Zobrazeno 1 - 10
of 625
pro vyhledávání: '"Zinnai A"'
Autor:
Nicola Mercanti, Monica Macaluso, Ylenia Pieracci, Francesco Brazzarola, Fabrizio Palla, Piero Giorgio Verdini, Angela Zinnai
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e35688- (2024)
Background: Understanding the shelf life of wine is complex and involves factors such as aroma preservation, flavour development and market acceptance. Ageing potential, crucial for flavour complexity, exposes wine to oxidation, influenced by oxygen,
Externí odkaz:
https://doaj.org/article/46ab493e0a774b5ea78488ff4a97dc34
Autor:
Monica Macaluso, Nicola Mercanti, Ylenia Pieracci, Andrea Marianelli, Giulio Scappaticci, Andrea Fratacci, Cristiano Nicolella, Angela Zinnai
Publikováno v:
Applied Sciences, Vol 14, Iss 22, p 10712 (2024)
The valorisation of co-products from food supply chains is consistent with the objectives of the national recovery and resilience plan (NRRP), which favours issues relating to the “green revolution and ecological transition”. The nutraceutical ch
Externí odkaz:
https://doaj.org/article/2f9e3b77595d4ee6b257af9b8cb63804
Autor:
Nicola Mercanti, Monica Macaluso, Ylenia Pieracci, Leonardo Bertonelli, Guido Flamini, Angela Zinnai
Publikováno v:
Plants, Vol 13, Iss 22, p 3168 (2024)
Microorganisms play a crucial role in addressing the challenges related to the increasing detrimental effects of intensive agriculture in vineyards by contributing to various aspects, from maintaining soil health and vine vitality to influencing ferm
Externí odkaz:
https://doaj.org/article/72106bf914a246668d9ea4e4c1ae29a9
Autor:
Mercanti, Nicola, Macaluso, Monica, Pieracci, Ylenia, Brazzarola, Francesco, Palla, Fabrizio, Verdini, Piero Giorgio, Zinnai, Angela
Publikováno v:
In Heliyon 15 August 2024 10(15)
Autor:
Monica Macaluso, Nicola Mercanti, Ylenia Pieracci, Roberto Mangia, Piero Giorgio Verdini, Angela Zinnai
Publikováno v:
Foods, Vol 13, Iss 13, p 2088 (2024)
Virgin olive oil (VOO) is a globally esteemed product renowned for its chemical composition, nutritional value, and health benefits. Consumers seeking natural, nutritious, and healthy foods increasingly favor VOO. The optimization of the extraction s
Externí odkaz:
https://doaj.org/article/100258d6030542fc987ade6246af47ca
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Nicola Mercanti, Ylenia Pieracci, Monica Macaluso, Massimo Fedel, Francesco Brazzarola, Fabrizio Palla, Piero Giorgio Verdini, Angela Zinnai
Publikováno v:
Foods, Vol 13, Iss 12, p 1812 (2024)
The aging process of wine is influenced by various factors, including the presence of oxygen, the temperature, and the storage conditions. While oxygen can have both positive and negative effects on wine quality, temperature fluctuations during stora
Externí odkaz:
https://doaj.org/article/20c5722837cb44afb71ba0d796fcb1c3
Autor:
Nicola Mercanti, Monica Macaluso, Ylenia Pieracci, Guido Flamini, Giulio Scappaticci, Andrea Marianelli, Angela Zinnai
Publikováno v:
Foods, Vol 13, Iss 7, p 1108 (2024)
The complex dynamics between oxygen exposure, sulphur dioxide (SO2) utilization, and wine quality are of the utmost importance in wine sector, and this study aims to explore their fine balance in winemaking. As a common additive, SO2 works as an anti
Externí odkaz:
https://doaj.org/article/e5bfb88a339e41ca8f0922bdd6b31abe
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.