Parpinello, G. P., Folegatti, B., Ricci, A., Patrignani, F., Lanciotti, R., Versari, A., New challenging yeasts in enology: the case of Saccharomyces eubayanus, in: Archives of General Internal Medicine, London, Allied Academies, 2018, 2, pp. 27 - 27 (atti di: International Conference on Nutrition, Food Science & Technology, Roma, 14-15 Novembre) [atti di convegno-abstract]
Ricci, Arianna; Parpinello, Giuseppina Paola; Versari, Andrea, Recent advances and applications of Pulsed Electric Fields (PEF) to improve polyphenol extraction and color release during red winemaking., «BEVERAGES», 2018, 4, Article number: 18, pp. . - . [articolo]Open Access
A. Ricci; G. P. Parpinello; A. Versari;, The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review, «RECENT ADVANCEMENT IN FOOD SCIENCE AND NUTRITION RESEARCH», 2018, 1, pp. 12 - 27 [articolo]Open Access
Ponce, Felipe; Mirabal-Gallardo, Yaneris; Versari, Andrea; Laurie, V. Felipe*, The use of cation exchange resins in wines: Effects on pH, tartrate stability, and metal content, «CIENCIA E INVESTIGACION AGRARIA», 2018, 45, pp. 82 - 92 [articolo]
Teslić N., Patrignani F., Ghidotti M., Parpinello G.P., Ricci A., Tofalo R., Lanciotti R., Versari A., Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2018, 244, pp. 1301 - 1311 [articolo]
Ricci, Arianna; Parpinello, Giuseppina P.; Schwertner Palma, Aline; Teslić, Nemanja; Brilli, Claudio; Pizzi, Antonio; Versari, Andrea, Analytical profiling of food-grade extracts from grape ( Vitis vinifera sp.) seeds and skins, green tea ( Camellia sinensis ) leaves and Limousin oak ( Quercus robur ) heartwood using MALDI-TOF-MS, ICP-MS and spectrophotometric methods, «JOURNAL OF FOOD COMPOSITION AND ANALYSIS», 2017, 59, pp. 95 - 104 [articolo]Open Access
Patrignani, Francesca; Montanari, Chiara; Serrazanetti, Diana I.; Braschi, Giacomo; Vernocchi, Pamela; Tabanelli, Giulia; Parpinello, Giuseppina P.; Versari, Andrea; Gardini, Fausto; Lanciotti, Rosalba, Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines, «ANNALS OF MICROBIOLOGY», 2017, 67, pp. 99 - 109 [articolo]
Versari, A; Ricci, A; Teslić, N; Parpinello, Gp, Climate change trends, grape production, and potential alcohol concentration in Italian wines, in: Simposio Internacional de Actualización en Vitivinicultura y Enología (SIAVEN), 2017, pp. 1 - 3 (atti di: Simposio Internacional de Actualización en Vitivinicultura y Enología (SIAVEN), Centro de Conferencias Monticello | Panamericana Sur Km. 57, San Francisco de Mostazal, Monticello (Chile), 30-31.08.2017) [Contributo in Atti di convegno]
Teslić, N.; Vujadinović, M.; Ruml, M.; Antolini, G.; Vuković, A.; Parpinello, G. P.; Ricci, A.; Versari, A., Climatic shifts in high quality wine production areas, Emilia Romagna, Italy, 1961-2015, «CLIMATE RESEARCH», 2017, 73, pp. 195 - 206 [articolo]
Parpinello, G. P.; Brunetti, S.; Versari, A., Developing a new low calories beverage based on green coffee, in: International Conference on Food Innovation - FoodInnova - Book of abstracts, Alboraya, Valencia, M. Dalla Rosa, P. Fito Maupoey, 2017, pp. 156 - 156 (atti di: International Conference on Food Innovation –FoodInnova, Cesena, Italy, 31 January-3 February 2017) [atti di convegno-poster]
Parpinello, G. P.; Amatizi, R.; Pasini, L.; Versari, A., Enology meets brewing: IGA craft beer as a new product to link innovation and consumer preference, in: International Conference on Food Innovation - FoodInnova - Book of abstracts, Alboraya, Valencia, M. Dalla Rosa, P. Fito Maupoey, 2017, pp. 69 - 69 (atti di: International Conference on Food Innovation –FoodInnova, Cesena, Italy, 31 January-3 February 2017) [atti di convegno-abstract]
Parpinello, G. P.; Amatizi, R.; Pasini, L.; Versari, A, Enology meets brewing: IGA craft beer as a new product to link innovation and consumer preference, in: International Conference on Food Innovation - FoodInnova Book of abstracts, Alboraya, Valencia, M. Dalla Rosa, P. Fito Maupoey, 2017, pp. 69 - 69 (atti di: International Conference on Food Innovation - FoodInnova, Cesena, Italy, 31 January-3 February 2017) [atti di convegno-abstract]
Versari, A.; Parpinello, Giuseppina P., Evaluations of innovative strategies for adaptation in vineyard and cellar to the climate change – VINSACLIMA, in: MANAGEMENT OF FARMING, FOOD AND FORESTRY SYSTEMS & VALORIZATION OF THE TERRITORY - Agriculture products and food processing, 2017(atti di: AGRI INNOVATION Summit 2017, Lisbon (Portugal), 11-12 October 2017) [atti di convegno-poster]
Ricci, Arianna; PARPINELLO Giuseppina Paola, ; Versari, Andrea, Feasibility study on the use of UV-VIS and FT-IR spectroscopies for the classification and quality control of food-grade tannins, in: International Society of Antioxidants in Nutrition and Health (ISANH), Archives of the International Society of Antioxidants in Nutrition and Health (ISANH), 2017, 5, pp. 52 - 55 (atti di: 11th World Congress on Polyphenols Applications: Polyphenols 2017, Vienna, Austria, June 20-21, 2017) [Contributo in Atti di convegno]
Ricci, Arianna; Parpinello, Giuseppina Paola; Versari, Andrea, Feasibility study on the use of UV-vis and FTIR spectroscopies for the classification and quality control of food-grade tannins, in: International Society of Antioxidants in Nutrition and Health, 11th World Congress on Polyphenols Application, 2017, pp. 63 - 63 (atti di: 11th World Congress on Polyphenols Application, Vienna, Austria, 20-21/06/2017) [atti di convegno-abstract]
