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Results:
1-16
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Results: 16
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:
Ferrarini, R
Versari, A
Galassi, S
Citation: R. Ferrarini et al., A preliminary comparison between nanofiltration and reverse osmosis membranes for grape juice treatment, J FOOD ENG, 50(2), 2001, pp. 113-116
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:
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:
Ferrarini, R
Celotti, E
Versari, A
Galassi, S
Citation: R. Ferrarini et al., The determination of total SO2 in grape juice. A comparison among five methods, FOOD ADDIT, 17(12), 2000, pp. 973-977
Authors:
Zappoli, R
Versari, A
Zappoli, F
Chiaramonti, R
Thyrion, GDZ
Arneodo, MG
Zerauschek, V
Citation: R. Zappoli et al., The effects on auditory neurocognitive evoked responses and contingent negative variation activity of frontal cortex lesions or ablations in man: three new case studies, INT J PSYCP, 38(2), 2000, pp. 109-144
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
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:
Madani, W
Kermasha, S
Versari, A
Citation: W. Madani et al., Characterization of tyrosinase- and polyphenol esterase-catalyzed end products using selected phenolic substrates, J AGR FOOD, 47(6), 1999, pp. 2486-2490
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
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
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