Versari A.; du Toit W.; Parpinello G.P., Oenological tannins: a review, «AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH», 2013, 19, pp. 1 - 10 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Chapter or essay]
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 [Scientific article]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 [Scientific article]
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 [Scientific article]
Castaldi Riccardo; Versari Andrea, La caratterizzazione polifenolica mostra la strada per valorizzare l'Uva Longanesi, «VIGNEVINI», 2011, 7/8, pp. 66 - 69 [Scientific article]
Parpinello G.P.; Versari A.; Pasini L., La scelta del tappo ideale: tradizione o innovazione?, «AGRICOLTURA», 2011, 39, pp. 83 - 85 [Scientific article]
Versari A.; Laghi L.; Thorngate J.H.; Boulton R.B., Prediction of colloidal stability in white wines using infrared spectroscopy, «JOURNAL OF FOOD ENGINEERING», 2011, 104, pp. 239 - 245 [Scientific article]
Versari A.; Parpinello G.P.; Chinnici F.; Meglioli G., Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by midinfrared spectroscopy, «FOOD CHEMISTRY», 2011, 125, pp. 1345 - 1350 [Scientific article]
