Sfoglia per Autore
Liquid–liquid extraction of silylated polyalcohols from vinegar, and their determination by capillary GC
1994 Antonelli A.; Carnacini A.; Versari A.
Gas chromatography and high–pressure liquid chromatography determination of resveratrol in italian red wines
1996 Barbanti D.; Galassi S.; Versari A.; Burattini R.
Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices
1997 Versari A.; Biesenbruch S.; Barbanti D.; Farnell P.J.; Galassi S.
Analysis of anthocyanins in red fruits by use of HPLC/spectral array detection
1997 Versari A.; Barbanti D.; Biesenbruch S.; Farnell P.J.
Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices
1997 Versari A.; Biesenbruch S.; Barbanti D.; Farnell P.J.; Galassi S.
The use of bentonite as a moisture regulating system 1. Study on some sorption properties of bentonites for their potential use in food technology
1997 Barbanti D.; D'Orazio M.; Versari A.
Adulteration of fruit juices: Dihydrochalcones as quality markers for apple juice identification
1997 Versari A.; Biesenbruch S.; Barbanti D.; Farnell P.J.
Influence of some process conditions on the rehydration of apple cubes
1998 Barbanti D.; Mastrocola D.; Dalla Rosa M.; Versari A.
Physico-chemical characteristics of some oenological gelatins and their action on selected red wine components
1998 Versari A.; Barbanti D.; Potentini G.; Mannazzu I.; Salvucci A.; Galassi S.
HPAEC-PAD analysis of oligogalacturonic acids in strawberry juice
1999 Versari A.; Biesenbruch S.; Barbanti D.; Farnell P.J.; Galassi S.
Characterization of tyrosinase- and polyphenol esterase-catalyzed end products using selected phenolic substrates
1999 Madani W.; Kermasha S.; Versari A.
Analysis of selected phenolic compounds by MECC and HPLC. A comparative study
1999 Versari A.; Parpinello G.P.; Galassi S.
Anthocyanin composition of montepulciano d'abruzzo must during industrial fermentation process
1999 Versari A.; Barbanti D.; Galassi S.
Leuconostoc oenos and malolactic fermentation in wine: A review
1999 Versari A.; Parpinello G.P.; Cattaneo M.
Preliminary study on the interaction of gelatin-red wine components
1999 Versari A.; Barbanti D.; Potentini G.; Parpinello G.P.; Galassi S.
An improved HPLC method for the analysis of organic acids, carbohydrates, and alcohols in grape musts and wines
2000 Castellari M.; Versari A.; Spinabelli U.; Galassi S.; Amati A.
Phloretin glycosides: Bioactive compounds in apple fruit, purees, and juices
2000 Parpinello G.P.; Versari A.; Galassi S.
A simple high-performance liquid chromatography method for the analysis of glucose, glycerol, and methanol in a bioprocess
2000 Parpinello G.P.; Versari A.
The determination of total SO2 in grape juice. A comparison among five methods
2000 Ferrarini R.; Celotti E.; Versari A.; Galassi S.
Stilbene compounds and stilbene synthase expression during ripening, wilting, and UV treatment in grape cv. Corvina
2001 Versari A.; Paola Parpinello G.; Battista Tornielli G.; Ferrarini R.; Giulivo C.
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