Marcon A.R.; Delamare A.P.L.; Schwarz L.V.; Pasini L.; Versari A.; Parpinello G.P.; Echeverrigaray S., Volatile and sensory composition of Brazilian Muscat sparkling wine and Asti, «JOURNAL OF FOOD PROCESSING AND PRESERVATION», 2021, 45, Article number: e15240 , pp. 1 - 9 [Scientific article]
Parpinello, G.; Ricci, A.; Versari, A.; Ragni, L.; Serantoni, M.; Balducci, A., A new device for stabilisation of white wines throughout a continous flow system, in: www.infowine.com, ENOFORUM 2019 - Sive, 2020, pp. 1 - 6 (atti di: ENOFORUM 2019 - Sive, Vicenza, 21-23 Maggio 2019) [Contribution to conference proceedings]
Jeremic, Jelena; Ricci, Arianna; Tacconi, Gabriele; Lagarde-Pascal, Christine; Parpinello, Giuseppina Paola; Versari, Andrea, Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry, «FOODS», 2020, 9, Article number: 728 , pp. 1 - 10 [Scientific article]Open Access
Ricci Arianna, Parpinello Giuseppina Paola, Banfi Beatrice Anna, Olivi Federico, Versari Andrea, Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes., «BEVERAGES», 2020, 6, Article number: 34 , pp. 1 - 17 [Scientific article]Open Access
Ricci A.; Iaccheri E.; Benelli A.; Parpinello G.P.; Versari A.; Ragni L., Rapid optical method for procyanidins estimation in red wines, «FOOD CONTROL», 2020, 118, Article number: 107439 , pp. 1 - 7 [Scientific article]
Arboleda Mejia Jaime Alberto, Ricci Arianna, Figueiredo Ana Sofia, Versari Andrea, Cassano Alfredo, Parpinello Giuseppina Paola, De Pinho Maria Norberta, Recovery of phenolic compounds from red grape pomace extract through nanofiltration membranes, «FOODS», 2020, 9, Article number: 1649 , pp. 1 - 14 [Scientific article]Open Access
Patent n. PCT/IB2020/051304, System, method and device for detecting tannins in a liquid.
Jeremic J.; Vongluanngam I.; Ricci A.; Parpinello G.P.; Versari A., The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine, «MOLECULES», 2020, 25, Article number: 1215 , pp. 1 - 13 [Scientific article]Open Access
Parpinello G.P.; Ricci A.; Folegatti B.; Patrignani F.; Lanciotti R.; Versari A., Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2020, 134, Article number: 110183 , pp. 1 - 10 [Scientific article]Open Access
Arapitsas P.; Ugliano M.; Marangon M.; Piombino P.; Rolle L.; Gerbi V.; Versari A.; Mattivi F., Use of Untargeted Liquid Chromatography-Mass Spectrometry Metabolome to Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2020, 68, pp. 13353 - 13366 [Scientific article]Open Access
Nanni A.; Ricci A.; Versari A.; Messori M., Wine derived additives as poly(butylene succinate) (PBS) natural stabilizers for different degradative environments, «POLYMER DEGRADATION AND STABILITY», 2020, 182, Article number: 109381 , pp. 1 - 11 [Scientific article]
Durakova S., Ivanova V., Ricci A., Parpinello, G.P., Versari, A., Application of HPLC-DAD for phenolic evaluation of red wines during maceration., in: 13th Students’ Congress of SCTM - Book of Abstract, Society of Chemists and Technologists of Macedonia, 2019, pp. 30 - 30 (atti di: 13th Students’ Congress of SCTM, Skopje, Repubblica di Macedonia, 19-21 settembre 2019) [Contribution to conference proceedings]
Olejar K.J.; Ricci A.; Swift S.; Zujovic Z.; Gordon K.C.; Fedrizzi B.; Versari A.; Kilmartin P.A., Characterization of an antioxidant and antimicrobial extract from cool climate, white grape marc, «ANTIOXIDANTS», 2019, 8, Article number: 232 , pp. 1 - 13 [Scientific article]Open Access
Parpinello, Giuseppina Paola*; Ricci, Arianna; Rombolà, Adamo Domenico; Nigro, Giovanni; Versari, Andrea, Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems, «FOOD CHEMISTRY», 2019, 283, pp. 499 - 507 [Scientific article]Open Access
Patent n. PCT/IB2019/053102, Device for stabilizing wine and other vegetable beverages and the related stabilizing method.
