Parpinello, G. P., Toward more sustainable processes in fermented beverages: A disenchanted look at biodynamic approach, in: International Conference on Food Science and Technology, 2017, pp. 54 - 54 (atti di: International Conference on Food Science and Technology, Rome, Italy, November 13-15, 2017) [atti di convegno-abstract]
Ricci, Arianna; Olejar, Kenneth J.; Parpinello, Giuseppina P.; Mattioli, Alessia U.; Teslić, Nemanja; Kilmartin, Paul A.; Versari, Andrea, Antioxidant activity of commercial food grade tannins exemplified in a wine model, «FOOD ADDITIVES & CONTAMINANTS. PART A. CHEMISTRY, ANALYSIS, CONTROL, EXPOSURE & RISK ASSESSMENT», 2016, 33, pp. 1761 - 1774 [articolo]
Rossi Marcon, A.; Echeverrigaray, S.; Schwarz, L. V.; Longaray Delamare, A. P.; Pasini, L.; Parpinello, G. P., Aromatic Characterization of Sparkling Moscato Wines from Farroupilha (RSBRasil) and Asti (Italy), in: 39th World Congress of Vine and Wine - Book of Abstracts, 2016, pp. 434 - 434 (atti di: 39th World Congress of Vine and Wine (OIV), page of book 434, , (Brasile) Poster, Bento Gonçalves (Brazil), 24 – 28 October, 2016) [atti di convegno-poster]
Versari, A.; Patrizi, C.; Parpinello, G.P.; Mattioli, A.U.; Pasini, L.; Meglioli, M.; Longhini, G, Effect of co-inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland, «JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY», 2016, 91, pp. 876 - 882 [articolo]
Versari, A.; Parpinello, G.P.; Ricci, A.; Basile, A.; Gasperi, G.; Cristoforetti, F.; Pasini, L.; Mattioli, A.U, Evoluzione delle caratteristiche chimiche e sensoriali di vini bianchi Müller Thurgau imbottigliati con diverse tipologie di tappo, «INDUSTRIE DELLE BEVANDE», 2016, 45, pp. 3 - 7 [articolo]
Ivanova-Petropulos, Violeta; Durakova, Sanja; Ricci, Arianna; Parpinello, Giuseppina P.; Versari, Andrea, Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking, «JOURNAL OF FOOD SCIENCE AND TECHNOLOGY», 2016, 53, pp. 2634 - 2643 [articolo]
Donnini, Silvia; Tessarin, Paola; Ribera-Fonseca, Alejandra; Di Foggia, Michele; Parpinello, Giuseppina Paola; Rombolà, Adamo Domenico, Glyphosate impacts on polyphenolic composition in grapevine (Vitis vinifera L.) berries and wine, «FOOD CHEMISTRY», 2016, 213, pp. 26 - 30 [articolo]
Patrignani, Francesca; Diana I. Serrazanetti, ; Braschi, Giacomo; Tofalo, Rosanna; Parpinello, Giuseppina P.; Suzzi, Giovanna; Lanciotti, Rosalba, Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine, in: 14th International Congress on Yeast, Program & Abstract, 2016, pp. 275 - 275 (atti di: 14th International Congress on Yeast, Awaji Yumebutai, Giappone, 11-15 settembre 2016) [atti di convegno-abstract]
Versari, Andrea; Parpinello, Giuseppina Paola; Ricci, Arianna, Il ruolo dell’ossigeno nel vino., «IL CORRIERE VINICOLO», 2016, 23, pp. 1 - 4 [articolo]
Ivanova-Petropulosa, V.; Durakova, S.; Ricci, A.; Parpinello, G.P.; Versari, A, Influence of maceration time on bioactive phenolic compounds and antioxidant activity of Stanušina wines, in: 16th CEEPUS Symposium and Summer School on Bioanalysis, 2016, pp. 66 - 66 (atti di: 16th CEEPUS Symposium and Summer School on Bioanalysis, Warsaw, Poland, July 6 - 15, 2016) [atti di convegno-abstract]
Versari, Andrea; Parpinello, Giuseppina Paola; Mattioli, Alessia Umberta; Pasini, Luca, L’importanza dell’ossigeno per la vinificazione, «AGRICOLTURA RICERCA», 2016, 10, pp. 56 - 57 [articolo]
Ricci, A; Lagel, M.-C.; Parpinello, G.P.; Pizzi, A.; Kilmartin, P.A.; Versari, A., Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin, «FOOD CHEMISTRY», 2016, 203, pp. 425 - 429 [articolo]
Serrazanetti, D; Siroli, L; Patrignani, F; Parpinello, Gp; Braschi, G; Lanciotti, R, Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest, in: 14th International Congress on Yeast, Program & Abstract, 2016, pp. 274 - 274 (atti di: 14th International Congress on Yeast, Awaji Yumebutai Giappone, 11-15 settembre 2016) [atti di convegno-abstract]
Simoni M.; Castellari L.; Parpinello G.P.; Rombolà A.D.; Versari A., Albana di Romagna: aspetti enologici e sensoriali, «L'ENOLOGO», 2015, 5, pp. 42 - 45 [articolo]
