Pittari E.; Moio L.; Arapitsas P.; Curioni A.; Gerbi V.; Parpinello G.P.; Ugliano M.; Piombino P., Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines, «FOODS», 2020, 9, Article number: 1530, pp. 1 - 21 [articolo]Open Access
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 [articolo]Open Access
Piombino P.; Pittari E.; Gambuti A.; Curioni A.; Giacosa S.; Mattivi F.; Parpinello G.P.; Rolle L.; Ugliano M.; Moio L., Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub-qualities with chemical composition, «AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH», 2020, 26, pp. 233 - 246 [articolo]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 [articolo]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 [articolo]
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 [articolo]Open Access
Brevetto 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 [articolo]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 [articolo]Open Access
Piombino, P., Pittari, E., Gambuti, A., Curioni, A., Giacosa, S., Mattivi, F., Parpinello, G.P., Rolle, L. Ugliano, M., Moio, L., Verso una descrizione oggettiva della diversa astringenza dei vini rossi italiani., «OICCE TIMES», 2020, 21, pp. 27 - 33 [articolo]
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) [Contributo in Atti di convegno]
Marcon, R. A., Schwarz, L.V., Dutra, S.V., Delamare, A.P.L., Gottardi, F., Parpinello, G.P., Echeverrigaray, S., Chemical composition and sensory evaluation of wines produced with different Moscato varieties., in: BIO Web of Conferences, London, EDP Sciences, 2019, 12, pp. 1 - 5 (atti di: 41st World Congress of Vine and Wine (OIV), Punta del Este, Uruguay, 19–23 November) [Contributo in Atti di convegno]
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 [articolo]Open Access
Brevetto n. PCT/IB2019/053102, Device for stabilizing wine and other vegetable beverages and the related stabilizing method.
Piombino, P., Pittari, E., Ugliano, M., Curioni, A., Mattivi, F., Gerbi, V., Parpinello, G.P., Moio, L., Exploring multisensory interactions through the study of astringency diversity of mono-varietal italian red wines., in: ŒNOIVAS 2019 - Book of Abstracts, 2019, pp. 120 - 120 (atti di: ŒNOIVAS 2019 - 11th International Symposium of Œnology - 11th edition In Vino Analytica Scientia -, Bordeaux, 25-28 giugno 2019 (Comunicazione)) [atti di convegno-abstract]Open Access
