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Decoding the Proanthocyanins Profile of Italian Red Wines.
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- Beverages, 2022, v. 8, n. 4, p. 76, doi. 10.3390/beverages8040076
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- Article
Membrane-based Operations for the Fractionation of Polyphenols and Polysaccharides From Winery Sludges.
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- Food & Bioprocess Technology, 2022, v. 15, n. 4, p. 933, doi. 10.1007/s11947-022-02795-3
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- Article
Microencapsulation of polyphenolic compounds LE: recovered from red wine lees: Process optimization and nutraceutical study.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 132, p. 1, doi. 10.1016/j.fbp.2021.12.003
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- Article
Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking.
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- Molecules, 2022, v. 27, n. 5, p. 1, doi. 10.3390/molecules27051671
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- Article
Volatile and sensory composition of Brazilian Muscat sparkling wine and Asti.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 4, p. 1, doi. 10.1111/jfpp.15240
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- Article
Recovery of Phenolic Compounds from Red Grape Pomace Extract through Nanofiltration Membranes.
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- Foods, 2020, v. 9, n. 11, p. 1649, doi. 10.3390/foods9111649
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- Article
Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes.
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- Beverages, 2020, v. 6, n. 2, p. 1, doi. 10.3390/beverages6020034
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- Article
Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry.
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- Foods, 2020, v. 9, n. 6, p. 728, doi. 10.3390/foods9060728
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- Article
The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine.
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- Molecules, 2020, v. 25, n. 5, p. 1215, doi. 10.3390/molecules25051215
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- Article
Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains.
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- Fermentation (Basel), 2019, v. 5, n. 3, p. 1, doi. 10.3390/fermentation5030066
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- Article
Microwave-assisted extraction and membrane-based separation of biophenols from red wine lees.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 117, n. Part C, p. 74, doi. 10.1016/j.fbp.2019.06.020
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- Article
Suitability of the Cyclic Voltammetry Measurements and DPPH• Spectrophotometric Assay to Determine the Antioxidant Capacity of Food-Grade Oenological Tannins.
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- Molecules, 2019, v. 24, n. 16, p. 2925, doi. 10.3390/molecules24162925
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- Article
Characterization of an Antioxidant and Antimicrobial Extract from Cool Climate, White Grape Marc.
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- Antioxidants, 2019, v. 8, n. 7, p. 232, doi. 10.3390/antiox8070232
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- Article
Fast Analysis of Total Polyphenol Content and Antioxidant Activity in Wines and Oenological Tannins Using a Flow Injection System with Tandem Diode Array and Electrochemical Detections.
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- Food Analytical Methods, 2019, v. 12, n. 2, p. 347, doi. 10.1007/s12161-018-1366-z
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- Article
Future climatic suitability of the Emilia-Romagna (Italy) region for grape production.
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- Regional Environmental Change, 2019, v. 19, n. 2, p. 599, doi. 10.1007/s10113-018-1431-6
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- Article
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking.
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- European Food Research & Technology, 2018, v. 244, n. 7, p. 1301, doi. 10.1007/s00217-018-3045-0
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- Article
Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010003
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- Article
Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010018
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- Article
Climate change trends, grape production, and potential alcohol concentration in wine from the 'Romagna Sangiovese' appellation area (Italy).
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- Theoretical & Applied Climatology, 2018, v. 131, n. 1-2, p. 793, doi. 10.1007/s00704-016-2005-5
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Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 2, p. 472, doi. 10.1111/ijfs.13303
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Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines.
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- Annals of Microbiology, 2017, v. 67, n. 1, p. 99, doi. 10.1007/s13213-016-1241-3
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Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking.
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- Journal of Food Science & Technology, 2016, v. 53, n. 6, p. 2634, doi. 10.1007/s13197-016-2235-7
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Effect of co-inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland.
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- Journal of Chemical Technology & Biotechnology, 2016, v. 91, n. 4, p. 876, doi. 10.1002/jctb.4652
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Relationship Between Chemical Markers and Sensory Score of Traditional Balsamic Vinegars Using a Screening Approach Combined with Rapid Assessment Methods.
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- Food Analytical Methods, 2013, v. 6, n. 6, p. 1697, doi. 10.1007/s12161-013-9594-8
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Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine.
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- Journal of the Science of Food & Agriculture, 2012, v. 92, n. 6, p. 1238, doi. 10.1002/jsfa.4688
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FTIR Spectroscopy and Direct Orthogonal Signal Correction Preprocessing Applied to Selected Phenolic Compounds in Red Wines.
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- Food Analytical Methods, 2011, v. 4, n. 4, p. 619, doi. 10.1007/s12161-011-9240-2
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Enzymatic hydrolysis of nitrides by an engineered nitrile hydratase (Papain Gln19Glu) in aqueous-organic media.
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- Biotechnology & Bioengineering, 2002, v. 79, n. 1, p. 9, doi. 10.1002/bit.10267
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STEVIOSIDE AS A REPLACEMENT OF SUCROSE IN PEACH JUICE: SENSORY EVALUATION.
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- Journal of Sensory Studies, 2001, v. 16, n. 5, p. 471, doi. 10.1111/j.1745-459X.2001.tb00314.x
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Recovery of tartaric acid from industrial enological wastes.
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- Journal of Chemical Technology & Biotechnology, 2001, v. 76, n. 5, p. 485, doi. 10.1002/jctb.412
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- Article