Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Alessandra Biondi Bartolini"'
Publikováno v:
JLIS.it, Vol 15, Iss 3 (2024)
The wine sector has historically been dominated and led by men, but in recent decades many women have started to occupy various roles, from production to marketing. However, disparities persist in terms of career progression, as well as contractual a
Externí odkaz:
https://doaj.org/article/9cd17dc87e2243a2a5bb5e2d2c5e5e09
Autor:
Cristina Romani, Livio Lencioni, Alessandra Biondi Bartolini, Maurizio Ciani, Ilaria Mannazzu, Paola Domizio
Publikováno v:
Fermentation, Vol 6, Iss 3, p 63 (2020)
The production of wines with peculiar analytical and sensorial profiles, together with the microbiological control of the winemaking process, has always been one of the main objectives of the wine industry. In this perspective, the use of oenological
Externí odkaz:
https://doaj.org/article/075965536f9e4a449d6cb11bed16f337
Autor:
Panagiotis Arapitsas, Matthias Scholz, Urska Vrhovsek, Stefano Di Blasi, Alessandra Biondi Bartolini, Domenico Masuero, Daniele Perenzoni, Adelio Rigo, Fulvio Mattivi
Publikováno v:
PLoS ONE, Vol 7, Iss 5, p e37783 (2012)
Wine micro-oxygenation is a globally used treatment and its effects were studied here by analysing by untargeted LC-MS the wine metabolomic fingerprint. Eight different procedural variations, marked by the addition of oxygen (four levels) and iron (t
Externí odkaz:
https://doaj.org/article/bcdc13e0b1084352be7736cb5af05b98
Autor:
Livio Lencioni, Alessandra Biondi Bartolini, Ilaria Mannazzu, Maurizio Ciani, Paola Domizio, Cristina Romani
Publikováno v:
Fermentation, Vol 6, Iss 63, p 63 (2020)
Fermentation
Volume 6
Issue 3
Fermentation
Volume 6
Issue 3
The production of wines with peculiar analytical and sensorial profiles, together with the microbiological control of the winemaking process, has always been one of the main objectives of the wine industry. In this perspective, the use of oenological
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6704631b1dc62128562c748d409ff802
https://www.mdpi.com/2311-5637/6/3/63
https://www.mdpi.com/2311-5637/6/3/63
Autor:
Alessandro Magrini, Alessandra Biondi Bartolini, Ottorino Luca Pantani, Federico M. Stefanini
Summary The analysis of wine sensory descriptors is a fundamental step in the improvement of wine making, because the procedures are judged just before bottled wine is ready for consumption. Despite several contributions in the literature, traditiona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f70bce3380bff962f12a78a1d1ba4a12
http://hdl.handle.net/2158/1075438
http://hdl.handle.net/2158/1075438
Autor:
Fulvio Mattivi, Urska Vrhovsek, Matthias Scholz, Panagiotis Arapitsas, Adelio Rigo, Alessandra Biondi Bartolini, Stefano Di Blasi, Domenico Masuero, Daniele Perenzoni
Publikováno v:
PLoS ONE, Vol 7, Iss 5, p e37783 (2012)
PLoS ONE
PLoS ONE
Wine micro-oxygenation is a globally used treatment and its effects were studied here by analysing by untargeted LC-MS the wine metabolomic fingerprint. Eight different procedural variations, marked by the addition of oxygen (four levels) and iron (t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbc63b5c20f6c03200b63d6e2c35ef9b
http://hdl.handle.net/10449/21021
http://hdl.handle.net/10449/21021
Biosynthesis of cell membrane lipids is a crucial metabolic pathway for the growth and viability of eucaryotic microorganisms. In Saccharomyces cerevisiae, unsaturated fatty acids and ergosterol synthesis needs molecular oxygen. Stuck and sluggish fe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f5718d9d304587226d078568891e5b2
http://hdl.handle.net/2318/7783
http://hdl.handle.net/2318/7783