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Recent Advances and Future Perspectives in the E-Nose Technologies Addressed to the Wine Industry

Sensors (Basel, Switzerland), 2024-04, Vol.24 (7), p.2293

2024

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Recent advances in postharvest technology of the wine grape to improve the wine aroma

Journal of the science of food and agriculture, 2020-11, Vol.100 (14), p.5046-5055

2020

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Feasible Application of a Portable NIR-AOTF Tool for On-Field Prediction of Phenolic Compounds during the Ripening of Olives for Oil Production

Journal of agricultural and food chemistry, 2012-03, Vol.60 (10), p.2665-2673

2012

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Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine

Australian journal of grape and wine research, 2023-02, Vol.2023, p.1-13

2023

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Postharvest Water Loss of Wine Grape: When, What and Why

Metabolites, 2021-05, Vol.11 (5), p.318

2021

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Ozone and Bioactive Compounds in Grapes and Wine

Foods, 2021-11, Vol.10 (12), p.2934

2021

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Physiological parameters and protective energy dissipation mechanisms expressed in the leaves of two Vitis vinifera L. genotypes under multiple summer stresses

Journal of plant physiology, 2015-08, Vol.185, p.84-92

2015

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E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life

Applied sciences, 2021-09, Vol.11 (18), p.8453

2021

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Effects of Leaf Removal on Free and Glycoconjugate Aromas of Skins and Pulps of Two Italian Red Grapevine Varieties

Foods, 2023-10, Vol.12 (19), p.3661

2023

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Time of Postharvest Ethylene Treatments Affects Phenols, Anthocyanins, and Volatile Compounds of Cesanese Red Wine Grape

Foods, 2021-02, Vol.10 (2), p.322

2021

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Using ethanol as postharvest treatment to increase polyphenols and anthocyanins in wine grape

Heliyon, 2024-02, Vol.10 (4), p.e26067-e26067, Article e26067

2024

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E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices

Chemosensors, 2022-07, Vol.10 (7), p.244

2022

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Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile

Heliyon, 2023-10, Vol.9 (10), p.e20422-e20422, Article e20422

2023

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Innovative “Soft” Maceration Techniques in Red Grape Fermentation

Beverages (Basel), 2022-10, Vol.8 (4), p.62

2022

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Ozone-Induced Biochemical and Molecular Changes in Vitis vinifera Leaves and Responses to Botrytis cinerea Infections

Antioxidants, 2023-01, Vol.12 (2), p.343

2023

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Ozone Gas for Low Cost and Environmentally Friendly Desulfurization of Mute Grape Must

Foods, 2022-05, Vol.11 (10), p.1405

2022

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Advances in cultivar choice, hazelnut orchard management, and nut storage to enhance product quality and safety: an overview

Journal of the science of food and agriculture, 2021-01, Vol.101 (1), p.27-43

2021

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Effects of treatments with ozonated water in the vineyard (cv Vermentino) on microbial population and fruit quality parameters

BIO Web of Conferences, 2019, Vol.13, p.4011

2019

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Use of water and ethanol extracts from wine grape seed pomace to prepare an antioxidant toothpaste

Journal of the science of food and agriculture, 2021-11, Vol.101 (14), p.5813-5818

2021

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Portable NIR‐AOTF spectroscopy combined with winery FTIR spectroscopy for an easy, rapid, in‐field monitoring of Sangiovese grape quality

Journal of the science of food and agriculture, 2014-04, Vol.94 (6), p.1071-1077

2014

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Destructive and non‐destructive early detection of postharvest noble rot (Botrytis cinerea) in wine grapes aimed at producing high‐quality wines

Journal of the science of food and agriculture, 2024-03, Vol.104 (4), p.2314-2325

2024

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Air speed and plastic crate vent-holes for wine grape quality during postharvest dehydration: commercial and laboratory studies

Journal of the science of food and agriculture, 2023-11, Vol.103 (14), p.7293-7301

2023

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Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way

Food science & technology, 2024-04, Vol.198, Article 116075

2024

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Grapevine quality: A multiple choice issue

Scientia horticulturae, 2018-04, Vol.234, p.445-462

2018

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Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration

Food chemistry, 2023-03, Vol.404, p.134138-134138, Article 134138

2023

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Recent Advances and Future Perspectives in the E-Nose Technologies Addressed to the Wine Industry

Recent advances in postharvest technology of the wine grape to improve the wine aroma

Feasible Application of a Portable NIR-AOTF Tool for On-Field Prediction of Phenolic Compounds during the Ripening of Olives for Oil Production

Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine

Postharvest Water Loss of Wine Grape: When, What and Why

Ozone and Bioactive Compounds in Grapes and Wine

Physiological parameters and protective energy dissipation mechanisms expressed in the leaves of two Vitis vinifera L. genotypes under multiple summer stresses

E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life

Effects of Leaf Removal on Free and Glycoconjugate Aromas of Skins and Pulps of Two Italian Red Grapevine Varieties

Time of Postharvest Ethylene Treatments Affects Phenols, Anthocyanins, and Volatile Compounds of Cesanese Red Wine Grape

Using ethanol as postharvest treatment to increase polyphenols and anthocyanins in wine grape

E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices

Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile

Innovative “Soft” Maceration Techniques in Red Grape Fermentation

Ozone-Induced Biochemical and Molecular Changes in Vitis vinifera Leaves and Responses to Botrytis cinerea Infections

Ozone Gas for Low Cost and Environmentally Friendly Desulfurization of Mute Grape Must

Advances in cultivar choice, hazelnut orchard management, and nut storage to enhance product quality and safety: an overview

Effects of treatments with ozonated water in the vineyard (cv Vermentino) on microbial population and fruit quality parameters

Use of water and ethanol extracts from wine grape seed pomace to prepare an antioxidant toothpaste

Portable NIR‐AOTF spectroscopy combined with winery FTIR spectroscopy for an easy, rapid, in‐field monitoring of Sangiovese grape quality

Destructive and non‐destructive early detection of postharvest noble rot (Botrytis cinerea) in wine grapes aimed at producing high‐quality wines

Air speed and plastic crate vent-holes for wine grape quality during postharvest dehydration: commercial and laboratory studies

Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way

Grapevine quality: A multiple choice issue

Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration

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