Authors: Versari, A Barbanti, D Potentini, G Parpinello, GP Galassi, S

Citation: A. Versari et al., Preliminary study on the interaction of gelatin-red wine components, ITAL J FOOD, 11(3), 1999, pp. 231-239

Authors: Versari, A Biesenbruch, S Barbanti, D Farnell, PJ Galassi, S

Citation: A. Versari et al., HPAEC-PAD analysis of oligogalacturonic acids in strawberry juice, FOOD CHEM, 66(2), 1999, pp. 257-261

Authors: Barbanti, D Mastrocola, D Dalla Rosa, M Versari, A

Citation: D. Barbanti et al., Influence of some process conditions on the rehydration of apple cubes, ACT ALIMENT, 27(4), 1998, pp. 319-327