VERSARI, ANDREA
VERSARI, ANDREA
DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Docenti di ruolo di Ia fascia
A combination of eco-friendly extraction techniques and membrane operations for the recovery of bioactive compounds from wine by-products.
2020 Arboleda Mejia, J.A.; Parpinello, G.; Versari,A.; Ricci, A.; Figueiredo, A.S.; De Pinho, M.N.; Conidi, C.; Cassano, A;
A comparison of analytical methods for measuring the color components of red wine
2008 Versari A.; Boulton R.B.; Parpinello G.P.
A new device for protein stabilisation of white wines throughout a continous flow system
2022 Parpinello, G.P., Ricci, A., Pavez Moreno C.A., Ragni, L., Versari, A.
A new device for stabilisation of white wines throughout a continous flow system
2020 Parpinello, G.; Ricci, A.; Versari, A.; Ragni, L.; Serantoni, M.; Balducci, A.
A preliminary comparison between nanofiltration and reverse osmosis membranes for grape juice treatment
2001 Ferrarini R.; 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.
Adulteration of fruit juices: Dihydrochalcones as quality markers for apple juice identification
1997 Versari A.; Biesenbruch S.; Barbanti D.; Farnell P.J.
Albana di Romagna: aspetti enologici e sensoriali
2015 Simoni M.; Castellari L.; Parpinello G.P.; Rombolà A.D.; Versari A.
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.
Analisi della Vitamina C in succhi di frutta tramite elettroforesi capillare
2006 Parpinello G.P.; Mattioli U.A.; Lupini S.; Versari A.
Analisi FTIR di vini portoghesi
2005 Molisani A.; Parpinello G.P.; Versari A.; Riponi C.
Analysis of anthocyanins in red fruits by use of HPLC/spectral array detection
1997 Versari A.; Barbanti D.; Biesenbruch S.; Farnell P.J.
Analysis of mechanical properties of cork stoppers and synthetic closures for wine bottling
2008 Giunchi A.; Versari A.; Parpinello G.P.; Galassi S.
Analysis of selected phenolic compounds by MECC and HPLC. A comparative study
1999 Versari A.; Parpinello G.P.; Galassi S.
Analysis of SO2 -resistant polymeric pigments in red wines by high performance liquid chromatography
2007 Versari A.; Boulton R.B.; Parpinello G.P.
Analysis of some Italian lemon liquors (Limoncello)
2003 Versari A.; Natali N.; Russo M.T.; Antonelli A.
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
2017 Ricci, Arianna; Parpinello, Giuseppina P.; Schwertner Palma, Aline; Teslić, Nemanja; Brilli, Claudio; Pizzi, Antonio; Versari, Andrea
Anthocyanin composition of montepulciano d'abruzzo must during industrial fermentation process
1999 Versari A.; Barbanti D.; Galassi S.
Antioxidant activity of commercial food grade tannins exemplified in a wine model
2016 Ricci, Arianna; Olejar, Kenneth J.; Parpinello, Giuseppina P.; Mattioli, Alessia U.; Teslić, Nemanja; Kilmartin, Paul A.; Versari, Andrea
Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins.
2015 Ricci, A.; Olejar, K.J.; Parpinello, G.P.; Kilmartin, P.A.; Versari, A.