Alessandro Genovese (A Genovese)

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 11

Top Topics

Pseudomonas Aeruginosa

Body Mass Index

Gas Chromatography Mass Spectrometry

Top Venues

Molecules (Basel, Switzerland)

Journal of the science of food and agriculture

Foods (Basel, Switzerland)

NPJ science of food

This page only lists publications with an associated author ORCID identifier.

Publications

Paola Piombino, Elisabetta Pittari, Alessandro Genovese, Andrea Bellincontro, Luigi Moio
Postharvest dehydration of red grapes: impact of temperature and water-loss conditions on free and glycosylated volatile metabolites of exocarp and epicarp of Nebbiolo and Aleatico varieties. Journal of the science of food and agriculture (2024)
Paola Piombino, Elisabetta Pittari, Alessandro Genovese, Andrea Bellincontro, Osvaldo Failla, Luigi Moio
Effects of Leaf Removal on Free and Glycoconjugate Aromas of Skins and Pulps of Two Italian Red Grapevine Varieties. Foods (Basel, Switzerland) 12 (19) (2023)
R Romano, Lucia De Luca, M Vanacore, Alessandro Genovese, Chiara Cirillo, Alessandra Aiello, Raffaele Sacchi
Compositional and Morphological Characterization of 'Sorrento' and 'Chandler' Walnuts. Foods (Basel, Switzerland) 11 (5) (2022)
Raffaele Sacchi, Giandomenico Corrado, Boris Basile, Daniele Mandarello, Maria Luisa Ambrosino, Antonello Paduano, Maria Savarese, Nicola Caporaso, Maria Aponte, Alessandro Genovese
Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy). Molecules (Basel, Switzerland) 27 (22) (2022)
Raffaele Sacchi, Andrea Marrazzo, Felicia Masucci, Antonio Di Francia, Francesco Serrapica, Alessandro Genovese
Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese. Molecules (Basel, Switzerland) 25 (6) (2020)
Giovanni Luca Russo, Antonio Luca Langellotti, Alessandro Genovese, Anna Martello, Raffaele Sacchi
Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce. Journal of the science of food and agriculture 100 (9) (2020)
Raffaele Sacchi, Adele Cutignano, Gianluca Picariello, Antonello Paduano, Alessandro Genovese, Francesco Siano, Genoveffa Nuzzo, Simonetta Caira, Carmine Lubritto, Paola Ricci, Alessia D'Auria, Gaetano Di Pasquale, Rosanna Capparelli, Francesco Addeo
Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy). NPJ science of food 4 (1) (2020)
Alessandro Genovese, Ferdinando Mondola, Antonello Paduano, Raffaele Sacchi
Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours. Molecules (Basel, Switzerland) 25 (8) (2020)
Alessandro Genovese, Andrea Marrazzo, Lucia De Luca, Raffaele Romano, Nadia Manzo, Felicia Masucci, Antonio Di Francia, Raffaele Sacchi
Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage. Molecules (Basel, Switzerland) 24 (8) (2019)
Alessandro Genovese, Nicola Caporaso, Terigi Leone, Antonello Paduano, Carmen Mena, Maria A Perez-Jimenez, Raffaele Sacchi
Use of odorant series for extra virgin olive oil aroma characterisation. Journal of the science of food and agriculture 99 (3) (2018)
Alessandro Genovese, Tiziana Rispoli, Raffaele Sacchi
Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index. Journal of the science of food and agriculture 98 (9) (2018)