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Canuti, Valentina
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1

Characterization of 20 Oenological Tannins from Different B..:

Maioli, Francesco ; Sanarica, Luigi ; Cecchi, Lorenzo...
Antioxidants.  12 (2023)  7 - p. 1399 , 2023
Link: https://doi.org/10.3390/..
 
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2

Chemical Characterization, Sensory Definition and Predictio..:

Picchi, Monica ; Domizio, Paola ; Wilson, Matt...
Foods.  12 (2023)  11 - p. 2191 , 2023
Link: https://doi.org/10.3390/..
 
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3

Is the volatile compounds profile a suitable tool for authe..:

Cecchi, Lorenzo ; Migliorini, Marzia ; Giambanelli, Elisa...
Food Control.  139 (2022)  - p. 109092 , 2022
Link: https://doi.org/10.1016/..
 
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4

Schizosaccharomyces japonicus/Saccharomyces cerevisiae mixe..:

Portaro, Lorenzo ; Maioli, Francesco ; Canuti, Valentina...
LWT.  156 (2022)  - p. 113009 , 2022
Link: https://doi.org/10.1016/..
 
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5

Monitoring of Sangiovese Red Wine Chemical and Sensory Para..:

Maioli, Francesco ; Picchi, Monica ; Guerrini, Lorenzo...
ACS Food Science & Technology.  2 (2022)  2 - p. 221-239 , 2022
Link: https://doi.org/10.1021/..
 
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6

Kinetic modeling of a Sangiovese wine's chemical and physic..:

Guerrini, Lorenzo ; Maioli, Francesco ; Picchi, Monica...
European Food Research and Technology.  248 (2022)  6 - p. 1525-1539 , 2022
Link: https://doi.org/10.1007/..
 
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7

Exploitation of virgin olive oil by‐products (Olea europaea..:

Cecchi, Lorenzo ; Migliorini, Marzia ; Giambanelli, Elisa...
Journal of the Science of Food and Agriculture.  102 (2021)  6 - p. 2515-2525 , 2021
Link: https://doi.org/10.1002/..
 
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8

A Methodological Approach to Assess the Effect of Organic, ..:

Maioli, Francesco ; Picchi, Monica ; Millarini, Valentina...
Foods.  10 (2021)  8 - p. 1894 , 2021
Link: https://doi.org/10.3390/..
 
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9

Functional and sensory properties of phenolic compounds fro..:

Bucalossi, Ginevra ; Fia, Giovanna ; Dinnella, Caterina...
Food Chemistry.  315 (2020)  - p. 126291 , 2020
Link: https://doi.org/10.1016/..
 
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10

A New Extract from Pomegranate (Punica granatum L.) By-Prod..:

Canuti, Valentina ; Cecchi, Lorenzo ; Khatib, Mohamad...
Molecules.  25 (2020)  19 - p. 4460 , 2020
Link: https://doi.org/10.3390/..
 
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11

Evaluation of the Intrinsic and Perceived Quality of Sangio..:

Canuti, Valentina ; Cantu, Annegret ; Picchi, Monica...
Foods.  9 (2020)  8 - p. 1088 , 2020
Link: https://doi.org/10.3390/..
 
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12

The Influence of Conventional and Biodynamic Winemaking Pro..:

Picchi, Monica ; Canuti, Valentina ; Bertuccioli, Mario.
International Journal of Wine Research.  12 (2020)  - p. 1-16 , 2020
Link: https://doi.org/10.2147/..
 
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13

Physical, Chemical, and Biological Characterization of Veil..:

Breschi, Carlotta ; Guerrini, Lorenzo ; Domizio, Paola...
European Journal of Lipid Science and Technology.  121 (2019)  11 - p. , 2019
Link: https://doi.org/10.1002/..
 
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14

The effect of the addition of gelatinized flour on dough rh..:

Parenti, Ottavia ; Guerrini, Lorenzo ; Canuti, Valentina...
LWT.  106 (2019)  - p. 240-246 , 2019
Link: https://doi.org/10.1016/..
 
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15

Chemical Characteristics of Sangiovese Wines from Californi..:

Canuti, Valentina ; Frost, Scott ; Lerno, Larry A....
Journal of Agricultural and Food Chemistry.  67 (2019)  9 - p. 2647-2659 , 2019
Link: https://doi.org/10.1021/..
 
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