads, dressings, or sauces are usually consumed together with carrier foods breads vegetables. Dynamic interactions between condiments and carriers occur during consumption, which can influence aroma release perception. This study investigated in vivo (PTR-MS) dynamic sensory perception (time–intensity) of mayonnaises spiked lemon (limonene, citral). Mayonnaises were assessed without (bread, potato). When different alone, intensity positively correlated. Interestingly,...
Abstract Lactose‐free dairy products undergo several chemical modifications during shelf life because of the reactivity glucose and galactose produced by lactose enzymatic hydrolysis. In this study, proton transfer reaction‐mass spectrometry (PTR‐MS), coupled with a time‐of‐flight (TOF) mass analyzer, was applied to get an insight on phenomena occurring ultrahigh‐temperature (UHT) lactose‐free milk (LFM). UHT LFMs three different commercial lactase preparations were evaluated storage at 20°C...
In this study, proton transfer reaction-mass spectrometry (PTR-MS), coupled with a time-of-flight mass analyzer and multipurpose automatic sampler, was evaluated as rapid nondestructive tool for the quality control of anhydrous milk fat. Anhydrous fats packed in cardboard bag-in-box were compared during refrigerated shelf life at 4°C 9 months. fat samples taken 120, 180, 240 days measured by PTR-MS storage 50°C 11 days. Univariate multivariate data analysis performed order to classify...
This study investigated the effects of chewing rate and food composition on in vivo aroma release perception composite foods. Bread or sponge cake paired with varying sugar content viscosity strawberry jams, spiked citral limonene, were examined. In-nose was characterized using Proton-Transfer-Reaction-Time-of-Flight-Mass-Spectrometry (PTR-ToF-MS). Simultaneously, Time-Intensity (TI) profiling assessed citrus (n = 8, triplicate) while fast slow protocols applied (fast: 1.33 chews/s; 0.66...
Lactic acid bacteria (LAB) fermentation is a viable approach for producing plant-based flavour compounds; however, little understood about the impact of different LAB strains and medium compositions on production volatile organic compounds (VOCs). This study investigated addition individual amino acids (AAs) (L-leucine, L-isoleucine, L-phenylalanine, L-glutamic acid, L-aspartic L-threonine, or L-methionine) to defined (DM) generation VOCs (after 0, 7, 14 days) by one three (Levilactobacillus...
Rising temperatures and ozone levels are among the most striking stressful phenomena of global climate changes, they threaten plants that unable to react rapidly efficiently. Generic responses stresses include production excess reactive oxygen species (ROS). Excessive ROS accumulation can lead extensive oxidation important components such as nucleic acids, proteins lipids which further exacerbate leading programmed cell death. Although studies on plant antioxidants have focused non-volatile...
Abstract Food neophobia, i.e., the aversion to novel foods, and olfaction are both factors strongly affecting food choices. Mounting evidence suggests a higher arousal towards as key factor underlying reluctance eat what is unfamiliar us. As role of behind this phenomenon poorly understood, we explored associations between neophobia trait anxiety, olfactory functions (odor threshold, discrimination identification) retronasal aroma release from reference in healthy cohort 83 adult volunteers....
Increased urbanization rates pose crucial challenges in terms of food systems’ sustainability, including urban waste (FW). The global narrative around FW has focused mainly on Western countries, but recent evidence shows that is also a major issue the developing world. objective this article to define characteristics and drivers low- middle-income countries (LMIC). We firstly present tailor-made three-step approach identify hotspots LMIC, understand main design implement prevention reduction...
Abstract In this work, we introduce the application of proton transfer reaction mass spectrometry (PTR‐MS) for selection improved terpene synthase mutants. comparison with gas chromatography (GC‐MS)‐based methods, PTR‐MS could offer advantages by reduction sample preparation steps and analysis time. The method propose here allows minimal time provides a promising platform high throughput screening (HTS) large enzyme mutant libraries. To investigate feasibility PTR‐MS‐based method, employed...
Maize porridge, known as "polenta" in Italy, is a global staple food. This study aims to characterize the quality of four Italian flint maize landraces by investigating physical properties and macronutrients composition. By using SPME GC-MS PTR-ToF-MS we analyzed flours volatilome changes aroma profile post- cooking. Cooking induced formation 5 compounds loss up 25 compounds, primarily through evaporation. Post-cooking, concentrations some sulphur (methanethiol, dimethyl sulfide trisulfide),...