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Bruno Zanoni

university of florence

28H指数
167论文数
3.0K被引数
收录论文 58
发表时间
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Beyond signal maximisation: A multi-response HS-SPME optimisation incorporating minor-compound contribution and GC×GC separation orthogonality超越信号最大化：一种整合微量化合物贡献和GC×GC分离正交性的多响应HS-SPME优化
errJournal of Chromatography A
IF4
err2026-08-16
err0
errOAAI
errYada Nolvachai; Claudia Guillaume; Tommaso Ugolini; Lorenzo Cecchi; Bruno Zanoni; Erminio Monteleone; Snehal R. Jadhav; Daniel A. Dias; Russell S.J. Keast
err分享
err收藏
What are the key differences among Italian monovarietal extra virgin olive oils? Holistic clustering based on volatile, phenolic and terpene characterization and sensory profile: a four-year study意大利单品种特级初榨橄榄油之间的关键差异是什么？基于挥发性物质、酚类和萜烯特征以及感官 профиля 的整体聚类：一项为期四年的研究
errJournal of Food Composition and Analysis
IF4.6
err2026-02-26
err0
errOAAI
errTommaso Ugolini; Bruno Zanoni; Alessandro Parenti; Fabrizio Melani; Nadia Mulinacci; Carlotta Breschi; Marzia Migliorini; Lorenzo Guerrini; Lorenzo Cecchi
err分享
err收藏
Solid-State Fermentation-Assisted Extraction for Enhancing Recovery of Polyphenol-Rich Extracts from Pomegranate Peels (Punica granatum L.): Aligning with OIV Standards for Oenotannins固态发酵辅助提取法用于提高石榴皮（Punica granatum L.）中多酚富集提取物的回收率：符合OIV关于酒单宁的标准
errACS FOOD SCIENCE & TECHNOLOGY
IF2.8
err2025-09-01
err0
errOAAI
errD'Agostino, Silvia; Khatib, Mohamad; Cecchi, Lorenzo; Canuti, Valentina; Domizio, Paola; Maioli, Francesco; Mulinacci, Nadia; Zanoni, Bruno
err分享
err收藏
Robust application of a chemometric model based on the relationships between 10 volatile compounds and sensory attributes to support the panel test in virgin olive oil quality classification in olive oil companies
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2025-05-01
err0
PREAI
errCecchi, Lorenzo; Migliorini, Marzia; Digiglio, Irene; Ugolini, Tommaso; Trapani, Serena; Zanoni, Bruno; Mulinacci, Nadia; Melani, Fabrizio
err分享
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Shelf-life of flavoured olive oil with chili pepper: Comparison between co-milling fresh chili peppers with olives and typical infusion flavouring methods over 18 months of storage
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
errOAAI
errCecchi, Lorenzo; Urciuoli, Silvia; Ieri, Francesca; Ugolini, Tommaso; D'Agostino, Silvia; Breschi, Carlotta; Balli, Diletta; Zanoni, Bruno; Mulinacci, Nadia
err分享
err收藏
Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-07-01
err2
errOAAI
errPierguidi, Lapo; Cecchi, Lorenzo; Dinnella, Caterina; Zanoni, Bruno; Spinelli, Sara; Migliorini, Marzia; Monteleone, Erminio
err分享
err收藏
Towards an index of damage of olive paste during virgin olive oil extraction: The role of β-OH-acteoside diastereomers for risk assessment of the fusty/muddy sediment sensory defect
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2024-07-01
err0
errOAAI
errCecchi, Lorenzo; Breschi, Carlotta; Guerrini, Lorenzo; D'Agostino, Silvia; Parenti, Alessandro; Mulinacci, Nadia; Zanoni, Bruno
err分享
err收藏
HS-SPME-GC-MS and Chemometrics for the Quality Control and Clustering of Monovarietal Extra Virgin Olive Oil: A 3-Year Study on Terpenes and Pentene Dimers of Italian Cultivars
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-05-03
err3
PREAI
errUgolini, Tommaso; Mattagli, Federico; Melani, Fabrizio; Zanoni, Bruno; Migliorini, Marzia; Trapani, Serena; Giambanelli, Elisa; Parenti, Alessandro; Mulinacci, Nadia; Cecchi, Lorenzo
err分享
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Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?
errMOLECULES
IF4.6
err2024-02-29
err2
errOAAI
errBreschi, Carlotta; D'Agostino, Silvia; Meneguzzo, Francesco; Zabini, Federica; Chini, Jasmine; Lovatti, Luca; Tagliavento, Luca; Guerrini, Lorenzo; Bellumori, Maria; Cecchi, Lorenzo; Zanoni, Bruno
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Analysis of Volatile Hydrocarbons (Pentene Dimers and Terpenes) in Extra Virgin Olive Oil: Optimization by Response Surface Methodology and Validation of HS-SPME-GC-MS Method
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-01-24
err2
PREAI
errCecchi, Lorenzo; Orlandini, Serena; Balli, Diletta; Zanoni, Bruno; Migliorini, Marzia; Giambanelli, Elisa; Catola, Stefano; Furlanetto, Sandra; Mulinacci, Nadia
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Chemical Data and Relationships for a Scoring Algorithm of Extra Virgin Olive Oil's Nutritional Value
errMOLECULES
IF4.6
err2024-01-21
err1
errOAAI
errCecchi, Lorenzo; Conticelli, Filippo; Zanoni, Bruno; Breschi, Carlotta; Bellumori, Maria; Mulinacci, Nadia
err分享
err收藏
Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution
errANTIOXIDANTS
IF6.6
err2023-07-07
err2
errOAAI
errMaioli, Francesco; Sanarica, Luigi; Cecchi, Lorenzo; Zanoni, Bruno; Mulinacci, Nadia; Canuti, Valentina
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A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2023-04-01
err2
PREAI
errCorti, Ferdinando; Zanoni, Bruno; Parenti, Alessandro; Masella, Piernicola; Breschi, Carlotta; Angeloni, Giulia; Spadi, Agnese; Guerrini, Lorenzo
err分享
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Virgin Olive Oil By-Product Valorization: An Insight into the Phenolic Composition of Olive Seed Extracts from Three Cultivars as Sources of Bioactive Molecules
errMOLECULES
IF4.6
err2023-03-19
err4
errOAAI
errCecchi, Lorenzo; Ghizzani, Giulia; Bellumori, Maria; Lammi, Carmen; Zanoni, Bruno; Mulinacci, Nadia
err分享
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Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion
errFOOD CHEMISTRY
IF9.8
err2023-03-01
err8
PREAI
errCecchi, Lorenzo; Balli, Diletta; Urciuoli, Silvia; Urciuolo, Angelica; Bordiga, Matteo; Travaglia, Fabiano; Zanoni, Bruno; Mulinacci, Nadia
err分享
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The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2022-11-01
err1
PREAI
errParenti, Ottavia; Zanoni, Bruno; Baldi, Fabio; Guerrini, Lorenzo
err分享
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Is the volatile compounds profile a suitable tool for authentication of virgin olive oils (Olea europaea L.) according to cultivars? A study by using HS-SPME-GC-MS and chemometrics
errFOOD CONTROL
IF6.3
err2022-09-01
err20
PREAI
errCecchi, Lorenzo; Migliorini, Marzia; Giambanelli, Elisa; Cane, Anna; Zanoni, Bruno; Canuti, Valentina; Mulinacci, Nadia; Melani, Fabrizio
err分享
err收藏
Turbidity characterization as a decision-making tool for extra virgin olive oil stability treatments
errFOOD CONTROL
IF6.3
err2022-07-01
err3
PREAI
errCarlotta, Breschi; Lorenzo, Guerrini; Alessandro, Parenti; Piernicola, Masella; Luca, Calamai; Lorenzo, Lunetti; Bruno, Zanoni
err分享
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Kinetic modeling of a Sangiovese wine's chemical and physical parameters during one-year aging in different tank materials
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2022-02-24
err9
errOAAI
errGuerrini, Lorenzo; Maioli, Francesco; Picchi, Monica; Zanoni, Bruno; Parenti, Alessandro; Canuti, Valentina
err分享
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Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2021-12-20
err7
PREAI
errParenti, Ottavia; Albanese, Lorenzo; Guerrini, Lorenzo; Zanoni, Bruno; Zabini, Federica; Meneguzzo, Francesco
err分享
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研究方向

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合作期刊
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Amparo Querol
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R
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H 指数: 52 · 论文数: 249
S
Susan E. Ebeler
H 指数: 52 · 论文数: 226
E
Erminio Monteleone
H 指数: 50 · 论文数: 262
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