Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Monica Picchi"'
Autor:
Monica Picchi, Paola Domizio, Matt Wilson, Josè Santos, Frederick Orrin, Bruno Zanoni, Valentina Canuti
Publikováno v:
Foods, Vol 12, Iss 11, p 2191 (2023)
Cider is a fermented drink obtained from apple juice. As a function of the used apple cultivar, cider can be classified in four different categories (dry, semi-dry, semi-sweet, sweet), distinguished by the attribute of “dryness,” which reflects t
Externí odkaz:
https://doaj.org/article/c0dac9bfd61d42ef90a35f54a749a629
Autor:
Francesco Maioli, Monica Picchi, Valentina Millarini, Paola Domizio, Gabriele Scozzafava, Bruno Zanoni, Valentina Canuti
Publikováno v:
Foods, Vol 10, Iss 8, p 1894 (2021)
The aim of this study was to propose a methodological approach to evaluate the impact of the organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine. For this purpose, fourteen commercial Ch
Externí odkaz:
https://doaj.org/article/27f1c3a62c2a4f91939000ecda2790c9
Autor:
Valentina Canuti, Annegret Cantu, Monica Picchi, Larry A. Lerno, Courtney K. Tanabe, Bruno Zanoni, Hildegarde Heymann, Susan E. Ebeler
Publikováno v:
Foods, Vol 9, Iss 8, p 1088 (2020)
Sangiovese is the most cultivated red grape variety in Italy where it is certified for the production of several Protected Designation of Origin (PDO) wines, and it is one of the most cultivated Italian red grape varieties in California. Despite the
Externí odkaz:
https://doaj.org/article/9d42d3c38c274d13952f5db0c3f2c9f4
Autor:
Lorenzo Guerrini, Francesco Maioli, Monica Picchi, Bruno Zanoni, Alessandro Parenti, Valentina Canuti
The present study aimed to model the kinetics of factors involved in wine aging to highlight the effects caused by different tank materials. It is known that materials affect wine composition through releasing of tannins, elementals and allowing diff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92c6724ef66e7321079a6016a31f107d
http://hdl.handle.net/11577/3421499
http://hdl.handle.net/11577/3421499
Publikováno v:
American Journal of Enology and Viticulture. 70:332-337
Potassium polyaspartate (KPA), a colloidal additive for tartaric stabilization, has recently been approved for use in wine (OIV/OENO 543-2016) and has been adopted by many wineries in Europe. Previous research has highlighted its efficacy for tartrat
Autor:
Paola Domizio, Francesco Maioli, Valentina Millarini, Monica Picchi, Valentina Canuti, Gabriele Scozzafava, Bruno Zanoni
Publikováno v:
Foods
Volume 10
Issue 8
Foods, Vol 10, Iss 1894, p 1894 (2021)
Volume 10
Issue 8
Foods, Vol 10, Iss 1894, p 1894 (2021)
The aim of this study was to propose a methodological approach to evaluate the impact of the organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine. For this purpose, fourteen commercial Ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95d1543145653a0c2773c7ed7ddfd190
http://hdl.handle.net/2158/1245985
http://hdl.handle.net/2158/1245985
Autor:
Lorenzo Portaro, Francesco Maioli, Valentina Canuti, Monica Picchi, Livio Lencioni, Ilaria Mannazzu, Paola Domizio
Publikováno v:
LWT. 156:113009
Autor:
Monica Picchi, Larry A. Lerno, Courtney K. Tanabe, Susan E. Ebeler, Annegret Cantu, Valentina Canuti, Bruno Zanoni, Hildegarde Heymann
Publikováno v:
Foods (Basel, Switzerland), vol 9, iss 8
Foods
Volume 9
Issue 8
Foods, Vol 9, Iss 1088, p 1088 (2020)
Foods
Volume 9
Issue 8
Foods, Vol 9, Iss 1088, p 1088 (2020)
Sangiovese is the most cultivated red grape variety in Italy where it is certified for the production of several Protected Designation of Origin (PDO) wines, and it is one of the most cultivated Italian red grape varieties in California. Despite the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14956bd770b3ffbc2131b34d9110b4ea
https://escholarship.org/uc/item/4gw4k6j5
https://escholarship.org/uc/item/4gw4k6j5
Autor:
Carlotta Breschi, Valentina Canuti, Monica Picchi, Nadia Mulinacci, Serena Trapani, Giovanni Caruso, Alessandro Parenti, Lorenzo Cecchi, Bruno Zanoni, Riccardo Gucci, Lorenzo Guerrini
Publikováno v:
Journal of Food Engineering. 207:24-34
An original kinetic study of the transformation phenomena of phenolic compounds in olive paste was carried out at different malaxation time-temperature conditions under exposure to air, using Abencor lab equipment to process olives (Frantoio cv) of a