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Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction

Foods, 2020-05, Vol.9 (5), p.566

2020

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Evaluation of potential side activities of commercial enzyme preparations used in winemaking

International journal of food science & technology, 2014-08, Vol.49 (8), p.1902-1911

2014

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Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Foods, 2021-06, Vol.10 (7), p.1499

2021

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Replacement of SO2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine

Antioxidants, 2023-02, Vol.12 (2), p.365

2023

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A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera)

Antioxidants, 2018-02, Vol.7 (2), p.27

2018

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Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food

Antioxidants, 2020-08, Vol.9 (8), p.661

2020

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Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes

Food chemistry, 2020-06, Vol.315, p.126291-126291, Article 126291

2020

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Beta-glucosidase and esterase activity from Oenococcus oeni: Screening and evaluation during malolactic fermentation in harsh conditions

Food science & technology, 2018-03, Vol.89, p.262-268

2018

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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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Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil

European journal of lipid science and technology, 2019-04, Vol.121 (4), p.n/a

2019

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Direct quantitative indices for ripening of olive oil fruits to predict harvest time

European journal of lipid science and technology, 2016-08, Vol.118 (8), p.1202-1212

2016

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Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment

European journal of lipid science and technology, 2019-11, Vol.121 (11), p.n/a

2019

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Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products

Journal of sensory studies, 2022-02, Vol.37 (1), p.n/a

2022

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Feasibility of filter‐based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices

European journal of lipid science and technology, 2017-06, Vol.119 (6), p.n/a

2017

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Replacement of SO 2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine

Antioxidants, 2023-02, Vol.12 (2)

2023

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Replacement of SO[sub.2] with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine

Antioxidants, 2023-02, Vol.12 (2)

2023

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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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A New Technique for Exploitation of Wine Lees

Agriculture and agricultural science procedia, 2016, Vol.8, p.748-754

2016

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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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Influence of different pH values and inoculation time on the growth and malolactic activity of a strain of Oenococcus oeni

Australian journal of grape and wine research, 2003-10, Vol.9 (3), p.194-199

2003

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Wine Lees : Traditional and Potential innovative Techniques For Their Exploitation in Winemaking

Fia, Giovanna

2016

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Advances in Analytical Techniques: Determination of Toxic Components, Microelements, Compounds of Aroma and Therapeutic Significance

Winemaking, 2021, p.675-702

1, 2021

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Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction

Evaluation of potential side activities of commercial enzyme preparations used in winemaking

Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Replacement of SO2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine

A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera)

Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food

Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes

Beta-glucosidase and esterase activity from Oenococcus oeni: Screening and evaluation during malolactic fermentation in harsh conditions

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

Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil

Direct quantitative indices for ripening of olive oil fruits to predict harvest time

Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment

Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products

Feasibility of filter‐based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices

Replacement of SO 2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine

Replacement of SO[sub.2] with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine

Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli

A New Technique for Exploitation of Wine Lees

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

Influence of different pH values and inoculation time on the growth and malolactic activity of a strain of Oenococcus oeni

Wine Lees : Traditional and Potential innovative Techniques For Their Exploitation in Winemaking

Advances in Analytical Techniques: Determination of Toxic Components, Microelements, Compounds of Aroma and Therapeutic Significance

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