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Results:
1-8
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Results: 8
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
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:
Versari, A
Parpinello, GP
Tornielli, GB
Ferrarini, R
Giulivo, C
Citation: A. Versari et al., Stilbene compounds and stilbene synthase expression during ripening, wilting, and UV treatment in grape cv. Corvina, J AGR FOOD, 49(11), 2001, pp. 5531-5536
Authors:
Parpinello, GP
Versari, A
Citation: Gp. Parpinello et A. Versari, A simple high-performance liquid chromatography method for the analysis ofglucose, glycerol, and methanol in a bioprocess, J CHROM SCI, 38(6), 2000, pp. 259-261
Analysis of selected phenolic compounds by MECC and HPLC. A comparative study (vol 89, pg 901, 1999)
Authors:
Versari, A
Parpinello, GP
Galassi, S
Citation: A. Versari et al., Analysis of selected phenolic compounds by MECC and HPLC. A comparative study (vol 89, pg 901, 1999), ANN CHIM, 90(3-4), 2000, pp. 297-297
Authors:
Versari, A
Parpinello, GP
Cattaneo, M
Citation: A. Versari et al., Leuconostoc oenos and malolactic fermentation in wine: a review, J IND MIC B, 23(6), 1999, pp. 447-455
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
Parpinello, GP
Galassi, S
Citation: A. Versari et al., Analysis of selected phenolic compounds by MECC and HPLC. A comparative study, ANN CHIM, 89(11-12), 1999, pp. 901-910
Risultati:
1-8
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