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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
Versari A.; Parpinello G.P.; Cattaneo M., Leuconostoc oenos and malolactic fermentation in wine: A review, «JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY», 1999, 23, pp. 447 - 455 [Scientific article]
Versari A.; Barbanti D.; Potentini G.; Parpinello G.P.; Galassi S., Preliminary study on the interaction of gelatin-red wine components, «ITALIAN JOURNAL OF FOOD SCIENCE», 1999, 11, pp. 231 - 239 [Scientific article]
Barbanti D.; Mastrocola D.; Dalla Rosa M.; Versari A., Influence of some process conditions on the rehydration of apple cubes, «ACTA ALIMENTARIA», 1998, 27, pp. 319 - 327 [Scientific article]
Versari A.; Barbanti D.; Potentini G.; Mannazzu I.; Salvucci A.; Galassi S., Physico-chemical characteristics of some oenological gelatins and their action on selected red wine components, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 1998, 78, pp. 245 - 250 [Scientific article]
Versari A.; Biesenbruch S.; Barbanti D.; Farnell P.J., Adulteration of fruit juices: Dihydrochalcones as quality markers for apple juice identification, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 1997, 30, pp. 585 - 589 [Scientific article]
Versari A.; Barbanti D.; Biesenbruch S.; Farnell P.J., Analysis of anthocyanins in red fruits by use of HPLC/spectral array detection, «ITALIAN JOURNAL OF FOOD SCIENCE», 1997, 9, pp. 141 - 148 [Scientific article]
