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Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Maceration

Foods, 2019-09, Vol.8 (9), p.395

2019

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Polyphenolic Profile and Antioxidant Activity of Green Extracts from Grape Pomace Skins and Seeds of Italian Cultivars

Foods, 2023-10, Vol.12 (20), p.3880

2023

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Polyphenolic Composition and In Vitro Antioxidant Activity of Red Grape Seeds as Byproducts of Short and Medium-Long Fermentative Macerations

Foods, 2020-10, Vol.9 (10), p.1451

2020

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Adjuvants and additives for the colloidal stabilization of red wines without the use of cold

BIO web of conferences, 2023-01, Vol.56, p.2009

2023

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Relationship between polyphenolic content, antioxidant properties and oxygen consumption rate of different tannins in a model wine solution

Food chemistry, 2020-05, Vol.313, p.126045-126045, Article 126045

2020

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Effects of high-temperature drying on the polyphenolic composition of skins and seeds from red grape pomace

Food science & technology, 2021-06, Vol.145, p.111323, Article 111323

2021

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Use of potassium polyaspartate for stabilization of potassium bitartrate in wines: influence on colloidal stability and interactions with other additives and enological practices

Journal of food science, 2020-08, Vol.85 (8), p.2406-2415

2020

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Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine

European food research & technology, 2019-02, Vol.245 (2), p.293-307

2019

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Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques

Food chemistry, 2017-04, Vol.221, p.1-10

2017

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Effect of SO2, reduced glutathione and ellagitannins on the shelf life of bottled white wines

European food research & technology, 2015-02, Vol.240 (2), p.345-356

2015

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Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions

Food chemistry, 2014-04, Vol.149, p.197-202

2014

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Use of polyaspartate as inhibitor of tartaric precipitations in wines

Food chemistry, 2015-10, Vol.185, p.1-6

2015

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Validation of a rapid conductimetric test for the measurement of wine tartaric stability

Food chemistry, 2016-12, Vol.212, p.821-827

2016

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Influence of early seeds removal on the physicochemical, polyphenolic, aromatic and sensory characteristics of red wines from Gaglioppo cv

European food research & technology, 2017-08, Vol.243 (8), p.1311-1322

2017

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Quantification by solid phase micro extraction and stable isotope dilution assay of norisoprenoid compounds in red wines obtained from Piedmont rare varieties

Food chemistry, 2012-12, Vol.135 (4), p.2483-2489

2012

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Analytical and Sensory Characterization of the Aroma of "Langhe D.O.C. Nebbiolo" Wines: Influence of the Prefermentative Cold Maceration with Dry Ice

Journal of food science, 2011-05, Vol.76 (4), p.C525-C534

2011

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Study of some factors involved in ethanal production during alcoholic fermentation

European food research & technology, 2008-07, Vol.227 (3), p.911-917

2008

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Effect of the Closure Type on the Evolution of the Physical-Chemical and Sensory Characteristics of a Montepulciano d'Abruzzo Rosé Wine

Journal of food science, 2013-02, Vol.78 (2), p.C160-C169

2013

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Pilot-WINGS: An extended MUSE view of the structure of Abell 370

Monthly notices of the Royal Astronomical Society, 2022-06, Vol.514 (1), p.497-517

2022

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Trauma and amyotrophic lateral sclerosis: a case-control study from a population-based registry

European journal of neurology, 2012-12, Vol.19 (12), p.1509-1517

2012

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Coffee and Amyotrophic Lateral Sclerosis: A Possible Preventive Role

American journal of epidemiology, 2011-11, Vol.174 (9), p.1002-1008

2011

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Thermal oxidative degradation of AES

Polymer degradation and stability, 1995, Vol.47 (1), p.141-148

1995

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Thermal degradation of model linear and star-shaped polyisoprene molecules

Polymer degradation and stability, 1995, Vol.49 (3), p.385-392

1995

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Oxidation and colour development in AES resins

Polymer bulletin (Berlin, Germany), 1995-03, Vol.34 (3), p.353-359

1995

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Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Maceration

Polyphenolic Profile and Antioxidant Activity of Green Extracts from Grape Pomace Skins and Seeds of Italian Cultivars

Polyphenolic Composition and In Vitro Antioxidant Activity of Red Grape Seeds as Byproducts of Short and Medium-Long Fermentative Macerations

Adjuvants and additives for the colloidal stabilization of red wines without the use of cold

Relationship between polyphenolic content, antioxidant properties and oxygen consumption rate of different tannins in a model wine solution

Effects of high-temperature drying on the polyphenolic composition of skins and seeds from red grape pomace

Use of potassium polyaspartate for stabilization of potassium bitartrate in wines: influence on colloidal stability and interactions with other additives and enological practices

Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine

Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques

Effect of SO2, reduced glutathione and ellagitannins on the shelf life of bottled white wines

Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions

Use of polyaspartate as inhibitor of tartaric precipitations in wines

Validation of a rapid conductimetric test for the measurement of wine tartaric stability

Influence of early seeds removal on the physicochemical, polyphenolic, aromatic and sensory characteristics of red wines from Gaglioppo cv

Quantification by solid phase micro extraction and stable isotope dilution assay of norisoprenoid compounds in red wines obtained from Piedmont rare varieties

Analytical and Sensory Characterization of the Aroma of "Langhe D.O.C. Nebbiolo" Wines: Influence of the Prefermentative Cold Maceration with Dry Ice

Study of some factors involved in ethanal production during alcoholic fermentation

Effect of the Closure Type on the Evolution of the Physical-Chemical and Sensory Characteristics of a Montepulciano d'Abruzzo Rosé Wine

Pilot-WINGS: An extended MUSE view of the structure of Abell 370

Trauma and amyotrophic lateral sclerosis: a case-control study from a population-based registry

Coffee and Amyotrophic Lateral Sclerosis: A Possible Preventive Role

Thermal oxidative degradation of AES

Thermal degradation of model linear and star-shaped polyisoprene molecules

Oxidation and colour development in AES resins

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