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 [Contribution to conference proceedings]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
