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Panero, Loretta
25
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Online (25)
Mediatypes
Articles (Online) (14)
OpenAccess-fulltext (11)
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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
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/..
?
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
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/..
?
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
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/..
?
13
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/..
?
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...
1-15