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Page 1
PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin.
Molecules. 2016 Apr 12;21(4):483. doi: 10.3390/molecules21040483.
Molecules. 2016.
PMID: 27077836
Free PMC article.
Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters.
Makhoul S, Romano A, Cappellin L, Spano G, Capozzi V, Benozzi E, Märk TD, Aprea E, Gasperi F, El-Nakat H, Guzzo J, Biasioli F.
Makhoul S, et al.
J Mass Spectrom. 2014 Sep;49(9):850-9. doi: 10.1002/jms.3421.
J Mass Spectrom. 2014.
PMID: 25230182
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Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat.
Makhoul S, Yener S, Khomenko I, Capozzi V, Cappellin L, Aprea E, Scampicchio M, Gasperi F, Biasioli F.
Makhoul S, et al.
J Mass Spectrom. 2016 Sep;51(9):782-91. doi: 10.1002/jms.3801.
J Mass Spectrom. 2016.
PMID: 27628758
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Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds.
Benozzi E, Romano A, Capozzi V, Makhoul S, Cappellin L, Khomenko I, Aprea E, Scampicchio M, Spano G, Märk TD, Gasperi F, Biasioli F.
Benozzi E, et al. Among authors: makhoul s.
Food Res Int. 2015 Oct;76(Pt 3):682-688. doi: 10.1016/j.foodres.2015.07.043. Epub 2015 Jul 30.
Food Res Int. 2015.
PMID: 28455053
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