26 results on '"Bicchi, Carlo"'
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2. Untargeted and Targeted Fingerprinting of Extra Virgin Olive Oil Volatiles by Comprehensive Two-Dimensional Gas Chromatography with Mass Spectrometry: Challenges in Long-Term Studies
3. Strategies for Accurate Quantitation of Volatiles from Foods and Plant-Origin Materials: A Challenging Task
4. Chemometric Modeling of Coffee Sensory Notes through Their Chemical Signatures: Potential and Limits in Defining an Analytical Tool for Quality Control
5. Comprehensive Chemical Fingerprinting of High-Quality Cocoa at Early Stages of Processing: Effectiveness of Combined Untargeted and Targeted Approaches for Classification and Discrimination
6. Artemisia umbelliformis Lam. and Génépi Liqueur: Volatile Profile as Diagnostic Marker for Geographic Origin and To Predict Liqueur Safety
7. Current Developments in Analyzing Food Volatiles by Multidimensional Gas Chromatographic Techniques
8. Unrevealing the Halyomorpha halysDamage Fingerprint on Hazelnut Metabolome by Multiomic Platforms and AI-Aided Strategies
9. Non-separative Headspace Solid Phase Microextraction–Mass Spectrometry Profile as a Marker To Monitor Coffee Roasting Degree
10. A Further Tool To Monitor the Coffee Roasting Process: Aroma Composition and Chemical Indices
11. Chemical and Biomolecular Characterization of Artemisia umbelliformis Lam., an Important Ingredient of the Alpine Liqueur “Genepì”
12. Group-Type and Fingerprint Analysis of Roasted Food Matrices (Coffee and Hazelnut Samples) by Comprehensive Two-Dimensional Gas Chromatography
13. Analytical Discrimination of Poisonous and Nonpoisonous Chemotypes of Giant Fennel (Ferula communis L.) through Their Biologically Active and Volatile Fractions
14. SBSE-GC-ECD/FPD in the Analysis of Pesticide Residues in Passiflora alata Dryander Herbal Teas
15. Headspace Sorptive Extraction (HSSE), Stir Bar Sorptive Extraction (SBSE), and Solid Phase Microextraction (SPME) Applied to the Analysis of Roasted Arabica Coffee and Coffee Brew
16. Determination of Daminozide Residues in Apple Pulp Using HPLC−DAD-UV
17. Characterization of Roasted Coffee and Coffee Beverages by Solid Phase Microextraction−Gas Chromatography and Principal Component Analysis
18. Absolute Configuration and Conformation of 1,3-Dioxanes from Cider
19. Characterization of Green and Roasted Coffees through the Chlorogenic Acid Fraction by HPLC-UV and Principal Component Analysis
20. Characterization of roasted coffee by S-HSGC and HPLC-UV and principal component analysis
21. Volatile flavor components of licorice
22. Vinclozolin decay on different grapevines in four differing Italian areas
23. Unrevealing the Halyomorpha halys Damage Fingerprint on Hazelnut Metabolome by Multiomic Platforms and AI-Aided Strategies.
24. Current Developments in Analyzing Food Volatiles by Multidimensional Gas Chromatographic Techniques.
25. Non-separative headspace solid phase microextraction-mass spectrometry profile as a marker to monitor coffee roasting degree.
26. SBSE-GC-ECD/FPD in the analysis of pesticide residues in Passiflora alata Dryander herbal teas.
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