Kokornaczyk M.O.; Parpinello G.P.; Versari A.; Rombolà A.D.; Betti L., Qualitative discrimination between organic and biodynamic Sangiovese red wines using droplet evaporation approach, «ANALYTICAL METHODS», 2014, 6, pp. 7484 - 7488 [articolo]
Tessarin P.; Bombai G.; Garofali F.; Rusin C.; Sevindik O.; Toprak Ö.; Roberti R.; Versari A.; Parpinello G.P.; Nigro G.; Rombolà D.A., Strategie flessibili nella gestione della chioma, «AGRICOLTURA», 2014, 10, pp. 60 - 62 [articolo]
Kokornaczyk M.O.; Parpinello G.P.; Versari A.; Rombolà A.D.; Betti L., DROPLET EVAPORATION METHOD AS AN APPROACH TO QUALITY ANALYSIS OF ORGANIC AND BIODYNAMIC WINE SAMPLES FROM A LONG-TERM ITALIAN FIELD TRIAL, in: BOOK OF ABSTRACTS Second International Conference on ORGANIC FOOD QUALITY AND HEALTH RESEARCH, Warsaw, Warsaw University of Life Sciences Press, 2013, pp. 45 - 45 (atti di: Second International Conference on ORGANIC FOOD QUALITY AND HEALTH RESEARCH, Warsaw, Poland, June 5–7, 2013) [atti di convegno-abstract]
Versari A., Le fermentazioni (e sentori collegati), in: Il Maestro di Vino, Milano, Edizioni Franco Angeli, 2013, pp. 45 - 55 [capitolo di libro]
Versari A.; du Toit W.; Parpinello G.P., Oenological tannins: a review, «AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH», 2013, 19, pp. 1 - 10 [articolo]
Versari A.; Parpinello G.P.; Ricci A.; Meglioli M., Relationship Between Chemical Markers and Sensory Score of Traditional Balsamic Vinegars Using a Screening Approach Combined with Rapid Assessment Methods, «FOOD ANALYTICAL METHODS», 2013, 6, pp. 1697 - 1703 [articolo]
Giuseppina Paola Parpinello; Giulia Nunziatini; Adamo Domenico Rombolà; Fernando Gottardi; Andrea Versari, Relationship between sensory and NIR spectroscopy in consumer preference of table grape (cv Italia), «POSTHARVEST BIOLOGY AND TECHNOLOGY», 2013, 83, pp. 47 - 53 [articolo]
Paola Tessarin; Emanuele Ingrosso; Chiara Pezzi; Carine Rusin; Francisco Marodin; Michele di Foggia; Renato Botelho; Aparecida Boliani; Gilmar Marodin; Andrea Versari; Giuseppina Parpinello; Adamo Domenico Rombolà, Silicio, alleato in vigneto per migliorare la qualità dell'uva, «L'INFORMATORE AGRARIO», 2013, 27, pp. 47 - 51 [articolo]
Versari A.; Parpinello G.P.; Laghi L., Application of infrared spectroscopy for the prediction of color components of red wines, «SPECTROSCOPY», 2012, 27, pp. 36 - 47 [articolo]
Parpinello G.P.; Plumejeau F.; Maury C.; Versari A., Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2012, 92, pp. 1238 - 1244 [articolo]
M. A. Kelm; A. Versari; G. P. Parpinello; J. H. Thorngate, Mass Spectral Characterization of Uva Longanesi Seed and Skin Extracts, «AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE», 2012, 63, pp. 402 - 406 [articolo]
Parpinello G.P.; Versari A., Micro-oxygenation of red wine: Chemistry and sensory aspects., in: WINE: TYPE, PRODUCTION AND HEALTH, HAUPPAUGE, NY, Nova Science Publishers, Inc., 2012, pp. 93 - 123 [capitolo di libro]
Elisa Sartini; Giuseppina P. Parpinello; Sergio Galassi; Andrea Versari, Characterization of Uva Longanesi red wine by selected parameters related to astringency, «INTERNATIONAL JOURNAL OF FOOD PROPERTIES», 2011, 14, pp. 1081 - 1089 [articolo]Open Access
Silvestroni O.; Bravetti B.; Lanari V.; Lattanzi T.; Versari A.; Parpinello G.P., Crop Load is more effective of canopy density in influencing grape berry and wine composition of Montepulciano (Vitis vinifera L.)., «LE PROGRÈS AGRICOLE ET VITICOLE», 2011, 9, pp. 523 - 526 [articolo]
Laghi L.; Versari A.; Parpinello G.P.; Nakaji Y.D.; Boulton R.B., FT-IR spectroscopy and direct orthogonal signal correction preprocessing applied to selected phenolic compounds in red wines, «FOOD ANALYTICAL METHODS», 2011, 4, pp. 619 - 625 [articolo]
