Parpinello G.P.; Plumejeau F.; Maury C.; Versari A., Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2012, 92, pp. 1238 - 1244 [Scientific article]
Parpinello G.P.; Heymann H.; Vasquez S.; Cathline K.A.; Fidelibus M.W., Grape maturity, yield, quality, sensory properties, and consumer acceptance of fiesta and selma pete dry-on-vine raisins, «AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE», 2012, 63, pp. 212 - 219 [Scientific article]
Parpinello G.; Heymann H.; Vasquez S.; Cathline K.; Fidelibus M., Grape maturity, yield, quality, sensory properties, and consumer acceptance of fiesta and selma pete dry-on-vine raisins, «AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE», 2012, 63, pp. 212 - 219 [Scientific article]
Harbertson J.F.; Parpinello G.P.; Heymann H.; Downey M.O., Impact of exogenous tannin additions on wine chemistry
and wine sensory character, «FOOD CHEMISTRY», 2012, 131, pp. 999 - 1008 [Scientific article]
M. A. Kelm; A. Versari; G. P. Parpinello; J. H. Thorngate, Mass Spectral Characterization of Uva Longanesi Seed and Skin Extracts, «AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE», 2012, 63, pp. 402 - 406 [Scientific article]
Parpinello G.P.; Versari A., Micro-oxygenation of red wine: Chemistry and sensory aspects., in: WINE: TYPE, PRODUCTION AND HEALTH, HAUPPAUGE, NY, Nova Science Publishers, Inc., 2012, pp. 93 - 123 [Chapter or essay]
Elisa Sartini; Giuseppina P. Parpinello; Sergio Galassi; Andrea Versari, Characterization of Uva Longanesi red wine by selected parameters related to astringency, «INTERNATIONAL JOURNAL OF FOOD PROPERTIES», 2011, 14, pp. 1081 - 1089 [Scientific article]Open Access
Silvestroni O.; Bravetti B.; Lanari V.; Lattanzi T.; Versari A.; Parpinello G.P., Crop Load is more effective of canopy density in influencing grape berry and wine composition of Montepulciano (Vitis vinifera L.)., «LE PROGRÈS AGRICOLE ET VITICOLE», 2011, 9, pp. 523 - 526 [Scientific article]
Laghi L.; Versari A.; Parpinello G.P.; Nakaji Y.D.; Boulton R.B., FT-IR spectroscopy and direct orthogonal signal correction preprocessing applied to selected phenolic compounds in red wines, «FOOD ANALYTICAL METHODS», 2011, 4, pp. 619 - 625 [Scientific article]
Parpinello G.P.; Versari A.; Pasini L., La scelta del tappo ideale: tradizione o innovazione?, «AGRICOLTURA», 2011, 39, pp. 83 - 85 [Scientific article]
Versari A.; Parpinello G.P.; Chinnici F.; Meglioli G., Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by midinfrared spectroscopy, «FOOD CHEMISTRY», 2011, 125, pp. 1345 - 1350 [Scientific article]
Versari Andrea; Parpinello Giuseppina Paola; Mattioli Alessia Umberta, Vini a basso contenuto alcolico: dove va la ricerca, «AGRICOLTURA», 2011, 39, pp. 81 - 83 [Scientific article]
Parpinello G. P.; Pasini L.; Versari A., Capire i gusti dei consumatori attraverso l'analisi sensoriale, «AGRICOLTURA», 2010, supplemento al n. 10, pp. 37 - 37 [Scientific article]
Versari A.; Giunchi A.; Parpinello G.P.; Galassi S., Caratterizzazione di tappi in sughero e tappi sintetici utilizzati per l’imbottigliamento del vino, «INDUSTRIE DELLE BEVANDE», 2010, 39, pp. 20 - 26 [Scientific article]
Versari A.; Parpinello G.P.; Mattioli A.U., Extraction time course of selected red color components from grape pomace, «JOURNAL OF COMMODITY SCIENCE, TECHNOLOGY AND QUALITY», 2010, 49, pp. 121 - 131 [Scientific article]
