Zobrazeno 1 - 10
of 52
pro vyhledávání: '"M Squadrito"'
Autor:
S. Raja, M. Squadrito
Publikováno v:
Annals of Allergy, Asthma & Immunology. 129:S165
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::681b50b56e0047834aefec57d89d37aa
https://doi.org/10.1016/j.anai.2022.08.991
https://doi.org/10.1016/j.anai.2022.08.991
Autor:
Giovanna Ponticello, M Squadrito, Francesco Ardizzone, Manuela Monteleone, Daniele Oliva, Valentina Gandolfo, Teresa Fasciana, Onofrio Corona, Eleonora Barone, Pieramaria Giaramida, Nicola Francesca
Publikováno v:
Fermentation, Vol 7, Iss 79, p 79 (2021)
Fermentation
Volume 7
Issue 2
Fermentation
Volume 7
Issue 2
An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential in improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b32d88ab498435b035cad7f4179c3819
http://hdl.handle.net/10447/513179
http://hdl.handle.net/10447/513179
Autor:
Onofrio Corona, Luciano Cinquanta, M Squadrito, Luca Giorgio Carlo Rolle, Fabrizio Torchio, Diego Planeta, Vincenzo Gerbi, Paola Bambina, Susana Río Segade, Maria Alessandra Paissoni, Simone Giacosa
Publikováno v:
Foods
Volume 9
Issue 5
Foods, Vol 9, Iss 666, p 666 (2020)
Volume 9
Issue 5
Foods, Vol 9, Iss 666, p 666 (2020)
A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2532aa7cc418d42c80727ccc2f5c7704
http://hdl.handle.net/2318/1739611
http://hdl.handle.net/2318/1739611
Autor:
Attilio Scienza, M. Rossoni, M. Squadrito, G. De Lorenzis, Lucio Brancadoro, G. Simone Di Lorenzo
Publikováno v:
Australian Journal of Grape and Wine Research. 23:132-142
Background and Aims Somatic mutations are the major source of intra-varietal variability in some species such as grapevine (Vitis vinifera L.) that are propagated vegetatively. Aglianico and Muscat of Alexandria are two cultivars mostly cultivated in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69ad24927918934858ced163f4b13753
https://doi.org/10.1111/ajgw.12247
https://doi.org/10.1111/ajgw.12247
Autor:
Raimondo Gaglio, M Squadrito, Giancarlo Moschetti, Onofrio Corona, A. Parrinello, Nicola Francesca, Ettore Barone, Luca Settanni
Publikováno v:
Australian Journal of Grape and Wine Research. 22:36-45
Background and Aims Some wineries, in order to promote the growth of yeasts able to ferment grape musts, traditionally produce wines using the ‘pied de cuve’ method. The aim of the present work was to study the performance of fortified pied de cu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8194e611900b597ca5e1b3c2c5859274
https://doi.org/10.1111/ajgw.12166
https://doi.org/10.1111/ajgw.12166
Publikováno v:
Food Chemistry. 172:537-542
Sulphur dioxide (SO 2 ) proved to increase absorbance at 280 nm of grape skin and seed extracts containing it, diluted with ethanol–HCl to assess total flavonoids and anthocyanins in the same analysis. Additional absorbance at 280 nm was also obser
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c935183f843e6797b8078dd6a98ed41d
https://doi.org/10.1016/j.foodchem.2014.09.125
https://doi.org/10.1016/j.foodchem.2014.09.125
Autor:
S. Di Maio, M Squadrito, Antonio Scacco, R. Di Stefano, P. Giaramida, D. Oliva, G. Ponticello, Ettore Barone, G Genna, Gabriele Amore, Onofrio Corona
Publikováno v:
Scopus-Elsevier
We developed a new protocol for winery mixed fermentations, using the selected Candida zemplinina yeast strain Cz3. The results of a two-year study, in which red musts (Merlot in 2010; Merlot, Nero d’Avola and Frappato in 2011) were inoculated with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48e42fcfae2074d77d08a958097f060f
https://doi.org/10.21548/34-2-1095
https://doi.org/10.21548/34-2-1095
Publikováno v:
OENO One, Vol 44, Iss 3, Pp 167-177 (2010)
Scopus-Elsevier
Scopus-Elsevier
Aims: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile.Methods and results: The anthocyanin « fingerprint », or pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71fd577c7b58b2a5027ad829daca69ee
https://oeno-one.eu/article/view/1468
https://oeno-one.eu/article/view/1468
Autor:
Fabio Mencarelli, Onofrio Corona, Luca Giorgio Carlo Rolle, Vincenzo Gerbi, Simone Giacosa, Diego Planeta, Susana Río Segade, M Squadrito, Fabrizio Torchio
The dipping of berries in a dilute solution of sodium hydroxide during a short time was evaluated as pretreatment undertaken prior to convective dehydration of wine grapes. The impact of the sodium hydroxide content and dipping time on weight loss (W
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4705e8a065bc75b3d026ed51bebbc81c
http://hdl.handle.net/2318/1567321
http://hdl.handle.net/2318/1567321
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