E-LIB Suche - Ergebnisse für: Panero, Loretta

1

Effects of high-temperature drying on the polyphenolic comp..:

Guaita, Massimo ; Panero, Loretta ; Motta, Silvia..
LWT. 145 (2021) - p. 111323 , 2021

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

2

Wine Fermentation Performance of Indigenous Saccharomyces c..:

Costantini, Antonella ; Cravero, Maria Carla ; Panero, Loretta...
Beverages. 7 (2021) 2 - p. 30 , 2021

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

3

Effect of some winemaking factors on rotundone levels of Pe..:

Petrozziello, Maurizio ; Espada-Rodríguez, Laura ; Bonello, Federica...
European Food Research and Technology. 247 (2021) 7 - p. 1645-1653 , 2021

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

4

Use of potassium polyaspartate for stabilization of potassi..:

Bosso, Antonella ; Motta, Silvia ; Panero, Loretta..
Journal of Food Science. 85 (2020) 8 - p. 2406-2415 , 2020

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

5

Polyphenolic Composition and In Vitro Antioxidant Activity ..:

Bosso, Antonella ; Cassino, Claudio ; Motta, Silvia...
Foods. 9 (2020) 10 - p. 1451 , 2020

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

6

Prevalence of Flavescence Dorée Phytoplasma-Infected Scapho..:

Ripamonti, Matteo ; Pegoraro, Mattia ; Rossi, Marika...
Insects. 11 (2020) 5 - p. 301 , 2020

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

7

Managing wine quality using Torulaspora delbrueckii and Oen..:

Nardi, Tiziana ; Panero, Loretta ; Petrozziello, Maurizio...
European Food Research and Technology. 245 (2018) 2 - p. 293-307 , 2018

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

8

Influence of early seeds removal on the physicochemical, po..:

Guaita, Massimo ; Petrozziello, Maurizio ; Panero, Loretta...
European Food Research and Technology. 243 (2017) 8 - p. 1311-1322 , 2017

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

9

Comparison of the physicochemical and volatile composition ..:

Motta, Silvia ; Guaita, Massimo ; Petrozziello, Maurizio...
Food Chemistry. 221 (2017) - p. 1-10 , 2017

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

10

Validation of a rapid conductimetric test for the measureme..:

Bosso, Antonella ; Motta, Silvia ; Petrozziello, Maurizio...
Food Chemistry. 212 (2016) - p. 821-827 , 2016

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

11

Use of polyaspartate as inhibitor of tartaric precipitation..:

Bosso, Antonella ; Panero, Loretta ; Petrozziello, Maurizio...
Food Chemistry. 185 (2015) - p. 1-6 , 2015

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

12

Influence of the matrix composition on the volatility and s..:

Petrozziello, Maurizio ; Asproudi, Andriani ; Guaita, Massimo...
Food Chemistry. 149 (2014) - p. 197-202 , 2014

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

13

Effect of SO2, reduced glutathione and ellagitannins on the..:

Panero, Loretta ; Motta, Silvia ; Petrozziello, Maurizio..
European Food Research and Technology. 240 (2014) 2 - p. 345-356 , 2014

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

14

Analytical and Sensory Characterization of the Aroma of "La..:

Petrozziello, Maurizio ; Guaita, Massimo ; Motta, Silvia..
Journal of Food Science. 76 (2011) 4 - p. , 2011

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

15

Prevalence of Flavescence Dorée Phytoplasma-Infected Scapho..:

Ripamonti, Matteo ; Pegoraro, Mattia ; Rossi, Marika...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7290324/. , 2020

Link: http://www.ncbi.nlm.nih...