Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Federico Piano"'
Autor:
Maurizio Petrozziello, Fabrizio Torchio, Federico Piano, Simone Giacosa, Maurizio Ugliano, Antonella Bosso, Luca Rolle
Publikováno v:
Frontiers in Chemistry, Vol 6 (2018)
Since the end of the last century, many works have been carried out to verify the effect of controlled oxygen intake on the chemical and organoleptic characteristics of red wines. In spite of the large number of studies on this subject, oxygen remain
Externí odkaz:
https://doaj.org/article/32e5c941446a4a2cbec93da141e532ea
Autor:
Andriani Asproudi, Federico Piano, Giacomo Anselmi, Rocco Di Stefano, Eleonora Bertolone, Daniela Borsa
Publikováno v:
OENO One, Vol 49, Iss 1, Pp 59-69 (2015)
Aim: Proanthocyanidin (PA) content, composition and evolution during berry development was determined in two cv., Nebbiolo and Barbera, quite different in their polyphenolic profile. Methods and results: PAs were extracted separately from seeds and s
Externí odkaz:
https://doaj.org/article/6b18dc86a9494e269f8b0fa8914e750d
Autor:
Maria Carla Cravero, Maurizio Petrozziello, Federico Piano, Antonella Costantini, Enrico Vaudano, Emilia Garcia-Moruno, Attilio Bernasconi
Publikováno v:
European Food Research and Technology. 242:1673-1683
The aim of this work was to evaluate the effect on wine of dry ice blasting, used for the regeneration treatment of barriques, from a microbiological, chemical and sensory point of view. Microbiological analyses were performed on a laboratory model s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae2d137c53b1b8651047c91d76b617cb
https://doi.org/10.1007/s00217-016-2667-3
https://doi.org/10.1007/s00217-016-2667-3
Autor:
Maurizio Ugliano, Federico Piano, Antonella Bosso, Luca Giorgio Carlo Rolle, Fabrizio Torchio, Simone Giacosa, Maurizio Petrozziello
Publikováno v:
Frontiers in Chemistry, Vol 6 (2018)
Frontiers in Chemistry
Frontiers in Chemistry
Since the end of the last century, many works have been carried out to verify the effect of controlled oxygen intake on the chemical and organoleptic characteristics of red wines. In spite of the large number of studies on this subject, oxygen remain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9bda5c22108f6bdf28e3368d1dc2b6f7
http://hdl.handle.net/11562/999201
http://hdl.handle.net/11562/999201
Autor:
Nina Duhamel, Bruno Fedrizzi, Roberto Larcher, Samuel J. Davidson, David Barker, Federico Piano
Publikováno v:
Tetrahedron Letters. 56:1728-1731
The synthesis of the low molecular weight sulfonic acids, 2-methyl-4-oxopentane-2-sulfonic acid, 1-hydroxyhexane-3-sulfonic acid, 1-oxohexane-3-sulfonic acid and 1-hydroxyhexane-1,3-disulfonic acid from trans-2-hexenal and ethyl hex-2-enoate is repor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bebbb5679df5d47cf7b896828e8c99a2
https://doi.org/10.1016/j.tetlet.2015.02.084
https://doi.org/10.1016/j.tetlet.2015.02.084
Autor:
Federico Piano, Federica Bonello, Purificación Hernández-Orte, Vicente Ferreira, Julián Zapata, Maurizio Petrozziello, Enrico Vaudano
Publikováno v:
European Food Research and Technology. 239:267-277
Arneis is an Italian autochthonous white grape cultivar. This study involved investigating the chemicophysical, aromatic composition and sensory evaluation of Arneis wine in relation to different oenological practices during winemaking and ageing. Fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c32ed1959860527f65804feaa3c7250
https://doi.org/10.1007/s00217-014-2218-8
https://doi.org/10.1007/s00217-014-2218-8
Publikováno v:
Journal of Chromatography A. 1312:104-110
Varietal thiols [3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA) and 4-mercapto-4-methylpentan-2-one (4MMP)] have been extensively studied in the recent literature. Nonetheless the hardest obstacle for research focussing on this class of c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfd369fee725f8e7e75430e62cd86634
https://doi.org/10.1016/j.chroma.2013.08.066
https://doi.org/10.1016/j.chroma.2013.08.066
Publikováno v:
European Food Research and Technology. 237:897-904
Phenolic compounds belonging to the group of stilbenes have recently received a particular attention as bioactive compounds because of their role in plant physiology and for their antioxidant properties. Monomer stilbenes in grapes are mainly present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40f5cb95d637c9bfb4e1344b463cc91a
https://doi.org/10.1007/s00217-013-2060-4
https://doi.org/10.1007/s00217-013-2060-4
Autor:
Francesco Bonomi, Pasquale Ferranti, Antonella Nasi, Stefania Iametti, Tiziana Mariarita Granato, Federico Piano
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:11969-11976
Plant proteins are being used as a replacement for animal proteins in wine fining. The surface hydrophobicity of plant proteins in four commercial preparations differing for their origin and processing was assessed by using a fluorescent hydrophobic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de2caf3562730336cb161f226394e0ab
https://doi.org/10.1021/jf102603r
https://doi.org/10.1021/jf102603r
Autor:
Daniela Borsa, Rocco Di Stefano, Federico Piano, Andriani Asproudi, E. Bertolone, Giacomo Anselmi
Publikováno v:
OENO One, Vol 49, Iss 1, Pp 59-69 (2015)
Aim: Proanthocyanidin (PA) content, composition and evolution during berry development was determined in two cv., Nebbiolo and Barbera, quite different in their polyphenolic profile.Methods and results: PAs were extracted separately from seeds and sk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e642a3d897e6ee83c286870963283ee8
https://doi.org/10.20870/oeno-one.2015.49.1.93
https://doi.org/10.20870/oeno-one.2015.49.1.93