VERSARI, ANDREA

VERSARI, ANDREA  

DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI  

Docenti di ruolo di Ia fascia  

Mostra records
Risultati 1 - 20 di 216 (tempo di esecuzione: 0.025 secondi).
Titolo Autore(i) Anno Periodico Editore Tipo File
A combination of eco-friendly extraction techniques and membrane operations for the recovery of bioactive compounds from wine by-products. Arboleda Mejia, J.A.; Parpinello, G.; Versari,A.; Ricci, A.; Figueiredo, A.S.; De Pinho, M.N.; C...onidi, C.; Cassano, A; 2020-01-01 - - 4.02 Riassunto (Abstract) -
A comparison of analytical methods for measuring the color components of red wine Versari A.; Boulton R.B.; Parpinello G.P. 2008-01-01 FOOD CHEMISTRY - 1.01 Articolo in rivista -
A new device for protein stabilisation of white wines throughout a continous flow system Parpinello, G.P., Ricci, A., Pavez Moreno C.A., Ragni, L., Versari, A. 2022-01-01 - - 4.01 Contributo in Atti di convegno Parpinello et al_ OIV_MEXICO 2022_OK.pdf
A new device for stabilisation of white wines throughout a continous flow system Parpinello, G.; Ricci, A.; Versari, A.; Ragni, L.; Serantoni, M.; Balducci, A. 2020-01-01 - - 4.01 Contributo in Atti di convegno -
A preliminary comparison between nanofiltration and reverse osmosis membranes for grape juice treatment Ferrarini R.; Versari A.; Galassi S. 2001-01-01 JOURNAL OF FOOD ENGINEERING - 1.01 Articolo in rivista -
A simple high-performance liquid chromatography method for the analysis of glucose, glycerol, and methanol in a bioprocess Parpinello G.P.; Versari A. 2000-01-01 JOURNAL OF CHROMATOGRAPHIC SCIENCE - 1.01 Articolo in rivista -
Adulteration of fruit juices: Dihydrochalcones as quality markers for apple juice identification Versari A.; Biesenbruch S.; Barbanti D.; Farnell P.J. 1997-01-01 LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE - 1.01 Articolo in rivista -
Albana di Romagna: aspetti enologici e sensoriali Simoni M.; Castellari L.; Parpinello G.P.; Rombolà A.D.; Versari A. 2015-01-01 L'ENOLOGO - 1.01 Articolo in rivista -
An improved HPLC method for the analysis of organic acids, carbohydrates, and alcohols in grape musts and wines Castellari M.; Versari A.; Spinabelli U.; Galassi S.; Amati A. 2000-01-01 JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES - 1.01 Articolo in rivista -
Analisi della Vitamina C in succhi di frutta tramite elettroforesi capillare Parpinello G.P.; Mattioli U.A.; Lupini S.; Versari A. 2006-01-01 INDUSTRIE DELLE BEVANDE - 1.01 Articolo in rivista -
Analisi FTIR di vini portoghesi Molisani A.; Parpinello G.P.; Versari A.; Riponi C. 2005-01-01 - Vinidea 4.02 Riassunto (Abstract) -
Analysis of anthocyanins in red fruits by use of HPLC/spectral array detection Versari A.; Barbanti D.; Biesenbruch S.; Farnell P.J. 1997-01-01 ITALIAN JOURNAL OF FOOD SCIENCE - 1.01 Articolo in rivista -
Analysis of mechanical properties of cork stoppers and synthetic closures for wine bottling Giunchi A.; Versari A.; Parpinello G.P.; Galassi S. 2008-01-01 JOURNAL OF FOOD ENGINEERING - 1.01 Articolo in rivista -
Analysis of selected phenolic compounds by MECC and HPLC. A comparative study Versari A.; Parpinello G.P.; Galassi S. 1999-01-01 ANNALI DI CHIMICA - 1.01 Articolo in rivista -
Analysis of SO2 -resistant polymeric pigments in red wines by high performance liquid chromatography Versari A.; Boulton R.B.; Parpinello G.P. 2007-01-01 AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE - 1.01 Articolo in rivista -
Analysis of some Italian lemon liquors (Limoncello) Versari A.; Natali N.; Russo M.T.; Antonelli A. 2003-01-01 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY - 1.01 Articolo in rivista -
Analytical profiling of food-grade extracts from grape ( Vitis vinifera sp.) seeds and skins, green tea ( Camellia sinensis ) leaves and Limousin oak ( Quercus robur ) heartwood using MALDI-TOF-MS, ICP-MS and spectrophotometric methods Ricci, Arianna; Parpinello, Giuseppina P.; Schwertner Palma, Aline; Teslić, Nemanja; Brilli, Clau...dio; Pizzi, Antonio; Versari, Andrea 2017-01-01 JOURNAL OF FOOD COMPOSITION AND ANALYSIS - 1.01 Articolo in rivista Ricci et al_Journ Food Comp Anal 2017.pdfpostprint 582266.pdf
Anthocyanin composition of montepulciano d'abruzzo must during industrial fermentation process Versari A.; Barbanti D.; Galassi S. 1999-01-01 JOURNAL OF WINE RESEARCH - 1.01 Articolo in rivista -
Antioxidant activity of commercial food grade tannins exemplified in a wine model Ricci, Arianna; Olejar, Kenneth J.; Parpinello, Giuseppina P.; Mattioli, Alessia U.; Teslić, Nema...nja; Kilmartin, Paul A.; Versari, Andrea 2016-01-01 FOOD ADDITIVES & CONTAMINANTS. PART A. CHEMISTRY, ANALYSIS, CONTROL, EXPOSURE & RISK ASSESSMENT - 1.01 Articolo in rivista -
Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins. Ricci, A.; Olejar, K.J.; Parpinello, G.P.; Kilmartin, P.A.; Versari, A. 2015-01-01 APPLIED SPECTROSCOPY REVIEWS - 1.01 Articolo in rivista -