Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Francesco Pavanello"'
Autor:
Pier Paolo Becchi, Veronica Lolli, Leilei Zhang, Francesco Pavanello, Augusta Caligiani, Luigi Lucini
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101607- (2024)
Two untargeted metabolomics approaches (LC-HRMS and 1H NMR) were combined to classify Amarone wines based on grape withering time and yeast strain. The study employed a multi-omics data integration approach, combining unsupervised data exploration (M
Externí odkaz:
https://doaj.org/article/13834636e78645a686d128f993a3928a
Autor:
Patrizia Restani, Cinzia Ballabio, Francesco Pavanello, Chiara Tarantino, Francesca Uberti, Roberta Danzi
Publikováno v:
Food Chemistry. 134:1438-1445
The possible presence of allergenic residues in wines treated with one of the potassium caseinates used as fining agents has been investigated. Samples of experimental (16) and commercial (63) wines that had been fined with caseinates with or without
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a8654277f10575a72d5964e80e3d072
https://doi.org/10.1016/j.foodchem.2012.03.050
https://doi.org/10.1016/j.foodchem.2012.03.050
Autor:
Patrizia Restani, Chiara Tarantino, Erica Bastiani, Francesca Gombac, Francesca Uberti, Roberta Danzi, Laura Bolognini, Cinzia Ballabio, Francesco Pavanello
Publikováno v:
Food Analytical Methods. 5:480-486
The clarification or fining of wine removes undesirable substances such as proteins, phenols, and tannin compounds that would cloud the wine and cause bitterness and astringency. Caseinates have useful fining properties, but their residues could pres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48a9ca6ee25c7c8f3c1975efe5eb72a5
https://doi.org/10.1007/s12161-011-9270-9
https://doi.org/10.1007/s12161-011-9270-9
Autor:
Erica Bastiani, Patrizia Restani, Cinzia Ballabio, Laura Bolognini, Francesco Pavanello, Francesca Uberti, Francesca Gombac, Chiara Tarantino, Roberta Danzi
Publikováno v:
Food Analytical Methods. 7(3):706-712
The clarification or fining of wine removes undesired substances (mainly proteins, phenols, and tannins), which would roil the wine and cause bitterness and astringency. A common fining agent, egg white, can be directly added to wine through the inle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a013e2c711e0b58f46474cc8234f5fb