Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Antonio castro marín"'
Publikováno v:
Foods, Vol 9, Iss 9, p 1174 (2020)
Chitosan is a polysaccharide admitted in winemaking as clarifying, antimicrobial and chelating agent. In addition, evidence about its antioxidant and radical scavenging activities have been recently reported in wine conditions. As an insoluble adjuva
Externí odkaz:
https://doaj.org/article/e48eb3415977447da1f57e172ab8dfdf
Autor:
Federico Baris, Antonio Castro Marín, Ana Cristina De Aguiar Saldanha Pinheiro, Silvia Tappi, Fabio Chinnici
Publikováno v:
Innovative Food Science & Emerging Technologies. 86:103381
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19be4df50ae56ca1c4f663cf2459d721
https://doi.org/10.1016/j.ifset.2023.103381
https://doi.org/10.1016/j.ifset.2023.103381
Autor:
Arleen Rodríguez-Declet, Antonio Castro-Marín, Alessandra Lombini, Onur Sevindik, Serkan Selli, Fabio Chinnici, Adamo Domenico Rombolà
Publikováno v:
Agronomy; Volume 12; Issue 2; Pages: 344
Volatile organic compounds (VOCs) are secondary metabolites responsible for the aroma of grapes and the quality of wine. Apart from genetics, agronomic practices may impact the aroma composition and the concentration of volatiles in grape berries. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68fb137daff5f63c10ad57868ee0c88c
Autor:
Arleen Rodríguez-Declet, Antonio Castro-Marín, Luca Moretti Conti, Alessandra Lombini, Fabio Chinnici, Adamo Domenico Rombolà
Publikováno v:
Agronomy; Volume 12; Issue 2; Pages: 272
Volatile organic compounds play an important role in communication within plants as well as with other organisms. In this work we identified the volatile organic compounds (VOCs) emitted from the foliage of the grapevine cv. Isabella, a largely known
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e11e41f5bc05dcd9b7426b59d8b51a8b
http://hdl.handle.net/11585/849844
http://hdl.handle.net/11585/849844
This work aimed to evaluate the evolution of phenolic compounds during white winemaking process up to bottling and 12 months storage, together with the influence of different antioxidant strategies (e.g. fining on lees and addition of sulfur dioxide,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::887a344b559d740cbc66f24828ef4b2f
http://hdl.handle.net/11585/850198
http://hdl.handle.net/11585/850198
Autor:
Antonio castro marín, fabio chinnici
Chitosan is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known about potential side-effects of its addition on the physi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::1dfa55e0d0b87abbf141dc583ba286de
https://hdl.handle.net/11585/851148
https://hdl.handle.net/11585/851148
Sin dall’epoca della sua approvazione da parte della UE, avvenuta nel 2012, l’utilizzo di chitosano di origine fungina ha ricevuto una particolare attenzione in ambito enologico e di ricerca. Il chitosano, infatti, è un polisaccaride derivato de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::7eeed1a12038644802df7410257bdcbc
http://hdl.handle.net/11585/850136
http://hdl.handle.net/11585/850136
Publikováno v:
Critical reviews in food science and nutrition. 61(20)
Chitosan is a natural polymer that has quite recently been approved as an aid for microbial control, metal chelation, clarification, and reduction of contaminants in enology. In foods other than wine, chitosan has also been evidenced to have some oth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::898178edced067d9910a1a43cf850ec0
https://pubmed.ncbi.nlm.nih.gov/32723113
https://pubmed.ncbi.nlm.nih.gov/32723113
Autor:
Mathieu Cassien, Claudio Riponi, Nicolas Vidal, Antonio Castro Marín, Fabio Chinnici, Sophie Thétiot-Laurent, Marcel Culcasi, Pierre Stocker, Sylvia Pietri, Bertrand Robillard
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2021, ⟨10.1016/j.foodchem.2021.129222⟩
Food Chemistry, 2021, ⟨10.1016/j.foodchem.2021.129222⟩
Food Chemistry, Elsevier, 2021, ⟨10.1016/j.foodchem.2021.129222⟩
Food Chemistry, 2021, ⟨10.1016/j.foodchem.2021.129222⟩
International audience; The reaction pathways were investigated by which a fungoid chitosan (CsG) may protect against photooxidative decay of model solutions and a sulphite-free white wine. Samples containing CsG were dark incubated for 2 days before
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cdfeb446bef4f657cf51637754d4d5e
https://hdl.handle.net/11585/809901
https://hdl.handle.net/11585/809901
Autor:
Fabio Chinnici, Antonio Castro Marín
Publikováno v:
Applied Sciences
Volume 10
Issue 19
Applied Sciences, Vol 10, Iss 6877, p 6877 (2020)
Volume 10
Issue 19
Applied Sciences, Vol 10, Iss 6877, p 6877 (2020)
Chitosan is a natural biopolymer, which is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known about potential side-effec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85faa7107f442edb616f79596dc2b6fb
http://hdl.handle.net/11585/778561
http://hdl.handle.net/11585/778561