| Nome |
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Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology, file 4ccae776-b9fb-4e41-adb0-db377e474b13
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936
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Lo spreco alimentare domestico nella società della post-crescita: valori e interessi individuali, file e27ce42c-688c-2581-e053-d805fe0acbaa
|
850
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Relations between grape phenolic maturity and red wine phenolic composition., file e27ce426-b37d-2581-e053-d805fe0acbaa
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661
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Metodi per lo studio delle proprieta’ meccaniche delle uve da vino, file e27ce428-c697-2581-e053-d805fe0acbaa
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620
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Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in winegrapes with different anthocyanin profiles., file e27ce427-0365-2581-e053-d805fe0acbaa
|
398
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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, file e27ce429-978e-2581-e053-d805fe0acbaa
|
380
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Phytochemical and microbiological stability of spent espresso coffee
grounds in capsules, file e27ce426-f353-2581-e053-d805fe0acbaa
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355
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Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions, file e27ce428-c00c-2581-e053-d805fe0acbaa
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350
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Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt., file e27ce427-6d97-2581-e053-d805fe0acbaa
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336
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Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae, file e27ce42c-39c4-2581-e053-d805fe0acbaa
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289
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The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta, file e27ce429-3dbe-2581-e053-d805fe0acbaa
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284
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Mycobiota of barbera Grapes from the Piedmont Region from a single vintage year, file e27ce427-103f-2581-e053-d805fe0acbaa
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251
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Varietal comparison of the chemical, physical and mechanical properties of five colored table grapes, file e27ce426-c0f5-2581-e053-d805fe0acbaa
|
228
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Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations, file e27ce427-07e0-2581-e053-d805fe0acbaa
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216
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Il cordone speronato per il vitigno Barbera in Piemonte, file e27ce426-c0e9-2581-e053-d805fe0acbaa
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206
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CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties., file e27ce426-dcd3-2581-e053-d805fe0acbaa
|
172
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Cancer prevention in Europe: the Mediterranean diet as a protective choice, file e27ce429-9531-2581-e053-d805fe0acbaa
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165
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Effect of post-harvest ozone treatments on the skin phenolic composition and extractability of red winegrapes cv Nebbiolo and Barbera, file e27ce429-8a75-2581-e053-d805fe0acbaa
|
158
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Ozone improves the aromatic fingerprint of white grapes, file e27ce42c-06ea-2581-e053-d805fe0acbaa
|
157
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Effect of different storage conditions on hazelnut quality, file e27ce427-0b6d-2581-e053-d805fe0acbaa
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146
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Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.)., file e27ce426-faee-2581-e053-d805fe0acbaa
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143
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Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grapes berries (Vitis vinifera L.) sorted by flotation., file e27ce426-ec6c-2581-e053-d805fe0acbaa
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118
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H, C, and O Stable Isotope Ratios of Passito Wine, file e27ce427-7cde-2581-e053-d805fe0acbaa
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116
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The surplus production in the wine sector: environmental costs analyzed by LCA, the case of an Italian winery, file e27ce427-0c38-2581-e053-d805fe0acbaa
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115
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Phenolic composition influences the effectiveness of fining agents in vegan-friendly red wine production, file e27ce42f-2236-2581-e053-d805fe0acbaa
|
113
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Influence of inactive dry yeast treatments during grape ripening on postharvest berry skin texture parameters and phenolic compounds extractability, file e27ce429-88d3-2581-e053-d805fe0acbaa
|
100
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Volatile fingerprint and physico-mechanical properties of ‘Muscat blanc’ grapes grown in mountain area: a first evidence of the influence of water regimes., file e27ce426-e596-2581-e053-d805fe0acbaa
|
98
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Evolution of the phenolic content and extractability indices during ripening of Nebbiolo grapes from the Piedmont growing areas over six consecutive years, file e27ce426-bd35-2581-e053-d805fe0acbaa
|
97
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Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines, file e27ce426-d1dc-2581-e053-d805fe0acbaa
|
95
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Study of proteolysis in miniature toma piemontese cheese made using wild bacteria, file e27ce426-bc5e-2581-e053-d805fe0acbaa
|
91
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Alcohol and wine in relation to cancer and other diseases, file e27ce429-9612-2581-e053-d805fe0acbaa
|
90
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La qualità delle nocciole in post-raccolta: tecniche di conservazione a confronto, file e27ce429-4373-2581-e053-d805fe0acbaa
|
88
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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.), file e27ce42f-feaa-2581-e053-d805fe0acbaa
|
84
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The macromolecular diversity of Italian monovarietal red wines, file e27ce435-1f54-2581-e053-d805fe0acbaa
|
80
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Phenolic characterisation of grapevine cultivars from Galicia (Spain): Brancelao, Merenzao e Mencia (Vitis vinifera L.), file e27ce426-b471-2581-e053-d805fe0acbaa
|
79
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Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine, file e27ce42d-c762-2581-e053-d805fe0acbaa
|
79
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Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties, file e27ce429-c8e6-2581-e053-d805fe0acbaa
|
78
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|
Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition, file e27ce42d-50d7-2581-e053-d805fe0acbaa
|
77
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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, file e27ce430-c939-2581-e053-d805fe0acbaa
|
76
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Combined effect of berry density and harvest date on the accumulation of phenolic compounds during ripening of ‘Italia’ table grape cultivar., file e27ce42c-3f09-2581-e053-d805fe0acbaa
|
74
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Impact of inactive dry yeast treatments during ripening on winegrapes physicochemical, texture and phenolic traits at harvest, file e27ce429-88c7-2581-e053-d805fe0acbaa
|
73
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Post-harvest control of wine-grape mycobiota using electrolyzed water, file e27ce428-ed58-2581-e053-d805fe0acbaa
|
72
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Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profile and skin mechanical properties., file e27ce426-f592-2581-e053-d805fe0acbaa
|
71
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Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production, file e27ce428-5e4a-2581-e053-d805fe0acbaa
|
71
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Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.), file e27ce42b-7231-2581-e053-d805fe0acbaa
|
70
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Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.), file e27ce426-debc-2581-e053-d805fe0acbaa
|
69
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Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine, file e27ce42c-8b27-2581-e053-d805fe0acbaa
|
67
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Berry heterogeneity as a possible factor affecting the potential of seed mechanical properties to classify winegrape varieties and estimate flavanols release in wine-like solution., file e27ce426-f430-2581-e053-d805fe0acbaa
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64
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Genetic traceability of Asti Spumante and Moscato d'Asti musts and wines using nuclear and chloroplast microsatellite markers, file e27ce429-9831-2581-e053-d805fe0acbaa
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64
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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, file e27ce428-5d74-2581-e053-d805fe0acbaa
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61
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Rapid methods for the evaluation of total phenol content and extractability in intact grape seeds of Cabernet-Sauvignon: instrumental mechanical properties and FT-NIR spectrum., file e27ce426-d4ec-2581-e053-d805fe0acbaa
|
60
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Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties, file e27ce428-5cd0-2581-e053-d805fe0acbaa
|
59
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Influence of grape density and harvest date on the changes in phenolic composition, phenol extractability indices and instrumental texture properties during ripening., file e27ce426-d885-2581-e053-d805fe0acbaa
|
58
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Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina)
and Saccharomyces cerevisiae, file e27ce429-cb98-2581-e053-d805fe0acbaa
|
58
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Evolution of mechanical variables of the winegrapes for icewine production during on-vine drying, file e27ce426-c8dd-2581-e053-d805fe0acbaa
|
57
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The challenge of sulphite content reduction in organic wines: possible strategies for red winemaking, file e27ce430-affb-2581-e053-d805fe0acbaa
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57
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Tracing the “terroirs” via the elemental composition of leaves, grapes and derived wines in cv Nebbiolo (Vitis vinifera L.)., file e27ce426-f575-2581-e053-d805fe0acbaa
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54
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Minimizing the environmental impact of cleaning in winemaking industry by using ozone for cleaning-in-place (CIP) of wine bottling machine, file e27ce42e-0910-2581-e053-d805fe0acbaa
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54
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Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two type of red sweet sparkling wines, file e27ce426-c485-2581-e053-d805fe0acbaa
|
52
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Informazioni 'enologiche' dalla conoscenza delle proprietà meccaniche e acustiche delle uve, file e27ce429-88e1-2581-e053-d805fe0acbaa
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52
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The use of cold liquid stabulation as an oenological technique in white winemaking: the effects on phenolic, aromatic and sensorial composition., file 91d3004b-7d79-42ef-bd99-db888e9f3bec
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48
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Anthocyanin composition of four autochthonous Vitis vinifera grapevine varieties from Piedmont, file e27ce426-af8f-2581-e053-d805fe0acbaa
|
48
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Prevalence and biodiversity of Brettanomyces bruxellensis in wine from the north-west of Italy, file e27ce426-c824-2581-e053-d805fe0acbaa
|
47
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Investigation on ‘Freisa’ red grape variety: physico-chemical properties of grapes from five Piedmont growing areas and of the produced wines, file e27ce42f-306e-2581-e053-d805fe0acbaa
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46
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Foliar spray application of inactive dry yeast at veraison: effect on berry skin thickness, aroma and phenolic quality, file e27ce429-89ff-2581-e053-d805fe0acbaa
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45
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Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines, file e27ce428-577f-2581-e053-d805fe0acbaa
|
44
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Varietal relationship between instrumental skin hardness and climate for grapevines (Vitis vinifera L.), file e27ce426-d9a1-2581-e053-d805fe0acbaa
|
43
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Impact on the anthocyanin content and extraction of the postharvest dehydration process of Nebbiolo winegrapes and their relationship with mechanical properties and skin cell wall composition, file e27ce428-649d-2581-e053-d805fe0acbaa
|
40
|
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Impact of postharvest dehydration process of Nebbiolo winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration, file e27ce428-61dd-2581-e053-d805fe0acbaa
|
39
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|
Effectiveness of Ozone against Different Strains of Brettanomyces bruxellensis on Postharvested Winegrapes and Impact on Wine Composition, file e27ce42d-940c-2581-e053-d805fe0acbaa
|
38
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|
Physico-chemical parameters as possible markers of sensory quality for ‘Barbera’ commercial red wines, file 21a3052d-08dd-4d65-817b-fb7161dae535
|
37
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|
Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone, file e27ce433-d1da-2581-e053-d805fe0acbaa
|
37
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Modeling of the fermentation behavior of Starmerella bacillaris, file e27ce42c-5600-2581-e053-d805fe0acbaa
|
36
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|
Exploring olfactory–oral cross-modal interactions through sensory and chemical characteristics of Italian red wines, file e27ce434-33c7-2581-e053-d805fe0acbaa
|
36
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|
Effect of growing zone and vintage on the prediction of extractable flavanols in winegrape seeds by a FT-NIR method., file e27ce426-f9b8-2581-e053-d805fe0acbaa
|
35
|
|
Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration, file e27ce428-56d8-2581-e053-d805fe0acbaa
|
35
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|
SACCHAROMYCES CEREVISIAE BIODIVERSITY IN MONFERRATO, NORTH WEST ITALY, AND SELECTION OF INDIGENOUS STARTER CULTURES FOR BARBERA WINE PRODUCTION, file e27ce42b-ed91-2581-e053-d805fe0acbaa
|
35
|
|
Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae, file e27ce42e-d3e6-2581-e053-d805fe0acbaa
|
35
|
|
Assessement of sensory firmness and crunchiness of table grapes by acoustic and mechanical properties., file e27ce427-7d8c-2581-e053-d805fe0acbaa
|
34
|
|
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study, file e27ce434-b9b6-2581-e053-d805fe0acbaa
|
34
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|
Fermentative volatile compounds and chromatic characteristics can contribute to Italian white wines diversity, file 2033c62f-2f6d-470f-876e-66eb8301dea5
|
33
|
|
Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage, file e27ce42b-1aa7-2581-e053-d805fe0acbaa
|
33
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|
Modelling of the impact of bentonite treatment on ‘Muscat blanc’ must before of ‘prise de mousse’ in the production of Asti DOCG aromatic sweet sparkling wine., file e27ce428-c12a-2581-e053-d805fe0acbaa
|
30
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|
Influence of different thermohygrometric conditions on changes in instrumental texture properties and phenolic composition during postharvest withering of Corvina winegrapes (Vitis vinifera L.)., file e27ce426-ecd5-2581-e053-d805fe0acbaa
|
29
|
|
Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening, file e27ce428-e619-2581-e053-d805fe0acbaa
|
29
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|
Comparison of fortified, sfursat, and passito winemaking techniques for the enhancement of the oenological potential of the black grape cultivar Moscato nero d’Acqui (Vitis vinifera L.), file e27ce429-8add-2581-e053-d805fe0acbaa
|
29
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|
‘Fortified’ wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.), file e27ce42a-1d04-2581-e053-d805fe0acbaa
|
29
|
|
Optimization of a method based on the simultaneous measurement of acoustic and mechanical properties of winegrape seeds for the determination of the ripening stage., file e27ce426-ea61-2581-e053-d805fe0acbaa
|
26
|
|
Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds., file e27ce426-fd32-2581-e053-d805fe0acbaa
|
26
|
|
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina)
and Saccharomyces cerevisiae, file e27ce433-8d70-2581-e053-d805fe0acbaa
|
26
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|
Italy on the spotlight: Expo Milan 2015 and Italian Journal of Food Science, file e27ce428-c32d-2581-e053-d805fe0acbaa
|
25
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|
Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology, file e27ce428-e3de-2581-e053-d805fe0acbaa
|
24
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|
Bunch placement effects on dehydration kinetics and physico-chemical composition of Nebbiolo grapes, file fb00789d-b5e4-4475-b171-07988fbbaf14
|
24
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|
Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes, file e27ce42b-a48e-2581-e053-d805fe0acbaa
|
22
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Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties, file e27ce42c-cb07-2581-e053-d805fe0acbaa
|
22
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|
Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae, file e27ce42c-5f4a-2581-e053-d805fe0acbaa
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21
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Varietal relationship between skin break force and off-vine withering process for winegrapes., file e27ce426-db15-2581-e053-d805fe0acbaa
|
19
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Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae, file e27ce433-5f98-2581-e053-d805fe0acbaa
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19
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|
Assessment of ‘Dolcetto’ grapes and wines from different areas of Ovada DOCG, file 5c5055a1-6aa4-4ac4-9b54-b66e803cf838
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18
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|
Phenolic extraction and mechanical properties of skins and seeds during maceration of four main italian red wine grape varieties, file e27ce433-288a-2581-e053-d805fe0acbaa
|
18
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| Totale |
11.586 |