E-LIB Suche - Ergebnisse für: De Iseppi, Alberto

1

White Sparkling Wine Proteins and Glycoproteins and Their B..:

Lomolino, Giovanna ; Vincenzi, Simone ; Zannoni, Stefania..
Beverages. 10 (2024) 1 - p. 21 , 2024

Link: https://doi.org/10.3390/..

2

Comprehensive analysis of colloid formation, distribution, ..:

Marangon, Matteo ; Marassi, Valentina ; Roda, Barbara...
Food Research International. 187 (2024) - p. 114414 , 2024

Link: https://doi.org/10.1016/..

3

Umami in Wine: Impact of Glutamate Concentration and Contac..:

Franceschi, Deborah ; Lomolino, Giovanna ; Sato, Ryo..
Beverages. 9 (2023) 2 - p. 52 , 2023

Link: https://doi.org/10.3390/..

4

Foam Characteristics and Sensory Analysis of Arabica Coffee..:

Lomolino, Giovanna ; Dal Zotto, Valentina ; Zannoni, Stefania.
Beverages. 8 (2022) 2 - p. 28 , 2022

Link: https://doi.org/10.3390/..

5

Sparkling Cider Paired with Italian Cheese: Sensory Analysi..:

Lomolino, Giovanna ; Marangon, Matteo ; Vincenzi, Simone.
Beverages. 8 (2022) 4 - p. 82 , 2022

Link: https://doi.org/10.3390/..

6

Effect of vacuum application on the physical, rheological a..:

Lomolino, Giovanna ; De Iseppi, Alberto ; Bravo, Stefano...
International Journal of Dairy Technology. 76 (2022) 2 - p. 418-428 , 2022

Link: https://doi.org/10.1111/..

7

Renewable Tannin-Based Adhesive from Quebracho Extract and ..:

Cesprini, Emanuele ; Causin, Valerio ; De Iseppi, Alberto...
Forests. 13 (2022) 11 - p. 1781 , 2022

Link: https://doi.org/10.3390/..

8

The macromolecular diversity of Italian monovarietal red wi..:

Marangon, Matteo ; De Iseppi, Alberto ; Gerbi, Vincenzo...
OENO One. 56 (2022) 2 - p. 81-90 , 2022

Link: https://doi.org/10.20870..

9

Chemical characterization of cherry (Prunus avium) extract ..:

Cesprini, Emanuele ; De Iseppi, Alberto ; Giovando, Samuele...
Wood Science and Technology. 56 (2022) 5 - p. 1455-1473 , 2022

Link: https://doi.org/10.1007/..

10

Emulsifying activity of potato proteins in the presence of ..:

Lomolino, Giovanna ; Vincenzi, Simone ; Zannoni, Stefania...
Food Chemistry: X. 13 (2022) - p. 100232 , 2022

Link: https://doi.org/10.1016/..

11

Red and white wine lees as a novel source of emulsifiers an..:

De Iseppi, Alberto ; Marangon, Matteo ; Lomolino, Giovanna..
LWT. 152 (2021) - p. 112273 , 2021

Link: https://doi.org/10.1016/..

12

Garlic greening: Pigments biosynthesis and control strategi..:

De Iseppi, Alberto ; Curioni, Andrea ; Marangon, Matteo..
Italian Journal of Food Science. 33 (2021) 1 - p. 73-83 , 2021

Link: https://doi.org/10.15586..

13

A novel approach for the valorization of wine lees as a sou..:

De Iseppi, Alberto ; Marangon, Matteo ; Vincenzi, Simone...
LWT. 136 (2021) - p. 110274 , 2021

Link: https://doi.org/10.1016/..

14

Current and future strategies for wine yeast lees valorizat..:

De Iseppi, Alberto ; Lomolino, Giovanna ; Marangon, Matteo.
Food Research International. 137 (2020) - p. 109352 , 2020

Link: https://doi.org/10.1016/..

15

Ice recrystallisation and melting in ice cream with differe..:

Lomolino, Giovanna ; Zannoni, Stefania ; Zabara, Andrada..
International Dairy Journal. 100 (2020) - p. 104557 , 2020

Link: https://doi.org/10.1016/..