Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Valentina Canuti"'
Autor:
Valentina Civa, Francesco Maioli, Valentina Canuti, Bianca Maria Pietrini, Matteo Bosaro, Ilaria Mannazzu, Paola Domizio
Publikováno v:
Foods, Vol 13, Iss 16, p 2640 (2024)
While a recent characterization of non-Saccharomyces thermally inactivated yeasts (TIYs) in a wine-like solution highlighted the release of oenologically relevant compounds and different oxygen consumption rates and antioxidant activity, here the imp
Externí odkaz:
https://doaj.org/article/b304520c4cee4efa8a0fb819ccdd2d2a
Autor:
Francesco Maioli, Luigi Sanarica, Lorenzo Cecchi, Bruno Zanoni, Nadia Mulinacci, Valentina Canuti
Publikováno v:
Antioxidants, Vol 12, Iss 7, p 1399 (2023)
Twenty oenotannins from different botanical origins were studied in model wine solution (1 g/L, 12% ethanol, pH 3.5). An original device was created for measuring Oxidation–Reduction potential (ORp) of the solutions at 20 °C in strict anoxic condi
Externí odkaz:
https://doaj.org/article/2d9091236e03419da17cb2c5a7bfefa4
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, Lorenzo Cecchi, Mohamad Khatib, Lorenzo Guerrini, Nadia Mulinacci, Bruno Zanoni
Publikováno v:
Molecules, Vol 25, Iss 19, p 4460 (2020)
Oenotannins are nowadays widely used as co-adjuvant in the winemaking process. The increasing cultivation and consumption of pomegranate (Punica granatum L.) leads to high amounts of by-products, mainly peels. Aim of this study was to propose a dried
Externí odkaz:
https://doaj.org/article/1852169bbbdf4a00beee23d02646c0c3
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
Autor:
Lorenzo Cecchi, Marzia Migliorini, Elisa Giambanelli, Anna Cane, Bruno Zanoni, Valentina Canuti, Nadia Mulinacci, Fabrizio Melani
Publikováno v:
Food Control. 139:109092
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9589c3f790d6172955dd779d32997bc
https://doi.org/10.1016/j.foodcont.2022.109092
https://doi.org/10.1016/j.foodcont.2022.109092
Autor:
Ottavia Parenti, Giulia Angeloni, Bruno Zanoni, Lorenzo Guerrini, Valentina Canuti, Piernicola Masella
Publikováno v:
LWT. 106:240-246
Although brown wheat flours are healthier than refined ones, baking quality is poor. To improve the workability and quality of brown wheat flour, we tested the addition of gelatinized flour during the production of salt-free bread. Dough rheology and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d10423958c58ae08c102e4916ee92e69
https://doi.org/10.1016/j.lwt.2019.02.066
https://doi.org/10.1016/j.lwt.2019.02.066