Versari A.; Natali N.; Russo M.T.; Antonelli A., Analysis of some Italian lemon liquors (Limoncello), «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2003, 51, pp. 4978 - 4983 [articolo]
Versari A.; Ferrarini R.; Parpinello G.P.; Galassi S., Concentration of grape must by nanofiltration membranes, «FOOD AND BIOPRODUCTS PROCESSING», 2003, 81, pp. 275 - 278 [articolo]
Versari A.; Castellari M.; Parpinello G.P.; Riponi C.; Galassi S., Characterisation of peach juices obtained from cultivars Redhaven, Suncrest and Maria Marta grown in Italy, «FOOD CHEMISTRY», 2002, 76, pp. 181 - 185 [articolo]
Versari A.; Parpinello G.P.; Galassi S., Chemometric survey of Italian bottled mineral waters by means of their labelled physico-chemical and chemical composition, «JOURNAL OF FOOD COMPOSITION AND ANALYSIS», 2002, 15, pp. 251 - 264 [articolo]
Versari A.; Barbanti D.; Parpinello G.P.; Galassi S., Effect of refrigeration on the potassium bitartrate stability and composition of Italian wines, «ITALIAN JOURNAL OF FOOD SCIENCE», 2002, 14, pp. 45 - 52 [articolo]
Versari A.; Menard R.; Lortie R., Enzymatic hydrolysis of nitriles by an engineered nitrile hydratase (papain Gln19Glu) in aqueous-organic media, «BIOTECHNOLOGY AND BIOENGINEERING», 2002, 79, pp. 9 - 14 [articolo]
Versari A.; Parpinello G.P.; Galassi S., HPLC Analysis of Total Polysaccharide in Fruit Juice and Wine, «LC GC EUROPE», 2002, 15, pp. 42 - 43 [articolo]
Fabiani A.; Versari A.; Parpinello G.P.; Castellari M.; Galassi S., High-performance liquid chromatographic analysis of free amino acids in fruit juices using derivatization with 9-fluorenylmethyl-chloroformate, «JOURNAL OF CHROMATOGRAPHIC SCIENCE», 2002, 40, pp. 14 - 18 [articolo]
Parpinello G.P.; Chinnici F.; Versari A.; Riponi C., Preliminary study on glucose oxidase-catalase enzyme system to control the browning of apple and pear purées, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2002, 35, pp. 239 - 243 [articolo]
Ferrarini R.; Versari A.; Galassi S., A preliminary comparison between nanofiltration and reverse osmosis membranes for grape juice treatment, «JOURNAL OF FOOD ENGINEERING», 2001, 50, pp. 113 - 116 [articolo]
Parpinello G.P.; Versari A.; Barbanti D.; Galassi S., Effect of salt additions on the sensory evaluation of Trebbiano white wines, «ALCOLOGIA», 2001, 13, pp. 85 - 89 [articolo]
Versari A.; Castellari M.; Spinabelli U.; Galassi S., Recovery of tartaric acid from industrial enological wastes, «JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY», 2001, 76, pp. 485 - 488 [articolo]
Castellari M.; Versari A.; Fabiani A.; Parpinello G.P.; Galassi S., Removal of ochratoxin A in red wines by means of adsorption treatments with commercial fining agents, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2001, 49, pp. 3917 - 3921 [articolo]
Parpinello G.P.; Versari A.; Castellari M.; Galassi S., Stevioside as a replacement of sucrose in peach juice: Sensory evaluation, «JOURNAL OF SENSORY STUDIES», 2001, 16, pp. 471 - 484 [articolo]
Versari A.; Paola Parpinello G.; Battista Tornielli G.; Ferrarini R.; Giulivo C., Stilbene compounds and stilbene synthase expression during ripening, wilting, and UV treatment in grape cv. Corvina, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2001, 49, pp. 5531 - 5536 [articolo]
