Simone Giacosa
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Tag:
anthocyanins
1 July 2024
Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection
30 October 2023
Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface
19 November 2020
Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions
1 August 2017
Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (
Vitis vinifera
L.)
14 June 2016
Investigation on phenolic and aroma compounds of table grapes from Romania
1 March 2016
Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines
1 January 2016
Phenolic substances, flavor compounds, and textural properties of three native Romanian wine grape varieties
1 May 2015
Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in winegrapes with different anthocyanin profiles
1 May 2015
Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of
Vitis vinifera
L. cv. Shiraz
28 April 2015
Relationship between agronomic parameters, phenolic composition of grape skin and texture properties of
Vitis vinifera
L. cv. Tempranillo
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