Parpinello, Giuseppina Paola; Meglioli, Matteo; Ricci, Arianna; Versari, Andrea, Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting, «BEVERAGES», 2018, 4, Article number: 3 , pp. 1 - 7 [Scientific article]Open Access
Charlotte Vandermeer*, Kenneth J. Olejar, Arianna Ricci, Simon Swift, Andrea Versari, Paul A. Kilmartin, Effect of heat on grape marc extract, «INTERNATIONAL JOURNAL OF NANOTECHNOLOGY», 2018, 8/9/10, pp. 792 - 797 [Scientific article]
Nouvelet, Lea; Perenzoni, Daniele; Slaghenaufi, Davide; Giacosa, Simone; Curioni, Andrea; Mattivi, Fulvio; Moio, Luigi; Versari, Andrea; Ugliano, Maurizio, Electrochemical diversity of Italian red wines, in: Universidad de Zaragoza, Macrowine 2018 Book of Abstracts, Saragozza, 2018, pp. 69 - 69 (atti di: Macrowine 2018, Saragozza, 28-31 maggio 2018) [Abstract]Open Access
Ricci Arianna, Parpinello G.P., Versari Andrea, Enzimi pectolitici per estrarre composti fenolici dalle vinacce, «VVQ», 2018, 2, pp. 54 - 58 [Scientific article]
Nemanja Teslic; Arianna Ricci; Giuseppina Paola Parpinello; Andrea Versari, Impact of climate change on wine industry, in: Institute of Food Technology in Novi Sad (FINS), University of Novi Sad, FoodTech congress, 23-25.10.2018. 4th International Congress Food Technology, Quality and Safety; 18th International Symposium Feed Technology, 2018, pp. 47 - 47 (atti di: FoodTech congress: 4th International Congress Food Technology, Quality and Safety; 18th International Symposium Feed Technology, Novi Sad (Serbia), 23-25/10/2018) [Abstract]
Marangon M., Moio L., Perenzoni D., Rolle L., Versari A., Vincenzi S., Ugliano M., Curioni A., Macromolecular diversity of Italian red wines, in: Macrowine 2018 Book of Abstract, Saragozza, Universidad de Zaragoza, 2018, pp. 44 - 44 (atti di: Macrowine 2018, Saragozza (Spagna), 28-31 maggio 2018) [Abstract]Open Access
Parpinello, G. P., Folegatti, B., Ricci, A., Patrignani, F., Lanciotti, R., Versari, A., New challenging yeasts in enology: the case of Saccharomyces eubayanus, in: Archives of General Internal Medicine, London, Allied Academies, 2018, 2, pp. 27 - 27 (atti di: International Conference on Nutrition, Food Science & Technology, Roma, 14-15 Novembre) [Abstract]
Ricci, Arianna; Parpinello, Giuseppina Paola; Versari, Andrea, Recent advances and applications of Pulsed Electric Fields (PEF) to improve polyphenol extraction and color release during red winemaking., «BEVERAGES», 2018, 4, Article number: 18 , pp. . - . [Scientific article]Open Access
A. Ricci; G. P. Parpinello; A. Versari;, The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review, «RECENT ADVANCEMENT IN FOOD SCIENCE AND NUTRITION RESEARCH», 2018, 1, pp. 12 - 27 [Scientific article]Open Access
Ponce, Felipe; Mirabal-Gallardo, Yaneris; Versari, Andrea; Laurie, V. Felipe*, The use of cation exchange resins in wines: Effects on pH, tartrate stability, and metal content, «CIENCIA E INVESTIGACION AGRARIA», 2018, 45, pp. 82 - 92 [Scientific article]
Teslić N., Patrignani F., Ghidotti M., Parpinello G.P., Ricci A., Tofalo R., Lanciotti R., Versari A., Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2018, 244, pp. 1301 - 1311 [Scientific article]
Ricci, Arianna; Parpinello, Giuseppina P.; Schwertner Palma, Aline; Teslić, Nemanja; Brilli, Claudio; Pizzi, Antonio; Versari, Andrea, Analytical profiling of food-grade extracts from grape ( Vitis vinifera sp.) seeds and skins, green tea ( Camellia sinensis ) leaves and Limousin oak ( Quercus robur ) heartwood using MALDI-TOF-MS, ICP-MS and spectrophotometric methods, «JOURNAL OF FOOD COMPOSITION AND ANALYSIS», 2017, 59, pp. 95 - 104 [Scientific article]Open Access
Patrignani, Francesca; Montanari, Chiara; Serrazanetti, Diana I.; Braschi, Giacomo; Vernocchi, Pamela; Tabanelli, Giulia; Parpinello, Giuseppina P.; Versari, Andrea; Gardini, Fausto; Lanciotti, Rosalba, Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines, «ANNALS OF MICROBIOLOGY», 2017, 67, pp. 99 - 109 [Scientific article]
Versari, A; Ricci, A; Teslić, N; Parpinello, Gp, Climate change trends, grape production, and potential alcohol concentration in Italian wines, in: Simposio Internacional de Actualización en Vitivinicultura y Enología (SIAVEN), 2017, pp. 1 - 3 (atti di: Simposio Internacional de Actualización en Vitivinicultura y Enología (SIAVEN), Centro de Conferencias Monticello | Panamericana Sur Km. 57, San Francisco de Mostazal, Monticello (Chile), 30-31.08.2017) [Contribution to conference proceedings]
Teslić, N.; Vujadinović, M.; Ruml, M.; Antolini, G.; Vuković, A.; Parpinello, G. P.; Ricci, A.; Versari, A., Climatic shifts in high quality wine production areas, Emilia Romagna, Italy, 1961-2015, «CLIMATE RESEARCH», 2017, 73, pp. 195 - 206 [Scientific article]
