Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice-Reference-Cited by-同舟云学术

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Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice

Published:2009-07 Issue:1 Volume:115 Page:129-136
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gasperi Flavia,Aprea Eugenio,Biasioli Franco,Carlin Silvia,Endrizzi Isabella,Pirretti Giuseppe,Spilimbergo Sara

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

1. PTR–MS headspace analysis for rapid detection of oxidative alteration of olive oil;Aprea;Journal of Agricultural and Food Chemistry,2006

2. In vivo monitoring of strawberry flavour release from model custards: Effect of texture and oral processing;Aprea;Flavour and Fragrange Journal,2006

3. Assessment of Trentingrana cheese ageing by proton transfer reaction–mass spectrometry and chemometrics;Aprea;International Dairy Journal,2007

4. Rapid white truffle headspace analysis by proton transfer reaction–mass spectrometry and comparison with solid-phase microextraction coupled with gas chromatography/mass spectrometry;Aprea;Rapid Communications in Mass Spectrometry,2007

5. Monitoring benzene formation from benzoate in model systems by proton transfer reaction–mass spectrometry;Aprea;International Journal of Mass Spectrometry,2008

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