Salim Makhoul

Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction

Salim Makhoul, Andrea Romano, Vittorio Capozzi et al. · Food and Bioprocess Technology · 2015 · 62 citations

Agriculture, Food Science, Microbiology +16

PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin

Vittorio Capozzi, Salim Makhoul, Eugenio Aprea et al. · Molecules · 2016 · 49 citations · Full text

Agriculture, Food Science, Microbiology +17

Proton‐transfer‐reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters

Salim Makhoul, Andrea Romano, Luca Cappellin et al. · Journal of Mass Spectrometry · 2014 · 41 citations

Agriculture, Food Science, Microbiology +17

Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds

Elisabetta Benozzi, Andrea Romano, Vittorio Capozzi et al. · Food Research International · 2015 · 33 citations

Agriculture, Food Science, Microbiology +17

Ethylene: Absolute real-time high-sensitivity detection with PTR/SRI-MS. The example of fruits, leaves and bacteria

Luca Cappellin, Salim Makhoul, Erna Schuhfried et al. · International Journal of Mass Spectrometry · 2013 · 32 citations

Agriculture, Plant Biology, Plant Sciences +4