Mass spectrometry-based electronic nose to authenticate 100% Italian durum wheat pasta and characterization of volatile compounds-Reference-Cited by-同舟云学术

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Mass spectrometry-based electronic nose to authenticate 100% Italian durum wheat pasta and characterization of volatile compounds

Published:2022-07 Issue: Volume:383 Page:132548
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cervellieri Salvatore,Lippolis Vincenzo,Mancini Erminia,Pascale Michelangelo,Logrieco Antonio Francesco,De Girolamo Annalisa

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Italian consumers’ preferences for pasta and consumption trends: Tradition or innovation?;Altamore;Journal of International Food & Agribusiness Marketing,2020

2. Electronic nose and GC-MS to investigate the volatile component of an italian traditional pasta;Baiano;Cereal Foods World,2007

3. Ballabio, D., & Todeschini, R. (2009). Multivariate classification for qualitative analysis. In D. W. Sun (Ed.), Infrared spectroscopy for food quality analysis and control (pp. 83–104). Burlington, MA: Academic Press/Elsevier 2009.

4. To target or not to target? Definitions and nomenclature for targeted versus non-targeted analytical food authentication;Ballin;Trends in Food Science & Technology,2019

5. Metabolic profiling and analysis of volatile composition of durum wheat semolina and pasta;Beleggia;Journal of Cereal Science,2009

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2. Distribution of Elements in Durum Wheat Seed and Milling Products: Discrimination between Cultivation Methods through Multivariate Data Analysis;Foods;2024-06-18

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