| 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
|
901
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Lo spreco alimentare domestico nella società della post-crescita: valori e interessi individuali, file e27ce42c-688c-2581-e053-d805fe0acbaa
|
848
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Relations between grape phenolic maturity and red wine phenolic composition., file e27ce426-b37d-2581-e053-d805fe0acbaa
|
660
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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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616
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Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction, file e27ce426-fba2-2581-e053-d805fe0acbaa
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526
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Impact of increasing levels of oxygen consumption on the evolution of color, phenolic, and volatile compounds of Nebbiolo wines, file e27ce42c-fcf5-2581-e053-d805fe0acbaa
|
479
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What is the best time to harvest grapes destined to whitering? A three-years study., file ef339b8b-9c24-484f-99ec-6914eab6dffb
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404
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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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Nut and kernel growth and shell hardening in eighteen hazelnut cultivars (Corylus avellana L.), file e27ce427-a302-2581-e053-d805fe0acbaa
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392
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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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Impact of different filtration processes on genetic traceability of monovarietal wines., file d580d120-ea93-4b70-9eb6-6ff76cf41930
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282
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Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation, file e27ce426-fdc2-2581-e053-d805fe0acbaa
|
279
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Winegrape berry skin thickness determination: comparison between histological observation and texture analysis determination., file e27ce427-2a87-2581-e053-d805fe0acbaa
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256
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Comprendere i tannini: capacità antiossidante e profili fenolici, file 8aa994f6-8d6a-4924-a4ba-c4bf6d7c9c60
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255
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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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Incidence of damage by nut weevil on different hazelnut cultivars in northwestern Italy, file e27ce427-06d8-2581-e053-d805fe0acbaa
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223
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Trattamenti post-raccolta con ozono., file e27ce429-dd37-2581-e053-d805fe0acbaa
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223
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Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz., file e27ce427-0b8c-2581-e053-d805fe0acbaa
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221
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Relationships between Drosophila Suzukii and grapevine in North-Western Italy: Seasonal presence and cultivar susceptibility, file e27ce430-5e69-2581-e053-d805fe0acbaa
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221
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Modeling fermentation behavior of Starmerella bacillaris, file e27ce429-ee0c-2581-e053-d805fe0acbaa
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220
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Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.), file e27ce427-0fcb-2581-e053-d805fe0acbaa
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218
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Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania, file e27ce428-e537-2581-e053-d805fe0acbaa
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217
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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
|
203
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Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels, file e27ce426-f6f1-2581-e053-d805fe0acbaa
|
198
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Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime, file e27ce426-bd48-2581-e053-d805fe0acbaa
|
196
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Changes in Texture Analysis parameters of wine grape berries at two ripeness stages: a study on varietal effect, file e27ce42b-41e6-2581-e053-d805fe0acbaa
|
190
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A major QTL is associated with berry grape texture characteristics, file e27ce431-6838-2581-e053-d805fe0acbaa
|
188
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Effect of short and continuous post-harvest ozone treatment on skin phenolic compounds of fresh and withered red winegrapes., file e27ce42b-edc1-2581-e053-d805fe0acbaa
|
178
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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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Textural Characteristics of Typical Italian ’Grissino Stirato’ and ‘Rubatà’ Bread-Sticks, file e27ce426-aaac-2581-e053-d805fe0acbaa
|
165
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Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions, file e27ce430-7bbb-2581-e053-d805fe0acbaa
|
161
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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
|
157
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Influence of the mannoproteins of different strains of Starmerella bacillaris used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines, file e27ce42f-b28c-2581-e053-d805fe0acbaa
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157
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Ozone improves the aromatic fingerprint of white grapes, file e27ce42c-06ea-2581-e053-d805fe0acbaa
|
156
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Influence of wine-grape skin hardness on the kinetics of anthocyanin extraction, file e27ce426-c480-2581-e053-d805fe0acbaa
|
155
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Grape VOCs response to postharvest short-term ozone treatments, file e27ce42d-8abc-2581-e053-d805fe0acbaa
|
155
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Effect of different storage conditions on hazelnut quality, file e27ce427-0b6d-2581-e053-d805fe0acbaa
|
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
|
143
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Il ruolo della ricerca nell’analisi di sostenibilità delle tecniche viticolo-enologiche., file e27ce435-0708-2581-e053-d805fe0acbaa
|
143
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Quantitative Descriptive Analysis of Italian “polenta” produced with different corn cultivars., file e27ce426-dc27-2581-e053-d805fe0acbaa
|
138
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A study on organic acid, sugar and ketone contents in typical Piedmont cheeses, file e27ce426-a721-2581-e053-d805fe0acbaa
|
133
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Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process., file e27ce426-ddfd-2581-e053-d805fe0acbaa
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120
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Physico-mechanical evaluation of the aptitude of berries of red winegrape varieties to resist the compression in carbonic maceration vinification., file e27ce426-eb6c-2581-e053-d805fe0acbaa
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119
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Impact of increasing levels of oxygen consumption on the evolution of color, phenolic, and volatile compounds of Nebbiolo wines, file e27ce42c-fcf3-2581-e053-d805fe0acbaa
|
119
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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
|
118
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Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins, file e27ce42d-7801-2581-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
|
116
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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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Saccharomyces cerevisiae biodiversity during the brewing process of an artisanal beer: a preliminary study, file e27ce426-c645-2581-e053-d805fe0acbaa
|
110
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Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines, file e27ce426-fb8e-2581-e053-d805fe0acbaa
|
110
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Impact of Chemical and Alternative Fungicides Applied to Grapevine cv Nebbiolo on Microbial Ecology and Chemical-Physical Grape Characteristics at Harvest, file e27ce430-501c-2581-e053-d805fe0acbaa
|
108
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Qualità tecnologica e nutrizionale di pani arricchiti con crusca e decorticato di frumenti pigmentati., file e27ce42d-19b7-2581-e053-d805fe0acbaa
|
102
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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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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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Predire la quantità di flavonoidi totali nella buccia utilizzando le proprietà fisico-meccaniche dell'acino d'uva da vino, file e27ce429-82ce-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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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
|
93
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On-vine withering process of ‘Moscato bianco’ grapes: effect of cane-cut system on volatile composition, file e27ce42d-8bc2-2581-e053-d805fe0acbaa
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92
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La qualità delle nocciole in post-raccolta: tecniche di conservazione a confronto, file e27ce429-4373-2581-e053-d805fe0acbaa
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88
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Coffee silverskin as nutraceutical ingredient inyogurt: its effect on functional properties and its bioaccessibility., file e27ce42e-2aec-2581-e053-d805fe0acbaa
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87
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Microbial dynamics of Castelmagno PDO, a traditional italian cheese, with a focus on lactic acid bacteria ecology, file e27ce426-bca2-2581-e053-d805fe0acbaa
|
84
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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
|
83
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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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Quality of grapes grown inside paper bags in Mediterranean area, file e27ce42f-e828-2581-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
|
|
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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The aroma diversity of Italian white wines., file e27ce432-f733-2581-e053-d805fe0acbaa
|
77
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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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|
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
|
73
|
|
Comparative study of the resveratrol content in 21 italian red grape varieties., file e27ce426-ee97-2581-e053-d805fe0acbaa
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72
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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 inactive dry yeast treatments during ripening on winegrapes physicochemical, texture and phenolic traits at harvest, file e27ce429-88c7-2581-e053-d805fe0acbaa
|
72
|
|
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
|
|
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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Influence of SO2 addition and storage conditions in the determination of mean degree of polymerization of proanthocyanidins in aged red wines., file 0db138c6-3606-458c-979c-4aae42654560
|
67
|
|
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
|
63
|
|
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
|
61
|
|
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
|
|
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
|
|
Evaluation of the use of sulfur dioxide and glutathione to prevent oxidative degradation of malvidin-3-monoglucoside by hydrogen peroxide in the model solution and real wine, file e27ce42c-4afa-2581-e053-d805fe0acbaa
|
59
|
|
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
|
|
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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|
The challenge of sulphite content reduction in organic wines: possible strategies for red winemaking, file e27ce430-affb-2581-e053-d805fe0acbaa
|
57
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|
Evolution of mechanical variables of the winegrapes for icewine production during on-vine drying, file e27ce426-c8dd-2581-e053-d805fe0acbaa
|
55
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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
|
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
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52
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Informazioni 'enologiche' dalla conoscenza delle proprietà meccaniche e acustiche delle uve, file e27ce429-88e1-2581-e053-d805fe0acbaa
|
52
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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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Experimental characterization and numerical modeling of the compressive mechanical behavior of hazelnut kernels, file e27ce427-7b01-2581-e053-d805fe0acbaa
|
48
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| Totale |
17.365 |