LOMOLINO, GIOVANNA
LOMOLINO, GIOVANNA
Dipartimento di Agronomia Animali Alimenti Risorse Naturali e Ambiente - DAFNAE
3,4-Dihydroxyphenylalanine gel diffusion assay for polyphenol oxidase quantification
2008 Zocca, F; Lomolino, Giovanna; Lante, Anna
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties
2021 De Iseppi, Alberto; Marangon, Matteo; Vincenzi, Simone; Lomolino, Giovanna; Curioni, Andrea; Divol, Benoit
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA)
2018 Marangon, Matteo; Vegro, Mara; Vincenzi, Simone; Lomolino, Giovanna; DE ISEPPI, Alberto; Curioni, Andrea
A preliminary study on changes in phenolic content during Bianchetta Trevigiana winemaking
2010 Lomolino, Giovanna; Zocca, F; Spettoli, P; Zanin, Giampaolo; Lante, Anna
A quantitative fluorescence-based lipase assay
2012 Lomolino, Giovanna; Dì Pierro, G.; Lante, Anna
A study on the relationship between the volatile composition of Moscato and Prosecco Grappa and enzymatic activities involved in its production
2008 Zocca, F; Lomolino, Giovanna; Spettoli, P.; Lante, Anna
Advantages of the KDS/BCA assay over the Bradford assay for protein quantification in wWhite wine and grape juice
2015 Gazzola, Diana; Vincenzi, Simone; Pasini, Gabriella; Lomolino, Giovanna; Curioni, Andrea
Antibrowning potential of Brassicacaea processing water
2010 Zocca, Federico; Lomolino, Giovanna; Lante, Anna
Antioxidant activity of bovine casein hydrolysates produced by Ficus carica L.-derived proteinase
2014 Giovanna Di, Pierro; Martina B., O’Keeffe; Alexey, Poyarkov; Lomolino, Giovanna; Richard J., Fitzgerald
Applicazioni del lievito come ingrediente alimentare
2020 DE ISEPPI, Alberto; Curioni, Andrea; Marangon, Matteo; Lomolino, Giovanna
Cell vitality and esterase activity of Saccharomyces cerevisiae is affected by increasing calcium concentration
2003 Lomolino, Giovanna; Rizzi, C.; Spettoli, P.; Curioni, Andrea; Lante, Anna
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain
2019 De Iseppi, A.; Curioni, A.; Marangon, M.; Vincenzi, S.; Kantureeva, G.; Lomolino, G.
Characterization of crude esterase activity from two plants used in cheese making: Cynara cardunculus L. and ficus carica L
2015 Lomolino, Giovanna; Zannoni, Stefania; DI PIERRO, Giovanna
Characterization of esterase activity of the Bianchetta Trevigiana grape variety under reducing conditions
2012 Lomolino, Giovanna; Lante, Anna
Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare and Lippia turbinata essential oils
2013 Quiroga, P. R.; Grosso, N. R.; Lante, Anna; Lomolino, Giovanna; Nepote, V.
Chemical parameters, biologically active polyphenols and sensory characteristics of some italian organic wines
2004 Lante, Anna; Crapisi, Antonella; Lomolino, Giovanna; Spettoli, Paolo
Comparative study of plum cakes with Kamut®
2010 Lomolino, Giovanna; Zocca, F; Spettoli, P; Lante, Anna
Comparison of esterase patterns of three yeast strains as obtained with different synthetic substrates
2005 Lomolino, Giovanna; Lante, Anna; C., Rizzi; Spettoli, P.; Curioni, Andrea
Comparison of proteolytic extracts from different Cynara scolymus L. varieties
2010 DI PIERRO, G; Lomolino, Giovanna; Spettoli, P; Lante, Anna
Content and characterisation of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES.
2006 Lante, Anna; Lomolino, Giovanna; Cagnin, M.; Spettoli, P.