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]
Parpinello G.P.; Versari A., A simple high-performance liquid chromatography method for the analysis of glucose, glycerol, and methanol in a bioprocess, «JOURNAL OF CHROMATOGRAPHIC SCIENCE», 2000, 38, pp. 259 - 261 [articolo]
Castellari M.; Versari A.; Spinabelli U.; Galassi S.; Amati A., An improved HPLC method for the analysis of organic acids, carbohydrates, and alcohols in grape musts and wines, «JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES», 2000, 23, pp. 2047 - 2056 [articolo]
Parpinello G.P.; Versari A.; Galassi S., Phloretin glycosides: Bioactive compounds in apple fruit, purees, and juices, «JOURNAL OF MEDICINAL FOOD», 2000, 3, pp. 149 - 151 [articolo]
Ferrarini R.; Celotti E.; Versari A.; Galassi S., The determination of total SO2 in grape juice. A comparison among five methods, «FOOD ADDITIVES AND CONTAMINANTS», 2000, 17, pp. 973 - 977 [articolo]
Versari A.; Parpinello G.P.; Galassi S., Analysis of selected phenolic compounds by MECC and HPLC. A comparative study, «ANNALI DI CHIMICA», 1999, 89, pp. 901 - 910 [articolo]
Versari A.; Barbanti D.; Galassi S., Anthocyanin composition of montepulciano d'abruzzo must during industrial fermentation process, «JOURNAL OF WINE RESEARCH», 1999, 21, pp. 223 - 227 [articolo]
Madani W.; Kermasha S.; Versari A., Characterization of tyrosinase- and polyphenol esterase-catalyzed end products using selected phenolic substrates, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 1999, 47, pp. 2486 - 2490 [articolo]
Versari A.; Biesenbruch S.; Barbanti D.; Farnell P.J.; Galassi S., HPAEC-PAD analysis of oligogalacturonic acids in strawberry juice, «FOOD CHEMISTRY», 1999, 66, pp. 257 - 261 [articolo]
