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Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage

Food chemistry, 2017-02, Vol.217, p.398-408

2017

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Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

Applied and Environmental Microbiology, 2012-03, Vol.78 (6), p.1987-1994

2012

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Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

Molecules (Basel, Switzerland), 2019-12, Vol.25 (1), p.120

2019

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Impact of Chemical and Alternative Fungicides Applied to Grapevine cv Nebbiolo on Microbial Ecology and Chemical-Physical Grape Characteristics at Harvest

Frontiers in plant science, 2020-05, Vol.11, p.700-700

2020

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Ozone Improves the Aromatic Fingerprint of White Grapes

Scientific reports, 2017-11, Vol.7 (1), p.16301-16, Article 16301

2017

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Comparative Study of Texture Properties, Color Characteristics, and Chemical Composition of Ten White Table-Grape Varieties

American journal of enology and viticulture, 2011-03, Vol.62 (1), p.49-56

2011

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Assessment of Chestnut Gall Toughness: Implications for a Biocontrol Agent

Insects (Basel, Switzerland), 2022-11, Vol.13 (12), p.1095

2022

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Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines

Frontiers in chemistry, 2018-04, Vol.6, p.137-137

2018

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Red Wine Technology

Morata, Antonio

1, 2018

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Grape VOCs Response to Postharvest Short-Term Ozone Treatments

Frontiers in plant science, 2018-12, Vol.9, p.1826-1826

2018

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Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect

Journal of food engineering, 2016-03, Vol.173, p.59-68

2016

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Quality of Grapes Grown Inside Paper Bags in Mediterranean Area

Agronomy (Basel), 2020-06, Vol.10 (6), p.792

2020

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Assessment of Physicochemical Differences in Nebbiolo Grape Berries from Different Production Areas and Sorted by Flotation

American journal of enology and viticulture, 2012-06, Vol.63 (2), p.195-204

2012

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Decoding the Proanthocyanins Profile of Italian Red Wines

Beverages (Basel), 2022-11, Vol.8 (4), p.76

2022

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A Major QTL is associated with berry grape texture characteristics

OENO one, 2021-02, Vol.55 (1), p.183-206

2021

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Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo

Journal of agricultural and food chemistry, 2015-09, Vol.63 (35), p.7663-7669

2015

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Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions

OENO one, 2020-11, Vol.54 (4), p.1059-1075

2020

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Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria ( Vitis vinifera L.)

Foods, 2020-05, Vol.9 (5), p.666

2020

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Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology

Food and bioprocess technology, 2016-06, Vol.9 (6), p.1060-1069

2016

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Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins

Foods, 2020-11, Vol.9 (12), p.1747

2020

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Changes in Acoustic and Mechanical Properties of Cabernet Sauvignon Seeds during Ripening

American journal of enology and viticulture, 2012-09, Vol.63 (3), p.413-418

2012

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Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface

Food chemistry, 2023-10, Vol.424, p.136463-136463, Article 136463

2023

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Volatile Compound Release from Oak Chips in Model Wine Media: Combined Influence of Toasting Degree, Size, Time of Contact, and Ethanol Content

Journal of agricultural and food chemistry, 2023-09, Vol.71 (36), p.13440-13450

2023

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Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.)

Food chemistry, 2015-04, Vol.173, p.105-113

2015

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Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania

Notulae botanicae Horti agrobotanici Cluj-Napoca, 2016-01, Vol.44 (1), p.140-146

2016

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Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage

Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

Impact of Chemical and Alternative Fungicides Applied to Grapevine cv Nebbiolo on Microbial Ecology and Chemical-Physical Grape Characteristics at Harvest

Ozone Improves the Aromatic Fingerprint of White Grapes

Comparative Study of Texture Properties, Color Characteristics, and Chemical Composition of Ten White Table-Grape Varieties

Assessment of Chestnut Gall Toughness: Implications for a Biocontrol Agent

Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines

Red Wine Technology

Grape VOCs Response to Postharvest Short-Term Ozone Treatments

Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect

Quality of Grapes Grown Inside Paper Bags in Mediterranean Area

Assessment of Physicochemical Differences in Nebbiolo Grape Berries from Different Production Areas and Sorted by Flotation

Decoding the Proanthocyanins Profile of Italian Red Wines

A Major QTL is associated with berry grape texture characteristics

Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo

Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions

Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria ( Vitis vinifera L.)

Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology

Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins

Changes in Acoustic and Mechanical Properties of Cabernet Sauvignon Seeds during Ripening

Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface

Volatile Compound Release from Oak Chips in Model Wine Media: Combined Influence of Toasting Degree, Size, Time of Contact, and Ethanol Content

Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.)

Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania

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