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Food Chemistry|October 23, 2020
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water contentOttavia Parenti, Lorenzo Guerrini, Bruno Zanoni, et al.
Food Research International (Ottawa, Ont.)|May 19, 2024
Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditionsLapo Pierguidi, Lorenzo Cecchi, Caterina Dinnella, et al.
Molecules (Basel, Switzerland)|January 24, 2020
Understanding Olive Oil Stability Using Filtration and High Hydrostatic PressureLorenzo Guerrini, Bruno Zanoni, Carlotta Breschi, et al.
Foods (Basel, Switzerland)|August 27, 2021
A Methodological Approach to Assess the Effect of Organic, Biodynamic, and Conventional Production Processes on the Intrinsic and Perceived Quality of a Typical Wine: The Case Study of Chianti DOCGFrancesco Maioli, Monica Picchi, Valentina Millarini, et al.
Foods (Basel, Switzerland)|June 10, 2023
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State ApplesMonica Picchi, Paola Domizio, Matt Wilson, et al.
Foods (Basel, Switzerland)|August 13, 2020
Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive OilLorenzo Guerrini, Carlotta Breschi, Bruno Zanoni, et al.
Journal of the Science of Food and Agriculture|October 22, 2021
Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditionsLorenzo Cecchi, Marzia Migliorini, Elisa Giambanelli, et al.
Foods (Basel, Switzerland)|October 7, 2020
Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus PolysaccharidesValentina Millarini, Simone Ignesti, Sara Cappelli, et al.
Food Chemistry|November 2, 2022
Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusionLorenzo Cecchi, Diletta Balli, Silvia Urciuoli, et al.
Antioxidants (Basel, Switzerland)|July 30, 2020
Winemaking Byproducts as Source of Antioxidant Components: Consumers' Acceptance and Expectations of Phenol-Enriched Plant-Based FoodCristina Proserpio, Giovanna Fia, Ginevra Bucalossi, et al.
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