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1

Phloretin Glycosides: Bioactive Compounds in Apple Fruit, Purées, and Juices

PARPINELLO, GIUSEPPINA PAOLA, VERSARI, ANDREA, GALASSI, SERGIO

Journal:

Journal of Medicinal Food

Year:

2000

Language:

english

File:

PDF, 322 KB

english, 2000

2

Stilbene Compounds and Stilbene Synthase Expression during Ripening, Wilting, and UV Treatment in Grape cv. Corvina

Versari, Andrea, Parpinello, Giuseppina Paola, Tornielli, Giovanni Battista, Ferrarini, Roberto, Giulivo, Claudio

Journal:

Journal of Agricultural and Food Chemistry

Year:

2001

Language:

english

File:

PDF, 106 KB

english, 2001

3

Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines

Patrignani, Francesca, Montanari, Chiara, Serrazanetti, Diana I., Braschi, Giacomo, Vernocchi, Pamela, Tabanelli, Giulia, Parpinello, Giuseppina P., Versari, Andrea, Gardini, Fausto, Lanciotti, Rosalb

Journal:

Annals of Microbiology

Year:

2017

Language:

english

File:

PDF, 618 KB

english, 2017

4

Rapid assessment of red wine compositional parameters by means of a new Waveguide Vector Spectrometer

Teslić, Nemanja, Berardinelli, Annachiara, Ragni, Luigi, Iaccheri, Eleonora, Parpinello, Giuseppina P., Pasini, Luca, Versari, Andrea

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 812 KB

english, 2017

5

Future climatic suitability of the Emilia-Romagna (Italy) region for grape production

Teslić, Nemanja, Vujadinović, Mirjam, Ruml, Mirjana, Ricci, Arianna, Vuković, Ana, Parpinello, Giuseppina P., Versari, Andrea

Journal:

Regional Environmental Change

Year:

2018

Language:

english

File:

PDF, 7.16 MB

english, 2018

6

Fingerprint of enological tannins by multiple techniques approach

Luca Laghi, Giuseppina P. Parpinello, Daniele Del Rio, Luca Calani, Alessia U. Mattioli, Andrea Versari

Journal:

Year:

2010

Language:

english

File:

PDF, 373 KB

english, 2010

7

Analysis of mechanical properties of cork stoppers and synthetic closures used for wine bottling

Alessandro Giunchi, Andrea Versari, Giuseppina P. Parpinello, Sergio Galassi

Journal:

Journal of Food Engineering

Year:

2008

Language:

english

File:

PDF, 345 KB

english, 2008

8

Treatment of Grape Juice by Osmotic Evaporation

A. Versari, R. Ferrarini, G.B. Tornielli, G.P. Parpinello, C. Gostoli, E. Celotti

Journal:

Journal of Food Science

Year:

2004

Language:

english

File:

PDF, 664 KB

english, 2004

9

Grape Maturity, Yield, Quality, Sensory Properties, and Consumer Acceptance of Fiesta and Selma Pete Dry-on-Vine Raisins

Parpinello, G. P., Heymann, H., Vasquez, S., Cathline, K. A., Fidelibus, M. W.

Journal:

American Journal of Enology and Viticulture

Year:

2012

Language:

english

File:

PDF, 1019 KB

english, 2012

10

Mass Spectral Characterization of Uva Longanesi Seed and Skin Extracts

Kelm, M. A., Versari, A., Parpinello, G. P., Thorngate, J. H.

Journal:

American Journal of Enology and Viticulture

Year:

2012

Language:

english

File:

PDF, 1.02 MB

english, 2012

11

Oenological tannins: a review

Versari, A., du Toit, W., Parpinello, G.P.

Journal:

Australian Journal of Grape and Wine Research

Year:

2013

Language:

english

File:

PDF, 220 KB

english, 2013

12

Progress in authentication, typification and traceability of grapes and wines by chemometric approaches

Versari, Andrea, Laurie, V. Felipe, Ricci, Arianna, Laghi, Luca, Parpinello, Giuseppina P.

Journal:

Food Research International

Year:

2014

Language:

english

File:

PDF, 748 KB

english, 2014

13

Chemical and sensory characterisation of Sangiovese red wines: Comparison between biodynamic and organic management

Parpinello, Giuseppina Paola, Rombolà, Adamo Domenico, Simoni, Marco, Versari, Andrea

Journal:

Year:

2015

Language:

english

File:

PDF, 528 KB

english, 2015

14

Qualitative discrimination between organic and biodynamic Sangiovese red wines for authenticity

Kokornaczyk, Maria O., Parpinello, Giuseppina P., Versari, Andrea, Rombolà, Adamo D., Betti, Lucietta

Journal:

Analytical Methods

Year:

2014

Language:

english

File:

PDF, 551 KB

english, 2014

15

Application of Fourier Transform Infrared (FTIR) Spectroscopy in the Characterization of Tannins

Ricci, Arianna, Olejar, Kenneth J., Parpinello, Giuseppina P., Kilmartin, Paul A., Versari, Andrea

Journal:

Applied Spectroscopy Reviews

Year:

2015

Language:

english

File:

PDF, 720 KB

english, 2015

16

Effect of co-inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland

Versari, Andrea, Patrizi, Chiara, Parpinello, Giuseppina Paola, Mattioli, Alessia Umberta, Pasini, Luca, Meglioli, Matteo, Longhini, Giuseppe

Journal:

Journal of Chemical Technology & Biotechnology

Year:

2015

Language:

english

File:

PDF, 446 KB

english, 2015

17

Chemical profile and antioxidant activity of sage herbal dust extracts obtained by supercritical fluid extraction

Pavlić, Branimir, Bera, Oskar, Teslić, Nemanja, Vidović, Senka, Parpinello, Giuseppina, Zeković, Zoran

Journal:

Industrial Crops and Products

Year:

2018

Language:

english

File:

PDF, 847 KB

english, 2018

18

Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems

Paola Parpinello, Giuseppina, Ricci, Arianna, Domenico Rombolà, Adamo, Nigro, Giovanni, Versari, Andrea

Journal:

Year:

2019

File:

PDF, 484 KB

2019

19

Application of different techniques on stone fruit ( Prunus spp.) drying and assessment of physical, chemical and biological properties

Vakula, Anita, TepiÄ Horecki, Aleksandra, PavliÄ, Branimir, JokanoviÄ, Marija, Ognjanov, Vladislav, MiloviÄ, Maja, TesliÄ, Nemanja, Parpinello, Giuseppina, Decleer, Marlies, Å umiÄ, Zdravko

Journal:

Journal of Food Processing and Preservation

Year:

2020

File:

PDF, 5.56 MB

2020

20

Chemometric Survey of Italian Bottled Mineral Waters by Means of their Labelled Physico-chemical and Chemical Composition

Andrea Versari, Giuseppina Paola Parpinello, Sergio Galassi

Journal:

Journal of Food Composition and Analysis

Year:

2002

Language:

english

File:

PDF, 218 KB

english, 2002

21

Discrimination of apricot cultivars by gas multisensor array using an artificial neural network

Giuseppina Paola Parpinello, Angelo Fabbri, Sara Domenichelli, Veronica Mesisca, Lisa Cavicchi, Andrea Versari

Journal:

Biosystems Engineering

Year:

2007

Language:

english

File:

PDF, 320 KB

english, 2007

22

A comparison of analytical methods for measuring the color components of red wines

Andrea Versari, Roger B. Boulton, Giuseppina P. Parpinello

Journal:

Year:

2008

Language:

english

File:

PDF, 321 KB

english, 2008

23

Characterisation of Italian commercial apricot juices by high-performance liquid chromatography analysis and multivariate analysis

Andrea Versari, Giuseppina P. Parpinello, Alessia U. Mattioli, Sergio Galassi

Journal:

Year:

2008

Language:

english

File:

PDF, 288 KB

english, 2008

24

Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by mid-infrared spectroscopy

A. Versari, G.P. Parpinello, F. Chinnici, G. Meglioli

Journal:

Year:

2011

Language:

english

File:

PDF, 434 KB

english, 2011

25

Characterisation of peach juices obtained from cultivars Redhaven, Suncrest and Maria Marta grown in Italy

Andrea Versari, Massimo Castellari, Giuseppina Paola Parpinello, Claudio Riponi, Sergio Galassi

Journal:

Year:

2002

Language:

english

File:

PDF, 108 KB

english, 2002

26

FTIR Spectroscopy and Direct Orthogonal Signal Correction Preprocessing Applied to Selected Phenolic Compounds in Red Wines

Luca Laghi, Andrea Versari, Giuseppina P. Parpinello, David Y. Nakaji, Roger B. Boulton

Journal:

Food Analytical Methods

Year:

2011

Language:

english

File:

PDF, 179 KB

english, 2011

27

STEVIOSIDE AS A REPLACEMENT OF SUCROSE IN PEACH JUICE: SENSORY EVALUATION

GIUSEPPINA PAOLA PARPINELLO, ANDREA VERSARI, MASSIMO CASTELLARI, SERGIO GALASSI

Journal:

Journal of Sensory Studies

Year:

2001

Language:

english

File:

PDF, 612 KB

english, 2001

28

Leuconostoc oenosand malolactic fermentation in wine: a review

A Versari, G P Parpinello, M Cattaneo

Journal:

Journal of Industrial Microbiology & Biotechnology

Year:

1999

Language:

english

File:

PDF, 96 KB

english, 1999

29

Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine

Giuseppina Paola Parpinello, François Plumejeau, Chantal Maury, Andrea Versari

Journal:

Journal of the Science of Food and Agriculture

Year:

2012

Language:

english

File:

PDF, 152 KB

english, 2012

30

Impact of exogenous tannin additions on wine chemistry and wine sensory character

James F. Harbertson, Giuseppina P. Parpinello, Hildegarde Heymann, Mark O. Downey

Journal:

Year:

2012

Language:

english

File:

PDF, 438 KB

english, 2012

31

Concentration of Grape Must by Nanofiltration Membranes

A. Versari, R. Ferrarini, G.P. Parpinello, S. Galassi

Journal:

Food and Bioproducts Processing

Year:

2003

Language:

english

File:

PDF, 156 KB

english, 2003

32

Preliminary Study on Glucose Oxidase–Catalase Enzyme System to Control the Browning of Apple and Pear Purées

G.P. Parpinello, F. Chinnici, A. Versari, C. Riponi

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2002

Language:

english

File:

PDF, 210 KB

english, 2002

33

Prediction of total antioxidant capacity of red wine by Fourier transform infrared spectroscopy

Andrea Versari, Giuseppina Paola Parpinello, Francesca Scazzina, Daniele Del Rio

Journal:

Year:

2010

Language:

english

File:

PDF, 253 KB

english, 2010

34

Sensory evaluation of egg products and eggs laid from hens fed diets with different fatty acid composition and supplemented with antioxidants

G.P. Parpinello, A. Meluzzi, F. Sirri, N. Tallarico, A. Versari

Journal:

Food Research International

Year:

2006

Language:

english

File:

PDF, 117 KB

english, 2006

35

Relationship among sensory descriptors, consumer preference and color parameters of Italian Novello red wines

Giuseppina Paola Parpinello, Andrea Versari, Fabio Chinnici, Sergio Galassi

Journal:

Food Research International

Year:

2009

Language:

english

File:

PDF, 457 KB

english, 2009

36

Rapid analysis of ascorbic and isoascorbic acids in fruit juice by capillary electrophoresis

Andrea Versari, Alessia Mattioli, Giuseppina Paola Parpinello, Sergio Galassi

Journal:

Year:

2004

Language:

english

File:

PDF, 255 KB

english, 2004

37

High-Performance Liquid Chromatographic Analysis of Free Amino Acids in Fruit Juices Using Derivatization with 9-Fluorenylmethyl-Chloroformate

Fabiani, A., Versari, A., Parpinello, G. P., Castellari, M., Galassi, S.

Journal:

Journal of Chromatographic Science

Year:

2002

Language:

english

File:

PDF, 225 KB

english, 2002

38

Relationship between sensory and NIR spectroscopy in consumer preference of table grape (cv Italia)

Parpinello, Giuseppina Paola, Nunziatini, Giulia, Rombolà, Adamo Domenico, Gottardi, Fernando, Versari, Andrea

Journal:

Postharvest Biology and Technology

Year:

2013

Language:

english

File:

PDF, 949 KB

english, 2013

39

Removal of Ochratoxin A in Red Wines by Means of Adsorption Treatments with Commercial Fining Agents

Castellari, Massimo, Versari, Andrea, Fabiani, Alessandra, Parpinello, Giuseppina Paola, Galassi, Sergio

Journal:

Journal of Agricultural and Food Chemistry

Year:

2001

Language:

english

File:

PDF, 54 KB

english, 2001

40

Relationship Between Chemical Markers and Sensory Score of Traditional Balsamic Vinegars Using a Screening Approach Combined with Rapid Assessment Methods

Andrea Versari, Giuseppina Paola Parpinello, Arianna Ricci…

Journal:

Food Analytical Methods

Year:

2013

Language:

english

File:

PDF, 262 KB

english, 2013

41

Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines

Ivanova-Petropulos, Violeta, Ricci, Arianna, Nedelkovski, Dusko, Dimovska, Violeta, Parpinello, Giuseppina P., Versari, Andrea

Journal:

Year:

2015

Language:

english

File:

PDF, 792 KB

english, 2015

42

Monitoring peroxides generation during model wine fermentation by FOX-1 assay

Bridi, Raquel, González, Alvaro, Bordeu, Edmundo, López-Alarcón, Camilo, Aspée, Alexis, Diethelm, Benjamin, Lissi, Eduardo, Parpinello, Giuseppina Paola, Versari, Andrea

Journal:

Year:

2015

Language:

english

File:

PDF, 579 KB

english, 2015

43

Characterization of Uva Longanesi Red Wine by Selected Parameters Related to Astringency

Sartini, Elisa, Parpinello, Giuseppina P., Galassi, Sergio, Versari, Andrea

Journal:

International Journal of Food Properties

Year:

2011

Language:

english

File:

PDF, 447 KB

english, 2011

44

A Simple High-Performance Liquid Chromatography Method for the Analysis of Glucose, Glycerol, and Methanol in a Bioprocess

Parpinello, G. P., Versari, A.

Journal:

Journal of Chromatographic Science

Year:

2000

Language:

english

File:

PDF, 74 KB

english, 2000

45

Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin

Ricci, A., Lagel, M.-C., Parpinello, G.P., Pizzi, A., Kilmartin, P.A., Versari, A.

Journal:

Year:

2016

Language:

english

File:

PDF, 991 KB

english, 2016

46

Attenuated Total Reflection Mid-Infrared (ATR-MIR) Spectroscopy and Chemometrics for the Identification and Classification of Commercial Tannins

Ricci, Arianna, Parpinello, Giuseppina P., Olejar, Kenneth J., Kilmartin, Paul A., Versari, Andrea

Journal:

Applied Spectroscopy

Year:

2015

Language:

english

File:

PDF, 494 KB

english, 2015

47

Glyphosate impacts on polyphenolic composition in grapevine (Vitis vinifera L.) berries and wine

Donnini, Silvia, Tessarin, Paola, Ribera-Fonseca, Alejandra, Foggia, Michele Di, Parpinello, Giuseppina Paola, Rombolà, Adamo Domenico

Journal:

Year:

2016

Language:

english

File:

PDF, 285 KB

english, 2016

48

Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking

Ivanova-Petropulos, Violeta, Durakova, Sanja, Ricci, Arianna, Parpinello, Giuseppina P., Versari, Andrea

Journal:

Journal of Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 639 KB

english, 2016

49

Antioxidant activity of commercial food grade tannins exemplified in a wine model

Ricci, Arianna, Olejar, Kenneth J., Parpinello, Giuseppina P., Mattioli, Alessia U., Teslić, Nemaja, Kilmartin, Paul A., Versari, Andrea

Journal:

Food Additives & Contaminants Part A

Year:

2016

Language:

english

File:

PDF, 823 KB

english, 2016

50

Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures

Ricci, Arianna, Parpinello, Giuseppina P., Versari, Andrea

Journal:

International Journal of Food Science & Technology

Year:

2016

Language:

english

File:

PDF, 279 KB

english, 2016

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