Arianna Ricci; Giuseppina Paola Parpinello; Luca Laghi; Milena Lambri; Andrea Versari, Application of Infrared Spectroscopy to Grape and Wine Analysis, in: Infrared Spectroscopy. Theory, Developments and Applications, New York NY, NOVA Publishers, Inc, 2014, pp. 17 - 41 [Chapter or essay]
Parpinello G.P.; Mattioli A.U.; Versari A.; Rombolà A.D.; Nigro G., Bio e biodinamico: un test sulle uve Sangiovese, «AGRICOLTURA», 2014, 10, pp. 63 - 64 [Scientific article]
Paola Tessarin; Aparecida Conceiçao Boliani; Renato Vasconcelos Botelho; Carine Rusin; Andrea Versari; Giuseppina Paola Parpinello; Adamo Domenico Rombola', Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi Wines, «JOURNAL OF SOIL SCIENCE AND PLANT NUTRITION», 2014, 14, pp. 1021 - 1038 [Scientific article]
Violeta Ivanova-Petropulos; Arianna Ricci; Dusko Nedelkovski; Violeta Dimovska; Giuseppina P. Parpinello; Andrea Versari, Influence of yeast strains on phenolic composition and antioxidant activity of Vranec wines, in: XXIII Congress of Chemists and Technologists of Macedonia, 2014(atti di: XXIII Congress of Chemists and Technologists of Macedonia, Ohrid, Republic of Macedonia, 8-11 October 2014) [Poster]
Violeta Ivanova-Petropulos; Arianna Ricci; Dusko Nedelkovski; Violeta Dimovska; Giuseppina P. Parpinello; Andrea Versari, Influence of yeast strains on phenolic composition and antioxidant activity of Vranec wines, in: Book of Abstract - XXIII Congress of Chemists and Technologists of Macedonia, 2014, pp. 80 - 80 (atti di: XXIII Congress of Chemists and Technologists of Macedonia, Ohrid, Republic of Macedonia, 8-11 Ottobre 2014) [Abstract]
Luca Laghi;Andrea Versari;Elena Marcolini;Giuseppina P. Parpinello, Metabonomic Investigation by 1H-NMR to Discriminate between Red Wines from Organic and Biodynamic Grapes, «FOOD AND NUTRITION SCIENCES», 2014, 05, pp. 52 - 59 [Scientific article]
Andrea Versari;V. Felipe Laurie;Arianna Ricci;Luca Laghi;Giuseppina P. Parpinello, Progress in authentication, typification and traceability of grapes and wines by chemometric approaches, «FOOD RESEARCH INTERNATIONAL», 2014, 60, pp. 2 - 18 [Scientific article]
Kokornaczyk M.O.; Parpinello G.P.; Versari A.; Rombolà A.D.; Betti L., Qualitative discrimination between organic and biodynamic Sangiovese red wines using droplet evaporation approach, «ANALYTICAL METHODS», 2014, 6, pp. 7484 - 7488 [Scientific article]
Montanari C.; Vernocchi P.; Patrignani F.; Serrazanetti D. I.; Parpinello G.P.; Gardini F.; Lanciotti R., Quality of wines in relation to the grape agriculture practices, the must yeast microbial population and the starter addition during winemaking, in: Food Micro 2014, 2014, pp. 170 - 170 (atti di: Food Micro 2014, Nantes, Francia, 1-4 settembre 2014) [Contribution to conference proceedings]
Tessarin P.; Bombai G.; Garofali F.; Rusin C.; Sevindik O.; Toprak Ö.; Roberti R.; Versari A.; Parpinello G.P.; Nigro G.; Rombolà D.A., Strategie flessibili nella gestione della chioma, «AGRICOLTURA», 2014, 10, pp. 60 - 62 [Scientific article]
Kokornaczyk M.O.; Parpinello G.P.; Versari A.; Rombolà A.D.; Betti L., DROPLET EVAPORATION METHOD AS AN APPROACH TO QUALITY ANALYSIS OF ORGANIC AND BIODYNAMIC WINE SAMPLES FROM A LONG-TERM ITALIAN FIELD TRIAL, in: BOOK OF ABSTRACTS Second International Conference on ORGANIC FOOD QUALITY AND HEALTH RESEARCH, Warsaw, Warsaw University of Life Sciences Press, 2013, pp. 45 - 45 (atti di: Second International Conference on ORGANIC FOOD QUALITY AND HEALTH RESEARCH, Warsaw, Poland, June 5–7, 2013) [Abstract]
Parpinello G.P., L'uva e i sentori varietali, in: Il Maestro di Vino, Milano, Franco Angeli, 2013, pp. 56 - 73 [Chapter or essay]
L. Laghi; G. Parpinello, Metabonomic investigation by 1H-NMR to highlight differences between red wines from organic and biodynamic grapes, in: Abstract Book of "International Conference on Foodomics" 3rd Edition, 2013, pp. 80 - 80 (atti di: International Conference on Foodomics 3rd Edition, Cesena, 22-24 May 2013) [Abstract]
Versari A.; du Toit W.; Parpinello G.P., Oenological tannins: a review, «AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH», 2013, 19, pp. 1 - 10 [Scientific article]
Versari A.; Parpinello G.P.; Ricci A.; Meglioli M., Relationship Between Chemical Markers and Sensory Score of Traditional Balsamic Vinegars Using a Screening Approach Combined with Rapid Assessment Methods, «FOOD ANALYTICAL METHODS», 2013, 6, pp. 1697 - 1703 [Scientific article]
