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Myo -Inositol, Scyllo -Inositol, and Other Minor Carbohydrates as Authenticity Markers for the Control of Italian Bulk, Concentrate, and Rectified Grape Must

Molecules (Basel, Switzerland), 2023-04, Vol.28 (8), p.3609

2023

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Evidence of the Possible Interaction between Ultrasound and Thiol Precursors

Foods, 2020-01, Vol.9 (1), p.104

2020

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Development, validation and application of a fast GC-FID method for the analysis of volatile compounds in spirit drinks and wine

Food control, 2022-06, Vol.136, p.108873, Article 108873

2022

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Using In Vitro Cultured Berries to Unravel the Effects of Heat- and ABA-Induced Stress on Thiol Precursor Biosynthesis in Sauvignon Blanc

Journal of agricultural and food chemistry, 2024-07, Vol.72 (26), p.14547-14556

2024

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A single run liquid chromatography-tandem mass spectrometry method for the analysis of varietal thiols and their precursors in wine

Journal of Chromatography A, 2021-11, Vol.1658, p.462603, Article 462603

2021

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Impact of landscape composition on honey bee pollen contamination by pesticides: A multi-residue analysis

Chemosphere (Oxford), 2024-02, Vol.349, p.140829-140829, Article 140829

2024

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Isotopic, mycotoxin, and pesticide analysis for organic authentication along the production chain of wheat-derived products

Food chemistry, 2024-09, Vol.452, p.139519-139519, Article 139519

2024

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Development of a fast gas chromatography–tandem mass spectrometry method for volatile aromatic compound analysis in oenological products

Journal of mass spectrometry., 2018-09, Vol.53 (9), p.801-810

2018

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Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties

Food research international, 2024-06, Vol.186, p.114332, Article 114332

2024

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Ethyl carbamate formation in sub-optimal wine storage conditions and influence of the yeast starter

OENO one, 2013-01, Vol.47 (1), p.65

2013

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IMyo/I-Inositol, IScyllo/I-Inositol, and Other Minor Carbohydrates as Authenticity Markers for the Control of Italian Bulk, Concentrate, and Rectified Grape Must

Molecules (Basel, Switzerland), 2023-04, Vol.28 (8)

2023

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First evidence of ethyl-hydrogen phosphonate (fosetyl) formation in winemaking

Food chemistry, 2018-08, Vol.256, p.297-303

2018

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The anti-snake activity of Nectandra angustifolia flavonoids on phospholipase A2: In vitro and in silico evaluation

Journal of ethnopharmacology, 2023-02, Vol.302, p.115889-115889, Article 115889

2023

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Validation of a calibration model able to estimate the concentration of pesticides in an alpine stream through passive sampling (POCIS) monitoring

Environmental chemistry, 2023-09, Vol.20 (5), p.197-211

2023

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Thiol precursors in Vitis mould‐tolerant hybrid varieties

Journal of the science of food and agriculture, 2020-05, Vol.100 (7), p.3262-3268

2020

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First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins

Food chemistry, 2013-11, Vol.141 (2), p.1196-1202

2013

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Pre-fermentation addition of grape tannin increases the varietal thiols content in wine

Food chemistry, 2015-01, Vol.166, p.56-61

2015

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Simultaneous extraction, derivatisation and analysis of varietal thiols and their non-volatile precursors from beer

Food science & technology, 2022-07, Vol.164, p.113563, Article 113563

2022

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Novel technological strategies to enhance tropical thiol precursors in winemaking by-products

Food chemistry, 2016-09, Vol.207, p.16-19

2016

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Determining the Levels of Volatile Organic Pollutants in Urban Air Using a Gas Chromatography-Mass Spectrometry Method

Journal of Environmental and Public Health, 2009-01, Vol.2009 (2009), p.1-4

2009

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Rapid Analysis of 27 Volatile Sulfur Compounds in Wine by Headspace Solid-Phase Microextraction Gas Chromatography Tandem Mass Spectrometry

Food analytical methods, 2017-11, Vol.10 (11), p.3706-3715

2017

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Mass spectrometry in the characterization of ambers. II. Free succinic acid in fossil resins of different origin

Rapid communications in mass spectrometry, 2009-02, Vol.23 (3), p.403-408

2009

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Mass spectrometry in the characterization of ambers. I. Studies of amber samples of different origin and ages by laser desorption ionization, atmospheric pressure chemical ionization and atmospheric pressure photoionization mass spectrometry

Rapid communications in mass spectrometry, 2008-03, Vol.22 (5), p.630-638

2008

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Pre-fermentation addition of grape tannin increases the varietal thiols content in wine

Food chemistry, 2014, Vol.166, p.56-61

2014

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Pancreatic cancer biomarkers discovery by surface-enhanced laser desorption and ionization time-of-flight mass spectrometry

Clinical chemistry and laboratory medicine, 2009-06, Vol.47 (6), p.713-723

2009

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Myo -Inositol, Scyllo -Inositol, and Other Minor Carbohydrates as Authenticity Markers for the Control of Italian Bulk, Concentrate, and Rectified Grape Must

Evidence of the Possible Interaction between Ultrasound and Thiol Precursors

Development, validation and application of a fast GC-FID method for the analysis of volatile compounds in spirit drinks and wine

Using In Vitro Cultured Berries to Unravel the Effects of Heat- and ABA-Induced Stress on Thiol Precursor Biosynthesis in Sauvignon Blanc

A single run liquid chromatography-tandem mass spectrometry method for the analysis of varietal thiols and their precursors in wine

Impact of landscape composition on honey bee pollen contamination by pesticides: A multi-residue analysis

Isotopic, mycotoxin, and pesticide analysis for organic authentication along the production chain of wheat-derived products

Development of a fast gas chromatography–tandem mass spectrometry method for volatile aromatic compound analysis in oenological products

Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties

Ethyl carbamate formation in sub-optimal wine storage conditions and influence of the yeast starter

IMyo/I-Inositol, IScyllo/I-Inositol, and Other Minor Carbohydrates as Authenticity Markers for the Control of Italian Bulk, Concentrate, and Rectified Grape Must

First evidence of ethyl-hydrogen phosphonate (fosetyl) formation in winemaking

The anti-snake activity of Nectandra angustifolia flavonoids on phospholipase A2: In vitro and in silico evaluation

Validation of a calibration model able to estimate the concentration of pesticides in an alpine stream through passive sampling (POCIS) monitoring

Thiol precursors in Vitis mould‐tolerant hybrid varieties

First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins

Pre-fermentation addition of grape tannin increases the varietal thiols content in wine

Simultaneous extraction, derivatisation and analysis of varietal thiols and their non-volatile precursors from beer

Novel technological strategies to enhance tropical thiol precursors in winemaking by-products

Determining the Levels of Volatile Organic Pollutants in Urban Air Using a Gas Chromatography-Mass Spectrometry Method

Rapid Analysis of 27 Volatile Sulfur Compounds in Wine by Headspace Solid-Phase Microextraction Gas Chromatography Tandem Mass Spectrometry

Mass spectrometry in the characterization of ambers. II. Free succinic acid in fossil resins of different origin

Mass spectrometry in the characterization of ambers. I. Studies of amber samples of different origin and ages by laser desorption ionization, atmospheric pressure chemical ionization and atmospheric pressure photoionization mass spectrometry

Pre-fermentation addition of grape tannin increases the varietal thiols content in wine

Pancreatic cancer biomarkers discovery by surface-enhanced laser desorption and ionization time-of-flight mass spectrometry

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