Aprea, Eugenio

Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice

Gasperi, F., Aprea, E., Biasioli, F., Carlin, S., Endrizzi, I., Pirretti, G., & Spilimbergo, S. (2009) · Food Chemistry

Microbial Inactivation MethodsPostharvest Quality and Shelf Life Management

Cited by 112

Effects of the sound of the bite on apple perceived crispness and hardness

Demattè, M. L., Pojer, N., Endrizzi, I., Corollaro, M. L., Betta, E., Aprea, E., Charles, M., Biasioli, F., Zampini, M., & Gasperi, F. (2014) · Food Quality and Preference

Sensory Analysis and Statistical MethodsMultisensory perception and integration

Cited by 95

High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality

Cappelletti, M., Ferrentino, G., Endrizzi, I., Aprea, E., Betta, E., Corollaro, M. L., Charles, M., Gasperi, F., & Spilimbergo, S. (2015) · Journal of Food Engineering

Microbial Inactivation MethodsCoconut Research and Applications

Cited by 91

Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception

Charles, M., Endrizzi, I., Aprea, E., Zambanini, J., Betta, E., & Gasperi, F. (2017) · Food Quality and Preference

Sensory Analysis and Statistical MethodsMultisensory perception and integration

Cited by 55

Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization

De Marchi, F., Aprea, E., Endrizzi, I., Charles, M., Betta, E., Corollaro, M. L., Cappelletti, M., Ferrentino, G., Spilimbergo, S., & Gasperi, F. (2015) · Food and Bioprocess Technology

Coconut Research and ApplicationsMicrobial Inactivation Methods

Cited by 43