Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Giovanna Fia"'
Autor:
Giovanna Fia, Silvio Menghini, Eleonora Mari, Cristina Proserpio, Ella Pagliarini, Lisa Granchi
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 365 (2023)
The aim of this study was to evaluate the chemical, microbiological and sensory characteristics of a Sangiovese wine aged in barrique with the addition of an unripe grape extract (UGE) as an alternative to sulfur dioxide. Three samples were considere
Externí odkaz:
https://doaj.org/article/a2521361ee484473a25c9ad3260cedb0
Publikováno v:
Foods, Vol 10, Iss 7, p 1499 (2021)
Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The
Externí odkaz:
https://doaj.org/article/bf9439628cce46d88a600ff3abef78a2
Autor:
Cristina Proserpio, Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni, Sara Spinelli, Caterina Dinnella, Erminio Monteleone, Ella Pagliarini
Publikováno v:
Antioxidants, Vol 9, Iss 8, p 661 (2020)
One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using
Externí odkaz:
https://doaj.org/article/008364ddfff4435889b79d139ec2a4a1
Publikováno v:
Foods, Vol 9, Iss 5, p 566 (2020)
Unripe grapes are a potential source of bioactive compounds which can exert antioxidant and antimicrobial activity. However, very little information is available about the composition of unripe grapes extracts and their extraction techniques. This st
Externí odkaz:
https://doaj.org/article/403b98f377024d818b2847fa52508366
Publikováno v:
Antioxidants, Vol 7, Iss 2, p 27 (2018)
The wine industry is well known for its production of a large amount of wastes and by-products. Among them, unripe grapes from thinning operations are an undervalued by-product. Grapes are an interesting source of natural antioxidants such as flavono
Externí odkaz:
https://doaj.org/article/4e33e8248f414244800a9eaf88c285c9
Autor:
ELLA PAGLIARINI, CRISTINA PROSERPIO, Giovanna Fia, Silvio Menghini, LISA GRANCHI, Eleonora Mari
Publikováno v:
Antioxidants
Volume 12
Issue 2
Pages: 365
Volume 12
Issue 2
Pages: 365
The aim of this study was to evaluate the chemical, microbiological and sensory characteristics of a Sangiovese wine aged in barrique with the addition of an unripe grape extract (UGE) as an alternative to sulfur dioxide. Three samples were considere
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbf96ddd2f384706e9b63c4082ad1bc5
Autor:
Caterina Dinnella, Ella Pagliarini, Erminio Monteleone, Monica Laureati, Cristina Proserpio, Sara Spinelli, Giovanna Fia, Tullia Gallina Toschi
Publikováno v:
Journal of Sensory Studies. 37
The use of phenol compounds obtained from unripe grapes as antioxidant sustainable food ingredients is challenging due to their specific sensory attributes, such as sourness and astringency. The aim was to evaluate sensory attributes perception and c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be6c6db9c09da8b8447985c127a3d6e9
https://doi.org/10.1111/joss.12710
https://doi.org/10.1111/joss.12710
This chapter focuses on the application of advanced instrumental techniques, including chromatography and spectroscopy, and provides analysis of toxic components, microelements, aroma compounds and constituents of therapeutic significance in grape an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76064cb13d7259f8c2e688dedde57595
https://doi.org/10.1201/9781351034265-30
https://doi.org/10.1201/9781351034265-30
