| Nome |
# |
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Suitability of the cyclic voltammetry measurements and DPPH• spectrophotometric assay to determine the antioxidant capacity of food-grade oenological tannins, file e1dcb333-05ed-7715-e053-1705fe0a6cc9
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135
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Chemical composition and sensory evaluation of wines produced with different Moscato varieties, file e1dcb333-056a-7715-e053-1705fe0a6cc9
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113
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The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review, file e1dcb331-61de-7715-e053-1705fe0a6cc9
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106
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Recent advances and applications of Pulsed Electric Fields (PEF) to improve polyphenol extraction and color release during red winemaking., file e1dcb330-f914-7715-e053-1705fe0a6cc9
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102
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Characterisation of Colour Components and Polymeric Pigments of Commercial Red Wines by Using Selected UV-Vis Spectrophotometric Methods, file e1dcb333-151b-7715-e053-1705fe0a6cc9
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101
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Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy, file e1dcb333-9828-7715-e053-1705fe0a6cc9
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101
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Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub-qualities with chemical composition, file e1dcb335-d90a-7715-e053-1705fe0a6cc9
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101
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Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting, file e1dcb330-a332-7715-e053-1705fe0a6cc9
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100
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The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine, file e1dcb335-670c-7715-e053-1705fe0a6cc9
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87
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Recovery of phenolic compounds from red grape pomace extract through nanofiltration membranes, file e1dcb336-b5c8-7715-e053-1705fe0a6cc9
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87
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Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices, file e1dcb338-4090-7715-e053-1705fe0a6cc9
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81
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Application of different techniques on stone fruit (Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties, file e1dcb338-fcc7-7715-e053-1705fe0a6cc9
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77
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Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat, file e1dcb332-6524-7715-e053-1705fe0a6cc9
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63
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Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry, file e1dcb335-a5fa-7715-e053-1705fe0a6cc9
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63
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Characterization of Uva Longanesi red wine by selected parameters related to astringency, file e1dcb32b-b5a8-7715-e053-1705fe0a6cc9
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59
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Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production, file e1dcb336-88a2-7715-e053-1705fe0a6cc9
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55
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Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines, file e1dcb338-d992-7715-e053-1705fe0a6cc9
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55
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Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes., file e1dcb335-a034-7715-e053-1705fe0a6cc9
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52
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Astringency sub-qualities of red wines and the influence of wine–saliva aggregates, file e1dcb338-e7f4-7715-e053-1705fe0a6cc9
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45
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Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines, file e1dcb336-eda2-7715-e053-1705fe0a6cc9
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36
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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, file e1dcb338-9e02-7715-e053-1705fe0a6cc9
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30
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Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems, file e1dcb338-d010-7715-e053-1705fe0a6cc9
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28
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Prediction of astringency in red wine using tribology approach to study in-mouth perception, file e1dcb338-e870-7715-e053-1705fe0a6cc9
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26
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Exploring multisensory interactions through the study of astringency diversity of mono-varietal italian red wines., file e1dcb33a-1883-7715-e053-1705fe0a6cc9
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23
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Multivariate characterization of Italian monovarietal red wines using FTIR spectroscopy, file e1dcb332-f2e4-7715-e053-1705fe0a6cc9
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22
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Nuovo dispositivo per la stabilizzazione in flusso continuo dei vini bianchi, file e1dcb333-6707-7715-e053-1705fe0a6cc9
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22
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The diversity of tannins in Italian red wines: chemical and sensory characteristics, file e1dcb332-f1c5-7715-e053-1705fe0a6cc9
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12
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Saccharomyces Eubayanus potential in winemaking field, file e1dcb332-ffd4-7715-e053-1705fe0a6cc9
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12
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Rapid screening method to assess tannin antioxidant activity in food-grade botanical extract, file e1dcb333-0e21-7715-e053-1705fe0a6cc9
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12
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Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems, file e1dcb333-0789-7715-e053-1705fe0a6cc9
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10
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Beneficial effects of bunch-zone late defoliations and shoot positioning on berry composition and colour components of wines undergoing aging in an organically-managed and rainfed Sangiovese vineyard, file 9f03b1bf-03e8-4d8f-af13-1a4f6caf8e84
|
9
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The aroma diversity of italian white wines., file e1dcb33a-2f7b-7715-e053-1705fe0a6cc9
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9
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Phenolic Parameters explaining different axtringency properties in red wines., file e1dcb33a-220c-7715-e053-1705fe0a6cc9
|
7
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A new device for protein stabilisation of white wines throughout a continous flow system, file cb147e5b-0e65-418b-b7ea-9b1ba9ec4c0d
|
6
|
|
Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines, file e1dcb32b-b3bc-7715-e053-1705fe0a6cc9
|
6
|
|
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains, file e1dcb333-056b-7715-e053-1705fe0a6cc9
|
6
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A new device for stabilisation of white wines throughout a continous flow system, file e1dcb336-f6d3-7715-e053-1705fe0a6cc9
|
6
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Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study, file e1dcb338-b51c-7715-e053-1705fe0a6cc9
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6
|
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Metodo ottico per la determinazione rapida del contenuto di tannini nei vini rossi, file e1dcb339-7f3e-7715-e053-1705fe0a6cc9
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6
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Monitoring peroxides generation during model wine fermentation by FOX-1 assay, file e1dcb32b-b5a9-7715-e053-1705fe0a6cc9
|
5
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Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi Wines, file e1dcb32d-03ca-7715-e053-1705fe0a6cc9
|
5
|
|
The diversity of tannins in Italian red wines: chemical and sensory characteristics, file e1dcb330-13e4-7715-e053-1705fe0a6cc9
|
5
|
|
Feasibility study on the use of UV-VIS and FT-IR spectroscopies for the classification and quality control of food-grade tannins, file e1dcb330-59ea-7715-e053-1705fe0a6cc9
|
5
|
|
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub-qualities with chemical composition, file e1dcb335-843b-7715-e053-1705fe0a6cc9
|
5
|
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Effetti della degemmazione basale sulla produttività dei ceppi e sulla qualità dell'uva e del vino nella cv Albana, file e1dcb32b-f9a9-7715-e053-1705fe0a6cc9
|
4
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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, file e1dcb32f-4255-7715-e053-1705fe0a6cc9
|
4
|
|
Impact of olfactory cues on the perception of astringency sub-qualities in Italian red wines, file e1dcb332-4d2f-7715-e053-1705fe0a6cc9
|
4
|
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Application of different techniques on stone fruit (Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties, file e1dcb337-1454-7715-e053-1705fe0a6cc9
|
4
|
|
La diversità dei vini rossi. Caratteristiche compositive di base, del colore e degli indici fenolici per descrivere la diversità dei vini rossi monovarietali italiani., file e1dcb338-9669-7715-e053-1705fe0a6cc9
|
4
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Attenuated Total Reflection Mid-Infrared (ATR-MIR) spectroscopy and chemometrics for the identification and classification of commercial tannins., file e1dcb32d-cbfa-7715-e053-1705fe0a6cc9
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3
|
|
Enzimi pectolitici per estrarre composti fenolici dalle vinacce, file e1dcb331-95fe-7715-e053-1705fe0a6cc9
|
3
|
|
New challenging yeasts in enology: the case of Saccharomyces eubayanus, file e1dcb332-29c9-7715-e053-1705fe0a6cc9
|
3
|
|
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub-qualities with chemical composition, file e1dcb335-9168-7715-e053-1705fe0a6cc9
|
3
|
|
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices, file e1dcb338-5426-7715-e053-1705fe0a6cc9
|
3
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Volatile and sensory composition of Brazilian Muscat sparkling wine and Asti, file e1dcb338-cf40-7715-e053-1705fe0a6cc9
|
3
|
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Innovative method for the direct measurement of tannins in red wines, file e1dcb339-06ba-7715-e053-1705fe0a6cc9
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3
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Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking, file 872b25bd-3fe0-49c9-8f92-b68867af5592
|
2
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Chemical and sensory characterisation of Sangiovese red wines: comparison between biodynamic and organic management, file e1dcb32b-b3bd-7715-e053-1705fe0a6cc9
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2
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Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin, file e1dcb32d-d4d2-7715-e053-1705fe0a6cc9
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2
|
|
Glyphosate impacts on polyphenolic composition in grapevine (Vitis vinifera L.) berries and wine, file e1dcb32e-0f59-7715-e053-1705fe0a6cc9
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2
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Il ruolo dell’ossigeno nel vino., file e1dcb32f-4257-7715-e053-1705fe0a6cc9
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2
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Enology meets brewing: IGA craft beer as a new product to link innovation and consumer preference, file e1dcb330-8012-7715-e053-1705fe0a6cc9
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2
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Chemical profile and antioxidant activity of sage herbal dust extracts obtained by supercritical fluid extraction, file e1dcb331-39ed-7715-e053-1705fe0a6cc9
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2
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Cyclic voltammetry for authentication and compositional profiling of oenological tannins, file e1dcb331-d9c4-7715-e053-1705fe0a6cc9
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2
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|
Impact of climate change on wine industry, file e1dcb331-e8a0-7715-e053-1705fe0a6cc9
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2
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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, file e1dcb332-15b4-7715-e053-1705fe0a6cc9
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2
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|
Microwave-assisted extraction and membrane-based separation of biophenols from red wine lees, file e1dcb332-f294-7715-e053-1705fe0a6cc9
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2
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|
Application of HPLC-DAD for phenolic evaluation of red wines during maceration., file e1dcb333-920c-7715-e053-1705fe0a6cc9
|
2
|
|
Verso una descrizione oggettiva della diversa astringenza dei vini rossi italiani., file e1dcb338-b424-7715-e053-1705fe0a6cc9
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2
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|
Red wine astringency: evolution of tribological parameters during different harvest dates., file e1dcb338-f506-7715-e053-1705fe0a6cc9
|
2
|
|
Applicazione dei campi elettrici pulsanti per il trattamento del pigiato di uve rosse, file e1dcb339-ce8c-7715-e053-1705fe0a6cc9
|
2
|
|
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines, file e444ab29-f132-4685-8acf-5291c55d63c2
|
2
|
|
Characterisation of peach juices obtained from cultivars Redhaven, Suncrest and Maria Marta grown in Italy, file c36c51a8-877c-4006-aa96-8ad8ada23340
|
1
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|
Albana di Romagna: aspetti enologici e sensoriali, file e1dcb32b-f9aa-7715-e053-1705fe0a6cc9
|
1
|
|
Relationship between sensory and NIR spectroscopy in consumer preference of table grape (cv Italia), file e1dcb32c-35a4-7715-e053-1705fe0a6cc9
|
1
|
|
Relationship Between Chemical Markers and Sensory Score of Traditional Balsamic Vinegars Using a Screening Approach Combined with Rapid Assessment Methods, file e1dcb32c-495f-7715-e053-1705fe0a6cc9
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1
|
|
Application of Infrared Spectroscopy to Grape and Wine Analysis, file e1dcb32c-4f3d-7715-e053-1705fe0a6cc9
|
1
|
|
Progress in authentication, typification and traceability of grapes and wines by chemometric approaches, file e1dcb32c-5239-7715-e053-1705fe0a6cc9
|
1
|
|
Influence of yeast strains on phenolic composition and antioxidant activity of Vranec wines, file e1dcb32c-5886-7715-e053-1705fe0a6cc9
|
1
|
|
Influence of yeast strains on phenolic composition and antioxidant activity of Vranec wines, file e1dcb32c-5887-7715-e053-1705fe0a6cc9
|
1
|
|
Qualitative discrimination between organic and biodynamic Sangiovese red wines using droplet evaporation approach, file e1dcb32c-58fa-7715-e053-1705fe0a6cc9
|
1
|
|
Bio e biodinamico: un test sulle uve Sangiovese, file e1dcb32c-58fb-7715-e053-1705fe0a6cc9
|
1
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|
Strategie flessibili nella gestione della chioma, file e1dcb32c-58fd-7715-e053-1705fe0a6cc9
|
1
|
|
Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins., file e1dcb32c-cc17-7715-e053-1705fe0a6cc9
|
1
|
|
Enologia sostenibile. I vini biologici e biodinamici, file e1dcb32c-cc3d-7715-e053-1705fe0a6cc9
|
1
|
|
Evoluzione delle caratteristiche chimiche e sensoriali di vini bianchi Müller Thurgau imbottigliati con diverse tipologie di tappo, file e1dcb32d-d5c0-7715-e053-1705fe0a6cc9
|
1
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|
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine, file e1dcb32e-cb2d-7715-e053-1705fe0a6cc9
|
1
|
|
Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest, file e1dcb32e-cff6-7715-e053-1705fe0a6cc9
|
1
|
|
Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures, file e1dcb32f-4038-7715-e053-1705fe0a6cc9
|
1
|
|
Antioxidant activity of commercial food grade tannins exemplified in a wine model, file e1dcb32f-413f-7715-e053-1705fe0a6cc9
|
1
|
|
Feasibility study on the use of UV-vis and FTIR spectroscopies for the classification and quality control of food-grade tannins, file e1dcb32f-c2ef-7715-e053-1705fe0a6cc9
|
1
|
|
Rapid assessment of red wine compositional parameters by means of a new Waveguide Vector Spectrometer, file e1dcb32f-dfd7-7715-e053-1705fe0a6cc9
|
1
|
|
Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking, file e1dcb330-06ce-7715-e053-1705fe0a6cc9
|
1
|
|
Climatic shifts in high quality wine production areas, Emilia Romagna, Italy, 1961-2015, file e1dcb330-7e95-7715-e053-1705fe0a6cc9
|
1
|
|
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking, file e1dcb331-9602-7715-e053-1705fe0a6cc9
|
1
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|
Future climatic suitability of the Emilia-Romagna (Italy) region for grape production, file e1dcb332-326e-7715-e053-1705fe0a6cc9
|
1
|
|
Vitis vinifera facing climate change, file e1dcb333-9208-7715-e053-1705fe0a6cc9
|
1
|
|
Saccharomyces eubayanus potential in winemaking field., file e1dcb336-3ca9-7715-e053-1705fe0a6cc9
|
1
|
|
Effect of spectral pre-processing methods on the evaluation of the color components of red wines using Fourier-Transform Infrared spectroscopy, file e1dcb336-4ce3-7715-e053-1705fe0a6cc9
|
1
|
|
A combination of eco-friendly extraction techniques and membrane operations for the recovery of bioactive compounds from wine by-products., file e1dcb337-1ff5-7715-e053-1705fe0a6cc9
|
1
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| Totale |
2003 |