Zobrazeno 1 - 10
of 164
pro vyhledávání: '"Simone, Vincenzi"'
Autor:
Shuyan Liu, Andrea Culetic, Luca Boschian, Daniele Pizzinato, Céline Sparrow, Simone Vincenzi
Publikováno v:
IVES Technical Reviews (2024)
Ensuring wine quality is crucial. However, the rise in quercetin deposits in red wines, particularly those made from Sangiovese grapes, is escalating due to factors such as machine harvesting and climate change (Price et al., 1995; Blancquaert et al.
Externí odkaz:
https://doaj.org/article/1096dfd7dcb44689b69d413b018eb134
Autor:
Sofia Casarin, Simone Vincenzi, Antonella Esposito, Luisa Filippin, Vally Forte, Elisa Angelini, Nadia Bertazzon
Publikováno v:
BMC Plant Biology, Vol 23, Iss 1, Pp 1-18 (2023)
Abstract Background Flavescence dorée (FD) is a grapevine disease caused by phytoplasma and it is one of the most destructive pathologies in Europe. Nowadays, the only strategies used to control the epidemics are insecticides against vector, but mor
Externí odkaz:
https://doaj.org/article/caf7727e10d54c30a583f220ca1ac7f0
Autor:
Davide Scaccini, Diego Fornasiero, Paola Tirello, Simone Vincenzi, Massimo Cecchetto, Ilirjan Allgjata, Carlo Duso, Alberto Pozzebon
Publikováno v:
Insects, Vol 15, Iss 6, p 378 (2024)
The brown marmorated stink bug, Halyomorpha halys (Stål) (Hemiptera: Pentatomidae), is an invasive polyphagous pest often observed in vineyards. In Europe, a gap needs to be filled in the knowledge on H. halys seasonal dynamics and damage on grapes.
Externí odkaz:
https://doaj.org/article/bffff26d61174c92961a18361e0f2511
Publikováno v:
Beverages, Vol 10, Iss 1, p 21 (2024)
The volume and stability of wine foams are influenced by many components of the matrix, especially proteins. However, the synergistic or inhibiting effects among these protein fractions, as well as their interactions with other wine components, are s
Externí odkaz:
https://doaj.org/article/b2ac497a5f9d451e97185a96ee024ddf
Autor:
Shakir, Brwa Khalid1, Simone, Vincenzi2 simone.vincenzi@unipd.it
Publikováno v:
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2024, Vol. 36 Issue 1, p53-57. 5p.
Publikováno v:
Beverages, Vol 9, Iss 2, p 52 (2023)
Umami is a fundamental taste, associated with the molecules of monosodium glutamate and other amino acids and nucleotides present in many fermented foods and beverages, including wine. Umami also plays the role of flavor enhancer and prolongs the aft
Externí odkaz:
https://doaj.org/article/46ef19117d2d4fef89d46e1b57373814
Publikováno v:
Beverages, Vol 9, Iss 2, p 54 (2023)
Twenty-four samples of differently produced commercial Italian cider were analyzed for their polyphenols profile and antioxidant activity. A partial least square regression was used to correlate the ciders’ antioxidant activity with their polypheno
Externí odkaz:
https://doaj.org/article/50ea4d699b5341fbad8fc67f23bb71c5
Autor:
Giovanna Lomolino, Simone Vincenzi, Stefania Zannoni, Matteo Marangon, Alberto De Iseppi, Andrea Curioni
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100232- (2022)
Oil in Water (3:1) emulsions were prepared using potato proteins in the presence or absence of 0.2% k-carrageenan at different pH conditions (3.0, 7.0, and 4.8). These emulsions showed different droplet sizes, stability, appearance, and rheological p
Externí odkaz:
https://doaj.org/article/dd4b0f7ab1de42d59542d7a753fc4f75
Autor:
Anna Lante, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino, Antonella Crapisi, Gabriella Pasini, Stefania Malavasi, Andrea Curioni
Publikováno v:
Agriculture, Vol 13, Iss 2, p 415 (2023)
In this opinion article we explore the link between regular wine consumption and human health, starting from the teachings that Alvise Cornaro, a Scholar at the University of Padova, left us, especially on his “La Vita Sobria”, a treatise publish
Externí odkaz:
https://doaj.org/article/72de7aeaf7f0416a8b544cae7a74da2c
Publikováno v:
Beverages, Vol 8, Iss 4, p 82 (2022)
Cider is a beverage belonging to the tradition of many European rural areas. Pairing beverages and cheeses, even if it is part of an ancient tradition, is gaining more and more interest from the consumer. For this reason, in this research, we wanted
Externí odkaz:
https://doaj.org/article/0950dc567537483188dba844d6893b61