CASTRO MARÍN, ANTONIO
CASTRO MARÍN, ANTONIO
DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Collaboratori
Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines
2023 Baris, Federico; Castro Marin, Antonio; De Aguiar Saldanha Pinheiro, Ana Cristina; Tappi, S; Chinnici, F
Il chitosano per migliorare le caratteristiche degli spumanti ottenuti con metodo classico
2023 Federico baris, Antonio Castro MArin, Fabio Chinnici
Characterization of Berry Aromatic Profile of cv. Trebbiano Romagnolo Grapes and Effects of Intercropping with Salvia officinalis L
2022 Rodríguez-Declet, Arleen; Castro-Marín, Antonio; Lombini, Alessandra; Sevindik, Onur; Selli, Serkan; Chinnici, Fabio; Rombolà, Adamo Domenico
Characterization of VOCs Emitted by Foliage of Grapevine cv. Isabella for Prospecting Innovative Cropping Systems
2022 Rodriguez Declet A.; Castro Marin Antonio.; Moretti Luca; Lombini A.; Chinnici F.; Rombola A.D.
Fate of phenolic compounds in white wines obtained and stored in the presence of different antioxidants
2021 Antonio castro marín, Federico BAris, fabio chinnici
How chitosan impacts the phenolic and volatile composition of a red wine
2021 Antonio castro marín; fabio chinnici
Impact of chitosan treatment on the physico-chemical features of a Sangiovese red wine
2021 Antonio castro Marín; Fabio Chinnici
Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine
2021 Castro Marin, Antonio; Stocker, Pierre; Chinnici, Fabio; Cassien, Mathieu; Thétiot-Laurent, Sophie; Vidal, Nicolas; Riponi, Claudio; Robillard, Bertrand; Culcasi, Marcel; Pietri, Sylvia
L’uso del chitosano fungino in ambito enologico
2021 Antonio Castro Marín, Donato Colangelo, Milena Lambri, Fabio Chinnici
Physico-chemical and sensory characterization of a fruit beer obtained with the addition of cv. Lambrusco grapes must
2021 Castro Marín A.; Baris F.; Romanini E.; Lambri M.; Montevecchi G.; Chinnici F.
Relevance and perspectives of the use of chitosan in winemaking: a review
2021 Antonio Castro Marín , Donato Colangelo , Milena Lambri , Claudio Riponi, Fabio Chinnici
Chitosan in sparkling wines produced by the traditional method: Influence of its presence during the secondary fermentation
2020 Castro Marin Antonio; Riponi C.; Chinnici F.
Physico-chemical features of sangiovese wine as affected by a post-fermentative treatment with chitosan
2020 Castro MArin Antonio.; Chinnici F.
Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms
2019 Castro Marín, Antonio; Culcasi, Marcel*; Cassien, Mathieu; Stocker, Pierre; Thétiot-Laurent, Sophie; Robillard, Bertrand; Chinnici, Fabio; Pietri, Sylvia
Vini bianchi: Il chitosano come alternativa alla SO₂
2019 Fabio Chinnici, Antonio Castro MArin, Claudio Riponi
Chitosan in sparkling wines produced by the traditional method: influence of its presence during the “Prise de Mousse”.
2018 F. Chinnici, A. G. Buglia, A. Castro Marín, C. Riponi
EPR investigation of direct oxyradical scavenging and metal chelation activities of chitosan as an alternative to sulfites in enology
2018 Castro Marin, Antonio; Culcasi, Marcel; Robillard, Bertrand; Chinnici, Fabio; Pietri, Sylvia
Esperienze di vinificazione di uve Albana in Qvevri georgiane
2018 Ana Gabriela Buglia, Tommaso Bindi, Antonio Castro Marín, Fabio Chinnici, Claudio Riponi
Volatile and fixed composition of sulphite-free white wines obtained after fermentation in the presence of chitosan
2018 Castro-Marín, Antonio; Buglia, Ana Gabriela; Riponi, Claudio; Chinnici, Fabio*
Caratterizzazione della componente volatile di vini bianchi privi di solfiti ottenuti dopo fermentazione in presenza di chitosano
2017 Antonio Castro-Marin; Ana Gabriela Buglia; Fabio Chinnici; Claudio Riponi