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Mostrati risultati da 1 a 20 di 195
Titolo Data di pubblicazione Autore(i) Rivista Serie Titolo libro
Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions 2022 Lomolino G.Vincenzi S.Zannoni S.Marangon M.De Iseppi A.Curioni A. FOOD CHEMISTRY X - -
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines 2022 Moio, LuigiMarangon, MatteoCurioni, Andrea + FOOD RESEARCH INTERNATIONAL - -
The macromolecular diversity of Italian monovarietal red wines 2022 Marangon, MatteoDe Iseppi, AlbertoMoio, LuigiCurioni, Andrea + OENO ONE - -
Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection 2021 Marangon, MatteoVincenzi, SimoneCurioni, Andrea + FOOD HYDROCOLLOIDS - -
Are Wines from Interspecific Hybrid Grape Varieties Safe for Allergic Consumers? 2021 Curioni, AndreaBrearley-Smith, Edward JMarangon, Matteo JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY - -
New directions in stabilization, clarification, and fining 2021 Matteo MarangonAndrea Curioni + - - Managing Wine Quality
La diversità dei vini rossi. Caratteristiche compositive di base, del colore e degli indici fenolici per descrivere la diversità dei vini rossi monovarietali italiani 2021 Andrea CurioniMatteo Marangon + OICCE TIMES - -
Red and white wine lees as a novel source of emulsifiers and foaming agents 2021 De Iseppi A.Marangon M.Lomolino G.Crapisi A.Curioni A. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE - -
Diversity of Italian red wines: a study by enological parameters, color, and phenolic indices 2021 CURIONI, AndreaMARANGON, Matteo + FOOD RESEARCH INTERNATIONAL - -
Garlic greening: Pigments biosynthesis and control strategies 2021 De Iseppi, AlbertoCurioni, AndreaMarangon, MatteoVincenzi, SimoneLomolino, Giovanna ITALIAN JOURNAL OF FOOD SCIENCE - -
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties 2021 De Iseppi, AlbertoMarangon, MatteoVincenzi, SimoneLomolino, GiovannaCurioni, AndreaDivol, Benoit LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE - -
Applicazioni del lievito come ingrediente alimentare 2020 Alberto De IseppiAndrea CurioniMatteo MarangonGiovanna Lomolino INGREDIENTI ALIMENTARI - -
Verso una descrizione oggettiva della diversa astringenza dei vini rossi italiani 2020 Curioni Andrea OICCE TIMES - -
Current and future strategies for wine yeast lees valorization 2020 De Iseppi, AlbertoLomolino, GiovannaMarangon, MatteoCurioni, Andrea FOOD RESEARCH INTERNATIONAL - -
The past, present and future of wine lees valorisation 2020 Alberto De IseppiGiovanna LomolinoMatteo MarangonAndrea Curioni - - Science&Wine
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines 2020 Curioni, Andrea + FOODS - -
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition 2020 Curioni, A. + AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH - -
The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols 2020 Di Gaspero, MattiaRuzza, PaoloHonisch, ClaudiaBiondi, BarbaraMarangon, MatteoCurioni, AndreaVincenzi, Simone + MOLECULES - -
Fecce fini: quali strategie per valorizzarle 2020 Alberto De IseppiAndrea CurioniMatteo Marangon + - - Civiltà del bere
Phenolic parameters explaining different astringency properties in red wines 2019 A. Curioni + - - Oenoivas 2019
Mostrati risultati da 1 a 20 di 195
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