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Results:
1-12
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Results: 12
Authors:
Pifferi, PG
Spagna, G
Barbagallo, RN
Morselli, L
Manenti, I
Ranieri, C
Citation: Pg. Pifferi et al., Use of food industry by-products for the removal of fungicides from white wine, ITAL J FOOD, 13(2), 2001, pp. 173-188
Authors:
Giuliani, S
Piana, C
Setti, L
Hochkoeppler, A
Pifferi, PG
Williamson, G
Faulds, CB
Citation: S. Giuliani et al., Synthesis of pentylferulate by a feruloyl esterase from Aspergillus niger using water-in-oil microemulsions, BIOTECH LET, 23(4), 2001, pp. 325-330
Authors:
Spagna, G
Barbagallo, RN
Casarini, D
Pifferi, PG
Citation: G. Spagna et al., A novel chitosan derivative to immobilize alpha-L-rhamnopyranosidase from Aspergillus niger for application in beverage technologies, ENZYME MICR, 28(4-5), 2001, pp. 427-438
Authors:
Spagna, G
Barbagallo, RN
Pifferi, PG
Blanco, RM
Guisan, JM
Citation: G. Spagna et al., Stabilization of a beta-glucosidase from Aspergillus niger by binding to an amine agarose gel, J MOL CAT B, 11(2-3), 2000, pp. 63-69
Authors:
Martino, A
Schiraldi, C
Di Lazzaro, A
Fiume, I
Spagna, G
Pifferi, PG
De Rosa, M
Citation: A. Martino et al., Improvement of the flavour of Falanghina white wine using a purified glycosidase preparation from Aspergillus niger, PROCESS BIO, 36(1-2), 2000, pp. 93-102
Authors:
Spagna, G
Barbagallo, RN
Martino, A
Pifferi, PG
Citation: G. Spagna et al., A simple method for purifying glycosidases: alpha-L-rhamnopyranosidase from Aspergillus niger to increase the aroma of Moscato wine, ENZYME MICR, 27(7), 2000, pp. 522-530
Authors:
Spagna, G
Barbagallo, RN
Pifferi, PG
Citation: G. Spagna et al., Fining treatments of white wines by means of polymeric adjuvants for theirstabilization against browning, J AGR FOOD, 48(10), 2000, pp. 4619-4627
Authors:
Poggi, V
Arcioni, A
Filippini, P
Pifferi, PG
Citation: V. Poggi et al., Foliar application of selenite and selenate to potato (Solanum tuberosum):Effect of a ligand agent on selenium content of tubers, J AGR FOOD, 48(10), 2000, pp. 4749-4751
Authors:
Gallifuoco, A
Alfani, F
Cantarella, M
Spagna, G
Pifferi, PG
Citation: A. Gallifuoco et al., Immobilized beta-glucosidase for the winemaking industry: study of biocatalyst operational stability in laboratory-scale continuous reactors, PROCESS BIO, 35(1-2), 1999, pp. 179-185
Authors:
Setti, L
Farinelli, P
Di Martino, S
Frassinetti, S
Lanzarini, G
Pifferi, PG
Citation: L. Setti et al., Developments in destructive and non-destructive pathways for selective desulfurizations in oil-biorefining processes, APPL MICR B, 52(1), 1999, pp. 111-117
Authors:
Setti, L
Giuliani, S
Spinozzi, G
Pifferi, PG
Citation: L. Setti et al., Laccase catalyzed-oxidative coupling of 3-methyl 2-benzothiazolinone hydrazone and methoxyphenols, ENZYME MICR, 25(3-5), 1999, pp. 285-289
Authors:
Poggi, V
Pifferi, PG
Bordoni, A
Biagi, P
Citation: V. Poggi et al., Plant derived foods supplied with selenium: The potato, IND ALI, 38(385), 1999, pp. 1107
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