PARPINELLO, GIUSEPPINA PAOLA
PARPINELLO, GIUSEPPINA PAOLA
DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Docenti di ruolo di IIa fascia
A comparison of analytical methods for measuring the color components of red wine
2008-01-01 Versari A.; Boulton R.B.; Parpinello G.P.
Albana di Romagna: aspetti enologici e sensoriali
2015-01-01 Simoni M.; Castellari L.; Parpinello G.P.; Rombolà A.D.; Versari A.
Analisi della Vitamina C in succhi di frutta tramite elettroforesi capillare
2006-01-01 Parpinello G.P.; Mattioli U.A.; Lupini S.; Versari A.
Analisi FTIR di vini portoghesi
2005-01-01 Molisani A.; Parpinello G.P.; Versari A.; Riponi C.
Analysis of mechanical properties of cork stoppers and synthetic closures for wine bottling
2008-01-01 Giunchi A.; Versari A.; Parpinello G.P.; Galassi S.
Analysis of selected phenolic compounds by MECC and HPLC. A comparative study
1999-01-01 Versari A.; Parpinello G.P.; Galassi S.
Analysis of SO2 -resistant polymeric pigments in red wines by high performance liquid chromatography
2007-01-01 Versari A.; Boulton R.B.; Parpinello G.P.
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
2017-01-01 Ricci, Arianna; Parpinello, Giuseppina P.; Schwertner Palma, Aline; Teslić, Nemanja; Brilli, Claudio; Pizzi, Antonio; Versari, Andrea
Antioxidant activity of commercial food grade tannins exemplified in a wine model
2016-01-01 Ricci, Arianna; Olejar, Kenneth J.; Parpinello, Giuseppina P.; Mattioli, Alessia U.; Teslić, Nemanja; Kilmartin, Paul A.; Versari, Andrea
Application of different techniques on stone fruit (Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties
2021-01-01 Vakula A.; Tepic Horecki A.; Pavlic B.; Jokanovic M.; Ognjanov V.; Milovic M.; Teslic N.; Parpinello G.; Decleer M.; Sumic Z.
Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins.
2015-01-01 Ricci, A.; Olejar, K.J.; Parpinello, G.P.; Kilmartin, P.A.; Versari, A.
Application of HPLC-DAD for phenolic evaluation of red wines during maceration.
2019-01-01 Durakova S., Ivanova V., Ricci A., Parpinello, G.P., Versari, A.
Application of infrared spectroscopy for the prediction of color components of red wines
2012-01-01 Versari A.; Parpinello G.P.; Laghi L.
Application of Infrared Spectroscopy to Grape and Wine Analysis
2014-01-01 Arianna Ricci; Giuseppina Paola Parpinello; Luca Laghi; Milena Lambri; Andrea Versari
Applicazione dei campi elettrici pulsanti per il trattamento del pigiato di uve rosse
2021-01-01 Arianna Ricci, Giuseppina P. Parpinello, Cristian Galaz, Federico Olivi, Andrea Versari
APPLICAZIONE DI RETI NEURALI PER LA CLASSIFICAZIONE DI CULTIVAR DI ALBICOCCO MEDIANTE NASO ELETTRONICO
2007-01-01 A. Fabbri; G. Parpinello; A. Versari
The aroma diversity of italian white wines.
2021-01-01 Ugliano, M., Marangon; M., Mattivi, F., Parpinello, G.P., Piombino, P., Rolle, L.,
Aromatic Characterization of Sparkling Moscato Wines from Farroupilha (RSBRasil) and Asti (Italy)
2016-01-01 Rossi Marcon, A.; Echeverrigaray, S.; Schwarz, L. V.; Longaray Delamare, A. P.; Pasini, L.; Parpinello, G. P.
Astringency sub-qualities of red wines and the influence of wine–saliva aggregates
2021-01-01 Brossard. N., Gonzalez-Munoz, B., Pavez, C., Ricci, A., Wang, X., Osorio, F., Bordeu, E., Parpinello, G.P., Chen, J.
Attenuated Total Reflection Mid-Infrared (ATR-MIR) spectroscopy and chemometrics for the identification and classification of commercial tannins.
2015-01-01 Ricci, Arianna; Parpinello, Giuseppina P.; Olejar, Kenneth J.; Kilmartin, Paul A.; Versari, Andrea
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| 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 | - |
| 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 | - |
| 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 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 | - |
| 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.pdf; postprint 582266.pdf |
| 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 different techniques on stone fruit (Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties | Vakula A.; Tepic Horecki A.; Pavlic B.; Jokanovic M.; Ognjanov V.; Milovic M.; Teslic N.; Parpine...llo G.; Decleer M.; Sumic Z. | 2021-01-01 | JOURNAL OF FOOD PROCESSING AND PRESERVATION | - | 1.01 Articolo in rivista | 800884 postprint.pdf |
| 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 | - |
| Application of HPLC-DAD for phenolic evaluation of red wines during maceration. | Durakova S., Ivanova V., Ricci A., Parpinello, G.P., Versari, A. | 2019-01-01 | - | Society of Chemists and Technologists of Macedonia | 4.01 Contributo in Atti di convegno | - |
| Application of infrared spectroscopy for the prediction of color components of red wines | Versari A.; Parpinello G.P.; Laghi L. | 2012-01-01 | SPECTROSCOPY | - | 1.01 Articolo in rivista | - |
| Application of Infrared Spectroscopy to Grape and Wine Analysis | Arianna Ricci; Giuseppina Paola Parpinello; Luca Laghi; Milena Lambri; Andrea Versari | 2014-01-01 | - | NOVA Publishers, Inc | 2.01 Capitolo / saggio in libro | - |
| Applicazione dei campi elettrici pulsanti per il trattamento del pigiato di uve rosse | Arianna Ricci, Giuseppina P. Parpinello, Cristian Galaz, Federico Olivi, Andrea Versari | 2021-01-01 | - | Vit. En. | 2.01 Capitolo / saggio in libro | - |
| APPLICAZIONE DI RETI NEURALI PER LA CLASSIFICAZIONE DI CULTIVAR DI ALBICOCCO MEDIANTE NASO ELETTRONICO | A. Fabbri; G. Parpinello; A. Versari | 2007-01-01 | - | Università di Firenze | 4.01 Contributo in Atti di convegno | - |
| The aroma diversity of italian white wines. | Ugliano, M., Marangon; M., Mattivi, F., Parpinello, G.P., Piombino, P., Rolle, L., | 2021-01-01 | - | - | 4.02 Riassunto (Abstract) | 844726.pdf |
| Aromatic Characterization of Sparkling Moscato Wines from Farroupilha (RSBRasil) and Asti (Italy) | Rossi Marcon, A.; Echeverrigaray, S.; Schwarz, L. V.; Longaray Delamare, A. P.; Pasini, L.; Parpi...nello, G. P. | 2016-01-01 | - | - | 4.03 Poster | - |
| Astringency sub-qualities of red wines and the influence of wine–saliva aggregates | Brossard. N., Gonzalez-Munoz, B., Pavez, C., Ricci, A., Wang, X., Osorio, F., Bordeu, E., Parpine...llo, G.P., Chen, J. | 2021-01-01 | INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY | - | 1.01 Articolo in rivista | BROSSARD et al_2021_IFST.pdf |
| Attenuated Total Reflection Mid-Infrared (ATR-MIR) spectroscopy and chemometrics for the identification and classification of commercial tannins. | Ricci, Arianna; Parpinello, Giuseppina P.; Olejar, Kenneth J.; Kilmartin, Paul A.; Versari, Andrea | 2015-01-01 | APPLIED SPECTROSCOPY | - | 1.01 Articolo in rivista | - |