In this page you can find the publication list co-authored by me in the University of Torino.
The link [ iris] indicates a record in the IRIS Open Access Repository of the University of Torino.
Journal articles indexed on Scopus/Web of Science databases
- Strain specific Starmerella bacillaris and Saccharomyces cerevisiae interactions in mixed fermentations
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Journal of Applied Microbiology, 2024, vol. 135, pp. lxae085. - Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection
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Food Research International, 2024, vol. 187, pp. 114414. - Variety effect of distinct enzyme treatments during prefermentative maceration of white winegrapes on volatile organic compounds and chromatic traits
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Food Bioscience, 2024, vol. 59, pp. 103915. - Influence of filtration treatments on grapevine DNA traceability in wine
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Food Bioscience, 2024, vol. 57, pp. 103533. - Cell wall polysaccharides, phenolic extractability and mechanical properties of Aleatico winegrapes dehydrated under sun or in controlled conditions
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Food Hydrocolloids, 2024, vol. 149, pp. 109605. - Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review
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Critical Reviews in Food Science and Nutrition, 2024, vol. 64, pp. 334–353. - Volatile compound release from oak chips in model wine media: combined influence of toasting degree, size, time of contact, and ethanol content
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Journal of Agricultural and Food Chemistry, 2023, vol. 71, pp. 13440–13450. - Survey of the yeast ecology of dehydrated grapes and strain selection for wine fermentation
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Food Research International, 2023, vol. 170, pp. 113005. - Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical–chemical markers
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Comprehensive Reviews in Food Science and Food Safety, 2023, vol. 22, pp. 3328–3365. - Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface
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Food Chemistry, 2023, vol. 424, pp. 136463. - Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di Valtellina DOCG wine production
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Journal of the Science of Food and Agriculture, 2023, vol. 103, pp. 6105–6118. - Assessment of chestnut gall toughness: implications for a biocontrol agent
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Insects, 2022, vol. 13:1095, pp. 1–12. - Decoding the proanthocyanins profile of Italian red wines
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Beverages, 2022, vol. 8:76, pp. 1–14. - Effect of alternative fungicides and inoculation strategy on yeast biodiversity and dynamics from the vineyard to the winery
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Food Research International, 2022, vol. 162, pp. 111935. - Bioprotective effect of Pichia kluyveri and Lactiplantibacillus plantarum in winemaking conditions
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American Journal of Enology and Viticulture, 2022, vol. 73, pp. 293–306. - Relative impact of oenological tannins in model solutions and red wine according to phenolic, antioxidant, and sensory traits
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Food Research International, 2022, vol. 157:111203, pp. 1–13. - Evidence of a systematic underestimation of free sulfur dioxide by the aeration-oxidation method approved by OIV
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Measurement, 2022, vol. 194:111047, pp. 1–9. - Impact of oenological processing aids and additives on the genetic traceability of ‘Nebbiolo’ wine produced with withered grapes
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Food Research International, 2022, vol. 151:110874, pp. 1–9. - Effect of withering process on the evolution of phenolic acids in winegrapes: A systematic review
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Trends in Food Science & Technology, 2021, vol. 116, pp. 545–558. - Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices
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Food Research International, 2021, vol. 143:110277, pp. 1–13. - A major QTL is associated with berry grape texture characteristics
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OENO One, 2021, vol. 55, pp. 183–206. - Changes in skin flavanol composition as a response to ozone-induced stress during postharvest dehydration of red wine grapes with different phenolic profiles
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Journal of Agricultural and Food Chemistry, 2020, vol. 68, pp. 13439–13449. - Can a corn-derived biosurfactant improve colour traits of wine? First insight on its application during winegrape skin maceration versus oenological tannins
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Foods, 2020, vol. 9:1747, pp. 1–23. - Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions
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OENO One, 2020, vol. 54, pp. 1059–1075. - Chloroanisoles occurrence in wine from grapes subjected to electrolyzed water treatments in the vineyard
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Food Research International, 2020, vol. 137:109704, pp. 1–8. - Relationships between Drosophila suzukii and grapevine in North-Western Italy: Seasonal presence and cultivar susceptibility
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Bulletin of Insectology, 2020, vol. 73, pp. 29–38. - Impact of chemical and alternative fungicides applied to grapevine cv Nebbiolo on microbial ecology and chemical-physical grape characteristics at harvest
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Frontiers in Plant Science, 2020, vol. 11, pp. 700–715. - Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub-qualities with chemical composition
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Australian Journal of Grape and Wine Research, 2020, vol. 26, pp. 233–246. - Quality of grapes grown inside paper bags in Mediterranean area
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Agronomy, 2020, vol. 10:792, pp. 1–13. - Influence of different dehydration levels on volatile profiles, phenolic contents and skin hardness of alkaline pre-treated grapes cv Muscat of Alexandria (Vitis vinifera L.)
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Foods, 2020, vol. 9:666, pp. 1–20. - Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration
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Food Chemistry, 2020, vol. 320:126633, pp. 1–12. - Phenolic composition influences the effectiveness of fining agents in vegan-friendly red wine production
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Molecules, 2020, vol. 25:120, pp. 1–20. - Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria
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Applied Microbiology and Biotechnology, 2019, vol. 103, pp. 7687–7702. - Investigation on ‘Freisa’ red grape variety: physico-chemical properties of grapes from five Piedmont growing areas and of the produced wines
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Italian Journal of Food Science, 2019, vol. 31, pp. 685–704. - Minimizing the environmental impact of cleaning in winemaking industry by using ozone for cleaning-in-place (CIP) of wine bottling machine
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Journal of Cleaner Production, 2019, vol. 233, pp. 582–589. - Changes in stilbene composition during postharvest ozone treatment of ‘Moscato Bianco’ winegrapes
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Food Research International, 2019, vol. 123, pp. 251–257. - Saccharomyces cerevisiae–Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations
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Food Research International, 2019, vol. 122, pp. 392–401. - Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine
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Food Research International, 2019, vol. 120, pp. 235–243. - Effectiveness of ozone against different strains of Brettanomyces bruxellensis on postharvested winegrapes and impact on wine composition
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American Journal of Enology and Viticulture, 2019, vol. 70, pp. 249–258. - Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition
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Food Research International, 2019, vol. 116, pp. 1094–1103. - On-vine withering process of ‘Moscato bianco’ grapes: effect of cane-cut system on volatile composition
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Journal of the Science of Food and Agriculture, 2019, vol. 99, pp. 1135–1144. - Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae
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International Journal of Food Microbiology, 2019, vol. 289, pp. 106–114. - Use of density sorting for the selection of aromatic grape berries with different volatile profile
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Food Chemistry, 2019, vol. 276, pp. 562–571. - Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties
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Food Chemistry, 2019, vol. 271, pp. 673–684. - Grape VOCs response to postharvest short-term ozone treatments
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Frontiers in Plant Science, 2018, vol. 9:1826, pp. 1–15. - Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae
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Food Research International, 2018, vol. 109, pp. 298–309. - Impact of increasing levels of oxygen consumption on the evolution of color, phenolic, and volatile compounds of Nebbiolo wines
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Frontiers in Chemistry, 2018, vol. 6, pp. 1–15. - Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone
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Innovative Food Science and Emerging Technologies, 2018, vol. 47, pp. 309–316. - Alcohol reduction in red wines by technological and microbiological approaches: a comparative study
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Australian Journal of Grape and Wine Research, 2018, vol. 24, pp. 62–74. - Ozone improves the aromatic fingerprint of white grapes
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Scientific Reports, 2017, vol. 7:16301, pp. 1–16. - Starmerella bacillaris in winemaking: opportunities and risks
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Current Opinion in Food Science, 2017, vol. 17, pp. 30–35. - Saccharomyces cerevisiae biodiversity in Monferrato, north west Italy, and selection of indigenous starter cultures for Barbera wine production
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Italian Journal of Food Science, 2017, vol. 29, pp. 518–536. - Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes
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Food Chemistry, 2017, vol. 237, pp. 756–765. - Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.)
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Food Research International, 2017, vol. 98, pp. 68–78. - Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.)
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Food Research International, 2017, vol. 98, pp. 59–67. - Modeling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodology
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Journal of Food Composition and Analysis, 2017, vol. 62, pp. 14–22. - Changes in Texture Analysis parameters of wine grape berries at two ripeness stages: a study on varietal effect
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Italian Journal of Food Science, 2017, vol. 29, pp. 243–252. - ‘Fortified’ wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.)
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Food Chemistry, 2017, vol. 219, pp. 346–356. - Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage
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Food Chemistry, 2017, vol. 217, pp. 398–408. - Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae
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LWT – Food Science and Technology, 2016, vol. 73, pp. 567–575. - Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties
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Food Research International, 2016, vol. 87, pp. 134–141. - Post-harvest control of wine-grape mycobiota using electrolyzed water
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Innovative Food Science and Emerging Technologies, 2016, vol. 35, pp. 21–28. - Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening
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Food Chemistry, 2016, vol. 212, pp. 576–584. - Investigation on phenolic and aroma compounds of table grapes from Romania
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Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2016, vol. 44, pp. 140–146. - Assessment of postharvest dehydration kinetics and skin mechanical properties of “Muscat of Alexandria” grapes by response surface methodology
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Food and Bioprocess Technology, 2016, vol. 9, pp. 1060–1069. - Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production
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Journal of Cleaner Production, 2016, vol. 112, pp. 4477–4484. - Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration
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Food Chemistry, 2016, vol. 199, pp. 893–901. - Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of `Reinforced’ wines
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Food Chemistry, 2016, vol. 194, pp. 247–256. - Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect
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Journal of Food Engineering, 2016, vol. 173, pp. 59–68. - Effects of continuous exposure to ozone gas and electrolyzed water on the skin hardness of table and wine grape varieties
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Journal of Texture Studies, 2016, vol. 47, pp. 40–48. - Phenolic substances, flavor compounds, and textural properties of three native Romanian wine grape varieties
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International Journal of Food Properties, 2016, vol. 19, pp. 76–98. - Relationships between skin flavonoid content and berry physical-mechanical properties in four red wine grape cultivars (Vitis vinifera L.)
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Scientia Horticulturae, 2015, vol. 197, pp. 272–279. - Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in winegrapes with different anthocyanin profiles
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Food Research International, 2015, vol. 71, pp. 50–57. - Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production
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Food Research International, 2015, vol. 77, pp. 584–590. - Progressive pearling of barley kernel: chemical characterization of pearling fractions and effect of their inclusion on the nutritional and technological properties of wheat bread
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Journal of Agricultural and Food Chemistry, 2015, vol. 63, pp. 5875–5884. - Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical-mechanical characteristics in wine grapes
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Computers and Electronics in Agriculture, 2015, vol. 117, pp. 186–193. - Experimental characterization and numerical modeling of the compressive mechanical behavior of hazelnut kernels
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Journal of Food Engineering, 2015, vol. 166, pp. 364–369. - Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making
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Journal of Cereal Science, 2015, vol. 65, pp. 48–56. - Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.)
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Food Chemistry, 2015, vol. 173, pp. 105–113. - Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz
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Food Chemistry, 2015, vol. 174, pp. 8–15. - Relationship between agronomic parameters, phenolic composition of grape skin and texture properties of Vitis vinifera L. cv. Tempranillo
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Journal of Agricultural and Food Chemistry, 2015, vol. 63, pp. 7663–7669. - Winegrape berry skin thickness determination: comparison between histological observation and texture analysis determination
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Italian Journal of Food Science, 2015, vol. 27, pp. 136–141. - Assessement of sensory firmness and crunchiness of table grapes by acoustic and mechanical properties
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Australian Journal of Grape and Wine Research, 2015, vol. 21, pp. 213–225. - Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profile and skin mechanical properties
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Journal of Agricultural and Food Chemistry, 2014, vol. 62, pp. 8437–8451. - Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels
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Food Chemistry, 2014, vol. 165, pp. 77–84. - Berry heterogeneity as a possible factor affecting the potential of seed mechanical properties to classify winegrape varieties and estimate flavanols release in wine-like solution
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South African Journal of Enology and Viticulture, 2014, vol. 35, pp. 20–42. - Selection of a mechanical property for the flesh firmness of table grapes in accordance with an OIV ampelographic descriptor
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American Journal of Enology and Viticulture, 2014, vol. 65, pp. 206–214. - Varietal comparison of the chemical, physical and mechanical properties of five colored table grapes
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International Journal of Food Properties, 2013, vol. 16, pp. 598–612. - Effect of growing zone and vintage on the prediction of extractable flavanols in winegrape seeds by a FT-NIR method
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Journal of Agricultural and Food Chemistry, 2013, vol. 61, pp. 9076–9088. - Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds
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Journal of Agricultural and Food Chemistry, 2013, vol. 61, pp. 8752–8764. - Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation
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International Journal of Food Microbiology, 2013, vol. 165, pp. 156–162. - Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction
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Food Chemistry, 2013, vol. 141, pp. 2549–2557. - Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines
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Food Research International, 2013, vol. 54, pp. 139–147. - Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.)
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Scientia Horticulturae, 2013, vol. 160, pp. 313–319. - Influence of different thermohygrometric conditions on changes in instrumental texture properties and phenolic composition during postharvest withering of Corvina winegrapes (Vitis vinifera L.)
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Drying Technology, 2013, vol. 31, pp. 549–564. - Physico-mechanical evaluation of the aptitude of berries of red winegrape varieties to resist the compression in carbonic maceration vinification
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International Journal of Food Science and Technology, 2013, vol. 48, pp. 817–825. - Comparative study of the resveratrol content in 21 Italian red grape varieties
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South African Journal of Enology and Viticulture, 2013, vol. 34, pp. 30–35. - Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grapes berries (Vitis vinifera L.) sorted by flotation
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International Journal of Food Science and Technology, 2013, vol. 48, pp. 103–113. - Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines
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Food Research International, 2012, vol. 48, pp. 491–498. - Changes in acoustic and mechanical properties of Cabernet sauvignon seeds during ripening
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American Journal of Enology and Viticulture, 2012, vol. 63, pp. 413–418. - CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties
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Analytica Chimica Acta, 2012, vol. 732, pp. 105–113. - Varietal relationship between skin break force and off-vine withering process for winegrapes
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Drying Technology, 2012, vol. 30, pp. 726–732. - Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations
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Applied and Environmental Microbiology, 2012, vol. 78, pp. 1987–1994. - Assessment of physicochemical differences in Nebbiolo grape berries from different production areas sorted by flotation
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American Journal of Enology and Viticulture, 2012, vol. 63, pp. 195–204. - Optimization of a method based on the simultaneous measurement of acoustic and mechanical properties of winegrape seeds for the determination of the ripening stage
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Journal of Agricultural and Food Chemistry, 2012, vol. 60, pp. 9006–9016. - Rapid methods for the evaluation of total phenol content and extractability in intact grape seeds of Cabernet-Sauvignon: instrumental mechanical properties and FT-NIR spectrum
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Journal International des Sciences de la Vigne et du Vin, 2012, vol. 46, pp. 29–40. - Instrumental texture analysis parameters as winegrapes varietal markers and ripeness predictors
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International Journal of Food Properties, 2011, vol. 14, pp. 1318–1329. - Comparative study of texture properties, color characteristics and chemical composition of ten white table grape varieties
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American Journal of Enology and Viticulture, 2011, vol. 62, pp. 49–56. - Evolution of the phenolic content and extractability indices during ripening of Nebbiolo grapes from the Piedmont growing areas over six consecutive years
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South African Journal of Enology and Viticulture, 2011, vol. 32, pp. 229–241. - Influence of grape density and harvest date on the changes in phenolic composition, phenol extractability indices and instrumental texture properties during ripening
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Journal of Agricultural and Food Chemistry, 2011, vol. 59, pp. 8796–8805. - Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes
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LWT – Food Science and Technology, 2011, vol. 44, pp. 392–398. - Possible use of texture characteristics of winegrapes as markers for zoning and their relationship with anthocyanin extractability index
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International Journal of Food Science and Technology, 2011, vol. 46, pp. 386–394. - Influence of the skin hardness on the wine-grape dehydration kinetics
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Journal of the Science of Food and Agriculture, 2011, vol. 91, pp. 505–511. - Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout on-vine drying process
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Journal of the Science of Food and Agriculture, 2009, vol. 89, pp. 1973–1980.
Journal articles without DOI
- Valorizzazione enologica dei vitigni minori
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OICCE Times, 2024, vol. 98, pp. 17–21. - Incremento dell’espressione varietale: il contributo della stabulazione liquida a freddo
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Il Corriere Vinicolo, 2024, vol. 97, pp. 25–27. - Comprendere i tannini: capacità antiossidante e profili fenolici
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L’Enologo, 2023, vol. 12, pp. 75–78. - Lieviti non-Saccharomyces: Una risorsa per promuovere l’innovazione enologica
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VVQ, 2023, vol. 7, pp. 24–28. - Quando raccogliere le uve destinate all’appassimento? Uno studio triennale sul Nebbiolo atto a Sforzato di Valtellina DOCG
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Il Corriere Vinicolo, 2023, vol. 96, pp. 18–20. - Impatto dei coadiuvanti e degli additivi enologici sulla tracciabilità genetica dei vini Nebbiolo
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L’Enologo, 2022, vol. 12, pp. 83–87. - Ruolo dei tannini enologici nella vinificazione di uve con differenti caratteristiche antocianiche
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OICCE Times, 2022, vol. 92, pp. 17–22. - L’importanza dei vinaccioli – Ruolo dei vinaccioli nell’estrazione e nella stabilizzazione degli antociani durante la macerazione
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OICCE Times, 2022, vol. 92, pp. 11–16. - Alternative e analisi per vini senza solfiti
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VVQ, 2022, vol. 5, pp. 26–29. - La diversità dei vini rossi. Caratteristiche compositive di base, del colore e degli indici fenolici per descrivere la diversità dei vini rossi monovarietali italiani
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OICCE Times, 2021, vol. 88, pp. 15–21. - Tannini, ad ogni vitigno i più idonei
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VVQ, 2020, vol. 5, pp. 14–19. - Verso una descrizione oggettiva della diversa astringenza dei vini rossi italiani
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OICCE Times, 2020, vol. 83, pp. 27–33. - Effect of different levels of oxygenation on phenolic and volatile compounds of Nebbiolo wine during bottle storage
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Infowine, 2020, vol. 10/1, pp. 1–7. - Trattamenti con lieviti e qualità dell‘uva
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Millevigne, 2019, vol. 2, pp. 14–16. - L’ozono migliora la qualità aromatica delle uve bianche
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OICCE Times, 2019, vol. 78, pp. 27–30. - I lieviti e la gestione dell’ossigeno nelle vinificazioni in bianco e in rosso
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OICCE Times, 2017, vol. 73, pp. 19–24. - Applicazione fogliare di specifici lieviti secchi inattivi e qualità dell’uva
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VVQ, 2017, vol. 3, pp. 52–55. - Il Nebbiolo e la ricerca enologica
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L’Enologo, 2016, vol. 9, pp. 26–32. - Metodi analitici strumentali rapidi nella valutazione della qualità delle uve
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Millevigne, 2014, vol. 3, pp. 20–22. - Temperatura e shelf life dell’Asti Docg
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VQ, 2013, vol. 9, pp. 52–54. - Caratterizzazione tecnologica e compositiva di formaggi ovi-caprini piemontesi
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Quaderni della Regione Piemonte. Agricoltura, 2012, vol. 77, pp. 39–44. - Parametri meccanici e acustici: nuovi indici di maturità e qualità delle uve
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L’Assaggiatore, 2012, vol. 34 (2), pp. 5–7. - Esperienze di macerazione su vini rossi piemontesi
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OICCE Times, 2012, vol. 50, pp. 21–26. - Il colore del vino: prevedere, estrarre, conservare
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Infowine, 2011, vol. 6, pp. 1–9. - Bollicine: i segreti di un successo
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Millevigne, 2011, vol. 6, pp. 21–24.
Books/Book Chapters
- La stabulazione liquida a freddo per la vinificazione in bianco
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Chapter in Vitenda 2024 Published by VitEn, 2023, pp. 274–276. ISBN 9788886055413. - BARBERA 2.0 – Un triennio di studio dei vini Barbera nel territorio della DOCG
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Published by L’Artistica, 2023, pp. 1–125. - Tecnologia dei vini passiti
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Chapter in Vitenda 2023 Published by VitEn, 2022, pp. 278–283. ISBN 9788886055406. - Assessment and control of grape maturity and quality
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Chapter in White Wine Technology Published by Academic Press, 2022, pp. 1–16. ISBN 9780128234976. - I parametri per la valutazione della qualità dell’uva nella vinificazione in bianco
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Chapter in Vitenda 2022 Published by VitEn, 2021, pp. 270–272. ISBN 9788886055390. - La gestione della macerazione nella vinificazione in rosso
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Chapter in Vitenda 2021 Published by Vit.En., 2020, pp. 286–288. ISBN 9788886055383. - I tannini esogeni e il loro utilizzo in vinificazione
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Chapter in Vitenda 2020 Published by VitEn, 2019, pp. 278–279. ISBN 978-88-86055-37-6. - SO₂ in wines: rational use and possible alternatives
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Chapter in Red Wine Technology (Antonio Morata, ed.) Published by Academic Press, 2019, pp. 309–321. ISBN 9780128143995. - Grape maturity and selection: automatic grape selection
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Chapter in Red Wine Technology (Antonio Morata, ed.) Published by Academic Press, 2019, pp. 1–16. ISBN 9780128143995. - Le tappe recenti nella storia della determinazione del grado alcolico
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Chapter in Vitenda 2018 Published by Vit. En., 2017, pp. 294–297. - Trattamenti dell’uva da vino post-raccolta con ozono gassoso e acqua ozonizzata
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Chapter in Vitenda 2017 Published by Vit. En., 2016, pp. 298–299. - L’innovazione nel processo di vinificazione
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Chapter in L’evoluzione dell’industria alimentare (Sebastiano Porretta, ed.) Published by Chiriotti Editori, 2016, pp. 49–82. ISBN 9788896027288. - Relazioni tra appassimento e proprietà meccaniche delle uve
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Chapter in Vitenda 2014 Published by Vit. En., 2013, pp. 260–261. - Opportunità normative per la valorizzazione dei processi e delle produzioni enologiche
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Chapter in Vitenda 2013 Published by Vit. En., 2012, pp. 306–307. - Il colore del vino rosso: una qualità da preservare
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Chapter in Vitenda 2012 Published by Vit. En., 2011, pp. 292–293. - La tecnica FT-NIR nella valutazione rapida delle uve rosse
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Chapter in Vitenda 2011 Published by Vit. En., 2010, pp. 118–119. ISBN 9788886055239. - Drying on vine: parametri meccanici delle uve per la produzione degli ice-wines
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Chapter in Vitenda 2010 Published by Vit. En., 2009, pp. 290–291.
Proceedings and Conferences
- Identification of sensory descriptors and related chemical markers of Lugana DOC PDO wines from twelve consecutive vintages by a clustering approach
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In EuroSense 2024 Published by Elsevier, 2024, pp. P2.125. - How maceration temperature and duration affect red winemaking? Effects and implications on Nebbiolo wine phenolic budget
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In In Vino Analytica Scientia (IVAS) Book of Abstracts Published by University of California, Davis, 2024, pp. 136. - Impact on different filtration treatment on genetic traceability in red wine
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In In Vino Analytica Scientia (IVAS) Book of Abstracts Published by University of California, Davis, 2024, pp. 88. - Interspecies yeast interactions during winemaking process: Saccharomyces cerevisiae and Starmerella bacillaris performance during mixed fermentations in natural red grape must
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In 28th International ICFMH Conference (FoodMicro 2024) Published by International Committee on Food Microbiology and Hygiene, 2024, pp. 9–10. - Insight on the varietal changes in mechanical properties and phenolic extractability of grapes subjected to controlled postharvest dehydration for red straw wine production
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In In Vino Analytica Scientia (IVAS) Book of Abstracts Published by University of California, Davis, 2024, pp. 147. - Effect of cold liquid stabulation on the volatile and sensorial composition of white wines
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In 5th MS Wine Day: Traces in the glass mass spectrometry for quality and profiling in wines, fermented beverages, and distillates Published by Società Chimica Italiana, Divisione di Spettrometria di Massa, 2024, pp. 25. ISBN 9788894952162. - Harvest timing and postharvest dehydration duration affect grape and wine quality: A three-vintage study on Nebbiolo-based Sforzato di Valtellina DOCG wine production
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In Book of Abstracts OenoMacrowine 2023 Published by UMR INRAE 1366 OENOLOGIE, University of Bordeaux, Institut des Sciences de la Vigne et du Vin, 2023, pp. 228. - Assessment of ‘Dolcetto’ grapes and wines from different areas of Ovada DOCG
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In Book of Abstracts OenoMacrowine 2023 Published by UMR INRAE 1366 OENOLOGIE, University of Bordeaux, Institut des Sciences de la Vigne et du Vin, 2023, pp. 163. - Raman spectroscopy as a new measurement tool in winemaking
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In Extreme viticulture: from a cultural landscape to an economic and environmental sustainability – Book of Proceedings Published by Universidade de Trás-os-Montes e Alto Douro (UTAD), 2022, pp. 170–174. ISBN 9789897044717. - Tratamiento enzimático durante maceración prefermentativa aumenta la selectividad en la extracción de compuestos aromáticos reduciendo el pardeamiento del mosto
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In Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology Published by Università degli Studi di Bari ‘Aldo Moro’, 2014, pp. 298–302. - Variabilità del microclima del vigneto e maturazione dell’uva Nebbiolo
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In Enoforum 2011 Published by Vinidea, 2011, pp. 88 (P25). - Monitoring the changes in aroma compounds during shelf-life of two types of red sweet sparkling wines using central composite design and response surface methodology
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Editing and other elements
- Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology
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Published by Università degli Studi di Torino, 2022, pp. 1–568. ISBN 9788875902278.