Ugliano, M., Marangon; M., Mattivi, F., Parpinello, G.P., Piombino, P., Rolle, L.,, The aroma diversity of italian white wines., in: MACROWINE 2021 - BOOK of ABSTRACTS, 2021, pp. 1 - 1 (atti di: MACROWINE 2021, Virtuale, 23-30 giugno (Comunicazione)) [Abstract]Open Access
Marcon A.R.; Delamare A.P.L.; Schwarz L.V.; Pasini L.; Versari A.; Parpinello G.P.; Echeverrigaray S., Volatile and sensory composition of Brazilian Muscat sparkling wine and Asti, «JOURNAL OF FOOD PROCESSING AND PRESERVATION», 2021, 45, Article number: e15240 , pp. 1 - 9 [Scientific article]
Arboleda Mejia, J. A.; Parpinello, G.; Versari, A.; Ricci, A.; Figueiredo, A. S.; De Pinho, M. N.; Conidi, C.; Cassano, A, A combination of eco-friendly extraction techniques and membrane operations for the recovery of bioactive compounds from wine by-products., in: The annual update of advances promoted at Institute of Membrane Technology - National Research Council of Italy, 2020, pp. 5 - 6 (atti di: The annual update of advances promoted at Institute of Membrane Technology - National Research Council, ONLINE, 17 Dicembre 2020) [Abstract]
Parpinello, G.; Ricci, A.; Versari, A.; Ragni, L.; Serantoni, M.; Balducci, A., A new device for stabilisation of white wines throughout a continous flow system, in: www.infowine.com, ENOFORUM 2019 - Sive, 2020, pp. 1 - 6 (atti di: ENOFORUM 2019 - Sive, Vicenza, 21-23 Maggio 2019) [Contribution to conference proceedings]
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 [Scientific article]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 [Scientific article]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 [Scientific article]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 [Scientific article]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 [Scientific article]
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 [Scientific article]Open Access
Patent 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 [Scientific article]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 [Scientific article]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 [Scientific article]
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) [Contribution to conference proceedings]
