Brevetto n. 102018000004721, Dispositivo per la stabilizzazione del vino ed altre bevande vegetali e relativo procedimento di stabilizzazione.
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 [articolo]Open Access
Ricci Arianna, Parpinello G.P., Versari Andrea, Enzimi pectolitici per estrarre composti fenolici dalle vinacce, «VVQ», 2018, 2, pp. 54 - 58 [articolo]
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) [atti di convegno-abstract]
Piombino P., Pittari E., Moio L., Curioni A., Mattivi F., Rolle L., Parpinello G.P., Ugliano M., Impact of olfactory cues on the perception of astringency sub-qualities in Italian red wines, in: Eurosense 2018, Amsterdam, Elsevier, 2018, pp. 21 - 21 (atti di: Eurosense 2018, Verona, 02-05 Settembre 2018) [atti di convegno-abstract]
Francesca Patrignani, Giuseppina P. Parpinello, Arianna Ricci, Cristina Chiavari, Luigi Grazia, Rosalba Lanciotti, Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains, in: International Specalized Symposium on Yeasts Issy 34 : book of abstracts, 2018, pp. 207 - 207 (atti di: International Specalized Symposium on Yeasts Issy 34, Bariloche Argentina, 1-4 ottobre 2018) [Contributo in Atti di convegno]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) [atti di convegno-abstract]
Tessarin, Paola; Parpinello, GIUSEPPINA PAOLA; Rombola', ADAMO DOMENICO, Physiological and Enological Implications of Postveraison Trimming in an Organically-Managed Vineyard (cv. Sangiovese), «AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE», 2018, 69, pp. 59 - 69 [articolo]
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. . - . [articolo]Open Access
Francesca Patrignani, Giuseppina P. Parpinello, Arianna Ricci, Vincenzo Castellone, Samantha Rossi, Rosalba Lanciotti, Saccharomyces Eubayanus potential in winemaking field, in: International Specialized symposium on Yeasts Issy 34 : book of abstracts, 2018, pp. 80 - 81 (atti di: International Specialized symposium on Yeasts Issy 34, Bariloche Argentina, 1-4 ottobre 2018) [Contributo in Atti di convegno]Open Access
Francesca PATRIGNANI, Giuseppina P. PARPINELLO, Arianna RICCI, Vincenzo CASTELLONE,
Samantha ROSSI, Rosalba LANCIOTTI, Saccharomyces eubayanus potential in winemaking field., in: International Specalized symposium on Yeasts ISSY 34 : book of abstracts, 2018, pp. 80 - 81 (atti di: International Specalized symposium on Yeasts ISSY 34, Bariloche, from 1/10/2018 to 4/10/2018) [atti di convegno-abstract]
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 [articolo]Open Access
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 [articolo]
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 [articolo]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 [articolo]
