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Results:
1-7
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Results: 7
Authors:
Castellari, M
Piermattei, B
Arfelli, G
Amati, A
Citation: M. Castellari et al., Influence of aging conditions on the quality of red Sangiovese wine, J AGR FOOD, 49(8), 2001, pp. 3672-3676
Authors:
Castellari, M
Fabbri, S
Fabiani, A
Amati, A
Galassi, S
Citation: M. Castellari et al., Comparison of different immunoaffinity clean-up procedures for high-performance liquid chromatographic analysis of ochratoxin A in wines, J CHROMAT A, 888(1-2), 2000, pp. 129-136
Authors:
Castellari, M
Versari, A
Spinabelli, U
Galassi, S
Amati, A
Citation: M. Castellari et al., An improved HPLC method for the analysis of organic acids, carbohydrates, and alcohols in grape musts and wines, J LIQ CHR R, 23(13), 2000, pp. 2047-2056
Authors:
Castellari, M
Matricardi, L
Arfelli, G
Galassi, S
Amati, A
Citation: M. Castellari et al., Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage, FOOD CHEM, 69(1), 2000, pp. 61-67
Authors:
Castellari, M
Arfelli, G
Riponi, C
Carpi, G
Amati, A
Citation: M. Castellari et al., High hydrostatic pressure treatments for beer stabilization, J FOOD SCI, 65(6), 2000, pp. 974-977
Authors:
Chinnici, F
Antonelli, A
Piva, A
Amati, A
Citation: F. Chinnici et al., Composition of grapes from cv. Trebbiano romagnolo affected by Esca, VITIS, 38(4), 1999, pp. 187-188
Authors:
Piermattei, B
Piva, A
Castellari, M
Arfelli, G
Amati, A
Citation: B. Piermattei et al., The phenolic composition of red grapes and wines as influenced by Oidium tuckeri development, VITIS, 38(2), 1999, pp. 85-86
Risultati:
1-7
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