G.P. Parpinello; A. Versari; C. Riponi, Characterization of sugarbeet (Beta vulgaris, L.) protein", «JOURNAL OF SUGAR BEET RESEARCH», 2004, 41, pp. 39 - 46 [articolo]
D. Barbanti; G.P. Parpinello; A. Versari, Effetti del congelamento su texture e perdita di succo delle fragole, «INDUSTRIE ALIMENTARI», 2004, 43, pp. 401 - 405 [articolo]
Nakaji D.; Versari A.; Boulton R., Prediction of color due to copigmentation components by indirect spectral methods (NIR and MIR) and partial least squares, in: , «AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE», 2004, 55, pp. 295A - 295A (atti di: ASEV 55th Annual Meeting, San Diego, CA, USA, 30 giugno - 2 luglio (2004)) [atti di convegno-abstract]
A. Versari; A. Mattioli; G.P. Parpinello; S. Galassi, Rapid analysis of ascorbic and isoascorbic acids in fruit juice by capillary electrophoresis, «FOOD CONTROL», 2004, 15, pp. 355 - 358 [articolo]
Versari, Andrea; R., Boulton; J., Thorngate, The prediction of the color components of red wines using FTIR, wine analyses, and the method of partial least squares, in: A. WATERHOUSE, J. KENNEDY, Uncovering the Mysteries of Red Wine Pigments, COLUMBUS, OH, American Chemical Society, 2004, ACS Symposium Series 886, pp. 53 - 67 [Contributo in Atti di convegno]
A. Versari; R. Ferrarini; G.B. Tornielli; G.P. Parpinello; C. Gostoli; E. Celotti, Treatment of grape juice by osmotic distillation, «JOURNAL OF FOOD SCIENCE», 2004, 69, pp. E422 - E427 [articolo]
Versari A.; Ferrarini R.; Tornielli G.B.; Parpinello G.P.; Gostoli C.; Celotti E., Treatment of grape juice by osmotic evaporation, «JOURNAL OF FOOD SCIENCE», 2004, 69, pp. 422 - 427 [articolo]
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]
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]
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]
