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Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.).
Foods. 2022 Jan 30;11(3):412. doi: 10.3390/foods11030412.
Foods. 2022.
PMID: 35159561
Free PMC article.
Quantification and Bitter Taste Contribution of Lipids and Their Oxidation Products in Pea-Protein Isolates (Pisum sativum L.).
Gläser P, Mittermeier-Kleßinger VK, Spaccasassi A, Hofmann T, Dawid C.
Gläser P, et al. Among authors: spaccasassi a.
J Agric Food Chem. 2021 Aug 11;69(31):8768-8776. doi: 10.1021/acs.jafc.1c02889. Epub 2021 Jul 29.
J Agric Food Chem. 2021.
PMID: 34324814
Free article.
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Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions.
Nisov A, Valtonen A, Aisala H, Spaccasassi A, Walser C, Dawid C, Sozer N.
Nisov A, et al. Among authors: spaccasassi a.
Food Res Int. 2024 Mar;180:114070. doi: 10.1016/j.foodres.2024.114070. Epub 2024 Jan 29.
Food Res Int. 2024.
PMID: 38395559
Free article.
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Toward High-Throughput Analysis of Aroma Compounds Using Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry: Screening of Key Food Odorants in Various Foods.
Bösl M, Dunkel A, Hartl D, Dollinger A, Spaccasassi A, Stark TD, Dawid C, Hofmann TF.
Bösl M, et al. Among authors: spaccasassi a.
J Agric Food Chem. 2023 Jun 7;71(22):8622-8632. doi: 10.1021/acs.jafc.3c00935. Epub 2023 May 25.
J Agric Food Chem. 2023.
PMID: 37228041
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Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption.
Pedrotti M, Spaccasassi A, Biasioli F, Fogliano V.
Pedrotti M, et al. Among authors: spaccasassi a.
Food Res Int. 2019 Feb;116:57-70. doi: 10.1016/j.foodres.2018.12.019. Epub 2018 Dec 19.
Food Res Int. 2019.
PMID: 30716982
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