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Results:
1-14
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Results: 14
Authors:
Parpinello, GP
Versari, A
Castellari, M
Galassi, S
Citation: Gp. Parpinello et al., Stevioside as a replacement of sucrose in peach race: Sensory evaluation, J SENS STUD, 16(5), 2001, pp. 471-484
Authors:
Versari, A
Castellari, M
Spinabelli, U
Galassi, S
Citation: A. Versari et al., Recovery of tartaric acid from industrial enological wastes, J CHEM TECH, 76(5), 2001, pp. 485-488
Authors:
Kusmic, C
Boggi, U
Bellini, R
Vistoli, F
Castellari, M
Taddei, G
Minervini, A
Filipponi, F
Mosca, F
Barsacchi, R
Citation: C. Kusmic et al., Oxidative stress in fulminant hepatic failure: Comparison of two pig models with and without liver necrosis, HEP-GASTRO, 48(39), 2001, pp. 762-769
Authors:
Castellari, M
Sartini, E
Spinabelli, U
Riponi, C
Galassi, S
Citation: M. Castellari et al., Determination of carboxylic acids, carbohydrates, glycerol, ethanol, and 5-HMF in beer by high-performance liquid chromatography and UV-Refractive index double detection, J CHROM SCI, 39(6), 2001, pp. 235-238
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
Removal of ochratoxin A in red wines by means of adsorption treatments with commercial fining agents
Authors:
Castellari, M
Versari, A
Fabiani, A
Parpinello, GP
Galassi, S
Citation: M. Castellari et al., Removal of ochratoxin A in red wines by means of adsorption treatments with commercial fining agents, J AGR FOOD, 49(8), 2001, pp. 3917-3921
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
Carpi, G
Galassi, S
Citation: M. Castellari et al., Effects of high hydrostatic pressure processing and of glucose oxidase-catalase addition on the color stability and sensorial score of grape juice, FOOD SC TEC, 6(1), 2000, pp. 17-23
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:
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
Authors:
Rovai, D
Janerot-Sjoberg, B
Nagy, A
Marini, C
Burchielli, S
Castellari, M
Morales, MA
Trivella, MG
Ostensen, J
Distante, A
L'Abbate, A
Citation: D. Rovai et al., Myocardial perfusion abnormalities by intravenous administration of the contrast agent NC100100 in an experimental model of coronary artery thrombosis and reperfusion, ECHOCARDIOG, 15(8), 1998, pp. 731-740
Authors:
Castellari, M
Citation: M. Castellari, Evolution of phenolic compounds in red winemaking as effected by must oxygenation (vol 49, pg 92, 1998), AM J ENOL V, 49(4), 1998, pp. CP2-CP2
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1-14
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