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class="social-profile-avatar-container"><img class="profile-avatar u-positionAbsolute" alt="Nicola Caporaso" border="0" onerror="if (this.src != '//a.academia-assets.com/images/s200_no_pic.png') this.src = '//a.academia-assets.com/images/s200_no_pic.png';" width="200" height="200" src="https://0.academia-photos.com/4127950/1600592/1934498/s200_nicola.caporaso.jpg" /></div><div class="title-container"><h1 class="ds2-5-heading-sans-serif-sm">Nicola Caporaso</h1><div class="affiliations-container fake-truncate js-profile-affiliations"><div><a class="u-tcGrayDarker" href="https://nottingham.academia.edu/">University of Nottingham</a>, <a class="u-tcGrayDarker" href="https://nottingham.academia.edu/Departments/Food_Science/Documents">Food Science</a>, <span class="u-tcGrayDarker">Adjunct</span></div><div><a class="u-tcGrayDarker" href="https://campdenbri.academia.edu/">Campden BRI</a>, <a class="u-tcGrayDarker" 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Views</span></p><p class="data"><span class="js-profile-view-count"></span></p></div></span></div><div class="user-bio-container"><div class="profile-bio fake-truncate js-profile-about" style="margin: 0px;">PhD researcher in Agricultural and Food Science. Interested in advanced techniques for food chemical analysis and food flavour. Currently working on hyperspectral imaging applied to food grains for non-destructive quality evaluation.<br /><span class="u-fw700">Phone: </span>+39 3297050689 | +44 (0) 7437 878444<br /><b>Address: </b>Chipping Campden, Gloucestershire, UK<br /><div class="js-profile-less-about u-linkUnstyled u-tcGrayDarker u-textDecorationUnderline u-displayNone">less</div></div></div><div class="ri-section"><div class="ri-section-header"><span>Interests</span><a class="ri-more-link js-profile-ri-list-card" data-click-track="profile-user-info-primary-research-interest" data-has-card-for-ri-list="4127950">View All (32)</a></div><div class="ri-tags-container"><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="4127950" href="https://www.academia.edu/Documents/in/Food_Science"><div id="js-react-on-rails-context" style="display:none" 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class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/96411317/Olive_Olea_europaea_">Olive (Olea europaea)</a></div><div class="wp-workCard_item"><span>Oilseeds: Health Attributes and Food Applications</span><span>, 2020</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="b9f155d5260ee6e742505784da9230c4" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":98316870,"asset_id":96411317,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/98316870/download_file?st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span 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href="https://www.academia.edu/96411316/Virgin_olive_oil_and_biophenols_in_oil_in_water_food_emulsions_stability_and_interactions_in_relation_to_the_release_of_aroma_compounds"><img alt="Research paper thumbnail of Virgin olive oil and biophenols in oil-in-water food emulsions: stability and interactions in relation to the release of aroma compounds" class="work-thumbnail" src="https://attachments.academia-assets.com/98316928/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/96411316/Virgin_olive_oil_and_biophenols_in_oil_in_water_food_emulsions_stability_and_interactions_in_relation_to_the_release_of_aroma_compounds">Virgin olive oil and biophenols in oil-in-water food emulsions: stability and interactions in relation to the release of aroma compounds</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The use of olive oil in several food products as been increasing in the past few years due to its...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The use of olive oil in several food products as been increasing in the past few years due to its healthy fatty acid composition, content of phenolic compounds and appreciated flavour. The addition of natural phenolic compounds in foods is also an interesting issue for researchers and food industry, as several challenges have to be addressed, such as lipid oxidation and the effects on the physical stability over storage. Usually, emulsions used as sauce or dressing creams are not formulated with olive oil, mainly due to its price, but its use is interesting for some niche markets. With specific regard to olive oil, there is usually the aim is to preserve its characteristics and its appreciated flavour, both in terms of aroma and taste. However, little is known about the possible interaction of constituent phenolic compounds of virgin olive oil on the emulsions properties, both in terms of physical stability and oxidation rate, but also for its impact on aroma release. The present th...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="fb37b67639845d7506d37156b3012c0c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":98316928,"asset_id":96411316,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/98316928/download_file?st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="96411316"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="96411316"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 96411316; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=96411316]").text(description); $(".js-view-count[data-work-id=96411316]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 96411316; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='96411316']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 96411316, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "fb37b67639845d7506d37156b3012c0c" } } $('.js-work-strip[data-work-id=96411316]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":96411316,"title":"Virgin olive oil and biophenols in oil-in-water food emulsions: stability and interactions in relation to the release of aroma compounds","translated_title":"","metadata":{"abstract":"The use of olive oil in several food products as been increasing in the past few years due to its healthy fatty acid composition, content of phenolic compounds and appreciated flavour. 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Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":23572,"name":"Olive Oil","url":"https://www.academia.edu/Documents/in/Olive_Oil"},{"id":52056,"name":"Vegetable Oils","url":"https://www.academia.edu/Documents/in/Vegetable_Oils"},{"id":70274,"name":"Olive and Olive Oil Technology","url":"https://www.academia.edu/Documents/in/Olive_and_Olive_Oil_Technology"},{"id":219495,"name":"Food Industry","url":"https://www.academia.edu/Documents/in/Food_Industry"},{"id":540337,"name":"Flavor","url":"https://www.academia.edu/Documents/in/Flavor"},{"id":962828,"name":"Extra Virgin Olive Oil","url":"https://www.academia.edu/Documents/in/Extra_Virgin_Olive_Oil"}],"urls":[{"id":28739657,"url":"http://unitedscientificgroup.com/journals/ets/articles/v1n1/jfcn-007-nicola-caporaso.pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="96411314"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/96411314/Near_Infrared_Spectroscopy_and_Hyperspectral_Imaging_for_Prediction_and_Visualisation_of_Fat_and_Fatty_Acid_Content_in_Intact_Raw_Beef_Cuts"><img alt="Research paper thumbnail of Near Infrared Spectroscopy and Hyperspectral Imaging for Prediction and Visualisation of Fat and Fatty Acid Content in Intact Raw Beef Cuts" class="work-thumbnail" src="https://attachments.academia-assets.com/98316929/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/96411314/Near_Infrared_Spectroscopy_and_Hyperspectral_Imaging_for_Prediction_and_Visualisation_of_Fat_and_Fatty_Acid_Content_in_Intact_Raw_Beef_Cuts">Near Infrared Spectroscopy and Hyperspectral Imaging for Prediction and Visualisation of Fat and Fatty Acid Content in Intact Raw Beef Cuts</a></div><div class="wp-workCard_item"><span>Journal of Near Infrared Spectroscopy</span><span>, 2010</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The meat quality grade of a beef carcass is greatly affected by its visible fat content. In premi...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The meat quality grade of a beef carcass is greatly affected by its visible fat content. In premium beef from Japanese Black (Wagyu) cattle, a high fat content is greatly valued. However, the fatty acid composition, which is linked to the properties of the fat, is not considered in grading. In this paper, we describe the feasibility of an evaluation method based on food composition and its distribution. An intact raw beef cut from Wagyu cattle was used as an evaluation target. A total of 90 samples from various parts of three Wagyu cattle were measured by near infrared (NIR) hyperspectral imaging at wavelengths of 1000–2300 nm at a spatial resolution of 380 urn pixel−1 and were also analysed by conventional physical and chemical methods. The fat and fatty acid content were selected as the objective content, including the proportions of total saturated fatty acid (SFA), total unsaturated fatty acid (UFA) and the main fatty acids: myristic [C14:0, where C x: y indicates the number of ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="6f3ea41785e5bdff5fa79fb88129207b" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":98316929,"asset_id":96411314,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/98316929/download_file?st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="96411314"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="96411314"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 96411314; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=96411314]").text(description); $(".js-view-count[data-work-id=96411314]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 96411314; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='96411314']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 96411314, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "6f3ea41785e5bdff5fa79fb88129207b" } } $('.js-work-strip[data-work-id=96411314]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":96411314,"title":"Near Infrared Spectroscopy and Hyperspectral Imaging for Prediction and Visualisation of Fat and Fatty Acid Content in Intact Raw Beef Cuts","translated_title":"","metadata":{"abstract":"The meat quality grade of a beef carcass is greatly affected by its visible fat content. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="96411029"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/96411029/Use_of_Meat_Bone_Paste_to_Develop_Calcium_Enriched_Liver_P%C3%A2t%C3%A9"><img alt="Research paper thumbnail of Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté" class="work-thumbnail" src="https://attachments.academia-assets.com/98316720/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/96411029/Use_of_Meat_Bone_Paste_to_Develop_Calcium_Enriched_Liver_P%C3%A2t%C3%A9">Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté</a></div><div class="wp-workCard_item"><span>Foods</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The production technology of meat-bone paste and its effect on chemical, mineral and amino acid c...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-meat paste, including calcium (3080 mg/100 g), magnesium (2120 mg/100 g), phosphorous (2564 mg/100 g), and iron (7.30 mg/100 g), explained the higher amount of both ash and these minerals in the reformulated samples compared to the control samples. The total caloric value (~300 kcal/100 g) was also unaffected by the addition of bone-meat paste. The content of both essential and non-essential am...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="854c1147e66c06540c21e8223ff476da" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":98316720,"asset_id":96411029,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/98316720/download_file?st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="96411029"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="96411029"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 96411029; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=96411029]").text(description); $(".js-view-count[data-work-id=96411029]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 96411029; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='96411029']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 96411029, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "854c1147e66c06540c21e8223ff476da" } } $('.js-work-strip[data-work-id=96411029]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":96411029,"title":"Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté","translated_title":"","metadata":{"abstract":"The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. 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The content of both essential and non-essential am...","publisher":"MDPI AG","publication_name":"Foods"},"translated_abstract":"The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-meat paste, including calcium (3080 mg/100 g), magnesium (2120 mg/100 g), phosphorous (2564 mg/100 g), and iron (7.30 mg/100 g), explained the higher amount of both ash and these minerals in the reformulated samples compared to the control samples. The total caloric value (~300 kcal/100 g) was also unaffected by the addition of bone-meat paste. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719811"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719811/Influence_of_Yeast_Strain_on_Odor_Active_Compounds_in_Fiano_Wine"><img alt="Research paper thumbnail of Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine" class="work-thumbnail" src="https://attachments.academia-assets.com/92642593/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719811/Influence_of_Yeast_Strain_on_Odor_Active_Compounds_in_Fiano_Wine">Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine</a></div><div class="wp-workCard_item"><span>Applied Sciences</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The type of yeast strain used for wine alcoholic fermentation dramatically affects its final vola...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. This resulted in a dramatic change of the odor impact of the wines, such as the “fruity” attribute, which was higher compared to the control, and caused some changes of other odor att...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="dfd36d6c37984a3e92bae08231d93427" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642593,"asset_id":88719811,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642593/download_file?st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719811"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719811"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719811; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719811]").text(description); $(".js-view-count[data-work-id=88719811]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719811; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719811']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719811, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "dfd36d6c37984a3e92bae08231d93427" } } $('.js-work-strip[data-work-id=88719811]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719811,"title":"Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine","translated_title":"","metadata":{"abstract":"The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. This resulted in a dramatic change of the odor impact of the wines, such as the “fruity” attribute, which was higher compared to the control, and caused some changes of other odor att...","publisher":"MDPI AG","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Applied Sciences"},"translated_abstract":"The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719810"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719810/Non_destructive_analysis_of_sucrose_caffeine_and_trigonelline_on_single_green_coffee_beans_by_hyperspectral_imaging"><img alt="Research paper thumbnail of Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging" class="work-thumbnail" src="https://attachments.academia-assets.com/92642665/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719810/Non_destructive_analysis_of_sucrose_caffeine_and_trigonelline_on_single_green_coffee_beans_by_hyperspectral_imaging">Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging</a></div><div class="wp-workCard_item"><span>Food research international (Ottawa, Ont.)</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Hyperspectral imaging (HSI) is a novel technology for the food sector that enables rapid non-cont...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Hyperspectral imaging (HSI) is a novel technology for the food sector that enables rapid non-contact analysis of food materials. HSI was applied for the first time to whole green coffee beans, at a single seed level, for quantitative prediction of sucrose, caffeine and trigonelline content. In addition, the intra-bean distribution of coffee constituents was analysed in Arabica and Robusta coffees on a large sample set from 12 countries, using a total of 260 samples. Individual green coffee beans were scanned by reflectance HSI (980-2500nm) and then the concentration of sucrose, caffeine and trigonelline analysed with a reference method (HPLC-MS). Quantitative prediction models were subsequently built using Partial Least Squares (PLS) regression. Large variations in sucrose, caffeine and trigonelline were found between different species and origin, but also within beans from the same batch. It was shown that estimation of sucrose content is possible for screening purposes (R=0.65; pr...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="2b7c9f53f38b344f87c5d29ada5523da" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642665,"asset_id":88719810,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642665/download_file?st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719810"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719810"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719810; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719810]").text(description); $(".js-view-count[data-work-id=88719810]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719810; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719810']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719810, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "2b7c9f53f38b344f87c5d29ada5523da" } } $('.js-work-strip[data-work-id=88719810]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719810,"title":"Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging","translated_title":"","metadata":{"abstract":"Hyperspectral imaging (HSI) is a novel technology for the food sector that enables rapid non-contact analysis of food materials. 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It was shown that estimation of sucrose content is possible for screening purposes (R=0.65; pr...","publication_date":{"day":null,"month":null,"year":2018,"errors":{}},"publication_name":"Food research international (Ottawa, Ont.)"},"translated_abstract":"Hyperspectral imaging (HSI) is a novel technology for the food sector that enables rapid non-contact analysis of food materials. HSI was applied for the first time to whole green coffee beans, at a single seed level, for quantitative prediction of sucrose, caffeine and trigonelline content. In addition, the intra-bean distribution of coffee constituents was analysed in Arabica and Robusta coffees on a large sample set from 12 countries, using a total of 260 samples. Individual green coffee beans were scanned by reflectance HSI (980-2500nm) and then the concentration of sucrose, caffeine and trigonelline analysed with a reference method (HPLC-MS). 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719809"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719809/Hyperspectral_imaging_for_non_destructive_prediction_of_fermentation_index_polyphenol_content_and_antioxidant_activity_in_single_cocoa_beans"><img alt="Research paper thumbnail of Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans" class="work-thumbnail" src="https://attachments.academia-assets.com/92642659/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719809/Hyperspectral_imaging_for_non_destructive_prediction_of_fermentation_index_polyphenol_content_and_antioxidant_activity_in_single_cocoa_beans">Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans</a></div><div class="wp-workCard_item"><span>Food chemistry</span><span>, Jan 30, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-250...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-2500 nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scanned on a single seed basis, in a non-destructive manner. Seventeen cocoa bean batches were obtained and 10 cocoa beans were used from each batch. PLS regression models were built on 170 samples. The developed HSI predictive models were able to quantify three quality-related parameters with sufficient performance for screening purposes, with external validation R of 0.50 (RMSEP = 0.27, RPD = 1.40), 0.70 (RMSEP = 34.1 mg ferulic acid g, RPD = 1.77) and 0.74 (60.0 mmol Trolog kg, RPD = 1.91) for FI, TP and AA, respectively. The calibrations were subsequently applied at a single bean and pixel level, so that the distribution was visualised within and between single seeds (chemical images). HSI is thus suggested as a promising approach to est...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="1cd3714c661e5099fdfb14de71f61e22" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642659,"asset_id":88719809,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642659/download_file?st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719809"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719809"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719809; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719809]").text(description); $(".js-view-count[data-work-id=88719809]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719809; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719809']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719809, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "1cd3714c661e5099fdfb14de71f61e22" } } $('.js-work-strip[data-work-id=88719809]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719809,"title":"Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans","translated_title":"","metadata":{"abstract":"The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-2500 nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scanned on a single seed basis, in a non-destructive manner. Seventeen cocoa bean batches were obtained and 10 cocoa beans were used from each batch. PLS regression models were built on 170 samples. The developed HSI predictive models were able to quantify three quality-related parameters with sufficient performance for screening purposes, with external validation R of 0.50 (RMSEP = 0.27, RPD = 1.40), 0.70 (RMSEP = 34.1 mg ferulic acid g, RPD = 1.77) and 0.74 (60.0 mmol Trolog kg, RPD = 1.91) for FI, TP and AA, respectively. The calibrations were subsequently applied at a single bean and pixel level, so that the distribution was visualised within and between single seeds (chemical images). HSI is thus suggested as a promising approach to est...","publication_date":{"day":30,"month":1,"year":2018,"errors":{}},"publication_name":"Food chemistry"},"translated_abstract":"The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-2500 nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scanned on a single seed basis, in a non-destructive manner. Seventeen cocoa bean batches were obtained and 10 cocoa beans were used from each batch. PLS regression models were built on 170 samples. The developed HSI predictive models were able to quantify three quality-related parameters with sufficient performance for screening purposes, with external validation R of 0.50 (RMSEP = 0.27, RPD = 1.40), 0.70 (RMSEP = 34.1 mg ferulic acid g, RPD = 1.77) and 0.74 (60.0 mmol Trolog kg, RPD = 1.91) for FI, TP and AA, respectively. The calibrations were subsequently applied at a single bean and pixel level, so that the distribution was visualised within and between single seeds (chemical images). HSI is thus suggested as a promising approach to est...","internal_url":"https://www.academia.edu/88719809/Hyperspectral_imaging_for_non_destructive_prediction_of_fermentation_index_polyphenol_content_and_antioxidant_activity_in_single_cocoa_beans","translated_internal_url":"","created_at":"2022-10-18T05:21:05.621-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":92642659,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642659/thumbnails/1.jpg","file_name":"1-s2.0-S0308814618304692-main.pdf","download_url":"https://www.academia.edu/attachments/92642659/download_file?st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Hyperspectral_imaging_for_non_destructiv.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642659/1-s2.0-S0308814618304692-main-libre.pdf?1666096219=\u0026response-content-disposition=attachment%3B+filename%3DHyperspectral_imaging_for_non_destructiv.pdf\u0026Expires=1732448577\u0026Signature=JrdOaSsJoWAcOO5L6gm5Ay1TeK-u8Rjw1luVWW10qGBuOAqrlINmLCjt8-IklH6WiH1LTlViJdu59ntWPTbb0e3rF9kGdVROwckgj5bTRkolAbdO9W1tP-f6u~sOqjf64ZoJaUY96WE0-lDkB3enmz0v8nHJxw32BG9uDr2OUJ-21SEGphu~ScoNtHLFD0oR00ainiiE1xNvQ6G8Ye247pdJJJwQQ0EPnVXAS8XWPpCcdx-yb-WKdgWRZ1RifGfZV0mePEulrKC2QrZUMq~kTfkA5C6GPwwtkYlwR0QULJyP5zOKx~LXHyHTlT4cSuImYkR6hjVfsM9sn-rsYx0PBg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Hyperspectral_imaging_for_non_destructive_prediction_of_fermentation_index_polyphenol_content_and_antioxidant_activity_in_single_cocoa_beans","translated_slug":"","page_count":10,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[{"id":92642659,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642659/thumbnails/1.jpg","file_name":"1-s2.0-S0308814618304692-main.pdf","download_url":"https://www.academia.edu/attachments/92642659/download_file?st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Hyperspectral_imaging_for_non_destructiv.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642659/1-s2.0-S0308814618304692-main-libre.pdf?1666096219=\u0026response-content-disposition=attachment%3B+filename%3DHyperspectral_imaging_for_non_destructiv.pdf\u0026Expires=1732448577\u0026Signature=JrdOaSsJoWAcOO5L6gm5Ay1TeK-u8Rjw1luVWW10qGBuOAqrlINmLCjt8-IklH6WiH1LTlViJdu59ntWPTbb0e3rF9kGdVROwckgj5bTRkolAbdO9W1tP-f6u~sOqjf64ZoJaUY96WE0-lDkB3enmz0v8nHJxw32BG9uDr2OUJ-21SEGphu~ScoNtHLFD0oR00ainiiE1xNvQ6G8Ye247pdJJJwQQ0EPnVXAS8XWPpCcdx-yb-WKdgWRZ1RifGfZV0mePEulrKC2QrZUMq~kTfkA5C6GPwwtkYlwR0QULJyP5zOKx~LXHyHTlT4cSuImYkR6hjVfsM9sn-rsYx0PBg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":300,"name":"Mathematics","url":"https://www.academia.edu/Documents/in/Mathematics"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"},{"id":285356,"name":"Hyperspectral Imaging","url":"https://www.academia.edu/Documents/in/Hyperspectral_Imaging"},{"id":832148,"name":"Polyphenol","url":"https://www.academia.edu/Documents/in/Polyphenol"},{"id":1176034,"name":"Ferulic Acid","url":"https://www.academia.edu/Documents/in/Ferulic_Acid"},{"id":2674671,"name":"Horticultural production","url":"https://www.academia.edu/Documents/in/Horticultural_production"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719808"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719808/Variability_of_single_bean_coffee_volatile_compounds_of_Arabica_and_robusta_roasted_coffees_analysed_by_SPME_GC_MS"><img alt="Research paper thumbnail of Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS" class="work-thumbnail" src="https://attachments.academia-assets.com/92642661/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719808/Variability_of_single_bean_coffee_volatile_compounds_of_Arabica_and_robusta_roasted_coffees_analysed_by_SPME_GC_MS">Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS</a></div><div class="wp-workCard_item"><span>Food research international (Ottawa, Ont.)</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting conditions. Twenty-five batches of Arabica and robusta species were sampled from 13 countries, and 10 single coffee beans randomly selected from each batch were individually roasted in a fluidised-bed roaster at 210 °C for 3 min. High variability (CV = 14.0-53.3%) of 50 volatile compounds in roasted coffee was obtained within batches (10 beans per batch). Phenols and heterocyclic nitrogen compounds generally had higher intra-batch variation, while ketones were the most uniform compounds (CV &lt; 20%). The variation between batches was much higher, with the CV ranging from 15.6 to 179.3%. The highest variation was observed for 2,3-butanediol, 3-ethylpyridine and hexanal. It was also possible to build classification models based on geographic...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="eb8ff2bca9f806bdf6ca342bc5fc2607" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642661,"asset_id":88719808,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642661/download_file?st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719808"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719808"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719808; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719808]").text(description); $(".js-view-count[data-work-id=88719808]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719808; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719808']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719808, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "eb8ff2bca9f806bdf6ca342bc5fc2607" } } $('.js-work-strip[data-work-id=88719808]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719808,"title":"Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS","translated_title":"","metadata":{"abstract":"We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting conditions. Twenty-five batches of Arabica and robusta species were sampled from 13 countries, and 10 single coffee beans randomly selected from each batch were individually roasted in a fluidised-bed roaster at 210 °C for 3 min. High variability (CV = 14.0-53.3%) of 50 volatile compounds in roasted coffee was obtained within batches (10 beans per batch). Phenols and heterocyclic nitrogen compounds generally had higher intra-batch variation, while ketones were the most uniform compounds (CV \u0026lt; 20%). The variation between batches was much higher, with the CV ranging from 15.6 to 179.3%. The highest variation was observed for 2,3-butanediol, 3-ethylpyridine and hexanal. It was also possible to build classification models based on geographic...","publication_date":{"day":null,"month":null,"year":2018,"errors":{}},"publication_name":"Food research international (Ottawa, Ont.)"},"translated_abstract":"We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting conditions. Twenty-five batches of Arabica and robusta species were sampled from 13 countries, and 10 single coffee beans randomly selected from each batch were individually roasted in a fluidised-bed roaster at 210 °C for 3 min. High variability (CV = 14.0-53.3%) of 50 volatile compounds in roasted coffee was obtained within batches (10 beans per batch). Phenols and heterocyclic nitrogen compounds generally had higher intra-batch variation, while ketones were the most uniform compounds (CV \u0026lt; 20%). The variation between batches was much higher, with the CV ranging from 15.6 to 179.3%. The highest variation was observed for 2,3-butanediol, 3-ethylpyridine and hexanal. It was also possible to build classification models based on geographic...","internal_url":"https://www.academia.edu/88719808/Variability_of_single_bean_coffee_volatile_compounds_of_Arabica_and_robusta_roasted_coffees_analysed_by_SPME_GC_MS","translated_internal_url":"","created_at":"2022-10-18T05:21:05.181-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":92642661,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642661/thumbnails/1.jpg","file_name":"1-s2.0-S0963996918302679-main.pdf","download_url":"https://www.academia.edu/attachments/92642661/download_file?st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Variability_of_single_bean_coffee_volati.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642661/1-s2.0-S0963996918302679-main-libre.pdf?1666096217=\u0026response-content-disposition=attachment%3B+filename%3DVariability_of_single_bean_coffee_volati.pdf\u0026Expires=1732448577\u0026Signature=QhmWlOA4NrWr28aG~rR843ihgHKJ7H5M2sofocepO-YNgwM8N-VHPF89H93Ar2PSjuFOThHwiYk5J6nKA0Kiw1Vnf1H3E8STwc-oV0pIEjq5dHdM2eFdpdXb8nyqWHR7-hyjuPfFnNbx6vnmBEjdznRCJ00wQ1Wh-fTgrTwgZhQSc0L7FY2pzHH~AFDHblJlPfRR5-xMLd6BB0TkhURciRQ5YCoCkz5zIRDMnUt~wryifGCmviIx~Hl63lpJZjVDGJahdlMnTkyDKRdbjHXgezhrKXbAM6EN0W~kVCKLXf9WwHJwdJ2dXBwk0wAHwpByhJv21tqM4VlCYonw6bkhng__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Variability_of_single_bean_coffee_volatile_compounds_of_Arabica_and_robusta_roasted_coffees_analysed_by_SPME_GC_MS","translated_slug":"","page_count":13,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[{"id":92642661,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642661/thumbnails/1.jpg","file_name":"1-s2.0-S0963996918302679-main.pdf","download_url":"https://www.academia.edu/attachments/92642661/download_file?st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Variability_of_single_bean_coffee_volati.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642661/1-s2.0-S0963996918302679-main-libre.pdf?1666096217=\u0026response-content-disposition=attachment%3B+filename%3DVariability_of_single_bean_coffee_volati.pdf\u0026Expires=1732448577\u0026Signature=QhmWlOA4NrWr28aG~rR843ihgHKJ7H5M2sofocepO-YNgwM8N-VHPF89H93Ar2PSjuFOThHwiYk5J6nKA0Kiw1Vnf1H3E8STwc-oV0pIEjq5dHdM2eFdpdXb8nyqWHR7-hyjuPfFnNbx6vnmBEjdznRCJ00wQ1Wh-fTgrTwgZhQSc0L7FY2pzHH~AFDHblJlPfRR5-xMLd6BB0TkhURciRQ5YCoCkz5zIRDMnUt~wryifGCmviIx~Hl63lpJZjVDGJahdlMnTkyDKRdbjHXgezhrKXbAM6EN0W~kVCKLXf9WwHJwdJ2dXBwk0wAHwpByhJv21tqM4VlCYonw6bkhng__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food"},{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"},{"id":93418,"name":"Volatile Organic Compounds","url":"https://www.academia.edu/Documents/in/Volatile_Organic_Compounds"},{"id":98508,"name":"Food Quality","url":"https://www.academia.edu/Documents/in/Food_Quality"},{"id":192302,"name":"Aroma","url":"https://www.academia.edu/Documents/in/Aroma"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":756579,"name":"Coffea arabica","url":"https://www.academia.edu/Documents/in/Coffea_arabica"},{"id":1686654,"name":"Roasting","url":"https://www.academia.edu/Documents/in/Roasting"},{"id":3445416,"name":"Coffee Roasting","url":"https://www.academia.edu/Documents/in/Coffee_Roasting"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719807"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719807/Rapid_prediction_of_single_green_coffee_bean_moisture_and_lipid_content_by_hyperspectral_imaging"><img alt="Research paper thumbnail of Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging" class="work-thumbnail" src="https://attachments.academia-assets.com/92642657/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719807/Rapid_prediction_of_single_green_coffee_bean_moisture_and_lipid_content_by_hyperspectral_imaging">Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging</a></div><div class="wp-workCard_item"><span>Journal of food engineering</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Hyperspectral imaging (1000-2500 nm) was used for rapid prediction of moisture and total lipid co...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Hyperspectral imaging (1000-2500 nm) was used for rapid prediction of moisture and total lipid content in intact green coffee beans on a single bean basis. Arabica and Robusta samples from several growing locations were scanned using a &quot;push-broom&quot; system. Hypercubes were segmented to select single beans, and average spectra were measured for each bean. Partial Least Squares regression was used to build quantitative prediction models on single beans (n = 320-350). The models exhibited good performance and acceptable prediction errors of ∼0.28% for moisture and ∼0.89% for lipids. This study represents the first time that HSI-based quantitative prediction models have been developed for coffee, and specifically green coffee beans. In addition, this is the first attempt to build such models using single intact coffee beans. The composition variability between beans was studied, and fat and moisture distribution were visualized within individual coffee beans. This rapid, non-de...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="0e9cb72dc03724daa3a162998815fae5" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642657,"asset_id":88719807,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642657/download_file?st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719807"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719807"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719807; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719807]").text(description); $(".js-view-count[data-work-id=88719807]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719807; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719807']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719807, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "0e9cb72dc03724daa3a162998815fae5" } } $('.js-work-strip[data-work-id=88719807]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719807,"title":"Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging","translated_title":"","metadata":{"abstract":"Hyperspectral imaging (1000-2500 nm) was used for rapid prediction of moisture and total lipid content in intact green coffee beans on a single bean basis. Arabica and Robusta samples from several growing locations were scanned using a \u0026quot;push-broom\u0026quot; system. Hypercubes were segmented to select single beans, and average spectra were measured for each bean. Partial Least Squares regression was used to build quantitative prediction models on single beans (n = 320-350). The models exhibited good performance and acceptable prediction errors of ∼0.28% for moisture and ∼0.89% for lipids. This study represents the first time that HSI-based quantitative prediction models have been developed for coffee, and specifically green coffee beans. In addition, this is the first attempt to build such models using single intact coffee beans. The composition variability between beans was studied, and fat and moisture distribution were visualized within individual coffee beans. This rapid, non-de...","publication_date":{"day":null,"month":null,"year":2018,"errors":{}},"publication_name":"Journal of food engineering"},"translated_abstract":"Hyperspectral imaging (1000-2500 nm) was used for rapid prediction of moisture and total lipid content in intact green coffee beans on a single bean basis. Arabica and Robusta samples from several growing locations were scanned using a \u0026quot;push-broom\u0026quot; system. Hypercubes were segmented to select single beans, and average spectra were measured for each bean. Partial Least Squares regression was used to build quantitative prediction models on single beans (n = 320-350). The models exhibited good performance and acceptable prediction errors of ∼0.28% for moisture and ∼0.89% for lipids. This study represents the first time that HSI-based quantitative prediction models have been developed for coffee, and specifically green coffee beans. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719806"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719806/Use_of_odorant_series_for_extra_virgin_olive_oil_aroma_characterisation"><img alt="Research paper thumbnail of Use of odorant series for extra virgin olive oil aroma characterisation" class="work-thumbnail" src="https://attachments.academia-assets.com/92642658/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719806/Use_of_odorant_series_for_extra_virgin_olive_oil_aroma_characterisation">Use of odorant series for extra virgin olive oil aroma characterisation</a></div><div class="wp-workCard_item"><span>Journal of the science of food and agriculture</span><span>, Jan 31, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation and authentication, especially for protected denomination of origin (PDO) products. This work investigated the volatile compounds from twenty-five EVOOs from four Spanish (Cornicabra, Castellana, Picual, and Manzanilla Cacereña) and four Italian (Ortice, Ravece, Nocellara del Belice and Itrana) cultivars in terms of odour activity value (OAV). Forty-seven volatile compounds were analysed by SPME-GC/MS. OAVs of volatile compounds with similar descriptors were grouped in order to establish eight odorant series: fruity, grass, apple, tomato, floral, woody-spicy, fatty, and mushroom. No difference in sensory descriptors were observed among the EVOOs analysed by official VOO sensory analysis. The method of odorant series herein applied demonstrated to successfully characterise EVOO odour as expected from a sensory panel but just using instrumental analysis of volatile compounds, and giving ad...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f408d6b336d0d4dc84e824d6ca859a3e" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642658,"asset_id":88719806,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642658/download_file?st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719806"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719806"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719806; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719806]").text(description); $(".js-view-count[data-work-id=88719806]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719806; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719806']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719806, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f408d6b336d0d4dc84e824d6ca859a3e" } } $('.js-work-strip[data-work-id=88719806]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719806,"title":"Use of odorant series for extra virgin olive oil aroma characterisation","translated_title":"","metadata":{"abstract":"Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation and authentication, especially for protected denomination of origin (PDO) products. This work investigated the volatile compounds from twenty-five EVOOs from four Spanish (Cornicabra, Castellana, Picual, and Manzanilla Cacereña) and four Italian (Ortice, Ravece, Nocellara del Belice and Itrana) cultivars in terms of odour activity value (OAV). Forty-seven volatile compounds were analysed by SPME-GC/MS. OAVs of volatile compounds with similar descriptors were grouped in order to establish eight odorant series: fruity, grass, apple, tomato, floral, woody-spicy, fatty, and mushroom. No difference in sensory descriptors were observed among the EVOOs analysed by official VOO sensory analysis. The method of odorant series herein applied demonstrated to successfully characterise EVOO odour as expected from a sensory panel but just using instrumental analysis of volatile compounds, and giving ad...","publication_date":{"day":31,"month":1,"year":2018,"errors":{}},"publication_name":"Journal of the science of food and agriculture"},"translated_abstract":"Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation and authentication, especially for protected denomination of origin (PDO) products. This work investigated the volatile compounds from twenty-five EVOOs from four Spanish (Cornicabra, Castellana, Picual, and Manzanilla Cacereña) and four Italian (Ortice, Ravece, Nocellara del Belice and Itrana) cultivars in terms of odour activity value (OAV). Forty-seven volatile compounds were analysed by SPME-GC/MS. OAVs of volatile compounds with similar descriptors were grouped in order to establish eight odorant series: fruity, grass, apple, tomato, floral, woody-spicy, fatty, and mushroom. No difference in sensory descriptors were observed among the EVOOs analysed by official VOO sensory analysis. The method of odorant series herein applied demonstrated to successfully characterise EVOO odour as expected from a sensory panel but just using instrumental analysis of volatile compounds, and giving ad...","internal_url":"https://www.academia.edu/88719806/Use_of_odorant_series_for_extra_virgin_olive_oil_aroma_characterisation","translated_internal_url":"","created_at":"2022-10-18T05:21:04.709-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":92642658,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642658/thumbnails/1.jpg","file_name":"jsfa.929320221018-1-nw9jnz.pdf","download_url":"https://www.academia.edu/attachments/92642658/download_file?st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Use_of_odorant_series_for_extra_virgin_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642658/jsfa.929320221018-1-nw9jnz-libre.pdf?1666096244=\u0026response-content-disposition=attachment%3B+filename%3DUse_of_odorant_series_for_extra_virgin_o.pdf\u0026Expires=1732448577\u0026Signature=RpPJtyVkdZcdTe5OZO0WvldRB5NASh2n8qPI4C8V8VETjoeevSiTVGly7SIZDILIsd8A3flTVRCUlwkWKZwFPlWYYHO5IHkiRjpoGwEvLTJw1AeQoKr8W5Zc-D6i-naVCgafSKVDbSd1656z7VTdXnj88zgwgRoFm51NIq4fsYt7PmTr8636ntOHf2fyA33l9Ypen~c5F586kxgMEPodmVDtVUWbnofbsk97RN3SH5lb3ShLSxRYtMntFnQ5~Q6Th5uxf4JhV0JRuNVB1gfE7aB3OB9ziZo6wGV1u9H~23-8Lv~EJKZ3Fcc~utPRIzB6tB9MMJeyt~b7D0H3iON5Eg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Use_of_odorant_series_for_extra_virgin_olive_oil_aroma_characterisation","translated_slug":"","page_count":28,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[{"id":92642658,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642658/thumbnails/1.jpg","file_name":"jsfa.929320221018-1-nw9jnz.pdf","download_url":"https://www.academia.edu/attachments/92642658/download_file?st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Use_of_odorant_series_for_extra_virgin_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642658/jsfa.929320221018-1-nw9jnz-libre.pdf?1666096244=\u0026response-content-disposition=attachment%3B+filename%3DUse_of_odorant_series_for_extra_virgin_o.pdf\u0026Expires=1732448577\u0026Signature=RpPJtyVkdZcdTe5OZO0WvldRB5NASh2n8qPI4C8V8VETjoeevSiTVGly7SIZDILIsd8A3flTVRCUlwkWKZwFPlWYYHO5IHkiRjpoGwEvLTJw1AeQoKr8W5Zc-D6i-naVCgafSKVDbSd1656z7VTdXnj88zgwgRoFm51NIq4fsYt7PmTr8636ntOHf2fyA33l9Ypen~c5F586kxgMEPodmVDtVUWbnofbsk97RN3SH5lb3ShLSxRYtMntFnQ5~Q6Th5uxf4JhV0JRuNVB1gfE7aB3OB9ziZo6wGV1u9H~23-8Lv~EJKZ3Fcc~utPRIzB6tB9MMJeyt~b7D0H3iON5Eg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":192302,"name":"Aroma","url":"https://www.academia.edu/Documents/in/Aroma"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719805"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719805/Characterisation_of_volatile_compounds_in_Cilento_Italy_figs_Ficus_caricaL_cv_Dottato_as_affected_by_the_drying_process"><img alt="Research paper thumbnail of Characterisation of volatile compounds in Cilento (Italy) figs (Ficus caricaL.) cv. Dottato as affected by the drying process" class="work-thumbnail" src="https://attachments.academia-assets.com/92642656/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719805/Characterisation_of_volatile_compounds_in_Cilento_Italy_figs_Ficus_caricaL_cv_Dottato_as_affected_by_the_drying_process">Characterisation of volatile compounds in Cilento (Italy) figs (Ficus caricaL.) cv. Dottato as affected by the drying process</a></div><div class="wp-workCard_item"><span>International Journal of Food Properties</span><span>, 2017</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a52257190ffc910e38003efa91edad76" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642656,"asset_id":88719805,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642656/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719805"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719805"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719805; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719805]").text(description); $(".js-view-count[data-work-id=88719805]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719805; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719805']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719805, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "a52257190ffc910e38003efa91edad76" } } $('.js-work-strip[data-work-id=88719805]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719805,"title":"Characterisation of volatile compounds in Cilento (Italy) figs (Ficus caricaL.) cv. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719804"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719804/Application_of_calibrations_to_hyperspectral_images_of_food_grains_example_for_wheat_falling_number"><img alt="Research paper thumbnail of Application of calibrations to hyperspectral images of food grains: example for wheat falling number" class="work-thumbnail" src="https://attachments.academia-assets.com/92642589/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719804/Application_of_calibrations_to_hyperspectral_images_of_food_grains_example_for_wheat_falling_number">Application of calibrations to hyperspectral images of food grains: example for wheat falling number</a></div><div class="wp-workCard_item"><span>Journal of Spectral Imaging</span><span>, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The presence of a few kernels with sprouting problems in a batch of wheat can result in enzymatic...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The presence of a few kernels with sprouting problems in a batch of wheat can result in enzymatic activity sufficient to compromise flour functionality and bread quality. This is commonly assessed using the Hagberg Falling Number (HFN) method, which is a batch analysis. Hyperspectral imaging (HSI) can provide analysis at the single grain level with potential for improved performance. The present paper deals with the development and application of calibrations obtained using an HSI system working in the near infrared (NIR) region (~900–2500 nm) and reference measurements of HFN. A partial least squares regression calibration has been built using 425 wheat samples with a HFN range of 62–318 s, including field and laboratory pre-germinated samples placed under wet conditions. Two different approaches were tested to apply calibrations: i) application of the calibration to each pixel, followed by calculation of the average of the resulting values for each object (kernel); ii) calculation...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f48ff1268b8c331713b9a4988354ea32" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642589,"asset_id":88719804,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642589/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719804"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719804"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719804; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719804]").text(description); $(".js-view-count[data-work-id=88719804]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719804; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719804']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719804, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f48ff1268b8c331713b9a4988354ea32" } } $('.js-work-strip[data-work-id=88719804]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719804,"title":"Application of calibrations to hyperspectral images of food grains: example for wheat falling number","translated_title":"","metadata":{"abstract":"The presence of a few kernels with sprouting problems in a batch of wheat can result in enzymatic activity sufficient to compromise flour functionality and bread quality. This is commonly assessed using the Hagberg Falling Number (HFN) method, which is a batch analysis. Hyperspectral imaging (HSI) can provide analysis at the single grain level with potential for improved performance. The present paper deals with the development and application of calibrations obtained using an HSI system working in the near infrared (NIR) region (~900–2500 nm) and reference measurements of HFN. A partial least squares regression calibration has been built using 425 wheat samples with a HFN range of 62–318 s, including field and laboratory pre-germinated samples placed under wet conditions. Two different approaches were tested to apply calibrations: i) application of the calibration to each pixel, followed by calculation of the average of the resulting values for each object (kernel); ii) calculation...","publisher":"IM Publications Open LLP","publication_date":{"day":null,"month":null,"year":2017,"errors":{}},"publication_name":"Journal of Spectral Imaging"},"translated_abstract":"The presence of a few kernels with sprouting problems in a batch of wheat can result in enzymatic activity sufficient to compromise flour functionality and bread quality. This is commonly assessed using the Hagberg Falling Number (HFN) method, which is a batch analysis. Hyperspectral imaging (HSI) can provide analysis at the single grain level with potential for improved performance. The present paper deals with the development and application of calibrations obtained using an HSI system working in the near infrared (NIR) region (~900–2500 nm) and reference measurements of HFN. A partial least squares regression calibration has been built using 425 wheat samples with a HFN range of 62–318 s, including field and laboratory pre-germinated samples placed under wet conditions. Two different approaches were tested to apply calibrations: i) application of the calibration to each pixel, followed by calculation of the average of the resulting values for each object (kernel); ii) calculation...","internal_url":"https://www.academia.edu/88719804/Application_of_calibrations_to_hyperspectral_images_of_food_grains_example_for_wheat_falling_number","translated_internal_url":"","created_at":"2022-10-18T05:21:04.440-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":92642589,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642589/thumbnails/1.jpg","file_name":"download.pdf","download_url":"https://www.academia.edu/attachments/92642589/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Application_of_calibrations_to_hyperspec.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642589/download-libre.pdf?1666096249=\u0026response-content-disposition=attachment%3B+filename%3DApplication_of_calibrations_to_hyperspec.pdf\u0026Expires=1732448578\u0026Signature=dkP-VH62oQswCe2aOQVnaSm5vNEXe8RDffLkjPVGV0vabTgVKOT-qRBwvXnzom5TUvSbN2jCo96VclN0lE7x7OResrQynV2gWh6bTCRZr288aYwSMAJooGjZKXXJ1zEr5BYJ8oIpQfVixf7SNKF4DEl2DdfQWtUdCqgxHS5plU1-9w1m2NioLoaMH07f1H6fY~ddMkSTUWMJL37uleozeFFMn47lowaaAVgBPOYg-ZAUp06Oae0zGYa1HxYeH-RTBS57oC-DC4ndd6wjYDaQvqcNNL5obidmRSgMxqZUo5nX01rBebdbMAo1bTDB87pyWVNA6aej2XIpH4OXAEOK8Q__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Application_of_calibrations_to_hyperspectral_images_of_food_grains_example_for_wheat_falling_number","translated_slug":"","page_count":15,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[{"id":92642589,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642589/thumbnails/1.jpg","file_name":"download.pdf","download_url":"https://www.academia.edu/attachments/92642589/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Application_of_calibrations_to_hyperspec.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642589/download-libre.pdf?1666096249=\u0026response-content-disposition=attachment%3B+filename%3DApplication_of_calibrations_to_hyperspec.pdf\u0026Expires=1732448578\u0026Signature=dkP-VH62oQswCe2aOQVnaSm5vNEXe8RDffLkjPVGV0vabTgVKOT-qRBwvXnzom5TUvSbN2jCo96VclN0lE7x7OResrQynV2gWh6bTCRZr288aYwSMAJooGjZKXXJ1zEr5BYJ8oIpQfVixf7SNKF4DEl2DdfQWtUdCqgxHS5plU1-9w1m2NioLoaMH07f1H6fY~ddMkSTUWMJL37uleozeFFMn47lowaaAVgBPOYg-ZAUp06Oae0zGYa1HxYeH-RTBS57oC-DC4ndd6wjYDaQvqcNNL5obidmRSgMxqZUo5nX01rBebdbMAo1bTDB87pyWVNA6aej2XIpH4OXAEOK8Q__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":92642588,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642588/thumbnails/1.jpg","file_name":"download.pdf","download_url":"https://www.academia.edu/attachments/92642588/download_file","bulk_download_file_name":"Application_of_calibrations_to_hyperspec.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642588/download-libre.pdf?1666096240=\u0026response-content-disposition=attachment%3B+filename%3DApplication_of_calibrations_to_hyperspec.pdf\u0026Expires=1732448578\u0026Signature=e8C1GrDgqUkf3NQKtvMiAq5NZ~IdmIgeIc6alCNK0gRj6F29iDtBHt8Sk~aegVlWUVjnluhuBT8vTwQmz4TbF9Ywrw5sx0sVUABt03OsTPgcJPucLZ3gieiLmwKZAwNs-UYbcpFAnYt5Q-wUZmsjoFIBJMbURck-c0UYWdP73NgXAHHyEbz-7uN2afulx6aZuc3EI98rgoow92on~tKw6LGEgXB6AwS2Yr7QeMjhjumDqnYDINQzvGBkV2lEiyCnbrPzm1A7F5DcsKyHojKTpQWahdrb7qip6IPXWAYZU0iLy-iFOi6jONfGBfcJb6h4hpOmQLvYemadtDST0PdxNg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":300,"name":"Mathematics","url":"https://www.academia.edu/Documents/in/Mathematics"},{"id":78540,"name":"Linear Discriminant Analysis","url":"https://www.academia.edu/Documents/in/Linear_Discriminant_Analysis"},{"id":96893,"name":"Calibration","url":"https://www.academia.edu/Documents/in/Calibration"},{"id":285356,"name":"Hyperspectral Imaging","url":"https://www.academia.edu/Documents/in/Hyperspectral_Imaging"},{"id":358917,"name":"Partial Least Squares Regression","url":"https://www.academia.edu/Documents/in/Partial_Least_Squares_Regression"},{"id":1199806,"name":"Spectral Imaging","url":"https://www.academia.edu/Documents/in/Spectral_Imaging"},{"id":3481523,"name":"falling number","url":"https://www.academia.edu/Documents/in/falling_number"}],"urls":[{"id":24891453,"url":"https://www.impopen.com/download.php?code=I06_a4"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719803"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719803/Use_of_phenolic_compounds_from_olive_mill_wastewater_as_valuable_ingredients_for_functional_foods"><img alt="Research paper thumbnail of Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods" class="work-thumbnail" src="https://attachments.academia-assets.com/92642662/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719803/Use_of_phenolic_compounds_from_olive_mill_wastewater_as_valuable_ingredients_for_functional_foods">Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods</a></div><div class="wp-workCard_item"><span>Critical reviews in food science and nutrition</span><span>, Jan 29, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its h...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its high content in phenolic compounds makes them play an important role for their use in foods, for their high antioxidant significance. The present paper gives an overview on the techniques for OMW valuable ingredient separation, focusing on the most effective ones for their use in food products as functional ingredients. We report on effective methods to recover OMW phenolics, and give several examples on the usethese extracts in foods. When added into vegetable oils, their effect on retarding lipid oxidation improves the oxidative status of the product, whilst several challenges need to be faced. OMW phenolic extracts were also used in food emulsions, milk products or other model systems, showing promising results and little or no negative impact on the sensory characteristics or other properties. Their possible use as antimicrobial agents is also another promising approach, as positive r...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="412fc59b1d7950c244c1d5d882d93888" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642662,"asset_id":88719803,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642662/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719803"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719803"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719803; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719803]").text(description); $(".js-view-count[data-work-id=88719803]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719803; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719803']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719803, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "412fc59b1d7950c244c1d5d882d93888" } } $('.js-work-strip[data-work-id=88719803]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719803,"title":"Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods","translated_title":"","metadata":{"abstract":"Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its high content in phenolic compounds makes them play an important role for their use in foods, for their high antioxidant significance. The present paper gives an overview on the techniques for OMW valuable ingredient separation, focusing on the most effective ones for their use in food products as functional ingredients. We report on effective methods to recover OMW phenolics, and give several examples on the usethese extracts in foods. When added into vegetable oils, their effect on retarding lipid oxidation improves the oxidative status of the product, whilst several challenges need to be faced. OMW phenolic extracts were also used in food emulsions, milk products or other model systems, showing promising results and little or no negative impact on the sensory characteristics or other properties. Their possible use as antimicrobial agents is also another promising approach, as positive r...","publication_date":{"day":29,"month":1,"year":2017,"errors":{}},"publication_name":"Critical reviews in food science and nutrition"},"translated_abstract":"Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its high content in phenolic compounds makes them play an important role for their use in foods, for their high antioxidant significance. The present paper gives an overview on the techniques for OMW valuable ingredient separation, focusing on the most effective ones for their use in food products as functional ingredients. We report on effective methods to recover OMW phenolics, and give several examples on the usethese extracts in foods. When added into vegetable oils, their effect on retarding lipid oxidation improves the oxidative status of the product, whilst several challenges need to be faced. OMW phenolic extracts were also used in food emulsions, milk products or other model systems, showing promising results and little or no negative impact on the sensory characteristics or other properties. Their possible use as antimicrobial agents is also another promising approach, as positive r...","internal_url":"https://www.academia.edu/88719803/Use_of_phenolic_compounds_from_olive_mill_wastewater_as_valuable_ingredients_for_functional_foods","translated_internal_url":"","created_at":"2022-10-18T05:21:04.261-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":92642662,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642662/thumbnails/1.jpg","file_name":"10408398.2017.134379720221018-1-oc4f2j.pdf","download_url":"https://www.academia.edu/attachments/92642662/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Use_of_phenolic_compounds_from_olive_mil.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642662/10408398.2017.134379720221018-1-oc4f2j-libre.pdf?1666096234=\u0026response-content-disposition=attachment%3B+filename%3DUse_of_phenolic_compounds_from_olive_mil.pdf\u0026Expires=1732448578\u0026Signature=g15JtArp6mL2AkfLvSuYWjwTwGLu3xDnCW01rNcxl8zN05NaEXs2h~ThlfId9ln29tS4WxZhV0aN3q4dsz0D48SwlzDQin5sPKT72EG6xMHJe2cVK2SP7XFaxADLVa~WKYOYbE9wOIXLkJlGvr0eODYIre6Cb872NIEeSk86laNRMhIp79RFUpZ3cIzkTjRGqDumZUDXeD4tF9Ug9p1D7BeRVIKk-Ky08hMXWUdLHouXf666wHoln~Luycn0tPOtn0YX9CfC2LPdsG66G8BvfwAEWIf5TKfN~4RJXsWCyv06onEXwUFNfmHi8i1h2g7ravo~SrCfubdY4ePh21XIrQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Use_of_phenolic_compounds_from_olive_mill_wastewater_as_valuable_ingredients_for_functional_foods","translated_slug":"","page_count":55,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[{"id":92642662,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642662/thumbnails/1.jpg","file_name":"10408398.2017.134379720221018-1-oc4f2j.pdf","download_url":"https://www.academia.edu/attachments/92642662/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Use_of_phenolic_compounds_from_olive_mil.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642662/10408398.2017.134379720221018-1-oc4f2j-libre.pdf?1666096234=\u0026response-content-disposition=attachment%3B+filename%3DUse_of_phenolic_compounds_from_olive_mil.pdf\u0026Expires=1732448578\u0026Signature=g15JtArp6mL2AkfLvSuYWjwTwGLu3xDnCW01rNcxl8zN05NaEXs2h~ThlfId9ln29tS4WxZhV0aN3q4dsz0D48SwlzDQin5sPKT72EG6xMHJe2cVK2SP7XFaxADLVa~WKYOYbE9wOIXLkJlGvr0eODYIre6Cb872NIEeSk86laNRMhIp79RFUpZ3cIzkTjRGqDumZUDXeD4tF9Ug9p1D7BeRVIKk-Ky08hMXWUdLHouXf666wHoln~Luycn0tPOtn0YX9CfC2LPdsG66G8BvfwAEWIf5TKfN~4RJXsWCyv06onEXwUFNfmHi8i1h2g7ravo~SrCfubdY4ePh21XIrQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":402,"name":"Environmental Science","url":"https://www.academia.edu/Documents/in/Environmental_Science"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":591,"name":"Nutrition and Dietetics","url":"https://www.academia.edu/Documents/in/Nutrition_and_Dietetics"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":23572,"name":"Olive Oil","url":"https://www.academia.edu/Documents/in/Olive_Oil"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":29980,"name":"Animal Production","url":"https://www.academia.edu/Documents/in/Animal_Production"},{"id":219495,"name":"Food Industry","url":"https://www.academia.edu/Documents/in/Food_Industry"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":759069,"name":"Critical Reviews in Food Science and Nutrition (CRIT REV FOOD SCI)","url":"https://www.academia.edu/Documents/in/Critical_Reviews_in_Food_Science_and_Nutrition_CRIT_REV_FOOD_SCI_"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719801"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719801/Fruit_position_within_the_canopy_affects_kernel_lipid_composition_of_hazelnuts"><img alt="Research paper thumbnail of Fruit position within the canopy affects kernel lipid composition of hazelnuts" class="work-thumbnail" src="https://attachments.academia-assets.com/92642663/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719801/Fruit_position_within_the_canopy_affects_kernel_lipid_composition_of_hazelnuts">Fruit position within the canopy affects kernel lipid composition of hazelnuts</a></div><div class="wp-workCard_item"><span>Journal of the science of food and agriculture</span><span>, Jan 4, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of this research was to study the variability in kernel composition within the canopy of ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of this research was to study the variability in kernel composition within the canopy of hazelnut trees. Kernel fresh and dry weight increased linearly with fruit height above the ground. Fat content decreased, while protein and ash content increased, from the bottom to the top layers of the canopy. The level of unsaturation of fatty acids decreased from the bottom to the top of the canopy. Thus, the kernels located in the bottom layers of the canopy appear to be more interesting from a nutritional point of view, but their lipids may be more exposed to oxidation. The content of different phytosterols increased progressively from bottom to top canopy layers. Most of these effects correlated with the pattern in light distribution inside the canopy. The results of this study indicate that fruit position within the canopy is an important factor in determining hazelnut kernel growth and composition.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="35ee594146cf7ad2a29d29cdc6103cf3" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642663,"asset_id":88719801,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642663/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719801"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719801"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719801; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719801]").text(description); $(".js-view-count[data-work-id=88719801]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719801; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719801']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719801, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "35ee594146cf7ad2a29d29cdc6103cf3" } } $('.js-work-strip[data-work-id=88719801]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719801,"title":"Fruit position within the canopy affects kernel lipid composition of hazelnuts","translated_title":"","metadata":{"abstract":"The aim of this research was to study the variability in kernel composition within the canopy of hazelnut trees. Kernel fresh and dry weight increased linearly with fruit height above the ground. Fat content decreased, while protein and ash content increased, from the bottom to the top layers of the canopy. The level of unsaturation of fatty acids decreased from the bottom to the top of the canopy. Thus, the kernels located in the bottom layers of the canopy appear to be more interesting from a nutritional point of view, but their lipids may be more exposed to oxidation. The content of different phytosterols increased progressively from bottom to top canopy layers. Most of these effects correlated with the pattern in light distribution inside the canopy. The results of this study indicate that fruit position within the canopy is an important factor in determining hazelnut kernel growth and composition.","publication_date":{"day":4,"month":1,"year":2017,"errors":{}},"publication_name":"Journal of the science of food and agriculture"},"translated_abstract":"The aim of this research was to study the variability in kernel composition within the canopy of hazelnut trees. Kernel fresh and dry weight increased linearly with fruit height above the ground. Fat content decreased, while protein and ash content increased, from the bottom to the top layers of the canopy. The level of unsaturation of fatty acids decreased from the bottom to the top of the canopy. Thus, the kernels located in the bottom layers of the canopy appear to be more interesting from a nutritional point of view, but their lipids may be more exposed to oxidation. The content of different phytosterols increased progressively from bottom to top canopy layers. Most of these effects correlated with the pattern in light distribution inside the canopy. The results of this study indicate that fruit position within the canopy is an important factor in determining hazelnut kernel growth and composition.","internal_url":"https://www.academia.edu/88719801/Fruit_position_within_the_canopy_affects_kernel_lipid_composition_of_hazelnuts","translated_internal_url":"","created_at":"2022-10-18T05:21:04.054-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":92642663,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642663/thumbnails/1.jpg","file_name":"jsfa.834820221018-1-1f4zp7n.pdf","download_url":"https://www.academia.edu/attachments/92642663/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Fruit_position_within_the_canopy_affects.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642663/jsfa.834820221018-1-1f4zp7n-libre.pdf?1666096243=\u0026response-content-disposition=attachment%3B+filename%3DFruit_position_within_the_canopy_affects.pdf\u0026Expires=1732448578\u0026Signature=e~bqNKFo~ccO2YIdzLMGKh3oYkCw75ngd2uWYj-MD1f4ztRWPIFjAgRQw~1hsFReOe~JB-QTQWMwwnJhdy7cu1Vh2YdDPLMneHYzYh4mHOtZhEJ55pZh6lofXIB~qjLn9F0ufywUeT8xIcAxMvnF4v2SpLVSeu8XBfRJF3ifpf-CqQKyOeYWdM4S4hCTId~3UoGpPeYdX77BkfGwZZaUsYurUlnKTJAB~q6hmnoGiOOZ3~7BDjGez83Jabr~oQ2cUXw5Mts6iQcPyrfomJ~SOBMLvJQZJJFmsOethTgMZQgsmZg6jADerkTN6wYVHxBZOoLigcfLhRXHvFFU7KLhSg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Fruit_position_within_the_canopy_affects_kernel_lipid_composition_of_hazelnuts","translated_slug":"","page_count":33,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[{"id":92642663,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642663/thumbnails/1.jpg","file_name":"jsfa.834820221018-1-1f4zp7n.pdf","download_url":"https://www.academia.edu/attachments/92642663/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Fruit_position_within_the_canopy_affects.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642663/jsfa.834820221018-1-1f4zp7n-libre.pdf?1666096243=\u0026response-content-disposition=attachment%3B+filename%3DFruit_position_within_the_canopy_affects.pdf\u0026Expires=1732448578\u0026Signature=e~bqNKFo~ccO2YIdzLMGKh3oYkCw75ngd2uWYj-MD1f4ztRWPIFjAgRQw~1hsFReOe~JB-QTQWMwwnJhdy7cu1Vh2YdDPLMneHYzYh4mHOtZhEJ55pZh6lofXIB~qjLn9F0ufywUeT8xIcAxMvnF4v2SpLVSeu8XBfRJF3ifpf-CqQKyOeYWdM4S4hCTId~3UoGpPeYdX77BkfGwZZaUsYurUlnKTJAB~q6hmnoGiOOZ3~7BDjGez83Jabr~oQ2cUXw5Mts6iQcPyrfomJ~SOBMLvJQZJJFmsOethTgMZQgsmZg6jADerkTN6wYVHxBZOoLigcfLhRXHvFFU7KLhSg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":42206,"name":"Canopy","url":"https://www.academia.edu/Documents/in/Canopy"},{"id":45213,"name":"Italy","url":"https://www.academia.edu/Documents/in/Italy"},{"id":52055,"name":"Lipids","url":"https://www.academia.edu/Documents/in/Lipids"},{"id":72314,"name":"Fatty acids","url":"https://www.academia.edu/Documents/in/Fatty_acids"},{"id":85343,"name":"NUTS","url":"https://www.academia.edu/Documents/in/NUTS"},{"id":160814,"name":"Fruit","url":"https://www.academia.edu/Documents/in/Fruit"},{"id":176238,"name":"Trees","url":"https://www.academia.edu/Documents/in/Trees"},{"id":386438,"name":"Seeds","url":"https://www.academia.edu/Documents/in/Seeds"},{"id":745950,"name":"Phytosterols","url":"https://www.academia.edu/Documents/in/Phytosterols"},{"id":887249,"name":"Corylus","url":"https://www.academia.edu/Documents/in/Corylus"},{"id":993832,"name":"Second Language Composition","url":"https://www.academia.edu/Documents/in/Second_Language_Composition"},{"id":1208706,"name":"Environment","url":"https://www.academia.edu/Documents/in/Environment"},{"id":1256747,"name":"Oxidation-Reduction","url":"https://www.academia.edu/Documents/in/Oxidation-Reduction"},{"id":2369223,"name":"Nutritive Value","url":"https://www.academia.edu/Documents/in/Nutritive_Value"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719800"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719800/Effect_of_olive_mill_wastewater_phenolic_extract_whey_protein_isolate_and_xanthan_gum_on_the_behaviour_of_olive_O_W_emulsions_using_response_surface_methodology"><img alt="Research paper thumbnail of Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology" class="work-thumbnail" src="https://attachments.academia-assets.com/92642689/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719800/Effect_of_olive_mill_wastewater_phenolic_extract_whey_protein_isolate_and_xanthan_gum_on_the_behaviour_of_olive_O_W_emulsions_using_response_surface_methodology">Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology</a></div><div class="wp-workCard_item"><span>Food Hydrocolloids</span><span>, 2016</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="ef23b58b074ceabe8567f4dc79d605cf" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642689,"asset_id":88719800,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642689/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719800"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719800"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719800; 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The effects of olive biophenol extract (0.9-4.4 mM), whey protein isolate (0.13-0.5 %) and xanthan gum (0.06-0.2 %) on the physical stability (creaming index), viscosity, emulsion droplet size and distribution, primary and secondary oxidation products were assessed over accelerated storage of emulsions. Response surface methodology (RSM) was applied for experimental design using three-factor central composite design (CCD) with 3 central points. The effects of OMW phenolics, WPI and xanthan gum were statistically significant on emulsion creaming rate, viscosity, PV, TBARS and cloudiness. Second-order polynomial models were obtained for predicting these responses, resulting in good performances especially for the first two responses. High coefficient of determination (R 2) values ranging from 0.847 to 0.973 were obtained for creaming and viscosity, acceptable R 2 values were obtained for lipid oxidation parameters (peroxide value and TBARS) and cloudiness value, while non-significant results were obtained for mean droplet size. The performance of the model was particularly good for creaming rate and viscosity. It has been highlighted that the interactions between OMW phenolic extract and the hydrocolloids studied should be considered for the formulation of olive O/W emulsions. This research could be useful for the formulation of functional food products based on O/W emulsions, as well as understanding the physico-chemical interactions among olive biophenols, whey proteins and xanthan gum.","publication_date":{"day":null,"month":null,"year":2016,"errors":{}},"publication_name":"Food Hydrocolloids","grobid_abstract_attachment_id":92642689},"translated_abstract":null,"internal_url":"https://www.academia.edu/88719800/Effect_of_olive_mill_wastewater_phenolic_extract_whey_protein_isolate_and_xanthan_gum_on_the_behaviour_of_olive_O_W_emulsions_using_response_surface_methodology","translated_internal_url":"","created_at":"2022-10-18T05:21:03.876-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":92642689,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642689/thumbnails/1.jpg","file_name":"301305437.pdf","download_url":"https://www.academia.edu/attachments/92642689/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_olive_mill_wastewater_phenolic.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642689/301305437-libre.pdf?1666096245=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_olive_mill_wastewater_phenolic.pdf\u0026Expires=1732448578\u0026Signature=GdnFLIq~9w8FX-GbGV4TiHetVRq09qiNHpkpa~bas6zwdvjsjTYjC8ZmA4O1i1GTNNn0Ye-zV5Vbb-YwzQNGYhEd5FsMFNr4F8cmhCmOPpOMDS8WJ~6~wn7scZXilhgNnf~4zD48B2ZbyjG5oYlYp1eoi3S~fczfHHcNjsKZqZwFM-NgqgycD~wx-lVVntjVgUxbCXJBQfez1cqbqKlztggy8s94bPN6JgRqrAkZSc7gQC7fGrjdmz7kgZi1EZ1cja6P7uDe~T7-Q~nohSMvxjygd3pD5h11Rp2NIrjp5Y-VfJ-Cd4aWz4Kc3LMT56stgeZZ8~7daKBWUuu9Gp0bfg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Effect_of_olive_mill_wastewater_phenolic_extract_whey_protein_isolate_and_xanthan_gum_on_the_behaviour_of_olive_O_W_emulsions_using_response_surface_methodology","translated_slug":"","page_count":34,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola 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Hydrocolloids","url":"https://www.academia.edu/Documents/in/Food_Hydrocolloids"}],"urls":[{"id":24891452,"url":"https://api.elsevier.com/content/article/PII:S0268005X16301862?httpAccept=text/xml"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719799"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719799/Physical_and_oxidative_stability_of_functional_olive_oil_in_water_emulsions_formulated_using_olive_mill_wastewater_biophenols_and_whey_proteins"><img alt="Research paper thumbnail of Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins" class="work-thumbnail" src="https://attachments.academia-assets.com/92642699/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719799/Physical_and_oxidative_stability_of_functional_olive_oil_in_water_emulsions_formulated_using_olive_mill_wastewater_biophenols_and_whey_proteins">Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins</a></div><div class="wp-workCard_item"><span>Food & function</span><span>, Jan 22, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in mod...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20% olive O/W emulsion stabilized with whey protein isolate (WPI) and xanthan gum, in phosphate buffer solution at pH 7. The emulsions were characterised under accelerated storage conditions (40 °C) up to 30 days. Physical stability was evaluated by analysing the creaming rate, mean particle size distribution and mean droplet size, viscosity and rheological properties, while chemical stability was assessed through the measurement of primary and secondary oxidation products. The rheological behaviour and creaming stability of the emulsions were dramatically improved by using xanthan gum, whereas the concentration of WPI and the addition of encapsulated OMW phenolics did not result in a significant improvement of physical stability. The for...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="904c5f77ee2d89d700635566a61d816f" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642699,"asset_id":88719799,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642699/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719799"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719799"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719799; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719799]").text(description); $(".js-view-count[data-work-id=88719799]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719799; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719799']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719799, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "904c5f77ee2d89d700635566a61d816f" } } $('.js-work-strip[data-work-id=88719799]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719799,"title":"Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins","translated_title":"","metadata":{"abstract":"The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20% olive O/W emulsion stabilized with whey protein isolate (WPI) and xanthan gum, in phosphate buffer solution at pH 7. The emulsions were characterised under accelerated storage conditions (40 °C) up to 30 days. Physical stability was evaluated by analysing the creaming rate, mean particle size distribution and mean droplet size, viscosity and rheological properties, while chemical stability was assessed through the measurement of primary and secondary oxidation products. The rheological behaviour and creaming stability of the emulsions were dramatically improved by using xanthan gum, whereas the concentration of WPI and the addition of encapsulated OMW phenolics did not result in a significant improvement of physical stability. The for...","publication_date":{"day":22,"month":1,"year":2015,"errors":{}},"publication_name":"Food \u0026 function"},"translated_abstract":"The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20% olive O/W emulsion stabilized with whey protein isolate (WPI) and xanthan gum, in phosphate buffer solution at pH 7. The emulsions were characterised under accelerated storage conditions (40 °C) up to 30 days. Physical stability was evaluated by analysing the creaming rate, mean particle size distribution and mean droplet size, viscosity and rheological properties, while chemical stability was assessed through the measurement of primary and secondary oxidation products. The rheological behaviour and creaming stability of the emulsions were dramatically improved by using xanthan gum, whereas the concentration of WPI and the addition of encapsulated OMW phenolics did not result in a significant improvement of physical stability. 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$a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719798"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719798/Developments_applications_and_trends_of_molecular_gastronomy_among_food_scientists_and_innovative_chefs"><img alt="Research paper thumbnail of Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719798/Developments_applications_and_trends_of_molecular_gastronomy_among_food_scientists_and_innovative_chefs">Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs</a></div><div class="wp-workCard_item"><span>Food Reviews International</span><span>, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT Molecular gastronomy (MG) is a relatively new scientific discipline, which focuses on fo...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">ABSTRACT Molecular gastronomy (MG) is a relatively new scientific discipline, which focuses on food preparation mainly at domestic and restaurant levels. The number of scientific papers on MG has increased in the past few years. It is, however, difficult to differentiate specifically between the MG discipline or other research areas in food science and technology. Otherwise, molecular cooking, i.e., an application of MG principles, seems limited to a few “fancy” techniques supported by famous chefs. This paper aims to critically review the recent developments of MG, the most interesting applications, and the outcomes obtained from the fruitful collaboration among food scientists and innovative chefs. The controversies and merits associated with MG are also presented, e.g., the principle of food pairing and consumers’ appreciation of innovative dishes, and a few research papers promising exciting future developments.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719798"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719798"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719798; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719798]").text(description); $(".js-view-count[data-work-id=88719798]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719798; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719798']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719798, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=88719798]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719798,"title":"Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs","translated_title":"","metadata":{"abstract":"ABSTRACT Molecular gastronomy (MG) is a relatively new scientific discipline, which focuses on food preparation mainly at domestic and restaurant levels. The number of scientific papers on MG has increased in the past few years. It is, however, difficult to differentiate specifically between the MG discipline or other research areas in food science and technology. Otherwise, molecular cooking, i.e., an application of MG principles, seems limited to a few “fancy” techniques supported by famous chefs. This paper aims to critically review the recent developments of MG, the most interesting applications, and the outcomes obtained from the fruitful collaboration among food scientists and innovative chefs. The controversies and merits associated with MG are also presented, e.g., the principle of food pairing and consumers’ appreciation of innovative dishes, and a few research papers promising exciting future developments.","publisher":"Informa UK Limited","publication_date":{"day":null,"month":null,"year":2015,"errors":{}},"publication_name":"Food Reviews International"},"translated_abstract":"ABSTRACT Molecular gastronomy (MG) is a relatively new scientific discipline, which focuses on food preparation mainly at domestic and restaurant levels. The number of scientific papers on MG has increased in the past few years. It is, however, difficult to differentiate specifically between the MG discipline or other research areas in food science and technology. Otherwise, molecular cooking, i.e., an application of MG principles, seems limited to a few “fancy” techniques supported by famous chefs. This paper aims to critically review the recent developments of MG, the most interesting applications, and the outcomes obtained from the fruitful collaboration among food scientists and innovative chefs. The controversies and merits associated with MG are also presented, e.g., the principle of food pairing and consumers’ appreciation of innovative dishes, and a few research papers promising exciting future developments.","internal_url":"https://www.academia.edu/88719798/Developments_applications_and_trends_of_molecular_gastronomy_among_food_scientists_and_innovative_chefs","translated_internal_url":"","created_at":"2022-10-18T05:21:03.492-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Developments_applications_and_trends_of_molecular_gastronomy_among_food_scientists_and_innovative_chefs","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[],"research_interests":[{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":1913,"name":"Gastronomy","url":"https://www.academia.edu/Documents/in/Gastronomy"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"},{"id":39717,"name":"Food Technology","url":"https://www.academia.edu/Documents/in/Food_Technology"},{"id":40123,"name":"Cooking and Food Preparation (archaeology)","url":"https://www.academia.edu/Documents/in/Cooking_and_Food_Preparation_archaeology_"},{"id":42352,"name":"Molecular Gastronomy","url":"https://www.academia.edu/Documents/in/Molecular_Gastronomy"},{"id":43288,"name":"Restaurant","url":"https://www.academia.edu/Documents/in/Restaurant"},{"id":90442,"name":"Food and Gastronomy Tourism","url":"https://www.academia.edu/Documents/in/Food_and_Gastronomy_Tourism"},{"id":91585,"name":"Molecular and Physical Gastronomy","url":"https://www.academia.edu/Documents/in/Molecular_and_Physical_Gastronomy"},{"id":510521,"name":"Flavours and Fragrances","url":"https://www.academia.edu/Documents/in/Flavours_and_Fragrances"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"}],"urls":[{"id":24891451,"url":"http://www.tandfonline.com/doi/pdf/10.1080/87559129.2015.1094818"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719797"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719797/Temporal_changes_of_virgin_olive_oil_volatile_compounds_in_a_model_system_simulating_domestic_consumption_The_role_of_biophenols"><img alt="Research paper thumbnail of Temporal changes of virgin olive oil volatile compounds in a model system simulating domestic consumption: The role of biophenols" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719797/Temporal_changes_of_virgin_olive_oil_volatile_compounds_in_a_model_system_simulating_domestic_consumption_The_role_of_biophenols">Temporal changes of virgin olive oil volatile compounds in a model system simulating domestic consumption: The role of biophenols</a></div><div class="wp-workCard_item"><span>Food Research International</span><span>, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Abstract Virgin olive oil (VOO) aroma is one of the main quality attributes, to be maintained and...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Abstract Virgin olive oil (VOO) aroma is one of the main quality attributes, to be maintained and preserved from the production to the use. We investigated the changes in VOO volatile compounds in a model system, made by refined olive oil spiked with selected VOO volatile molecules representative of its aroma, and the effect of VOO phenolic compounds addition upon storage to simulate the home consumption. Storage up to 7 days was carried out under conditions simulating the home-use/storage of the oil, at 10 °C in darkness, by sampling periodically an aliquot of oil by opening the bottle. SPME–GC/MS was used to quantify headspace concentration of 12 target volatile compounds. Storage resulted in a general lowering of most of the key aroma compounds. The presence of phenolic compounds resulted in a lower loss (17–44%) of aroma compounds with respect to the system without phenolics, whereas the strength of the effect depended upon the chemical classes and specific volatile compounds considered. Our results showed how the volatiles changes in 1 week of use and that biophenols reduce the loss of positive odor notes of VOO also during home/restaurant consumption and storage once the bottle is opened.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719797"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719797"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719797; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719797]").text(description); $(".js-view-count[data-work-id=88719797]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719797; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719797']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719797, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=88719797]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719797,"title":"Temporal changes of virgin olive oil volatile compounds in a model system simulating domestic consumption: The role of biophenols","translated_title":"","metadata":{"abstract":"Abstract Virgin olive oil (VOO) aroma is one of the main quality attributes, to be maintained and preserved from the production to the use. We investigated the changes in VOO volatile compounds in a model system, made by refined olive oil spiked with selected VOO volatile molecules representative of its aroma, and the effect of VOO phenolic compounds addition upon storage to simulate the home consumption. Storage up to 7 days was carried out under conditions simulating the home-use/storage of the oil, at 10 °C in darkness, by sampling periodically an aliquot of oil by opening the bottle. SPME–GC/MS was used to quantify headspace concentration of 12 target volatile compounds. Storage resulted in a general lowering of most of the key aroma compounds. The presence of phenolic compounds resulted in a lower loss (17–44%) of aroma compounds with respect to the system without phenolics, whereas the strength of the effect depended upon the chemical classes and specific volatile compounds considered. Our results showed how the volatiles changes in 1 week of use and that biophenols reduce the loss of positive odor notes of VOO also during home/restaurant consumption and storage once the bottle is opened.","publisher":"Elsevier BV","publication_date":{"day":null,"month":null,"year":2015,"errors":{}},"publication_name":"Food Research International"},"translated_abstract":"Abstract Virgin olive oil (VOO) aroma is one of the main quality attributes, to be maintained and preserved from the production to the use. We investigated the changes in VOO volatile compounds in a model system, made by refined olive oil spiked with selected VOO volatile molecules representative of its aroma, and the effect of VOO phenolic compounds addition upon storage to simulate the home consumption. Storage up to 7 days was carried out under conditions simulating the home-use/storage of the oil, at 10 °C in darkness, by sampling periodically an aliquot of oil by opening the bottle. SPME–GC/MS was used to quantify headspace concentration of 12 target volatile compounds. Storage resulted in a general lowering of most of the key aroma compounds. The presence of phenolic compounds resulted in a lower loss (17–44%) of aroma compounds with respect to the system without phenolics, whereas the strength of the effect depended upon the chemical classes and specific volatile compounds considered. Our results showed how the volatiles changes in 1 week of use and that biophenols reduce the loss of positive odor notes of VOO also during home/restaurant consumption and storage once the bottle is opened.","internal_url":"https://www.academia.edu/88719797/Temporal_changes_of_virgin_olive_oil_volatile_compounds_in_a_model_system_simulating_domestic_consumption_The_role_of_biophenols","translated_internal_url":"","created_at":"2022-10-18T05:21:03.397-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Temporal_changes_of_virgin_olive_oil_volatile_compounds_in_a_model_system_simulating_domestic_consumption_The_role_of_biophenols","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food"},{"id":23572,"name":"Olive Oil","url":"https://www.academia.edu/Documents/in/Olive_Oil"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"},{"id":70274,"name":"Olive and Olive Oil Technology","url":"https://www.academia.edu/Documents/in/Olive_and_Olive_Oil_Technology"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":897823,"name":"Elsevier","url":"https://www.academia.edu/Documents/in/Elsevier"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719796"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719796/The_True_Neapolitan_Pizza_Assessing_the_Influence_of_Extra_Virgin_Olive_Oil_on_Pizza_Volatile_Compounds_and_Lipid_Oxidation"><img alt="Research paper thumbnail of The “True” Neapolitan Pizza: Assessing the Influence of Extra Virgin Olive Oil on Pizza Volatile Compounds and Lipid Oxidation" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719796/The_True_Neapolitan_Pizza_Assessing_the_Influence_of_Extra_Virgin_Olive_Oil_on_Pizza_Volatile_Compounds_and_Lipid_Oxidation">The “True” Neapolitan Pizza: Assessing the Influence of Extra Virgin Olive Oil on Pizza Volatile Compounds and Lipid Oxidation</a></div><div class="wp-workCard_item"><span>Journal of Culinary Science &amp; Technology</span><span>, 2014</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of our research was to evaluate the effect of different types of vegetable oils, namely e...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of our research was to evaluate the effect of different types of vegetable oils, namely extra virgin olive oil (EVOO), olive oil, and sunflower oil, on the chemical properties and volatile profile of traditional Neapolitan pizza, produced by using tomato sauce and EVOO. The quality indices and polyphenols in vegetable oils were analyzed to assess the lipid oxidation as affected by cooking in traditional wood-fired ovens. Peroxide value significantly increased in all vegetable oils, particularly in sunflower oil. EVOO polyphenols decreased about 30% their initial level, particularly simple phenolics. Total individual phenolic compounds decreased from 254.6 to 172.0 mg/kg. Pizza cooking caused the development of some neo-formation volatile compounds caused by lipid oxidation and Maillard reaction. Some positive key odor compounds were found in pizza cooked with EVOO, and the addition of tomato sauce and EVOO caused a dramatic change in its volatile pattern.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719796"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719796"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719796; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719796]").text(description); $(".js-view-count[data-work-id=88719796]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719796; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719796']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719796, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=88719796]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719796,"title":"The “True” Neapolitan Pizza: Assessing the Influence of Extra Virgin Olive Oil on Pizza Volatile Compounds and Lipid Oxidation","translated_title":"","metadata":{"abstract":"The aim of our research was to evaluate the effect of different types of vegetable oils, namely extra virgin olive oil (EVOO), olive oil, and sunflower oil, on the chemical properties and volatile profile of traditional Neapolitan pizza, produced by using tomato sauce and EVOO. The quality indices and polyphenols in vegetable oils were analyzed to assess the lipid oxidation as affected by cooking in traditional wood-fired ovens. Peroxide value significantly increased in all vegetable oils, particularly in sunflower oil. EVOO polyphenols decreased about 30% their initial level, particularly simple phenolics. Total individual phenolic compounds decreased from 254.6 to 172.0 mg/kg. Pizza cooking caused the development of some neo-formation volatile compounds caused by lipid oxidation and Maillard reaction. Some positive key odor compounds were found in pizza cooked with EVOO, and the addition of tomato sauce and EVOO caused a dramatic change in its volatile pattern.","publisher":"Informa UK Limited","publication_date":{"day":null,"month":null,"year":2014,"errors":{}},"publication_name":"Journal of Culinary Science \u0026amp; Technology"},"translated_abstract":"The aim of our research was to evaluate the effect of different types of vegetable oils, namely extra virgin olive oil (EVOO), olive oil, and sunflower oil, on the chemical properties and volatile profile of traditional Neapolitan pizza, produced by using tomato sauce and EVOO. The quality indices and polyphenols in vegetable oils were analyzed to assess the lipid oxidation as affected by cooking in traditional wood-fired ovens. Peroxide value significantly increased in all vegetable oils, particularly in sunflower oil. EVOO polyphenols decreased about 30% their initial level, particularly simple phenolics. Total individual phenolic compounds decreased from 254.6 to 172.0 mg/kg. Pizza cooking caused the development of some neo-formation volatile compounds caused by lipid oxidation and Maillard reaction. Some positive key odor compounds were found in pizza cooked with EVOO, and the addition of tomato sauce and EVOO caused a dramatic change in its volatile pattern.","internal_url":"https://www.academia.edu/88719796/The_True_Neapolitan_Pizza_Assessing_the_Influence_of_Extra_Virgin_Olive_Oil_on_Pizza_Volatile_Compounds_and_Lipid_Oxidation","translated_internal_url":"","created_at":"2022-10-18T05:21:03.086-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"The_True_Neapolitan_Pizza_Assessing_the_Influence_of_Extra_Virgin_Olive_Oil_on_Pizza_Volatile_Compounds_and_Lipid_Oxidation","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":42352,"name":"Molecular Gastronomy","url":"https://www.academia.edu/Documents/in/Molecular_Gastronomy"},{"id":43883,"name":"Tourism","url":"https://www.academia.edu/Documents/in/Tourism"},{"id":70274,"name":"Olive and Olive Oil Technology","url":"https://www.academia.edu/Documents/in/Olive_and_Olive_Oil_Technology"},{"id":93418,"name":"Volatile Organic Compounds","url":"https://www.academia.edu/Documents/in/Volatile_Organic_Compounds"},{"id":225993,"name":"Lipid Oxidation","url":"https://www.academia.edu/Documents/in/Lipid_Oxidation"},{"id":426793,"name":"Pizza","url":"https://www.academia.edu/Documents/in/Pizza"},{"id":506262,"name":"Flavours","url":"https://www.academia.edu/Documents/in/Flavours"},{"id":962828,"name":"Extra Virgin Olive Oil","url":"https://www.academia.edu/Documents/in/Extra_Virgin_Olive_Oil"},{"id":1654431,"name":"Ingredients interaction","url":"https://www.academia.edu/Documents/in/Ingredients_interaction"},{"id":2875024,"name":"Commercial Services","url":"https://www.academia.edu/Documents/in/Commercial_Services"}],"urls":[{"id":24891450,"url":"http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> </div><div class="profile--tab_content_container js-tab-pane tab-pane" data-section-id="1218346" id="papers"><div class="js-work-strip profile--work_container" data-work-id="96411317"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/96411317/Olive_Olea_europaea_"><img alt="Research paper thumbnail of Olive (Olea europaea)" class="work-thumbnail" src="https://attachments.academia-assets.com/98316870/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/96411317/Olive_Olea_europaea_">Olive (Olea europaea)</a></div><div class="wp-workCard_item"><span>Oilseeds: Health Attributes and Food Applications</span><span>, 2020</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="b9f155d5260ee6e742505784da9230c4" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":98316870,"asset_id":96411317,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/98316870/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="96411317"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="96411317"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 96411317; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="96411316"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/96411316/Virgin_olive_oil_and_biophenols_in_oil_in_water_food_emulsions_stability_and_interactions_in_relation_to_the_release_of_aroma_compounds"><img alt="Research paper thumbnail of Virgin olive oil and biophenols in oil-in-water food emulsions: stability and interactions in relation to the release of aroma compounds" class="work-thumbnail" src="https://attachments.academia-assets.com/98316928/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/96411316/Virgin_olive_oil_and_biophenols_in_oil_in_water_food_emulsions_stability_and_interactions_in_relation_to_the_release_of_aroma_compounds">Virgin olive oil and biophenols in oil-in-water food emulsions: stability and interactions in relation to the release of aroma compounds</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The use of olive oil in several food products as been increasing in the past few years due to its...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The use of olive oil in several food products as been increasing in the past few years due to its healthy fatty acid composition, content of phenolic compounds and appreciated flavour. The addition of natural phenolic compounds in foods is also an interesting issue for researchers and food industry, as several challenges have to be addressed, such as lipid oxidation and the effects on the physical stability over storage. Usually, emulsions used as sauce or dressing creams are not formulated with olive oil, mainly due to its price, but its use is interesting for some niche markets. With specific regard to olive oil, there is usually the aim is to preserve its characteristics and its appreciated flavour, both in terms of aroma and taste. However, little is known about the possible interaction of constituent phenolic compounds of virgin olive oil on the emulsions properties, both in terms of physical stability and oxidation rate, but also for its impact on aroma release. The present th...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="fb37b67639845d7506d37156b3012c0c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":98316928,"asset_id":96411316,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/98316928/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="96411316"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="96411316"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 96411316; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=96411316]").text(description); $(".js-view-count[data-work-id=96411316]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 96411316; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='96411316']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 96411316, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "fb37b67639845d7506d37156b3012c0c" } } $('.js-work-strip[data-work-id=96411316]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":96411316,"title":"Virgin olive oil and biophenols in oil-in-water food emulsions: stability and interactions in relation to the release of aroma compounds","translated_title":"","metadata":{"abstract":"The use of olive oil in several food products as been increasing in the past few years due to its healthy fatty acid composition, content of phenolic compounds and appreciated flavour. 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The present th...","publication_date":{"day":null,"month":null,"year":2016,"errors":{}}},"translated_abstract":"The use of olive oil in several food products as been increasing in the past few years due to its healthy fatty acid composition, content of phenolic compounds and appreciated flavour. The addition of natural phenolic compounds in foods is also an interesting issue for researchers and food industry, as several challenges have to be addressed, such as lipid oxidation and the effects on the physical stability over storage. Usually, emulsions used as sauce or dressing creams are not formulated with olive oil, mainly due to its price, but its use is interesting for some niche markets. With specific regard to olive oil, there is usually the aim is to preserve its characteristics and its appreciated flavour, both in terms of aroma and taste. 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Technology Affecting the Chemistry of Flavor Profile" class="work-thumbnail" src="https://attachments.academia-assets.com/98316868/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/96411315/Virgin_Olive_Oils_Environmental_Conditions_Agronomical_Factors_and_Processing_Technology_Affecting_the_Chemistry_of_Flavor_Profile">Virgin Olive Oils: Environmental Conditions, Agronomical Factors and Processing Technology Affecting the Chemistry of Flavor Profile</a></div><div class="wp-workCard_item"><span>Journal of Food Chemistry and Nanotechnology</span><span>, 2016</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="3a1ea4aac14a529713602a3c6fde90fa" class="wp-workCard--action" rel="nofollow" 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profile--work_container" data-work-id="96411314"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/96411314/Near_Infrared_Spectroscopy_and_Hyperspectral_Imaging_for_Prediction_and_Visualisation_of_Fat_and_Fatty_Acid_Content_in_Intact_Raw_Beef_Cuts"><img alt="Research paper thumbnail of Near Infrared Spectroscopy and Hyperspectral Imaging for Prediction and Visualisation of Fat and Fatty Acid Content in Intact Raw Beef Cuts" class="work-thumbnail" src="https://attachments.academia-assets.com/98316929/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/96411314/Near_Infrared_Spectroscopy_and_Hyperspectral_Imaging_for_Prediction_and_Visualisation_of_Fat_and_Fatty_Acid_Content_in_Intact_Raw_Beef_Cuts">Near Infrared Spectroscopy and Hyperspectral Imaging for Prediction and Visualisation of Fat and Fatty Acid Content in Intact Raw Beef Cuts</a></div><div class="wp-workCard_item"><span>Journal of Near Infrared Spectroscopy</span><span>, 2010</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The meat quality grade of a beef carcass is greatly affected by its visible fat content. In premi...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The meat quality grade of a beef carcass is greatly affected by its visible fat content. In premium beef from Japanese Black (Wagyu) cattle, a high fat content is greatly valued. However, the fatty acid composition, which is linked to the properties of the fat, is not considered in grading. In this paper, we describe the feasibility of an evaluation method based on food composition and its distribution. An intact raw beef cut from Wagyu cattle was used as an evaluation target. A total of 90 samples from various parts of three Wagyu cattle were measured by near infrared (NIR) hyperspectral imaging at wavelengths of 1000–2300 nm at a spatial resolution of 380 urn pixel−1 and were also analysed by conventional physical and chemical methods. The fat and fatty acid content were selected as the objective content, including the proportions of total saturated fatty acid (SFA), total unsaturated fatty acid (UFA) and the main fatty acids: myristic [C14:0, where C x: y indicates the number of ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="6f3ea41785e5bdff5fa79fb88129207b" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":98316929,"asset_id":96411314,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/98316929/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="96411314"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="96411314"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 96411314; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=96411314]").text(description); $(".js-view-count[data-work-id=96411314]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 96411314; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='96411314']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 96411314, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "6f3ea41785e5bdff5fa79fb88129207b" } } $('.js-work-strip[data-work-id=96411314]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":96411314,"title":"Near Infrared Spectroscopy and Hyperspectral Imaging for Prediction and Visualisation of Fat and Fatty Acid Content in Intact Raw Beef Cuts","translated_title":"","metadata":{"abstract":"The meat quality grade of a beef carcass is greatly affected by its visible fat content. In premium beef from Japanese Black (Wagyu) cattle, a high fat content is greatly valued. However, the fatty acid composition, which is linked to the properties of the fat, is not considered in grading. In this paper, we describe the feasibility of an evaluation method based on food composition and its distribution. An intact raw beef cut from Wagyu cattle was used as an evaluation target. A total of 90 samples from various parts of three Wagyu cattle were measured by near infrared (NIR) hyperspectral imaging at wavelengths of 1000–2300 nm at a spatial resolution of 380 urn pixel−1 and were also analysed by conventional physical and chemical methods. The fat and fatty acid content were selected as the objective content, including the proportions of total saturated fatty acid (SFA), total unsaturated fatty acid (UFA) and the main fatty acids: myristic [C14:0, where C x: y indicates the number of ...","publisher":"SAGE Publications","publication_date":{"day":null,"month":null,"year":2010,"errors":{}},"publication_name":"Journal of Near Infrared Spectroscopy"},"translated_abstract":"The meat quality grade of a beef carcass is greatly affected by its visible fat content. In premium beef from Japanese Black (Wagyu) cattle, a high fat content is greatly valued. However, the fatty acid composition, which is linked to the properties of the fat, is not considered in grading. In this paper, we describe the feasibility of an evaluation method based on food composition and its distribution. An intact raw beef cut from Wagyu cattle was used as an evaluation target. A total of 90 samples from various parts of three Wagyu cattle were measured by near infrared (NIR) hyperspectral imaging at wavelengths of 1000–2300 nm at a spatial resolution of 380 urn pixel−1 and were also analysed by conventional physical and chemical methods. The fat and fatty acid content were selected as the objective content, including the proportions of total saturated fatty acid (SFA), total unsaturated fatty acid (UFA) and the main fatty acids: myristic [C14:0, where C x: y indicates the number of ...","internal_url":"https://www.academia.edu/96411314/Near_Infrared_Spectroscopy_and_Hyperspectral_Imaging_for_Prediction_and_Visualisation_of_Fat_and_Fatty_Acid_Content_in_Intact_Raw_Beef_Cuts","translated_internal_url":"","created_at":"2023-02-06T07:15:58.720-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":98316929,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/98316929/thumbnails/1.jpg","file_name":"jnirs.89620230206-1-ho59gz.pdf","download_url":"https://www.academia.edu/attachments/98316929/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Near_Infrared_Spectroscopy_and_Hyperspec.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/98316929/jnirs.89620230206-1-ho59gz-libre.pdf?1675697159=\u0026response-content-disposition=attachment%3B+filename%3DNear_Infrared_Spectroscopy_and_Hyperspec.pdf\u0026Expires=1732448577\u0026Signature=QFvIfyb9VWJp3-iNst3omwNpjqFW3J5FIqGkh4aYym8Zm-OSRjGFuxmGKIFh20tfFfOGD~lG-qBkYvBepr7ojHVhfYyLJBwS2j0yYQqdcgBwyzYLn1fqfOf2GtNCv5VdOI89W6rlZiQoVfQKd-efQtmHOpWdPVvHSPmN3CZ-is8THQXngspr0CmuvkQvdK66xij~YWBeMLa4kkSTLqtqMH6TcBY1WawOxz-12Y6lMrkF1S9lckd9ohWElE6RqetfecN~CBjCaCSvcPdL~Myrmipb06bne99sF7RGRvnL4vUKx79tBkjlKqnqJSQB~WfjOoLjrh4xNWXcQFNfZt-f2w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Near_Infrared_Spectroscopy_and_Hyperspectral_Imaging_for_Prediction_and_Visualisation_of_Fat_and_Fatty_Acid_Content_in_Intact_Raw_Beef_Cuts","translated_slug":"","page_count":15,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[{"id":98316929,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/98316929/thumbnails/1.jpg","file_name":"jnirs.89620230206-1-ho59gz.pdf","download_url":"https://www.academia.edu/attachments/98316929/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Near_Infrared_Spectroscopy_and_Hyperspec.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/98316929/jnirs.89620230206-1-ho59gz-libre.pdf?1675697159=\u0026response-content-disposition=attachment%3B+filename%3DNear_Infrared_Spectroscopy_and_Hyperspec.pdf\u0026Expires=1732448577\u0026Signature=QFvIfyb9VWJp3-iNst3omwNpjqFW3J5FIqGkh4aYym8Zm-OSRjGFuxmGKIFh20tfFfOGD~lG-qBkYvBepr7ojHVhfYyLJBwS2j0yYQqdcgBwyzYLn1fqfOf2GtNCv5VdOI89W6rlZiQoVfQKd-efQtmHOpWdPVvHSPmN3CZ-is8THQXngspr0CmuvkQvdK66xij~YWBeMLa4kkSTLqtqMH6TcBY1WawOxz-12Y6lMrkF1S9lckd9ohWElE6RqetfecN~CBjCaCSvcPdL~Myrmipb06bne99sF7RGRvnL4vUKx79tBkjlKqnqJSQB~WfjOoLjrh4xNWXcQFNfZt-f2w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":524,"name":"Analytical Chemistry","url":"https://www.academia.edu/Documents/in/Analytical_Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":83120,"name":"Near Infrared Spectroscopy","url":"https://www.academia.edu/Documents/in/Near_Infrared_Spectroscopy"},{"id":263152,"name":"Optical physics","url":"https://www.academia.edu/Documents/in/Optical_physics"},{"id":358917,"name":"Partial Least Squares Regression","url":"https://www.academia.edu/Documents/in/Partial_Least_Squares_Regression"},{"id":486713,"name":"Fatty Acid","url":"https://www.academia.edu/Documents/in/Fatty_Acid"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":954015,"name":"Stearic Acid","url":"https://www.academia.edu/Documents/in/Stearic_Acid"},{"id":1260596,"name":"Palmitic Acid","url":"https://www.academia.edu/Documents/in/Palmitic_Acid"},{"id":4134405,"name":"Hyperspectral image","url":"https://www.academia.edu/Documents/in/Hyperspectral_image"}],"urls":[{"id":28739656,"url":"http://journals.sagepub.com/doi/pdf/10.1255/jnirs.896"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="96411029"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/96411029/Use_of_Meat_Bone_Paste_to_Develop_Calcium_Enriched_Liver_P%C3%A2t%C3%A9"><img alt="Research paper thumbnail of Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté" class="work-thumbnail" src="https://attachments.academia-assets.com/98316720/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/96411029/Use_of_Meat_Bone_Paste_to_Develop_Calcium_Enriched_Liver_P%C3%A2t%C3%A9">Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté</a></div><div class="wp-workCard_item"><span>Foods</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The production technology of meat-bone paste and its effect on chemical, mineral and amino acid c...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-meat paste, including calcium (3080 mg/100 g), magnesium (2120 mg/100 g), phosphorous (2564 mg/100 g), and iron (7.30 mg/100 g), explained the higher amount of both ash and these minerals in the reformulated samples compared to the control samples. The total caloric value (~300 kcal/100 g) was also unaffected by the addition of bone-meat paste. The content of both essential and non-essential am...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="854c1147e66c06540c21e8223ff476da" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":98316720,"asset_id":96411029,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/98316720/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="96411029"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="96411029"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 96411029; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=96411029]").text(description); $(".js-view-count[data-work-id=96411029]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 96411029; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='96411029']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 96411029, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "854c1147e66c06540c21e8223ff476da" } } $('.js-work-strip[data-work-id=96411029]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":96411029,"title":"Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté","translated_title":"","metadata":{"abstract":"The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-meat paste, including calcium (3080 mg/100 g), magnesium (2120 mg/100 g), phosphorous (2564 mg/100 g), and iron (7.30 mg/100 g), explained the higher amount of both ash and these minerals in the reformulated samples compared to the control samples. The total caloric value (~300 kcal/100 g) was also unaffected by the addition of bone-meat paste. The content of both essential and non-essential am...","publisher":"MDPI AG","publication_name":"Foods"},"translated_abstract":"The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-meat paste, including calcium (3080 mg/100 g), magnesium (2120 mg/100 g), phosphorous (2564 mg/100 g), and iron (7.30 mg/100 g), explained the higher amount of both ash and these minerals in the reformulated samples compared to the control samples. The total caloric value (~300 kcal/100 g) was also unaffected by the addition of bone-meat paste. The content of both essential and non-essential am...","internal_url":"https://www.academia.edu/96411029/Use_of_Meat_Bone_Paste_to_Develop_Calcium_Enriched_Liver_P%C3%A2t%C3%A9","translated_internal_url":"","created_at":"2023-02-06T07:13:14.065-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":98316720,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/98316720/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/98316720/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Use_of_Meat_Bone_Paste_to_Develop_Calciu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/98316720/pdf-libre.pdf?1675697131=\u0026response-content-disposition=attachment%3B+filename%3DUse_of_Meat_Bone_Paste_to_Develop_Calciu.pdf\u0026Expires=1732448577\u0026Signature=LmWBMjtCElIX3FiOtbAihPnff3L2O8zf1aId~gtSy79SPfaywl7uKVYARrzAf4qrhOY7J3XdK5eZ9CsWILHyBRsidZ-YTGMK5g2jEwdYwiz8pFmPIpyibPoEvDa0NY5XCSmycou1RyeG4spk-8gwAzsvSKTT18cIrcfgmO9n4n8UN2Tfae9L~fw70V~p3NwQ4hdT~N2SeUHAc7yNICglRnQk2ZNynvdiym-jMGOwLJa6RO95dhqCr8Sj6DA6YbjQ4JtGkNxmsn4fc2DvW0Pi1042ZPDpY0J5-PSQgvM1x9MrOuj3jkQM0PYExITod9w~4OSH2dzer~ulHaqKotcgkA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Use_of_Meat_Bone_Paste_to_Develop_Calcium_Enriched_Liver_Pâté","translated_slug":"","page_count":16,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[{"id":98316720,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/98316720/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/98316720/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Use_of_Meat_Bone_Paste_to_Develop_Calciu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/98316720/pdf-libre.pdf?1675697131=\u0026response-content-disposition=attachment%3B+filename%3DUse_of_Meat_Bone_Paste_to_Develop_Calciu.pdf\u0026Expires=1732448577\u0026Signature=LmWBMjtCElIX3FiOtbAihPnff3L2O8zf1aId~gtSy79SPfaywl7uKVYARrzAf4qrhOY7J3XdK5eZ9CsWILHyBRsidZ-YTGMK5g2jEwdYwiz8pFmPIpyibPoEvDa0NY5XCSmycou1RyeG4spk-8gwAzsvSKTT18cIrcfgmO9n4n8UN2Tfae9L~fw70V~p3NwQ4hdT~N2SeUHAc7yNICglRnQk2ZNynvdiym-jMGOwLJa6RO95dhqCr8Sj6DA6YbjQ4JtGkNxmsn4fc2DvW0Pi1042ZPDpY0J5-PSQgvM1x9MrOuj3jkQM0PYExITod9w~4OSH2dzer~ulHaqKotcgkA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":9534,"name":"Calcium","url":"https://www.academia.edu/Documents/in/Calcium"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":186199,"name":"Foods","url":"https://www.academia.edu/Documents/in/Foods"},{"id":585573,"name":"Amino Acid Profile","url":"https://www.academia.edu/Documents/in/Amino_Acid_Profile"}],"urls":[{"id":28739512,"url":"https://www.mdpi.com/2304-8158/10/9/2042/pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719811"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719811/Influence_of_Yeast_Strain_on_Odor_Active_Compounds_in_Fiano_Wine"><img alt="Research paper thumbnail of Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine" class="work-thumbnail" src="https://attachments.academia-assets.com/92642593/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719811/Influence_of_Yeast_Strain_on_Odor_Active_Compounds_in_Fiano_Wine">Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine</a></div><div class="wp-workCard_item"><span>Applied Sciences</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The type of yeast strain used for wine alcoholic fermentation dramatically affects its final vola...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. This resulted in a dramatic change of the odor impact of the wines, such as the “fruity” attribute, which was higher compared to the control, and caused some changes of other odor att...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="dfd36d6c37984a3e92bae08231d93427" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642593,"asset_id":88719811,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642593/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719811"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719811"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719811; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719811]").text(description); $(".js-view-count[data-work-id=88719811]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719811; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719811']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719811, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "dfd36d6c37984a3e92bae08231d93427" } } $('.js-work-strip[data-work-id=88719811]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719811,"title":"Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine","translated_title":"","metadata":{"abstract":"The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. This resulted in a dramatic change of the odor impact of the wines, such as the “fruity” attribute, which was higher compared to the control, and caused some changes of other odor att...","publisher":"MDPI AG","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Applied Sciences"},"translated_abstract":"The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. This resulted in a dramatic change of the odor impact of the wines, such as the “fruity” attribute, which was higher compared to the control, and caused some changes of other odor att...","internal_url":"https://www.academia.edu/88719811/Influence_of_Yeast_Strain_on_Odor_Active_Compounds_in_Fiano_Wine","translated_internal_url":"","created_at":"2022-10-18T05:21:05.846-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":92642593,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642593/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/92642593/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Influence_of_Yeast_Strain_on_Odor_Active.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642593/pdf-libre.pdf?1666096218=\u0026response-content-disposition=attachment%3B+filename%3DInfluence_of_Yeast_Strain_on_Odor_Active.pdf\u0026Expires=1732448577\u0026Signature=cEtpb5zXbnIwcamX9QTBInB0CvFAdayT0JJi4uVwsPZ0nsJ350NbgdpMJarB71Unb3Y-dYlM4CMzI0if8Bz5wDbU9l3Zhd99Kp9q7zipRkhPrAN7Q7TwsJUM2M3JzdsVqC3ODsmbg4j0473ZRHPLgFNyyh17bCTOo~4xjg2ELK6SMRGSpk0x3fdZtiXeXFT8n46J5P1Jtx7gWf1vMzJSZ2vRiF7PKlLZX8taJLPNGhGJsK--g~NyntLNZcwbjO8PBYiXX9AYTa30mrwYOLTucUDsnxJk2UT5VQ9WjwFWakQUwLYnSiaRqoyXX8~tL0TDE~HlpEA2F-TssK~-WofCjw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Influence_of_Yeast_Strain_on_Odor_Active_Compounds_in_Fiano_Wine","translated_slug":"","page_count":13,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[{"id":92642593,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642593/thumbnails/1.jpg","file_name":"pdf.pdf","download_url":"https://www.academia.edu/attachments/92642593/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Influence_of_Yeast_Strain_on_Odor_Active.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642593/pdf-libre.pdf?1666096218=\u0026response-content-disposition=attachment%3B+filename%3DInfluence_of_Yeast_Strain_on_Odor_Active.pdf\u0026Expires=1732448577\u0026Signature=cEtpb5zXbnIwcamX9QTBInB0CvFAdayT0JJi4uVwsPZ0nsJ350NbgdpMJarB71Unb3Y-dYlM4CMzI0if8Bz5wDbU9l3Zhd99Kp9q7zipRkhPrAN7Q7TwsJUM2M3JzdsVqC3ODsmbg4j0473ZRHPLgFNyyh17bCTOo~4xjg2ELK6SMRGSpk0x3fdZtiXeXFT8n46J5P1Jtx7gWf1vMzJSZ2vRiF7PKlLZX8taJLPNGhGJsK--g~NyntLNZcwbjO8PBYiXX9AYTa30mrwYOLTucUDsnxJk2UT5VQ9WjwFWakQUwLYnSiaRqoyXX8~tL0TDE~HlpEA2F-TssK~-WofCjw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":38516,"name":"Wine","url":"https://www.academia.edu/Documents/in/Wine"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast"},{"id":159232,"name":"Applied Sciences","url":"https://www.academia.edu/Documents/in/Applied_Sciences"},{"id":185109,"name":"ODOR","url":"https://www.academia.edu/Documents/in/ODOR"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"}],"urls":[{"id":24891455,"url":"https://www.mdpi.com/2076-3417/11/17/7767/pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719810"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719810/Non_destructive_analysis_of_sucrose_caffeine_and_trigonelline_on_single_green_coffee_beans_by_hyperspectral_imaging"><img alt="Research paper thumbnail of Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging" class="work-thumbnail" src="https://attachments.academia-assets.com/92642665/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719810/Non_destructive_analysis_of_sucrose_caffeine_and_trigonelline_on_single_green_coffee_beans_by_hyperspectral_imaging">Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging</a></div><div class="wp-workCard_item"><span>Food research international (Ottawa, Ont.)</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Hyperspectral imaging (HSI) is a novel technology for the food sector that enables rapid non-cont...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Hyperspectral imaging (HSI) is a novel technology for the food sector that enables rapid non-contact analysis of food materials. HSI was applied for the first time to whole green coffee beans, at a single seed level, for quantitative prediction of sucrose, caffeine and trigonelline content. In addition, the intra-bean distribution of coffee constituents was analysed in Arabica and Robusta coffees on a large sample set from 12 countries, using a total of 260 samples. Individual green coffee beans were scanned by reflectance HSI (980-2500nm) and then the concentration of sucrose, caffeine and trigonelline analysed with a reference method (HPLC-MS). Quantitative prediction models were subsequently built using Partial Least Squares (PLS) regression. Large variations in sucrose, caffeine and trigonelline were found between different species and origin, but also within beans from the same batch. It was shown that estimation of sucrose content is possible for screening purposes (R=0.65; pr...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="2b7c9f53f38b344f87c5d29ada5523da" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642665,"asset_id":88719810,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642665/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719810"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719810"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719810; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719810]").text(description); $(".js-view-count[data-work-id=88719810]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719810; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719810']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719810, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "2b7c9f53f38b344f87c5d29ada5523da" } } $('.js-work-strip[data-work-id=88719810]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719810,"title":"Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging","translated_title":"","metadata":{"abstract":"Hyperspectral imaging (HSI) is a novel technology for the food sector that enables rapid non-contact analysis of food materials. HSI was applied for the first time to whole green coffee beans, at a single seed level, for quantitative prediction of sucrose, caffeine and trigonelline content. In addition, the intra-bean distribution of coffee constituents was analysed in Arabica and Robusta coffees on a large sample set from 12 countries, using a total of 260 samples. Individual green coffee beans were scanned by reflectance HSI (980-2500nm) and then the concentration of sucrose, caffeine and trigonelline analysed with a reference method (HPLC-MS). Quantitative prediction models were subsequently built using Partial Least Squares (PLS) regression. Large variations in sucrose, caffeine and trigonelline were found between different species and origin, but also within beans from the same batch. It was shown that estimation of sucrose content is possible for screening purposes (R=0.65; pr...","publication_date":{"day":null,"month":null,"year":2018,"errors":{}},"publication_name":"Food research international (Ottawa, Ont.)"},"translated_abstract":"Hyperspectral imaging (HSI) is a novel technology for the food sector that enables rapid non-contact analysis of food materials. HSI was applied for the first time to whole green coffee beans, at a single seed level, for quantitative prediction of sucrose, caffeine and trigonelline content. In addition, the intra-bean distribution of coffee constituents was analysed in Arabica and Robusta coffees on a large sample set from 12 countries, using a total of 260 samples. Individual green coffee beans were scanned by reflectance HSI (980-2500nm) and then the concentration of sucrose, caffeine and trigonelline analysed with a reference method (HPLC-MS). Quantitative prediction models were subsequently built using Partial Least Squares (PLS) regression. Large variations in sucrose, caffeine and trigonelline were found between different species and origin, but also within beans from the same batch. It was shown that estimation of sucrose content is possible for screening purposes (R=0.65; pr...","internal_url":"https://www.academia.edu/88719810/Non_destructive_analysis_of_sucrose_caffeine_and_trigonelline_on_single_green_coffee_beans_by_hyperspectral_imaging","translated_internal_url":"","created_at":"2022-10-18T05:21:05.748-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":92642665,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642665/thumbnails/1.jpg","file_name":"1-s2.0-S0963996917308852-main.pdf","download_url":"https://www.academia.edu/attachments/92642665/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Non_destructive_analysis_of_sucrose_caff.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642665/1-s2.0-S0963996917308852-main-libre.pdf?1666096214=\u0026response-content-disposition=attachment%3B+filename%3DNon_destructive_analysis_of_sucrose_caff.pdf\u0026Expires=1732448577\u0026Signature=cXt81B4fUU5Vo0mUGJEs7Ah8fWjpj2tAXmw31cLjLumArIWRRGAErResvSZjSiwILKVBZHMH5eMMxve~IWuQyZfw1u0ysmbt5AmnSExbORyRwmv5rCce1KadJkraiG~NCFffOB0MMWwQ3r~~sBbKhK-RDA6rKagibgZ0eiiPJ4AZFgSgyb4~qq-DP7jMjCMo91JHSLCHjDodSlNZZR-yjJUlD8LfMduh6mQhuSsFbMIdq4neWKSBC3kuDUKy-TkXVL4x1uSWDrfRmLmY54gpcamDzhdCdWVjDcLf8pHPm8jJhraC93gi4pPN9j8WiR~o0U6vt-aMhLNeywsZIuuuOg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Non_destructive_analysis_of_sucrose_caffeine_and_trigonelline_on_single_green_coffee_beans_by_hyperspectral_imaging","translated_slug":"","page_count":12,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[{"id":92642665,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642665/thumbnails/1.jpg","file_name":"1-s2.0-S0963996917308852-main.pdf","download_url":"https://www.academia.edu/attachments/92642665/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Non_destructive_analysis_of_sucrose_caff.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642665/1-s2.0-S0963996917308852-main-libre.pdf?1666096214=\u0026response-content-disposition=attachment%3B+filename%3DNon_destructive_analysis_of_sucrose_caff.pdf\u0026Expires=1732448577\u0026Signature=cXt81B4fUU5Vo0mUGJEs7Ah8fWjpj2tAXmw31cLjLumArIWRRGAErResvSZjSiwILKVBZHMH5eMMxve~IWuQyZfw1u0ysmbt5AmnSExbORyRwmv5rCce1KadJkraiG~NCFffOB0MMWwQ3r~~sBbKhK-RDA6rKagibgZ0eiiPJ4AZFgSgyb4~qq-DP7jMjCMo91JHSLCHjDodSlNZZR-yjJUlD8LfMduh6mQhuSsFbMIdq4neWKSBC3kuDUKy-TkXVL4x1uSWDrfRmLmY54gpcamDzhdCdWVjDcLf8pHPm8jJhraC93gi4pPN9j8WiR~o0U6vt-aMhLNeywsZIuuuOg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":300,"name":"Mathematics","url":"https://www.academia.edu/Documents/in/Mathematics"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":82567,"name":"Green Tea","url":"https://www.academia.edu/Documents/in/Green_Tea"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":756579,"name":"Coffea arabica","url":"https://www.academia.edu/Documents/in/Coffea_arabica"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719809"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719809/Hyperspectral_imaging_for_non_destructive_prediction_of_fermentation_index_polyphenol_content_and_antioxidant_activity_in_single_cocoa_beans"><img alt="Research paper thumbnail of Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans" class="work-thumbnail" src="https://attachments.academia-assets.com/92642659/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719809/Hyperspectral_imaging_for_non_destructive_prediction_of_fermentation_index_polyphenol_content_and_antioxidant_activity_in_single_cocoa_beans">Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans</a></div><div class="wp-workCard_item"><span>Food chemistry</span><span>, Jan 30, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-250...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-2500 nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scanned on a single seed basis, in a non-destructive manner. Seventeen cocoa bean batches were obtained and 10 cocoa beans were used from each batch. PLS regression models were built on 170 samples. The developed HSI predictive models were able to quantify three quality-related parameters with sufficient performance for screening purposes, with external validation R of 0.50 (RMSEP = 0.27, RPD = 1.40), 0.70 (RMSEP = 34.1 mg ferulic acid g, RPD = 1.77) and 0.74 (60.0 mmol Trolog kg, RPD = 1.91) for FI, TP and AA, respectively. The calibrations were subsequently applied at a single bean and pixel level, so that the distribution was visualised within and between single seeds (chemical images). HSI is thus suggested as a promising approach to est...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="1cd3714c661e5099fdfb14de71f61e22" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642659,"asset_id":88719809,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642659/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719809"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719809"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719809; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719809]").text(description); $(".js-view-count[data-work-id=88719809]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719809; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719809']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719809, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "1cd3714c661e5099fdfb14de71f61e22" } } $('.js-work-strip[data-work-id=88719809]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719809,"title":"Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans","translated_title":"","metadata":{"abstract":"The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-2500 nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scanned on a single seed basis, in a non-destructive manner. Seventeen cocoa bean batches were obtained and 10 cocoa beans were used from each batch. PLS regression models were built on 170 samples. The developed HSI predictive models were able to quantify three quality-related parameters with sufficient performance for screening purposes, with external validation R of 0.50 (RMSEP = 0.27, RPD = 1.40), 0.70 (RMSEP = 34.1 mg ferulic acid g, RPD = 1.77) and 0.74 (60.0 mmol Trolog kg, RPD = 1.91) for FI, TP and AA, respectively. The calibrations were subsequently applied at a single bean and pixel level, so that the distribution was visualised within and between single seeds (chemical images). HSI is thus suggested as a promising approach to est...","publication_date":{"day":30,"month":1,"year":2018,"errors":{}},"publication_name":"Food chemistry"},"translated_abstract":"The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-2500 nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scanned on a single seed basis, in a non-destructive manner. Seventeen cocoa bean batches were obtained and 10 cocoa beans were used from each batch. PLS regression models were built on 170 samples. The developed HSI predictive models were able to quantify three quality-related parameters with sufficient performance for screening purposes, with external validation R of 0.50 (RMSEP = 0.27, RPD = 1.40), 0.70 (RMSEP = 34.1 mg ferulic acid g, RPD = 1.77) and 0.74 (60.0 mmol Trolog kg, RPD = 1.91) for FI, TP and AA, respectively. The calibrations were subsequently applied at a single bean and pixel level, so that the distribution was visualised within and between single seeds (chemical images). 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719808"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719808/Variability_of_single_bean_coffee_volatile_compounds_of_Arabica_and_robusta_roasted_coffees_analysed_by_SPME_GC_MS"><img alt="Research paper thumbnail of Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS" class="work-thumbnail" src="https://attachments.academia-assets.com/92642661/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719808/Variability_of_single_bean_coffee_volatile_compounds_of_Arabica_and_robusta_roasted_coffees_analysed_by_SPME_GC_MS">Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS</a></div><div class="wp-workCard_item"><span>Food research international (Ottawa, Ont.)</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting conditions. Twenty-five batches of Arabica and robusta species were sampled from 13 countries, and 10 single coffee beans randomly selected from each batch were individually roasted in a fluidised-bed roaster at 210 °C for 3 min. High variability (CV = 14.0-53.3%) of 50 volatile compounds in roasted coffee was obtained within batches (10 beans per batch). Phenols and heterocyclic nitrogen compounds generally had higher intra-batch variation, while ketones were the most uniform compounds (CV &lt; 20%). The variation between batches was much higher, with the CV ranging from 15.6 to 179.3%. The highest variation was observed for 2,3-butanediol, 3-ethylpyridine and hexanal. It was also possible to build classification models based on geographic...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="eb8ff2bca9f806bdf6ca342bc5fc2607" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642661,"asset_id":88719808,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642661/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719808"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719808"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719808; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719808]").text(description); $(".js-view-count[data-work-id=88719808]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719808; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719808']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719808, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "eb8ff2bca9f806bdf6ca342bc5fc2607" } } $('.js-work-strip[data-work-id=88719808]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719808,"title":"Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS","translated_title":"","metadata":{"abstract":"We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting conditions. Twenty-five batches of Arabica and robusta species were sampled from 13 countries, and 10 single coffee beans randomly selected from each batch were individually roasted in a fluidised-bed roaster at 210 °C for 3 min. High variability (CV = 14.0-53.3%) of 50 volatile compounds in roasted coffee was obtained within batches (10 beans per batch). Phenols and heterocyclic nitrogen compounds generally had higher intra-batch variation, while ketones were the most uniform compounds (CV \u0026lt; 20%). The variation between batches was much higher, with the CV ranging from 15.6 to 179.3%. The highest variation was observed for 2,3-butanediol, 3-ethylpyridine and hexanal. It was also possible to build classification models based on geographic...","publication_date":{"day":null,"month":null,"year":2018,"errors":{}},"publication_name":"Food research international (Ottawa, Ont.)"},"translated_abstract":"We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting conditions. Twenty-five batches of Arabica and robusta species were sampled from 13 countries, and 10 single coffee beans randomly selected from each batch were individually roasted in a fluidised-bed roaster at 210 °C for 3 min. High variability (CV = 14.0-53.3%) of 50 volatile compounds in roasted coffee was obtained within batches (10 beans per batch). Phenols and heterocyclic nitrogen compounds generally had higher intra-batch variation, while ketones were the most uniform compounds (CV \u0026lt; 20%). The variation between batches was much higher, with the CV ranging from 15.6 to 179.3%. The highest variation was observed for 2,3-butanediol, 3-ethylpyridine and hexanal. It was also possible to build classification models based on geographic...","internal_url":"https://www.academia.edu/88719808/Variability_of_single_bean_coffee_volatile_compounds_of_Arabica_and_robusta_roasted_coffees_analysed_by_SPME_GC_MS","translated_internal_url":"","created_at":"2022-10-18T05:21:05.181-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":92642661,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642661/thumbnails/1.jpg","file_name":"1-s2.0-S0963996918302679-main.pdf","download_url":"https://www.academia.edu/attachments/92642661/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Variability_of_single_bean_coffee_volati.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642661/1-s2.0-S0963996918302679-main-libre.pdf?1666096217=\u0026response-content-disposition=attachment%3B+filename%3DVariability_of_single_bean_coffee_volati.pdf\u0026Expires=1732448577\u0026Signature=QhmWlOA4NrWr28aG~rR843ihgHKJ7H5M2sofocepO-YNgwM8N-VHPF89H93Ar2PSjuFOThHwiYk5J6nKA0Kiw1Vnf1H3E8STwc-oV0pIEjq5dHdM2eFdpdXb8nyqWHR7-hyjuPfFnNbx6vnmBEjdznRCJ00wQ1Wh-fTgrTwgZhQSc0L7FY2pzHH~AFDHblJlPfRR5-xMLd6BB0TkhURciRQ5YCoCkz5zIRDMnUt~wryifGCmviIx~Hl63lpJZjVDGJahdlMnTkyDKRdbjHXgezhrKXbAM6EN0W~kVCKLXf9WwHJwdJ2dXBwk0wAHwpByhJv21tqM4VlCYonw6bkhng__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Variability_of_single_bean_coffee_volatile_compounds_of_Arabica_and_robusta_roasted_coffees_analysed_by_SPME_GC_MS","translated_slug":"","page_count":13,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[{"id":92642661,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642661/thumbnails/1.jpg","file_name":"1-s2.0-S0963996918302679-main.pdf","download_url":"https://www.academia.edu/attachments/92642661/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Variability_of_single_bean_coffee_volati.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642661/1-s2.0-S0963996918302679-main-libre.pdf?1666096217=\u0026response-content-disposition=attachment%3B+filename%3DVariability_of_single_bean_coffee_volati.pdf\u0026Expires=1732448577\u0026Signature=QhmWlOA4NrWr28aG~rR843ihgHKJ7H5M2sofocepO-YNgwM8N-VHPF89H93Ar2PSjuFOThHwiYk5J6nKA0Kiw1Vnf1H3E8STwc-oV0pIEjq5dHdM2eFdpdXb8nyqWHR7-hyjuPfFnNbx6vnmBEjdznRCJ00wQ1Wh-fTgrTwgZhQSc0L7FY2pzHH~AFDHblJlPfRR5-xMLd6BB0TkhURciRQ5YCoCkz5zIRDMnUt~wryifGCmviIx~Hl63lpJZjVDGJahdlMnTkyDKRdbjHXgezhrKXbAM6EN0W~kVCKLXf9WwHJwdJ2dXBwk0wAHwpByhJv21tqM4VlCYonw6bkhng__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food"},{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"},{"id":93418,"name":"Volatile Organic Compounds","url":"https://www.academia.edu/Documents/in/Volatile_Organic_Compounds"},{"id":98508,"name":"Food Quality","url":"https://www.academia.edu/Documents/in/Food_Quality"},{"id":192302,"name":"Aroma","url":"https://www.academia.edu/Documents/in/Aroma"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":756579,"name":"Coffea arabica","url":"https://www.academia.edu/Documents/in/Coffea_arabica"},{"id":1686654,"name":"Roasting","url":"https://www.academia.edu/Documents/in/Roasting"},{"id":3445416,"name":"Coffee Roasting","url":"https://www.academia.edu/Documents/in/Coffee_Roasting"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719807"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719807/Rapid_prediction_of_single_green_coffee_bean_moisture_and_lipid_content_by_hyperspectral_imaging"><img alt="Research paper thumbnail of Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging" class="work-thumbnail" src="https://attachments.academia-assets.com/92642657/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719807/Rapid_prediction_of_single_green_coffee_bean_moisture_and_lipid_content_by_hyperspectral_imaging">Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging</a></div><div class="wp-workCard_item"><span>Journal of food engineering</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Hyperspectral imaging (1000-2500 nm) was used for rapid prediction of moisture and total lipid co...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Hyperspectral imaging (1000-2500 nm) was used for rapid prediction of moisture and total lipid content in intact green coffee beans on a single bean basis. Arabica and Robusta samples from several growing locations were scanned using a &quot;push-broom&quot; system. Hypercubes were segmented to select single beans, and average spectra were measured for each bean. Partial Least Squares regression was used to build quantitative prediction models on single beans (n = 320-350). The models exhibited good performance and acceptable prediction errors of ∼0.28% for moisture and ∼0.89% for lipids. This study represents the first time that HSI-based quantitative prediction models have been developed for coffee, and specifically green coffee beans. In addition, this is the first attempt to build such models using single intact coffee beans. The composition variability between beans was studied, and fat and moisture distribution were visualized within individual coffee beans. This rapid, non-de...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="0e9cb72dc03724daa3a162998815fae5" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642657,"asset_id":88719807,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642657/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719807"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719807"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719807; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719807]").text(description); $(".js-view-count[data-work-id=88719807]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719807; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719807']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719807, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "0e9cb72dc03724daa3a162998815fae5" } } $('.js-work-strip[data-work-id=88719807]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719807,"title":"Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging","translated_title":"","metadata":{"abstract":"Hyperspectral imaging (1000-2500 nm) was used for rapid prediction of moisture and total lipid content in intact green coffee beans on a single bean basis. Arabica and Robusta samples from several growing locations were scanned using a \u0026quot;push-broom\u0026quot; system. Hypercubes were segmented to select single beans, and average spectra were measured for each bean. Partial Least Squares regression was used to build quantitative prediction models on single beans (n = 320-350). The models exhibited good performance and acceptable prediction errors of ∼0.28% for moisture and ∼0.89% for lipids. This study represents the first time that HSI-based quantitative prediction models have been developed for coffee, and specifically green coffee beans. In addition, this is the first attempt to build such models using single intact coffee beans. The composition variability between beans was studied, and fat and moisture distribution were visualized within individual coffee beans. This rapid, non-de...","publication_date":{"day":null,"month":null,"year":2018,"errors":{}},"publication_name":"Journal of food engineering"},"translated_abstract":"Hyperspectral imaging (1000-2500 nm) was used for rapid prediction of moisture and total lipid content in intact green coffee beans on a single bean basis. Arabica and Robusta samples from several growing locations were scanned using a \u0026quot;push-broom\u0026quot; system. Hypercubes were segmented to select single beans, and average spectra were measured for each bean. Partial Least Squares regression was used to build quantitative prediction models on single beans (n = 320-350). The models exhibited good performance and acceptable prediction errors of ∼0.28% for moisture and ∼0.89% for lipids. This study represents the first time that HSI-based quantitative prediction models have been developed for coffee, and specifically green coffee beans. In addition, this is the first attempt to build such models using single intact coffee beans. The composition variability between beans was studied, and fat and moisture distribution were visualized within individual coffee beans. This rapid, non-de...","internal_url":"https://www.academia.edu/88719807/Rapid_prediction_of_single_green_coffee_bean_moisture_and_lipid_content_by_hyperspectral_imaging","translated_internal_url":"","created_at":"2022-10-18T05:21:05.079-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":92642657,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642657/thumbnails/1.jpg","file_name":"1-s2.0-S0260877418300219-main.pdf","download_url":"https://www.academia.edu/attachments/92642657/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Rapid_prediction_of_single_green_coffee.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642657/1-s2.0-S0260877418300219-main-libre.pdf?1666096218=\u0026response-content-disposition=attachment%3B+filename%3DRapid_prediction_of_single_green_coffee.pdf\u0026Expires=1732448577\u0026Signature=Byx0yeLg~ABuTPlm01LGXwSjRUfNIQg5IaIBGeQ91hdDNeWINvPL5wVmojIt1~aVJoyu6FMnbk1GIGFK8dJZ97VvMW4GOUHgaZ7Y8Zq9psMEDgpInUrG-gKwpl-w8E7aypZ-Njuc1cWaEkg166sqGY~li7HEansXnGoB-hsaIVx7RM3WaNpBnRmPjlvufg2z4JRiLxNaNbZIJVJq0JZw38MO3vKcBBjugUQRo~0OgZ5earx8sXAMXJpM2czc32O46cHhT-K0nx20Na3pIBQGxCxvh2R4RGYzetx6khfFxkwvznOPae-HYrjP7GNO47p1QdnMMAjRSU7ldIokEXTTfA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Rapid_prediction_of_single_green_coffee_bean_moisture_and_lipid_content_by_hyperspectral_imaging","translated_slug":"","page_count":12,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[{"id":92642657,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642657/thumbnails/1.jpg","file_name":"1-s2.0-S0260877418300219-main.pdf","download_url":"https://www.academia.edu/attachments/92642657/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Rapid_prediction_of_single_green_coffee.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642657/1-s2.0-S0260877418300219-main-libre.pdf?1666096218=\u0026response-content-disposition=attachment%3B+filename%3DRapid_prediction_of_single_green_coffee.pdf\u0026Expires=1732448577\u0026Signature=Byx0yeLg~ABuTPlm01LGXwSjRUfNIQg5IaIBGeQ91hdDNeWINvPL5wVmojIt1~aVJoyu6FMnbk1GIGFK8dJZ97VvMW4GOUHgaZ7Y8Zq9psMEDgpInUrG-gKwpl-w8E7aypZ-Njuc1cWaEkg166sqGY~li7HEansXnGoB-hsaIVx7RM3WaNpBnRmPjlvufg2z4JRiLxNaNbZIJVJq0JZw38MO3vKcBBjugUQRo~0OgZ5earx8sXAMXJpM2czc32O46cHhT-K0nx20Na3pIBQGxCxvh2R4RGYzetx6khfFxkwvznOPae-HYrjP7GNO47p1QdnMMAjRSU7ldIokEXTTfA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":4468,"name":"Food Engineering","url":"https://www.academia.edu/Documents/in/Food_Engineering"},{"id":81034,"name":"Predictive Modelling","url":"https://www.academia.edu/Documents/in/Predictive_Modelling"},{"id":285356,"name":"Hyperspectral Imaging","url":"https://www.academia.edu/Documents/in/Hyperspectral_Imaging"},{"id":358917,"name":"Partial Least Squares Regression","url":"https://www.academia.edu/Documents/in/Partial_Least_Squares_Regression"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":845678,"name":"Water Content","url":"https://www.academia.edu/Documents/in/Water_Content"},{"id":2606318,"name":"Green Coffee","url":"https://www.academia.edu/Documents/in/Green_Coffee"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719806"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719806/Use_of_odorant_series_for_extra_virgin_olive_oil_aroma_characterisation"><img alt="Research paper thumbnail of Use of odorant series for extra virgin olive oil aroma characterisation" class="work-thumbnail" src="https://attachments.academia-assets.com/92642658/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719806/Use_of_odorant_series_for_extra_virgin_olive_oil_aroma_characterisation">Use of odorant series for extra virgin olive oil aroma characterisation</a></div><div class="wp-workCard_item"><span>Journal of the science of food and agriculture</span><span>, Jan 31, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation and authentication, especially for protected denomination of origin (PDO) products. This work investigated the volatile compounds from twenty-five EVOOs from four Spanish (Cornicabra, Castellana, Picual, and Manzanilla Cacereña) and four Italian (Ortice, Ravece, Nocellara del Belice and Itrana) cultivars in terms of odour activity value (OAV). Forty-seven volatile compounds were analysed by SPME-GC/MS. OAVs of volatile compounds with similar descriptors were grouped in order to establish eight odorant series: fruity, grass, apple, tomato, floral, woody-spicy, fatty, and mushroom. No difference in sensory descriptors were observed among the EVOOs analysed by official VOO sensory analysis. The method of odorant series herein applied demonstrated to successfully characterise EVOO odour as expected from a sensory panel but just using instrumental analysis of volatile compounds, and giving ad...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f408d6b336d0d4dc84e824d6ca859a3e" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642658,"asset_id":88719806,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642658/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719806"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719806"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719806; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719806]").text(description); $(".js-view-count[data-work-id=88719806]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719806; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719806']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719806, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f408d6b336d0d4dc84e824d6ca859a3e" } } $('.js-work-strip[data-work-id=88719806]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719806,"title":"Use of odorant series for extra virgin olive oil aroma characterisation","translated_title":"","metadata":{"abstract":"Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation and authentication, especially for protected denomination of origin (PDO) products. This work investigated the volatile compounds from twenty-five EVOOs from four Spanish (Cornicabra, Castellana, Picual, and Manzanilla Cacereña) and four Italian (Ortice, Ravece, Nocellara del Belice and Itrana) cultivars in terms of odour activity value (OAV). Forty-seven volatile compounds were analysed by SPME-GC/MS. OAVs of volatile compounds with similar descriptors were grouped in order to establish eight odorant series: fruity, grass, apple, tomato, floral, woody-spicy, fatty, and mushroom. No difference in sensory descriptors were observed among the EVOOs analysed by official VOO sensory analysis. The method of odorant series herein applied demonstrated to successfully characterise EVOO odour as expected from a sensory panel but just using instrumental analysis of volatile compounds, and giving ad...","publication_date":{"day":31,"month":1,"year":2018,"errors":{}},"publication_name":"Journal of the science of food and agriculture"},"translated_abstract":"Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation and authentication, especially for protected denomination of origin (PDO) products. This work investigated the volatile compounds from twenty-five EVOOs from four Spanish (Cornicabra, Castellana, Picual, and Manzanilla Cacereña) and four Italian (Ortice, Ravece, Nocellara del Belice and Itrana) cultivars in terms of odour activity value (OAV). Forty-seven volatile compounds were analysed by SPME-GC/MS. OAVs of volatile compounds with similar descriptors were grouped in order to establish eight odorant series: fruity, grass, apple, tomato, floral, woody-spicy, fatty, and mushroom. No difference in sensory descriptors were observed among the EVOOs analysed by official VOO sensory analysis. The method of odorant series herein applied demonstrated to successfully characterise EVOO odour as expected from a sensory panel but just using instrumental analysis of volatile compounds, and giving ad...","internal_url":"https://www.academia.edu/88719806/Use_of_odorant_series_for_extra_virgin_olive_oil_aroma_characterisation","translated_internal_url":"","created_at":"2022-10-18T05:21:04.709-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":92642658,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642658/thumbnails/1.jpg","file_name":"jsfa.929320221018-1-nw9jnz.pdf","download_url":"https://www.academia.edu/attachments/92642658/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Use_of_odorant_series_for_extra_virgin_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642658/jsfa.929320221018-1-nw9jnz-libre.pdf?1666096244=\u0026response-content-disposition=attachment%3B+filename%3DUse_of_odorant_series_for_extra_virgin_o.pdf\u0026Expires=1732448577\u0026Signature=RpPJtyVkdZcdTe5OZO0WvldRB5NASh2n8qPI4C8V8VETjoeevSiTVGly7SIZDILIsd8A3flTVRCUlwkWKZwFPlWYYHO5IHkiRjpoGwEvLTJw1AeQoKr8W5Zc-D6i-naVCgafSKVDbSd1656z7VTdXnj88zgwgRoFm51NIq4fsYt7PmTr8636ntOHf2fyA33l9Ypen~c5F586kxgMEPodmVDtVUWbnofbsk97RN3SH5lb3ShLSxRYtMntFnQ5~Q6Th5uxf4JhV0JRuNVB1gfE7aB3OB9ziZo6wGV1u9H~23-8Lv~EJKZ3Fcc~utPRIzB6tB9MMJeyt~b7D0H3iON5Eg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Use_of_odorant_series_for_extra_virgin_olive_oil_aroma_characterisation","translated_slug":"","page_count":28,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[{"id":92642658,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642658/thumbnails/1.jpg","file_name":"jsfa.929320221018-1-nw9jnz.pdf","download_url":"https://www.academia.edu/attachments/92642658/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3Nyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Use_of_odorant_series_for_extra_virgin_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642658/jsfa.929320221018-1-nw9jnz-libre.pdf?1666096244=\u0026response-content-disposition=attachment%3B+filename%3DUse_of_odorant_series_for_extra_virgin_o.pdf\u0026Expires=1732448577\u0026Signature=RpPJtyVkdZcdTe5OZO0WvldRB5NASh2n8qPI4C8V8VETjoeevSiTVGly7SIZDILIsd8A3flTVRCUlwkWKZwFPlWYYHO5IHkiRjpoGwEvLTJw1AeQoKr8W5Zc-D6i-naVCgafSKVDbSd1656z7VTdXnj88zgwgRoFm51NIq4fsYt7PmTr8636ntOHf2fyA33l9Ypen~c5F586kxgMEPodmVDtVUWbnofbsk97RN3SH5lb3ShLSxRYtMntFnQ5~Q6Th5uxf4JhV0JRuNVB1gfE7aB3OB9ziZo6wGV1u9H~23-8Lv~EJKZ3Fcc~utPRIzB6tB9MMJeyt~b7D0H3iON5Eg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":192302,"name":"Aroma","url":"https://www.academia.edu/Documents/in/Aroma"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719805"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719805/Characterisation_of_volatile_compounds_in_Cilento_Italy_figs_Ficus_caricaL_cv_Dottato_as_affected_by_the_drying_process"><img alt="Research paper thumbnail of Characterisation of volatile compounds in Cilento (Italy) figs (Ficus caricaL.) cv. Dottato as affected by the drying process" class="work-thumbnail" src="https://attachments.academia-assets.com/92642656/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719805/Characterisation_of_volatile_compounds_in_Cilento_Italy_figs_Ficus_caricaL_cv_Dottato_as_affected_by_the_drying_process">Characterisation of volatile compounds in Cilento (Italy) figs (Ficus caricaL.) cv. Dottato as affected by the drying process</a></div><div class="wp-workCard_item"><span>International Journal of Food Properties</span><span>, 2017</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a52257190ffc910e38003efa91edad76" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642656,"asset_id":88719805,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642656/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719805"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719805"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719805; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719805]").text(description); $(".js-view-count[data-work-id=88719805]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719805; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719805']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719805, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "a52257190ffc910e38003efa91edad76" } } $('.js-work-strip[data-work-id=88719805]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719805,"title":"Characterisation of volatile compounds in Cilento (Italy) figs (Ficus caricaL.) cv. Dottato as affected by the drying process","translated_title":"","metadata":{"publisher":"Informa UK Limited","grobid_abstract":"View related articles View Crossmark data Citing articles: 2 View citing articles Characterisation of volatile compounds in Cilento (Italy) figs (Ficus carica L.) cv. Dottato as affected by the drying process","publication_date":{"day":null,"month":null,"year":2017,"errors":{}},"publication_name":"International Journal of Food Properties","grobid_abstract_attachment_id":92642656},"translated_abstract":null,"internal_url":"https://www.academia.edu/88719805/Characterisation_of_volatile_compounds_in_Cilento_Italy_figs_Ficus_caricaL_cv_Dottato_as_affected_by_the_drying_process","translated_internal_url":"","created_at":"2022-10-18T05:21:04.576-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":92642656,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642656/thumbnails/1.jpg","file_name":"10942912.2017.pdf","download_url":"https://www.academia.edu/attachments/92642656/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Characterisation_of_volatile_compounds_i.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642656/10942912.2017-libre.pdf?1666096219=\u0026response-content-disposition=attachment%3B+filename%3DCharacterisation_of_volatile_compounds_i.pdf\u0026Expires=1732448577\u0026Signature=BbTg6Y-akGT4rMnaKhMR9nYq7lOLpo6Kc6Un9XcUPT-AbaE~3NGS0owNLKddQ4hW7Wxw1G1WOi9PLp788b6uXwEUkZJZXNYmRoHpnOsSvlpHwM4BfXzcQPqWly45xWHROB-MHKtbxFwy95s0Q46~3stAXaJ5jokO5zAp9qYjlNYLxlN10gCtjbnIb8dpbdPl79l4PwISUtGOOFT-RdzgZNNqmBQks6uad4ZoYEBa3xCAHErI~hWixjbrtpJEsfPyNbtibzfRDp3Ypx8EjYVqbwLpR-BG-wfp9TEEUdEhJpCka~X2v4szkFhHKQ9y7kv5r9lK4tQxeGS6nPPi3Ag~4g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Characterisation_of_volatile_compounds_in_Cilento_Italy_figs_Ficus_caricaL_cv_Dottato_as_affected_by_the_drying_process","translated_slug":"","page_count":12,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[{"id":92642656,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642656/thumbnails/1.jpg","file_name":"10942912.2017.pdf","download_url":"https://www.academia.edu/attachments/92642656/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Characterisation_of_volatile_compounds_i.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642656/10942912.2017-libre.pdf?1666096219=\u0026response-content-disposition=attachment%3B+filename%3DCharacterisation_of_volatile_compounds_i.pdf\u0026Expires=1732448578\u0026Signature=C5-JtZP-lQEs5NjhIsE~wUAa-1Opgm4sK0tjD0NjHqey6ZZinEtJyGUlWX2quHRktjLaCeE7YVEX4GURrLczkLFBhw0E4pdECTzinOHr966zEOZECU4HbE2ZaA~gTsdMnnLVvunHzrKQQD8F19X1D1o2XUzLipSEJKie8gylSO~5cNc1cCz~buPfDHgGAZj0ibhZwXBocxrbAmZs5z4-iXjyq64IQPApIkKBs5hbx~cFuc6oVSgGItGZ~Ov8IFq8CrDmIA0byFmCd3ZlQvFXutmSQRmEqWnyXznjfSGF2XAAFI-rQ9POYHFi5u3YzEvMX~eLNpmTpusOQoY4JGsV7A__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":161336,"name":"Ficus","url":"https://www.academia.edu/Documents/in/Ficus"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":1779195,"name":"Food Properties","url":"https://www.academia.edu/Documents/in/Food_Properties"}],"urls":[{"id":24891454,"url":"https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1344991"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719804"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719804/Application_of_calibrations_to_hyperspectral_images_of_food_grains_example_for_wheat_falling_number"><img alt="Research paper thumbnail of Application of calibrations to hyperspectral images of food grains: example for wheat falling number" class="work-thumbnail" src="https://attachments.academia-assets.com/92642589/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719804/Application_of_calibrations_to_hyperspectral_images_of_food_grains_example_for_wheat_falling_number">Application of calibrations to hyperspectral images of food grains: example for wheat falling number</a></div><div class="wp-workCard_item"><span>Journal of Spectral Imaging</span><span>, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The presence of a few kernels with sprouting problems in a batch of wheat can result in enzymatic...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The presence of a few kernels with sprouting problems in a batch of wheat can result in enzymatic activity sufficient to compromise flour functionality and bread quality. This is commonly assessed using the Hagberg Falling Number (HFN) method, which is a batch analysis. Hyperspectral imaging (HSI) can provide analysis at the single grain level with potential for improved performance. The present paper deals with the development and application of calibrations obtained using an HSI system working in the near infrared (NIR) region (~900–2500 nm) and reference measurements of HFN. A partial least squares regression calibration has been built using 425 wheat samples with a HFN range of 62–318 s, including field and laboratory pre-germinated samples placed under wet conditions. Two different approaches were tested to apply calibrations: i) application of the calibration to each pixel, followed by calculation of the average of the resulting values for each object (kernel); ii) calculation...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f48ff1268b8c331713b9a4988354ea32" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642589,"asset_id":88719804,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642589/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719804"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719804"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719804; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719804]").text(description); $(".js-view-count[data-work-id=88719804]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719804; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719804']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719804, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f48ff1268b8c331713b9a4988354ea32" } } $('.js-work-strip[data-work-id=88719804]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719804,"title":"Application of calibrations to hyperspectral images of food grains: example for wheat falling number","translated_title":"","metadata":{"abstract":"The presence of a few kernels with sprouting problems in a batch of wheat can result in enzymatic activity sufficient to compromise flour functionality and bread quality. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719803"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719803/Use_of_phenolic_compounds_from_olive_mill_wastewater_as_valuable_ingredients_for_functional_foods"><img alt="Research paper thumbnail of Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods" class="work-thumbnail" src="https://attachments.academia-assets.com/92642662/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719803/Use_of_phenolic_compounds_from_olive_mill_wastewater_as_valuable_ingredients_for_functional_foods">Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods</a></div><div class="wp-workCard_item"><span>Critical reviews in food science and nutrition</span><span>, Jan 29, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its h...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its high content in phenolic compounds makes them play an important role for their use in foods, for their high antioxidant significance. The present paper gives an overview on the techniques for OMW valuable ingredient separation, focusing on the most effective ones for their use in food products as functional ingredients. We report on effective methods to recover OMW phenolics, and give several examples on the usethese extracts in foods. When added into vegetable oils, their effect on retarding lipid oxidation improves the oxidative status of the product, whilst several challenges need to be faced. OMW phenolic extracts were also used in food emulsions, milk products or other model systems, showing promising results and little or no negative impact on the sensory characteristics or other properties. Their possible use as antimicrobial agents is also another promising approach, as positive r...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="412fc59b1d7950c244c1d5d882d93888" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642662,"asset_id":88719803,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642662/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719803"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719803"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719803; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719803]").text(description); $(".js-view-count[data-work-id=88719803]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719803; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719803']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719803, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "412fc59b1d7950c244c1d5d882d93888" } } $('.js-work-strip[data-work-id=88719803]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719803,"title":"Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods","translated_title":"","metadata":{"abstract":"Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. 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OMW phenolic extracts were also used in food emulsions, milk products or other model systems, showing promising results and little or no negative impact on the sensory characteristics or other properties. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719801"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719801/Fruit_position_within_the_canopy_affects_kernel_lipid_composition_of_hazelnuts"><img alt="Research paper thumbnail of Fruit position within the canopy affects kernel lipid composition of hazelnuts" class="work-thumbnail" src="https://attachments.academia-assets.com/92642663/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719801/Fruit_position_within_the_canopy_affects_kernel_lipid_composition_of_hazelnuts">Fruit position within the canopy affects kernel lipid composition of hazelnuts</a></div><div class="wp-workCard_item"><span>Journal of the science of food and agriculture</span><span>, Jan 4, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of this research was to study the variability in kernel composition within the canopy of ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of this research was to study the variability in kernel composition within the canopy of hazelnut trees. Kernel fresh and dry weight increased linearly with fruit height above the ground. Fat content decreased, while protein and ash content increased, from the bottom to the top layers of the canopy. The level of unsaturation of fatty acids decreased from the bottom to the top of the canopy. Thus, the kernels located in the bottom layers of the canopy appear to be more interesting from a nutritional point of view, but their lipids may be more exposed to oxidation. The content of different phytosterols increased progressively from bottom to top canopy layers. Most of these effects correlated with the pattern in light distribution inside the canopy. The results of this study indicate that fruit position within the canopy is an important factor in determining hazelnut kernel growth and composition.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="35ee594146cf7ad2a29d29cdc6103cf3" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642663,"asset_id":88719801,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642663/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719801"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719801"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719801; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719801]").text(description); $(".js-view-count[data-work-id=88719801]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719801; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719801']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719801, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "35ee594146cf7ad2a29d29cdc6103cf3" } } $('.js-work-strip[data-work-id=88719801]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719801,"title":"Fruit position within the canopy affects kernel lipid composition of hazelnuts","translated_title":"","metadata":{"abstract":"The aim of this research was to study the variability in kernel composition within the canopy of hazelnut trees. Kernel fresh and dry weight increased linearly with fruit height above the ground. Fat content decreased, while protein and ash content increased, from the bottom to the top layers of the canopy. The level of unsaturation of fatty acids decreased from the bottom to the top of the canopy. Thus, the kernels located in the bottom layers of the canopy appear to be more interesting from a nutritional point of view, but their lipids may be more exposed to oxidation. The content of different phytosterols increased progressively from bottom to top canopy layers. Most of these effects correlated with the pattern in light distribution inside the canopy. The results of this study indicate that fruit position within the canopy is an important factor in determining hazelnut kernel growth and composition.","publication_date":{"day":4,"month":1,"year":2017,"errors":{}},"publication_name":"Journal of the science of food and agriculture"},"translated_abstract":"The aim of this research was to study the variability in kernel composition within the canopy of hazelnut trees. Kernel fresh and dry weight increased linearly with fruit height above the ground. Fat content decreased, while protein and ash content increased, from the bottom to the top layers of the canopy. The level of unsaturation of fatty acids decreased from the bottom to the top of the canopy. Thus, the kernels located in the bottom layers of the canopy appear to be more interesting from a nutritional point of view, but their lipids may be more exposed to oxidation. The content of different phytosterols increased progressively from bottom to top canopy layers. Most of these effects correlated with the pattern in light distribution inside the canopy. The results of this study indicate that fruit position within the canopy is an important factor in determining hazelnut kernel growth and composition.","internal_url":"https://www.academia.edu/88719801/Fruit_position_within_the_canopy_affects_kernel_lipid_composition_of_hazelnuts","translated_internal_url":"","created_at":"2022-10-18T05:21:04.054-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":92642663,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642663/thumbnails/1.jpg","file_name":"jsfa.834820221018-1-1f4zp7n.pdf","download_url":"https://www.academia.edu/attachments/92642663/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Fruit_position_within_the_canopy_affects.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642663/jsfa.834820221018-1-1f4zp7n-libre.pdf?1666096243=\u0026response-content-disposition=attachment%3B+filename%3DFruit_position_within_the_canopy_affects.pdf\u0026Expires=1732448578\u0026Signature=e~bqNKFo~ccO2YIdzLMGKh3oYkCw75ngd2uWYj-MD1f4ztRWPIFjAgRQw~1hsFReOe~JB-QTQWMwwnJhdy7cu1Vh2YdDPLMneHYzYh4mHOtZhEJ55pZh6lofXIB~qjLn9F0ufywUeT8xIcAxMvnF4v2SpLVSeu8XBfRJF3ifpf-CqQKyOeYWdM4S4hCTId~3UoGpPeYdX77BkfGwZZaUsYurUlnKTJAB~q6hmnoGiOOZ3~7BDjGez83Jabr~oQ2cUXw5Mts6iQcPyrfomJ~SOBMLvJQZJJFmsOethTgMZQgsmZg6jADerkTN6wYVHxBZOoLigcfLhRXHvFFU7KLhSg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Fruit_position_within_the_canopy_affects_kernel_lipid_composition_of_hazelnuts","translated_slug":"","page_count":33,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[{"id":92642663,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/92642663/thumbnails/1.jpg","file_name":"jsfa.834820221018-1-1f4zp7n.pdf","download_url":"https://www.academia.edu/attachments/92642663/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Fruit_position_within_the_canopy_affects.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/92642663/jsfa.834820221018-1-1f4zp7n-libre.pdf?1666096243=\u0026response-content-disposition=attachment%3B+filename%3DFruit_position_within_the_canopy_affects.pdf\u0026Expires=1732448578\u0026Signature=e~bqNKFo~ccO2YIdzLMGKh3oYkCw75ngd2uWYj-MD1f4ztRWPIFjAgRQw~1hsFReOe~JB-QTQWMwwnJhdy7cu1Vh2YdDPLMneHYzYh4mHOtZhEJ55pZh6lofXIB~qjLn9F0ufywUeT8xIcAxMvnF4v2SpLVSeu8XBfRJF3ifpf-CqQKyOeYWdM4S4hCTId~3UoGpPeYdX77BkfGwZZaUsYurUlnKTJAB~q6hmnoGiOOZ3~7BDjGez83Jabr~oQ2cUXw5Mts6iQcPyrfomJ~SOBMLvJQZJJFmsOethTgMZQgsmZg6jADerkTN6wYVHxBZOoLigcfLhRXHvFFU7KLhSg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":42206,"name":"Canopy","url":"https://www.academia.edu/Documents/in/Canopy"},{"id":45213,"name":"Italy","url":"https://www.academia.edu/Documents/in/Italy"},{"id":52055,"name":"Lipids","url":"https://www.academia.edu/Documents/in/Lipids"},{"id":72314,"name":"Fatty acids","url":"https://www.academia.edu/Documents/in/Fatty_acids"},{"id":85343,"name":"NUTS","url":"https://www.academia.edu/Documents/in/NUTS"},{"id":160814,"name":"Fruit","url":"https://www.academia.edu/Documents/in/Fruit"},{"id":176238,"name":"Trees","url":"https://www.academia.edu/Documents/in/Trees"},{"id":386438,"name":"Seeds","url":"https://www.academia.edu/Documents/in/Seeds"},{"id":745950,"name":"Phytosterols","url":"https://www.academia.edu/Documents/in/Phytosterols"},{"id":887249,"name":"Corylus","url":"https://www.academia.edu/Documents/in/Corylus"},{"id":993832,"name":"Second Language Composition","url":"https://www.academia.edu/Documents/in/Second_Language_Composition"},{"id":1208706,"name":"Environment","url":"https://www.academia.edu/Documents/in/Environment"},{"id":1256747,"name":"Oxidation-Reduction","url":"https://www.academia.edu/Documents/in/Oxidation-Reduction"},{"id":2369223,"name":"Nutritive Value","url":"https://www.academia.edu/Documents/in/Nutritive_Value"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719800"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719800/Effect_of_olive_mill_wastewater_phenolic_extract_whey_protein_isolate_and_xanthan_gum_on_the_behaviour_of_olive_O_W_emulsions_using_response_surface_methodology"><img alt="Research paper thumbnail of Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology" class="work-thumbnail" src="https://attachments.academia-assets.com/92642689/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719800/Effect_of_olive_mill_wastewater_phenolic_extract_whey_protein_isolate_and_xanthan_gum_on_the_behaviour_of_olive_O_W_emulsions_using_response_surface_methodology">Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology</a></div><div class="wp-workCard_item"><span>Food Hydrocolloids</span><span>, 2016</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="ef23b58b074ceabe8567f4dc79d605cf" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642689,"asset_id":88719800,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642689/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719800"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719800"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719800; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "ef23b58b074ceabe8567f4dc79d605cf" } } $('.js-work-strip[data-work-id=88719800]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719800,"title":"Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology","translated_title":"","metadata":{"publisher":"Elsevier BV","grobid_abstract":"Spray-dried polyphenols extracted from olive mill wastewater (OMW) were used to formulate 20% olive oil-in-water (O/W) emulsions stabilised with whey protein isolate (WPI) and xanthan gum at pH 7. The effects of olive biophenol extract (0.9-4.4 mM), whey protein isolate (0.13-0.5 %) and xanthan gum (0.06-0.2 %) on the physical stability (creaming index), viscosity, emulsion droplet size and distribution, primary and secondary oxidation products were assessed over accelerated storage of emulsions. Response surface methodology (RSM) was applied for experimental design using three-factor central composite design (CCD) with 3 central points. The effects of OMW phenolics, WPI and xanthan gum were statistically significant on emulsion creaming rate, viscosity, PV, TBARS and cloudiness. Second-order polynomial models were obtained for predicting these responses, resulting in good performances especially for the first two responses. High coefficient of determination (R 2) values ranging from 0.847 to 0.973 were obtained for creaming and viscosity, acceptable R 2 values were obtained for lipid oxidation parameters (peroxide value and TBARS) and cloudiness value, while non-significant results were obtained for mean droplet size. The performance of the model was particularly good for creaming rate and viscosity. It has been highlighted that the interactions between OMW phenolic extract and the hydrocolloids studied should be considered for the formulation of olive O/W emulsions. This research could be useful for the formulation of functional food products based on O/W emulsions, as well as understanding the physico-chemical interactions among olive biophenols, whey proteins and xanthan gum.","publication_date":{"day":null,"month":null,"year":2016,"errors":{}},"publication_name":"Food 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src="https://attachments.academia-assets.com/92642699/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719799/Physical_and_oxidative_stability_of_functional_olive_oil_in_water_emulsions_formulated_using_olive_mill_wastewater_biophenols_and_whey_proteins">Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins</a></div><div class="wp-workCard_item"><span>Food & function</span><span>, Jan 22, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in mod...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20% olive O/W emulsion stabilized with whey protein isolate (WPI) and xanthan gum, in phosphate buffer solution at pH 7. The emulsions were characterised under accelerated storage conditions (40 °C) up to 30 days. Physical stability was evaluated by analysing the creaming rate, mean particle size distribution and mean droplet size, viscosity and rheological properties, while chemical stability was assessed through the measurement of primary and secondary oxidation products. The rheological behaviour and creaming stability of the emulsions were dramatically improved by using xanthan gum, whereas the concentration of WPI and the addition of encapsulated OMW phenolics did not result in a significant improvement of physical stability. The for...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="904c5f77ee2d89d700635566a61d816f" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":92642699,"asset_id":88719799,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/92642699/download_file?st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&st=MTczMjQ0NDk3OCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719799"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719799"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719799; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719799]").text(description); $(".js-view-count[data-work-id=88719799]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719799; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719799']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719799, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "904c5f77ee2d89d700635566a61d816f" } } $('.js-work-strip[data-work-id=88719799]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719799,"title":"Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins","translated_title":"","metadata":{"abstract":"The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20% olive O/W emulsion stabilized with whey protein isolate (WPI) and xanthan gum, in phosphate buffer solution at pH 7. The emulsions were characterised under accelerated storage conditions (40 °C) up to 30 days. Physical stability was evaluated by analysing the creaming rate, mean particle size distribution and mean droplet size, viscosity and rheological properties, while chemical stability was assessed through the measurement of primary and secondary oxidation products. The rheological behaviour and creaming stability of the emulsions were dramatically improved by using xanthan gum, whereas the concentration of WPI and the addition of encapsulated OMW phenolics did not result in a significant improvement of physical stability. 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$a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719798"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719798/Developments_applications_and_trends_of_molecular_gastronomy_among_food_scientists_and_innovative_chefs"><img alt="Research paper thumbnail of Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719798/Developments_applications_and_trends_of_molecular_gastronomy_among_food_scientists_and_innovative_chefs">Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs</a></div><div class="wp-workCard_item"><span>Food Reviews International</span><span>, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT Molecular gastronomy (MG) is a relatively new scientific discipline, which focuses on fo...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">ABSTRACT Molecular gastronomy (MG) is a relatively new scientific discipline, which focuses on food preparation mainly at domestic and restaurant levels. The number of scientific papers on MG has increased in the past few years. It is, however, difficult to differentiate specifically between the MG discipline or other research areas in food science and technology. Otherwise, molecular cooking, i.e., an application of MG principles, seems limited to a few “fancy” techniques supported by famous chefs. This paper aims to critically review the recent developments of MG, the most interesting applications, and the outcomes obtained from the fruitful collaboration among food scientists and innovative chefs. The controversies and merits associated with MG are also presented, e.g., the principle of food pairing and consumers’ appreciation of innovative dishes, and a few research papers promising exciting future developments.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719798"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719798"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719798; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719798]").text(description); $(".js-view-count[data-work-id=88719798]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719798; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719798']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719798, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=88719798]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719798,"title":"Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs","translated_title":"","metadata":{"abstract":"ABSTRACT Molecular gastronomy (MG) is a relatively new scientific discipline, which focuses on food preparation mainly at domestic and restaurant levels. The number of scientific papers on MG has increased in the past few years. It is, however, difficult to differentiate specifically between the MG discipline or other research areas in food science and technology. Otherwise, molecular cooking, i.e., an application of MG principles, seems limited to a few “fancy” techniques supported by famous chefs. This paper aims to critically review the recent developments of MG, the most interesting applications, and the outcomes obtained from the fruitful collaboration among food scientists and innovative chefs. The controversies and merits associated with MG are also presented, e.g., the principle of food pairing and consumers’ appreciation of innovative dishes, and a few research papers promising exciting future developments.","publisher":"Informa UK Limited","publication_date":{"day":null,"month":null,"year":2015,"errors":{}},"publication_name":"Food Reviews International"},"translated_abstract":"ABSTRACT Molecular gastronomy (MG) is a relatively new scientific discipline, which focuses on food preparation mainly at domestic and restaurant levels. The number of scientific papers on MG has increased in the past few years. It is, however, difficult to differentiate specifically between the MG discipline or other research areas in food science and technology. Otherwise, molecular cooking, i.e., an application of MG principles, seems limited to a few “fancy” techniques supported by famous chefs. This paper aims to critically review the recent developments of MG, the most interesting applications, and the outcomes obtained from the fruitful collaboration among food scientists and innovative chefs. The controversies and merits associated with MG are also presented, e.g., the principle of food pairing and consumers’ appreciation of innovative dishes, and a few research papers promising exciting future developments.","internal_url":"https://www.academia.edu/88719798/Developments_applications_and_trends_of_molecular_gastronomy_among_food_scientists_and_innovative_chefs","translated_internal_url":"","created_at":"2022-10-18T05:21:03.492-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Developments_applications_and_trends_of_molecular_gastronomy_among_food_scientists_and_innovative_chefs","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[],"research_interests":[{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":1913,"name":"Gastronomy","url":"https://www.academia.edu/Documents/in/Gastronomy"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"},{"id":39717,"name":"Food Technology","url":"https://www.academia.edu/Documents/in/Food_Technology"},{"id":40123,"name":"Cooking and Food Preparation (archaeology)","url":"https://www.academia.edu/Documents/in/Cooking_and_Food_Preparation_archaeology_"},{"id":42352,"name":"Molecular Gastronomy","url":"https://www.academia.edu/Documents/in/Molecular_Gastronomy"},{"id":43288,"name":"Restaurant","url":"https://www.academia.edu/Documents/in/Restaurant"},{"id":90442,"name":"Food and Gastronomy Tourism","url":"https://www.academia.edu/Documents/in/Food_and_Gastronomy_Tourism"},{"id":91585,"name":"Molecular and Physical Gastronomy","url":"https://www.academia.edu/Documents/in/Molecular_and_Physical_Gastronomy"},{"id":510521,"name":"Flavours and Fragrances","url":"https://www.academia.edu/Documents/in/Flavours_and_Fragrances"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"}],"urls":[{"id":24891451,"url":"http://www.tandfonline.com/doi/pdf/10.1080/87559129.2015.1094818"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719797"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719797/Temporal_changes_of_virgin_olive_oil_volatile_compounds_in_a_model_system_simulating_domestic_consumption_The_role_of_biophenols"><img alt="Research paper thumbnail of Temporal changes of virgin olive oil volatile compounds in a model system simulating domestic consumption: The role of biophenols" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719797/Temporal_changes_of_virgin_olive_oil_volatile_compounds_in_a_model_system_simulating_domestic_consumption_The_role_of_biophenols">Temporal changes of virgin olive oil volatile compounds in a model system simulating domestic consumption: The role of biophenols</a></div><div class="wp-workCard_item"><span>Food Research International</span><span>, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Abstract Virgin olive oil (VOO) aroma is one of the main quality attributes, to be maintained and...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Abstract Virgin olive oil (VOO) aroma is one of the main quality attributes, to be maintained and preserved from the production to the use. We investigated the changes in VOO volatile compounds in a model system, made by refined olive oil spiked with selected VOO volatile molecules representative of its aroma, and the effect of VOO phenolic compounds addition upon storage to simulate the home consumption. Storage up to 7 days was carried out under conditions simulating the home-use/storage of the oil, at 10 °C in darkness, by sampling periodically an aliquot of oil by opening the bottle. SPME–GC/MS was used to quantify headspace concentration of 12 target volatile compounds. Storage resulted in a general lowering of most of the key aroma compounds. The presence of phenolic compounds resulted in a lower loss (17–44%) of aroma compounds with respect to the system without phenolics, whereas the strength of the effect depended upon the chemical classes and specific volatile compounds considered. Our results showed how the volatiles changes in 1 week of use and that biophenols reduce the loss of positive odor notes of VOO also during home/restaurant consumption and storage once the bottle is opened.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719797"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719797"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719797; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719797]").text(description); $(".js-view-count[data-work-id=88719797]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719797; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719797']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719797, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=88719797]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719797,"title":"Temporal changes of virgin olive oil volatile compounds in a model system simulating domestic consumption: The role of biophenols","translated_title":"","metadata":{"abstract":"Abstract Virgin olive oil (VOO) aroma is one of the main quality attributes, to be maintained and preserved from the production to the use. We investigated the changes in VOO volatile compounds in a model system, made by refined olive oil spiked with selected VOO volatile molecules representative of its aroma, and the effect of VOO phenolic compounds addition upon storage to simulate the home consumption. Storage up to 7 days was carried out under conditions simulating the home-use/storage of the oil, at 10 °C in darkness, by sampling periodically an aliquot of oil by opening the bottle. SPME–GC/MS was used to quantify headspace concentration of 12 target volatile compounds. Storage resulted in a general lowering of most of the key aroma compounds. The presence of phenolic compounds resulted in a lower loss (17–44%) of aroma compounds with respect to the system without phenolics, whereas the strength of the effect depended upon the chemical classes and specific volatile compounds considered. Our results showed how the volatiles changes in 1 week of use and that biophenols reduce the loss of positive odor notes of VOO also during home/restaurant consumption and storage once the bottle is opened.","publisher":"Elsevier BV","publication_date":{"day":null,"month":null,"year":2015,"errors":{}},"publication_name":"Food Research International"},"translated_abstract":"Abstract Virgin olive oil (VOO) aroma is one of the main quality attributes, to be maintained and preserved from the production to the use. We investigated the changes in VOO volatile compounds in a model system, made by refined olive oil spiked with selected VOO volatile molecules representative of its aroma, and the effect of VOO phenolic compounds addition upon storage to simulate the home consumption. Storage up to 7 days was carried out under conditions simulating the home-use/storage of the oil, at 10 °C in darkness, by sampling periodically an aliquot of oil by opening the bottle. SPME–GC/MS was used to quantify headspace concentration of 12 target volatile compounds. Storage resulted in a general lowering of most of the key aroma compounds. The presence of phenolic compounds resulted in a lower loss (17–44%) of aroma compounds with respect to the system without phenolics, whereas the strength of the effect depended upon the chemical classes and specific volatile compounds considered. Our results showed how the volatiles changes in 1 week of use and that biophenols reduce the loss of positive odor notes of VOO also during home/restaurant consumption and storage once the bottle is opened.","internal_url":"https://www.academia.edu/88719797/Temporal_changes_of_virgin_olive_oil_volatile_compounds_in_a_model_system_simulating_domestic_consumption_The_role_of_biophenols","translated_internal_url":"","created_at":"2022-10-18T05:21:03.397-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Temporal_changes_of_virgin_olive_oil_volatile_compounds_in_a_model_system_simulating_domestic_consumption_The_role_of_biophenols","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food"},{"id":23572,"name":"Olive Oil","url":"https://www.academia.edu/Documents/in/Olive_Oil"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"},{"id":70274,"name":"Olive and Olive Oil Technology","url":"https://www.academia.edu/Documents/in/Olive_and_Olive_Oil_Technology"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":897823,"name":"Elsevier","url":"https://www.academia.edu/Documents/in/Elsevier"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="88719796"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/88719796/The_True_Neapolitan_Pizza_Assessing_the_Influence_of_Extra_Virgin_Olive_Oil_on_Pizza_Volatile_Compounds_and_Lipid_Oxidation"><img alt="Research paper thumbnail of The “True” Neapolitan Pizza: Assessing the Influence of Extra Virgin Olive Oil on Pizza Volatile Compounds and Lipid Oxidation" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/88719796/The_True_Neapolitan_Pizza_Assessing_the_Influence_of_Extra_Virgin_Olive_Oil_on_Pizza_Volatile_Compounds_and_Lipid_Oxidation">The “True” Neapolitan Pizza: Assessing the Influence of Extra Virgin Olive Oil on Pizza Volatile Compounds and Lipid Oxidation</a></div><div class="wp-workCard_item"><span>Journal of Culinary Science &amp; Technology</span><span>, 2014</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of our research was to evaluate the effect of different types of vegetable oils, namely e...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of our research was to evaluate the effect of different types of vegetable oils, namely extra virgin olive oil (EVOO), olive oil, and sunflower oil, on the chemical properties and volatile profile of traditional Neapolitan pizza, produced by using tomato sauce and EVOO. The quality indices and polyphenols in vegetable oils were analyzed to assess the lipid oxidation as affected by cooking in traditional wood-fired ovens. Peroxide value significantly increased in all vegetable oils, particularly in sunflower oil. EVOO polyphenols decreased about 30% their initial level, particularly simple phenolics. Total individual phenolic compounds decreased from 254.6 to 172.0 mg/kg. Pizza cooking caused the development of some neo-formation volatile compounds caused by lipid oxidation and Maillard reaction. Some positive key odor compounds were found in pizza cooked with EVOO, and the addition of tomato sauce and EVOO caused a dramatic change in its volatile pattern.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="88719796"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="88719796"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 88719796; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=88719796]").text(description); $(".js-view-count[data-work-id=88719796]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 88719796; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='88719796']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 88719796, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=88719796]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":88719796,"title":"The “True” Neapolitan Pizza: Assessing the Influence of Extra Virgin Olive Oil on Pizza Volatile Compounds and Lipid Oxidation","translated_title":"","metadata":{"abstract":"The aim of our research was to evaluate the effect of different types of vegetable oils, namely extra virgin olive oil (EVOO), olive oil, and sunflower oil, on the chemical properties and volatile profile of traditional Neapolitan pizza, produced by using tomato sauce and EVOO. The quality indices and polyphenols in vegetable oils were analyzed to assess the lipid oxidation as affected by cooking in traditional wood-fired ovens. Peroxide value significantly increased in all vegetable oils, particularly in sunflower oil. EVOO polyphenols decreased about 30% their initial level, particularly simple phenolics. Total individual phenolic compounds decreased from 254.6 to 172.0 mg/kg. Pizza cooking caused the development of some neo-formation volatile compounds caused by lipid oxidation and Maillard reaction. Some positive key odor compounds were found in pizza cooked with EVOO, and the addition of tomato sauce and EVOO caused a dramatic change in its volatile pattern.","publisher":"Informa UK Limited","publication_date":{"day":null,"month":null,"year":2014,"errors":{}},"publication_name":"Journal of Culinary Science \u0026amp; Technology"},"translated_abstract":"The aim of our research was to evaluate the effect of different types of vegetable oils, namely extra virgin olive oil (EVOO), olive oil, and sunflower oil, on the chemical properties and volatile profile of traditional Neapolitan pizza, produced by using tomato sauce and EVOO. The quality indices and polyphenols in vegetable oils were analyzed to assess the lipid oxidation as affected by cooking in traditional wood-fired ovens. Peroxide value significantly increased in all vegetable oils, particularly in sunflower oil. EVOO polyphenols decreased about 30% their initial level, particularly simple phenolics. Total individual phenolic compounds decreased from 254.6 to 172.0 mg/kg. Pizza cooking caused the development of some neo-formation volatile compounds caused by lipid oxidation and Maillard reaction. Some positive key odor compounds were found in pizza cooked with EVOO, and the addition of tomato sauce and EVOO caused a dramatic change in its volatile pattern.","internal_url":"https://www.academia.edu/88719796/The_True_Neapolitan_Pizza_Assessing_the_Influence_of_Extra_Virgin_Olive_Oil_on_Pizza_Volatile_Compounds_and_Lipid_Oxidation","translated_internal_url":"","created_at":"2022-10-18T05:21:03.086-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":4127950,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"The_True_Neapolitan_Pizza_Assessing_the_Influence_of_Extra_Virgin_Olive_Oil_on_Pizza_Volatile_Compounds_and_Lipid_Oxidation","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":4127950,"first_name":"Nicola","middle_initials":"","last_name":"Caporaso","page_name":"NicolaCaporaso","domain_name":"nottingham","created_at":"2013-05-10T09:15:04.948-07:00","display_name":"Nicola Caporaso","url":"https://nottingham.academia.edu/NicolaCaporaso"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":42352,"name":"Molecular Gastronomy","url":"https://www.academia.edu/Documents/in/Molecular_Gastronomy"},{"id":43883,"name":"Tourism","url":"https://www.academia.edu/Documents/in/Tourism"},{"id":70274,"name":"Olive and Olive Oil Technology","url":"https://www.academia.edu/Documents/in/Olive_and_Olive_Oil_Technology"},{"id":93418,"name":"Volatile Organic Compounds","url":"https://www.academia.edu/Documents/in/Volatile_Organic_Compounds"},{"id":225993,"name":"Lipid Oxidation","url":"https://www.academia.edu/Documents/in/Lipid_Oxidation"},{"id":426793,"name":"Pizza","url":"https://www.academia.edu/Documents/in/Pizza"},{"id":506262,"name":"Flavours","url":"https://www.academia.edu/Documents/in/Flavours"},{"id":962828,"name":"Extra Virgin Olive Oil","url":"https://www.academia.edu/Documents/in/Extra_Virgin_Olive_Oil"},{"id":1654431,"name":"Ingredients interaction","url":"https://www.academia.edu/Documents/in/Ingredients_interaction"},{"id":2875024,"name":"Commercial Services","url":"https://www.academia.edu/Documents/in/Commercial_Services"}],"urls":[{"id":24891450,"url":"http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883"}]}, dispatcherData: dispatcherData }); 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