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1دورية أكاديمية
المؤلفون: Francesco Maioli, Luigi Sanarica, Lorenzo Cecchi, Bruno Zanoni, Nadia Mulinacci, Valentina Canuti
المصدر: Antioxidants, Vol 12, Iss 7, p 1399 (2023)
مصطلحات موضوعية: gallotannin, polyphenols, ellagitannins, condensed tannins, proanthocyanidins, HPLC-DAD-MS, Therapeutics. Pharmacology, RM1-950
وصف الملف: electronic resource
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2دورية أكاديمية
المؤلفون: Monica Picchi, Paola Domizio, Matt Wilson, Josè Santos, Frederick Orrin, Bruno Zanoni, Valentina Canuti
المصدر: Foods, Vol 12, Iss 11, p 2191 (2023)
مصطلحات موضوعية: apple cider, dryness, sensory perception, chemical characterization, PLS model, multivariate analysis, Chemical technology, TP1-1185
وصف الملف: electronic resource
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3دورية أكاديمية
المؤلفون: Francesco Maioli, Monica Picchi, Valentina Millarini, Paola Domizio, Gabriele Scozzafava, Bruno Zanoni, Valentina Canuti
المصدر: Foods, Vol 10, Iss 8, p 1894 (2021)
مصطلحات موضوعية: Sangiovese, biodynamic wine, organic wine, wine quality, typicality, carbon footprint, Chemical technology, TP1-1185
وصف الملف: electronic resource
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4دورية أكاديمية
المؤلفون: Valentina Canuti, Lorenzo Cecchi, Mohamad Khatib, Lorenzo Guerrini, Nadia Mulinacci, Bruno Zanoni
المصدر: Molecules, Vol 25, Iss 19, p 4460 (2020)
مصطلحات موضوعية: polyphenols, ellagitannins, punicalagins, oenotannins, winemaking, by-products re-use, Organic chemistry, QD241-441
وصف الملف: electronic resource
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5دورية أكاديمية
المؤلفون: Valentina Canuti, Annegret Cantu, Monica Picchi, Larry A. Lerno, Courtney K. Tanabe, Bruno Zanoni, Hildegarde Heymann, Susan E. Ebeler
المصدر: Foods, Vol 9, Iss 8, p 1088 (2020)
مصطلحات موضوعية: Sangiovese, wine regionality, intrinsic quality, perceived quality, sensory profile, volatile profile, Chemical technology, TP1-1185
وصف الملف: electronic resource
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6
المؤلفون: Lorenzo Guerrini, Francesco Maioli, Monica Picchi, Bruno Zanoni, Alessandro Parenti, Valentina Canuti
مصطلحات موضوعية: Dissolved oxygen, Oenological tank materials, Raw earthenware amphora, Redox potential, Uncoated concrete, Wine aging kinetics, General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92c6724ef66e7321079a6016a31f107d
http://hdl.handle.net/11577/3421499 -
7
المؤلفون: Francesco Maioli, Monica Picchi, Lorenzo Guerrini, Alessandro Parenti, Paola Domizio, Luisa Andrenelli, Bruno Zanoni, Valentina Canuti
مصطلحات موضوعية: amphorae, elemental analysis, phenolic compounds, Sangiovese wine, sensory profile, tank material, volatile profile, Chemistry (miscellaneous), Organic Chemistry, Food Science, Analytical Chemistry
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebba7bfa2b4e893b758e60031a70f2ac
http://hdl.handle.net/11577/3421498 -
8
المؤلفون: Lorenzo Cecchi, Marzia Migliorini, Elisa Giambanelli, Anna Cane, Bruno Zanoni, Valentina Canuti, Nadia Mulinacci, Fabrizio Melani
المصدر: Food Control. 139:109092
مصطلحات موضوعية: Food Science, Biotechnology
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9
المؤلفون: Ottavia Parenti, Giulia Angeloni, Bruno Zanoni, Lorenzo Guerrini, Valentina Canuti, Piernicola Masella
المصدر: LWT. 106:240-246
مصطلحات موضوعية: 0106 biological sciences, Farinograph, Chemistry, Salt-free bread, fungi, Wheat flour, Alveograph, food and beverages, 04 agricultural and veterinary sciences, Starch gelatinization, Texture analysis, 040401 food science, 01 natural sciences, 0404 agricultural biotechnology, Rheology, Brown flour, 010608 biotechnology, Chewiness, Food science, Water content, Food Science
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10
المؤلفون: Monica Picchi, Paola Domizio, Sara Cappelli, Valentina Canuti, Bruno Zanoni
المصدر: American Journal of Enology and Viticulture. 70:332-337
مصطلحات موضوعية: Wine, Metatartaric acid, Potassium, chemistry.chemical_element, Factorial experiment, Horticulture, Tartrate, Conductivity, chemistry.chemical_compound, Factorial experimental design, Colloid, chemistry, Food science, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::5af47c437a93979d9c2c0e52f93d8170
https://doi.org/10.5344/ajev.2019.18077