Eugenio Aprea

Professor (associate)

University of Trento

Italy

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Articles (11)

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2021

Year:

2021

Year:

2021

Collaborators (14)

Flavia Gasperi

Associate Professor

University of Trento

ITALY

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CATERINA DINNELLA

University of Florence

ITALY

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Stefano Predieri

ITALY

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Tullia Gallina Toschi

Full Professor

University of Bologna

ITALY

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Marco Ciolli

Associate Professor

University of Trento

ITALY

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Maria Piochi

Assistant Professor in Food Science and Technology

University of Gastronomic Sciences

ITALY

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Giovanna FERRENTINO

Associate Professor

ITALY

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Monica Laureati

Associate professor

University of Milan

ITALY

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Luigi Mondello

Full Professor of Analytical Chemistry

University of Messina

ITALY

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Francesca Rigano

University of Messina

ITALY

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Alessandra Bendini

Researcher/Associate Professor

University of Bologna

ITALY

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ERMINIO MONTELEONE

Full Professor

University of Florence

ITALY

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Luisa Torri

Associate Professor, Food Science and Technology - Sensory and Consumer Science

University of Gastronomic Sciences

ITALY

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ELLA PAGLIARINI

University of Milan

ITALY

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Eugenio Aprea

Research Interests

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Articles (11)

Combining algorithm techniques with mechanical and acoustic profiles for the prediction of apples sensory attributes

Monitoring alkyl pyrazines in roasted hazelnuts by SHS-GC-IMS: IMS response assessment and standardization

Supercritical Fluid Extraction of Oils from Cactus Opuntia ficus-indica L. and Opuntia dillenii Seeds

Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling

Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. <i>Foods</i> 2022, <i>11</i>, 5

Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA Model

Apple pathogens: Organic essential oils as an alternative solution

Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation

Prickly Pear Seed Oil Extraction, Chemical Characterization and Potential Health Benefits

Variability in the temporal perception of polyphenol-related sensations in extra virgin olive oil and impact on flavor perception

Collaborators (14)

Flavia Gasperi

CATERINA DINNELLA

Stefano Predieri

Tullia Gallina Toschi

Marco Ciolli

Maria Piochi

Giovanna FERRENTINO

Monica Laureati

Luigi Mondello

Francesca Rigano

Alessandra Bendini

ERMINIO MONTELEONE

Luisa Torri

ELLA PAGLIARINI

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