Zobrazeno 1 - 10
of 93
pro vyhledávání: '"Arianna, Ricci"'
Autor:
Joel Armando Njieukam, Marianna Ciccone, Davide Gottardi, Arianna Ricci, Giuseppina Paola Parpinello, Lorenzo Siroli, Rosalba Lanciotti, Francesca Patrignani
Publikováno v:
Foods, Vol 13, Iss 12, p 1947 (2024)
Kombucha is a trending tea fermented via a complex microflora of yeasts and acetic acid bacteria. It can be a valid low-calorie substitute for soft drinks due to its sour, naturally carbonated, and sweet taste. Despite increased interest, the microfl
Externí odkaz:
https://doaj.org/article/293ec09110494385b6907e2ae5ef1c98
Autor:
Giuseppe Montevecchi, Arianna Ricci, Francesca Masino, Valentina Ferrari, Andrea Versari, Andrea Antonelli
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100776- (2024)
In recent years, climate change has led to higher grape must sugar content and, consequently, increased alcohol by volume. Evaporative or pertraction is a common method for post-fermentation ethanol removal from wines, but it selectively removes some
Externí odkaz:
https://doaj.org/article/b701ae2f30604998982248af0474cdc0
Autor:
Cristian Galaz Torres, Arianna Ricci, Giuseppina Paola Parpinello, Angelita Gambuti, Alessandra Rinaldi, Luigi Moio, Luca Rolle, Maria Alessandra Paissoni, Fulvio Mattivi, Daniele Perenzoni, Panagiotis Arapitsas, Matteo Marangon, Christine Mayr Marangon, Davide Slaghenaufi, Maurizio Ugliano, Andrea Versari
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100626- (2023)
Astringency is an essential sensory attribute of red wine closely related to the saliva precipitation upon contact with the wine. In this study a data matrix of 52 physico-chemical parameters was used to predict the Saliva Precipitation Index (SPI) i
Externí odkaz:
https://doaj.org/article/12c691901e5b46b89883d690f1c7979b
Autor:
Paola Tessarin, Arianna Ricci, Gabriele Baraldi, Alessandra Lombini, Giuseppina P. Parpinello, Adamo Domenico Rombolà
Publikováno v:
OENO One, Vol 56, Iss 4 (2022)
In the context of climate change, where high temperatures are frequent in the first phases of ripening, protecting grapevine bunches from solar radiation is essential for preserving berry composition and wine colour. The effects of bunch-zone late de
Externí odkaz:
https://doaj.org/article/08d040835b4e4a93b830b6440829aab8
Autor:
Matteo Marangon, Poppy Seeley, Erica Barocci, Tony Milanowski, Christine Mayr Marangon, Arianna Ricci, Jennifer Bellon, Giuseppina P. Parpinello
Publikováno v:
Foods, Vol 12, Iss 10, p 1995 (2023)
In sparkling winemaking, only a few yeast strains are regularly used for the secondary in-bottle alcoholic fermentation (SiBAF). Recently, advances in yeast development programs have yielded new breeds of interspecific wine yeast hybrids that ferment
Externí odkaz:
https://doaj.org/article/8d324ed2960444a489e939a1ed1abb96
Autor:
Davide Slaghenaufi, Leonardo Vanzo, Giovanni Luzzini, Panagiotis Arapitsas, Matteo Marangon, Andrea Curioni, Fulvio Mattivi, Paola Piombino, Luigi Moio, Andrea Versari, Arianna Ricci, Susana Rio Segade, Luca Rolle, Maurizio Ugliano
Publikováno v:
OENO One, Vol 56, Iss 3 (2022)
This work aimed to investigate the occurrence of different monoterpenoids and norisoprenoids in 10 monovarietal Italian red wines (Aglianico, Cannonau, Corvina, Montepulciano, Nebbiolo, Nerello, Primitivo, Raboso, Sangiovese and Teroldego) from 12 re
Externí odkaz:
https://doaj.org/article/dfca06e3b3714acc9e156d27a7a25ff6
Autor:
Panagiotis Arapitsas, Daniele Perenzoni, Maurizio Ugliano, Davide Slaghenaufi, Simone Giacosa, Maria Alessandra Paissoni, Paola Piombino, Elisabetta Pittari, Andrea Versari, Arianna Ricci, Andrea Curioni, Matteo Marangon, Fulvio Mattivi
Publikováno v:
Beverages, Vol 8, Iss 4, p 76 (2022)
The Italian wine appellations system is organized in hundreds of origin wines, with unique characteristics that are protected with many denominations of origin. The aim of this work was to analyze and compare the proanthocyanin profile of 12 single-c
Externí odkaz:
https://doaj.org/article/26635e0db24d40c0b65eacd9688c33dc
Autor:
Andrea Versari, Arianna Ricci, Annacarla Brioni, Cristian Galaz Torres, Carolina Alejandra Pavez Moreno, Javiera Concha García, Giuseppina Paola Parpinello
Publikováno v:
Molecules, Vol 27, Iss 5, p 1671 (2022)
Consumers are increasingly looking for foods, including wine, that are free of animal-derived proteins. This study seeks to evaluate patatin, a new, plant-based and allergen-free fining agent, by comparing it with the fining agents polyvinipolypyrrol
Externí odkaz:
https://doaj.org/article/fc6dac1c3ad64da19ddf575ebd4a141d
Autor:
Arianna Ricci, Jaime A. Arboleda Mejia, Andrea Versari, Elena Chiarello, Alessandra Bordoni, Giuseppina P. Parpinello
Publikováno v:
Food and Bioproducts Processing. 132:1-12
Bioactive polyphenolic compounds, recovered by nanofiltration of Cabernet Sauvignon wine lees were encapsulated with maltodextrin to obtain a spray dried micro powder with enhanced nutritional value. A Central Composite Design allowed setting up opti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6da02f5fd2cd2dc42a3af5935de5805
https://doi.org/10.1016/j.fbp.2021.12.003
https://doi.org/10.1016/j.fbp.2021.12.003
Autor:
Giuseppina P. Parpinello, Arianna Ricci, Panagiotis Arapitsas, Andrea Curioni, Luigi Moio, Susanna Riosegade, Maurizio Ugliano, Andrea VERSARI
Publikováno v:
OENO One, Vol 53, Iss 4 (2019)
Aim: The aim of this study was to investigate the application of mid-infrared (MIR) spectroscopy combined with multivariate analysis, to provide a rapid screening tool for discriminating among different Italian monovarietal red wines based on the rel
Externí odkaz:
https://doaj.org/article/9033ced7281b4e0c808fffeb63d70f92