1,147 results on '"Bicchi, Carlo"'
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2. Artificial intelligence decision making tools in food metabolomics: Data fusion unravels synergies within the hazelnut (Corylus avellana L.) metabolome and improves quality prediction
3. Boosting comprehensive two-dimensional chromatography with artificial intelligence: Application to food-omics
4. Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)
5. Extending the breadth of saliva metabolome fingerprinting by smart template strategies and effective pattern realignment on comprehensive two-dimensional gas chromatographic data
6. Diterpenes stability of commercial blends of roasted and ground coffees packed in copolymer coupled with aluminium and eco-friendly capsules
7. Assessing the environmental and overall performance of gas chromatographic analyses. Development of a comprehensive evaluation framework and application to routine chiral analyses of fragrances as a case study
8. Cocoa quality: Chemical relationship of cocoa beans and liquors in origin identitation
9. Artificial Intelligence decision-making tools based on comprehensive two-dimensional gas chromatography data: the challenge of quantitative volatilomics in food quality assessment
10. Augmented visualization by computer vision and chromatographic fingerprinting on comprehensive two-dimensional gas chromatographic patterns: Unraveling diagnostic signatures in food volatilome
11. Delineating unique and discriminant chemical traits in Brazilian and Italian extra-virgin olive oils by quantitative 2D-fingerprinting and pattern recognition algorithms
12. Multidimensional Gas Chromatography Moves Forward
13. Validation of a high-throughput method for the accurate quantification of secondary products of lipid oxidation in high-quality hazelnuts (Corylus avellana L.): A robust tool for quality assessment
14. Acrylamide in coffee: What is known and what still needs to be explored. A review
15. Immobilization of phosphonium-based ionic liquid stationary phases extends their operative range to routine applications in the flavor, fragrance and natural product fields
16. Correction to: Extending the breadth of saliva metabolome fingerprinting by smart template strategies and effective pattern realignment on comprehensive two‑dimensional gas chromatographic data
17. Delineating the extra-virgin olive oil aroma blueprint by multiple headspace solid phase microextraction and differential-flow modulated comprehensive two-dimensional gas chromatography
18. Chemical fingerprinting strategies based on comprehensive two-dimensional gas chromatography combined with gas chromatography-olfactometry to capture the unique signature of Piemonte peppermint essential oil (Mentha x piperita var Italo-Mitcham)
19. Exploring food volatilome by advanced chromatographic fingerprinting based on comprehensive two-dimensional gas chromatographic patterns
20. Untargeted approaches in food-omics: The potential of comprehensive two-dimensional gas chromatography/mass spectrometry
21. Chromatographic fingerprinting by comprehensive two-dimensional chromatography: Fundamentals and tools
22. A step forward in the equivalence between thermal and differential-flow modulated comprehensive two-dimensional gas chromatography methods
23. Can the selectivity of phosphonium based ionic liquids be exploited as stationary phase for routine gas chromatography? A case study: The use of trihexyl(tetradecyl) phosphonium chloride in the flavor, fragrance and natural product fields
24. Adding extra-dimensions to hazelnuts primary metabolome fingerprinting by comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry featuring tandem ionization: Insights on the aroma potential
25. Ionic liquids as water-compatible GC stationary phases for the analysis of fragrances and essential oils: Quantitative GC–MS analysis of officially-regulated allergens in perfumes
26. Artificial Intelligence Sensing: Effective Flavor Blueprinting of Tea Infusions for a Quality Control Perspective
27. Exploring extra dimensions to capture saliva metabolite fingerprints from metabolically healthy and unhealthy obese patients by comprehensive two-dimensional gas chromatography featuring Tandem Ionization mass spectrometry
28. A new blend of Litsea cubeba, Pinus mugo, and Cymbopogon winterianus essential oil active as antityrosinase ingredient in topical formulations
29. Separation of stereoisomers by gas chromatography
30. Contributors
31. Odorants quantitation in high-quality cocoa by multiple headspace solid phase micro-extraction: Adoption of FID-predicted response factors to extend method capabilities and information potential
32. Ionic liquids as stationary phases for gas chromatography—Unusual selectivity of ionic liquids with a phosphonium cation and different anions in the flavor, fragrance and essential oil analyses
33. Development and validation of a pneumatic model for the reversed-flow differential flow modulator for comprehensive two-dimensional gas chromatography
34. Elettaria cardamomum (L.) Maton Essential Oil: An Interesting Source of Bioactive Specialized Metabolites as Inhibitors of Acetylcholinesterase and Butyrylcholinesterase
35. Gas chromatography
36. Advanced fingerprinting of high-quality cocoa: Challenges in transferring methods from thermal to differential-flow modulated comprehensive two dimensional gas chromatography
37. 'Truly Natural': Fully Automated Stir-Bar Sorptive Extraction with Enantioselective GC--MS Quantitation of Chiral Markers of Peach Aroma
38. Arabidopsis thaliana ITS sequence-specific DNA extraction by ion-tagged oligonucleotides coupled with a magnetic ionic liquid
39. A New Blend of Litsea cubeba, Pinus mugo, and Cymbopogon winterianus Essential Oil Active as an Anti-tyrosinase Ingredient in Topical Formulations.
40. Black tea volatiles fingerprinting by comprehensive two-dimensional gas chromatography – Mass spectrometry combined with high concentration capacity sample preparation techniques: Toward a fully automated sensomic assessment
41. Analysis of essential oils and fragrances with a new generation of highly inert gas chromatographic columns coated with ionic liquids
42. Fractionated dynamic headspace sampling in the analysis of matrices of vegetable origin in the food field
43. Studies on the volatile fraction composition of three native Amazonian-Brazilian fruits: Murici (Byrsonima crassifolia L., Malpighiaceae), bacuri (Platonia insignis M., Clusiaceae), and sapodilla (Manilkara sapota L., Sapotaceae)
44. Method translation and full metadata transfer from thermal to differential flow modulated comprehensive two dimensional gas chromatography: Profiling of suspected fragrance allergens
45. Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup
46. GCxGC--TOF-MS and Comprehensive Fingerprinting of Volatiles in Food: Capturing the Signature of Quality
47. Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry
48. Combined untargeted and targeted fingerprinting by comprehensive two-dimensional gas chromatography: revealing fructose-induced changes in mice urinary metabolic signatures
49. Ionic liquids as water-compatible GC stationary phases for the analysis of fragrances and essential oils
50. Combined untargeted and targeted fingerprinting with comprehensive two-dimensional chromatography for volatiles and ripening indicators in olive oil
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