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Effect of Oenotannin Addition on the Composition of Sangiovese Wines from Grapes with Different Characteristics

American journal of enology and viticulture, 2012-06, Vol.63 (2), p.220-231

2012

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The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries

Food research international, 2011-01, Vol.44 (1), p.456-464

2011

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Quantification and characterization of cell wall polysaccharides released by non-Saccharomyces yeast strains during alcoholic fermentation

International journal of food microbiology, 2012-11, Vol.160 (2), p.113-118

2012

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Special Pangborn Wine Issue: Presentation

Food quality and preference, 2010-10, Vol.21 (7), p.667-667

Bertuccioli, Mario

2010

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The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine

International journal of wine research, 2020-05, Vol.12, p.1-16

2020

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A Multivariate Methodological Approach to Relate Wine to Characteristics of Grape Composition: The Case of Typicality

American journal of enology and viticulture, 2017-01, Vol.68 (1), p.49-59

2017

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The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine

International journal of wine research, 2021-01, Vol.12, p.1

2021

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Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli

Chemical senses, 2009-05, Vol.34 (4), p.295-304

2009

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kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation

International journal of food science & technology, 2010-10, Vol.45 (10), p.2080-2088

2010

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Prediction of perceived astringency induced by phenolic compounds

Food quality and preference, 2004-10, Vol.15 (7), p.761-769

2004

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Prediction of grape polyphenol astringency by means of a fluorimetric micro-plate assay

Food chemistry, 2009-03, Vol.113 (1), p.325-330

2009

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Secondo Convegno Nazionale della Società Italiana di Scienze Sensoriali: Atti dei LavoriMilano, 30 giugno – 1 luglio 2008

2008

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Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples

Food quality and preference, 2006, Vol.17 (1), p.96-107

2006

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Secondo Convegno Nazionale della Società Italiana di Scienze Sensoriali

2008

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Secondo Convegno nazionale della Società italiana di scienze sensoriali: atti dei lavori, Milano, 30 giugno-1 luglio 2008

2008

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Eighth Pangborn Sensory Science Symposium

Food quality and preference, 2010, Vol.21 (8)

2010

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A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion

Grasas y aceites (Sevilla), 1994-04, Vol.45 (1-2), p.55-59

BERTUCCIOLI, M

1994

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preliminary approach to predictive modelling of extra virgin olive oil stability

Journal of the science of food and agriculture, 2005-07, Vol.85 (9), p.1492-1498

2005

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Consumer attitudes and olive oil acceptance: the traditional consumer

Grasas y aceites (Sevilla), 1994-01, Vol.45 (1-2), p.16-19

1994

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In vivo effect of Chianti red wine on tissue factor, tissue factor pathway inhibitor and homocysteine levels

Thrombosis and haemostasis, 2005-09, Vol.94 (3), p.689-689

2005

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III-13. Prediction of wine sensory aroma attributes by headspace volatile compounds

Food quality and preference, 1996-07, Vol.7 (3), p.348-348

1996

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41. New method for preference mapping

Food quality and preference, 1996-07, Vol.7 (3), p.318-319

1996

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Food quality optimization

Food quality and preference, 1990, Vol.2 (1), p.1-12

1990

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Red wine aroma: identification of headspace constituents

Journal of the science of food and agriculture, 1976-11, Vol.27 (11), p.1035-1038

1976

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Screening for extracellular acid protease(s) production by wine yeasts

Journal of the Institute of Brewing, 1987-07, Vol.93 (4), p.322-324

1987

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Effect of Oenotannin Addition on the Composition of Sangiovese Wines from Grapes with Different Characteristics

The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries

Quantification and characterization of cell wall polysaccharides released by non-Saccharomyces yeast strains during alcoholic fermentation

Special Pangborn Wine Issue: Presentation

The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine

A Multivariate Methodological Approach to Relate Wine to Characteristics of Grape Composition: The Case of Typicality

The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine

Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli

kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation

Prediction of perceived astringency induced by phenolic compounds

Prediction of grape polyphenol astringency by means of a fluorimetric micro-plate assay

Secondo Convegno Nazionale della Società Italiana di Scienze Sensoriali: Atti dei LavoriMilano, 30 giugno – 1 luglio 2008

Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples

Secondo Convegno Nazionale della Società Italiana di Scienze Sensoriali

Secondo Convegno nazionale della Società italiana di scienze sensoriali: atti dei lavori, Milano, 30 giugno-1 luglio 2008

Eighth Pangborn Sensory Science Symposium

A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion

preliminary approach to predictive modelling of extra virgin olive oil stability

Consumer attitudes and olive oil acceptance: the traditional consumer

In vivo effect of Chianti red wine on tissue factor, tissue factor pathway inhibitor and homocysteine levels

III-13. Prediction of wine sensory aroma attributes by headspace volatile compounds

41. New method for preference mapping

Food quality optimization

Red wine aroma: identification of headspace constituents

Screening for extracellular acid protease(s) production by wine yeasts

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