Volatile Organic Compounds Profile in White Sturgeon <i>(Acipenser transmontanus)</i> Caviar at Different Stages of Ripening by Multiple Headspace Solid Phase Microextraction

by Annalaura Lopez, Mauro Vasconi, Federica Bellagamba, Tiziana Mentasti, Mario Pazzaglia, Vittorio Maria Moretti
Published 2020-02-01

The Influence of the Presence of Borax and NaCl on Water Absorption Pattern during Sturgeon Caviar (<i>Acipenser transmontanus</i>) Storage

by Massimo Brambilla, Marina Buccheri, Maurizio Grassi, Annamaria Stellari, Mario Pazzaglia, Elio Romano, Tiziana M. P. Cattaneo
Published 2020-12-01

Evolution of Food Safety Features and Volatile Profile in White Sturgeon Caviar Treated with Different Formulations of Salt and Preservatives during a Long-Term Storage Time

by Annalaura Lopez, Federica Bellagamba, Erica Tirloni, Mauro Vasconi, Simone Stella, Cristian Bernardi, Mario Pazzaglia, Vittorio Maria Moretti
Published 2021-04-01