Tiago Bianchi

Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy.

E. Lutton, D. Dupont, M. Panouillé, 2018, Food chemistry.

Linking sensory and proton transfer reaction–mass spectrometry analyses for the assessment of melon fruit (Cucumis melo L.) quality traits

J. Garcia-Mas, Tiago Bianchi, S. V. van Ruth, 2020, European Food Research and Technology.

Textural properties of different melon (Cucumis melo L.) fruit types: Sensory and physical-chemical evaluation

Jordi Garcia-Mas, Anna Claret, J. Garcia-Mas, 2016 .

Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis.

Yannick Weesepoel, Saskia van Ruth, I. Iglesias, 2017, Food research international.