94 related articles for article (PubMed ID: 23653290)
1. Descriptive sensory analysis of Aceto Balsamico Tradizionale di Modena DOP and Aceto Balsamico Tradizionale di Reggio Emilia DOP.
Zeppa G; Gambigliani Zoccoli M; Nasi E; Masini G; Meglioli G; Zappino M
J Sci Food Agric; 2013 Dec; 93(15):3737-42. PubMed ID: 23653290
[TBL] [Abstract][Full Text] [Related]
2. Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties.
Giudici P; Gullo M; Solieri L; Falcone PM
Adv Food Nutr Res; 2009; 58():137-82. PubMed ID: 19878859
[TBL] [Abstract][Full Text] [Related]
3. Determination of carboxylic acids in vinegars and in Aceto Balsamico Tradizionale di Modena by HPLC and GC methods.
Cocchi M; Lambertini P; Manzini D; Marchetti A; Ulrici A
J Agric Food Chem; 2002 Sep; 50(19):5255-61. PubMed ID: 12207457
[TBL] [Abstract][Full Text] [Related]
4. Characterization and discrimination of different aged 'Aceto Balsamico Tradizionale di Modena' products by head space mass spectrometry and chemometrics.
Cocchi M; Durante C; Marchetti A; Armanino C; Casale M
Anal Chim Acta; 2007 Apr; 589(1):96-104. PubMed ID: 17397659
[TBL] [Abstract][Full Text] [Related]
5. A chemometric approach to the comparison of different sample treatments for metals determination by atomic absorption spectroscopy in aceto Balsamico tradizionale di Modena.
Cocchi M; Franchini G; Manzini D; Manfredini M; Marchetti A; Ulrici A
J Agric Food Chem; 2004 Jun; 52(13):4047-56. PubMed ID: 15212447
[TBL] [Abstract][Full Text] [Related]
6. Analysis of heavy metals in Aceto Balsamico Tradizionale di Modena by flame atomic absorption spectroscopy.
Corradini F; Marcheselli L; Marchetti A; Preti C; Biancardi C
J AOAC Int; 1994; 77(3):714-8. PubMed ID: 8012225
[TBL] [Abstract][Full Text] [Related]
7. Three-way principal component analysis of the volatile fraction by HS-SPME/GC of aceto balsamico tradizionale of modena.
Cocchi M; Durante C; Grandi M; Manzini D; Marchetti A
Talanta; 2008 Jan; 74(4):547-54. PubMed ID: 18371674
[TBL] [Abstract][Full Text] [Related]
8. Changes in the chemical composition of reduced cooked musts during the heating process.
Cocchi M; Consonni R; Durante C; Grandi M; Manzini S; Marchetti A; Sighinolfi S
J Agric Food Chem; 2008 Aug; 56(15):6397-407. PubMed ID: 18598041
[TBL] [Abstract][Full Text] [Related]
9. Exploring the Impact of Various Wooden Barrels on the Aromatic Profile of Aceto Balsamico Tradizionale di Modena by Means of Principal Component Analysis.
Durante C; Morelli L; D'Eusanio V; Tassi L; Marchetti A
Molecules; 2024 Jun; 29(11):. PubMed ID: 38893522
[TBL] [Abstract][Full Text] [Related]
10. Simultaneous determination of sugars and organic acids in aged vinegars and chemometric data analysis.
Cocchi M; Durante C; Grandi M; Lambertini P; Manzini D; Marchetti A
Talanta; 2006 Jul; 69(5):1166-75. PubMed ID: 18970699
[TBL] [Abstract][Full Text] [Related]
11. Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar.
Perini M; Paolini M; Simoni M; Bontempo L; Vrhovsek U; Sacco M; Thomas F; Jamin E; Hermann A; Camin F
J Agric Food Chem; 2014 Aug; 62(32):8197-203. PubMed ID: 25080186
[TBL] [Abstract][Full Text] [Related]
12. Optimization of a Dynamic Headspace-Thermal Desorption-Gas Chromatography/Mass Spectrometry procedure for the determination of furfurals in vinegars.
Manzini S; Durante C; Baschieri C; Cocchi M; Sighinolfi S; Totaro S; Marchetti A
Talanta; 2011 Aug; 85(2):863-9. PubMed ID: 21726711
[TBL] [Abstract][Full Text] [Related]
13. The effect of addition of olive oil and "Aceto balsamico di Modena" wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of "Lollo Verde" lettuce and rocket salad.
Arvanitoyannis IS; Bouletis AD; Papa EA; Gkagtzis DC; Hadjichristodoulou C; Papaloucas C
Anaerobe; 2011 Dec; 17(6):303-6. PubMed ID: 21549848
[TBL] [Abstract][Full Text] [Related]
14. Quantitative descriptive analysis of Italian polenta produced with different corn cultivars.
Zeppa G; Bertolino M; Rolle L
J Sci Food Agric; 2012 Jan; 92(2):412-7. PubMed ID: 21815169
[TBL] [Abstract][Full Text] [Related]
15. Sensomics analysis of taste compounds in balsamic vinegar and discovery of 5-acetoxymethyl-2-furaldehyde as a novel sweet taste modulator.
Hillmann H; Mattes J; Brockhoff A; Dunkel A; Meyerhof W; Hofmann T
J Agric Food Chem; 2012 Oct; 60(40):9974-90. PubMed ID: 22970702
[TBL] [Abstract][Full Text] [Related]
16. A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy.
Coloretti F; Grazia L; Gardini F; Lanciotti R; Montanari C; Tabanelli G; Chiavari C
J Sci Food Agric; 2015 Mar; 95(5):1047-54. PubMed ID: 24954381
[TBL] [Abstract][Full Text] [Related]
17. Combination of sugar and stable isotopes analyses to detect the use of nongrape sugars in balsamic vinegar must.
Perini M; Nardin T; Camin F; Malacarne M; Larcher R
J Mass Spectrom; 2018 Sep; 53(9):772-780. PubMed ID: 29906303
[TBL] [Abstract][Full Text] [Related]
18. Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent.
Dupas de Matos A; Marangon M; Magli M; Cianciabella M; Predieri S; Curioni A; Vincenzi S
Food Chem; 2019 Jul; 286():78-86. PubMed ID: 30827669
[TBL] [Abstract][Full Text] [Related]
19. Analytical method for authentication of Traditional Balsamic Vinegar of Modena.
Consonni R; Cagliani LR; Rinaldini S; Incerti A
Talanta; 2008 May; 75(3):765-9. PubMed ID: 18585144
[TBL] [Abstract][Full Text] [Related]
20. Phytochemicals of foods, beverages and fruit vinegars: chemistry and health effects.
Shahidi F; McDonald J; Chandrasekara A; Zhong Y
Asia Pac J Clin Nutr; 2008; 17 Suppl 1():380-2. PubMed ID: 18296384
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
