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Tiago Bianchi
Tiago Bianchi
Mérieux NutriSciences
Verified email at mxns.com
Title
Cited by
Cited by
Year
Textural properties of different melon (Cucumis melo L.) fruit types: Sensory and physical-chemical evaluation
T Bianchi, L Guerrero, M Gratacós-Cubarsí, A Claret, J Argyris, ...
Scientia Horticulturae 201, 46-56, 2016
1002016
Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction–Mass Spectrometry (PTR-MS) and sensory analysis
T Bianchi, Y Weesepoel, A Koot, I Iglesias, I Eduardo, M Gratacós-Cubarsí, ...
Food research international 99, 133-146, 2017
602017
Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy
J Floury, T Bianchi, J Thévenot, D Dupont, F Jamme, E Lutton, ...
Food Chemistry 239, 898-910, 2018
502018
Linking sensory and proton transfer reaction–mass spectrometry analyses for the assessment of melon fruit (Cucumis melo L.) quality traits
T Bianchi, L Guerrero, Y Weesepoel, J Argyris, A Koot, MG Cubarsí, ...
European Food Research and Technology, 2020
22020
Correlating sensory attributes, textural parameters and volatile organic compounds for the assessment of distinctive quality traits of melon and peach fruit cultivars
TLCFP Bianchi
Universitat de Girona, 2021
2021
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Articles 1–5