Andrea Spaccasassi - Chair Food Chem & Mol & Sensory Sci, Tech Univ Munich

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Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages

Andrea Spaccasassi,Florian Utz,Andreas Dunkel,Rosa Aragao Borner,Lijuan Ye,Filippo De Franceschi,Biljana Bogicevic,Arne Glabasnia,Thomas Hofmann,Corinna Dawid

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY（2024）

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Human Sensory, Taste Receptor, and Quantitation Studies on Kaempferol Glycosides Derived from Rapeseed/Canola Protein Isolates

Christoph Walser,Andrea Spaccasassi, Katrin Gradl,Timo D. Stark,Sonja Sterneder, Frank P. Wolter, Felicia Achatz,Oliver Frank,Veronika Somoza,Thomas Hofmann,Corinna Dawid

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYno. 26 (2024): 14830-14843

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Effect of Peptide Formation During Rapeseed Fermentation on Meat Analogue Structure and Sensory Properties at Different Ph Conditions

Anni Nisov,Anniina Valtonen,Heikki Aisala,Andrea Spaccasassi, Christoph Walser,Corinna Dawid,Nesli Sozer

FOOD RESEARCH INTERNATIONAL (2024)

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Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness

Andrea Spaccasassi,Lijuan Ye, Cristian Rincón,Rosa Aragao Börner,Biljana Bogicevic,Arne Glabasnia,Thomas Hofmann,Corinna Dawid

Journal of agricultural and food chemistryno. 28 (2024): 15875-15889

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Toward High-Throughput Analysis of Aroma Compounds Using Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry: Screening of Key Food Odorants in Various Foods

Markus Bosl,Andreas Dunkel,Daniela Hartl, Anja Dollinger,Andrea Spaccasassi,Timo D. D. Stark,Corinna Dawid,Thomas F. F. Hofmann

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYno. 22 (2023): 8622-8632

引用3浏览0WOS引用

Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (pisum Sativum L.)

Florian Utz,Andrea Spaccasassi,Johanna Kreissl,Timo D. Stark,Caren Tanger,Ulrich Kulozik,Thomas Hofmann,Corinna Dawid

Foods（2022）

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Sensomics-assisted insights into flavor changes of functional food arising by implementing plant-based proteins as fat-replacer

Utz Florian,Johanna Kreissl,Timo D Stark,Christian Schmid,Caren Tanger,Ulrich Kulozik,Thomas Hofmann,Corinna Dawid,Andrea Spaccasassi

crossref（2022）

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Quantification and Bitter Taste Contribution of Lipids and Their Oxidation Products in Pea-Protein Isolates (Pisum sativum L.)

Peter Glaeser,Verena Karolin Mittermeier-Klessinger,Andrea Spaccasassi,Thomas Hofmann,Corinna Dawid

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY（2021）

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Influence of Pea and Potato Protein Microparticles on Texture and Sensory Properties in a Fat-Reduced Model Milk Dessert

Caren Tanger,Florian Utz,Andrea Spaccasassi,Johanna Kreissl,Jannika Dombrowski,Corinna Dawid,Ulrich Kulozik

ACS food science & technologyno. 1 (2021): 169-179

引用4浏览0引用

Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption

Pedrotti M.,Spaccasassi A.,Biasioli F.,Fogliano V.

Food Research International（2019）

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