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Giorgio Nicolini

Showing results (1-10 of 27) with videos related to

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Journal of Agricultural and Food Chemistry|September 18, 2003
Isotope ratios of lead in Italian wines by inductively coupled plasma mass spectrometryRoberto Larcher, Giorgio Nicolini, Paolo Pangrazzi
Food Chemistry|June 25, 2013
First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tanninsRoberto Larcher, Loris Tonidandel, Giorgio Nicolini, et al.
Food Chemistry|April 3, 2018
First evidence of ethyl-hydrogen phosphonate (fosetyl) formation in winemakingLoris Tonidandel, Tomás Román, Giorgio Nicolini, et al.
Annals of the New York Academy of Sciences|June 21, 2002
Wine, biodiversity, technology, and antioxidantsFulvio Mattivi, Christian Zulian, Giorgio Nicolini, et al.
Journal of Agricultural and Food Chemistry|October 5, 2012
Study of Sangiovese Wines Pigment Profile by UHPLC-MS/MSPanagiotis Arapitsas, Daniele Perenzoni, Giorgio Nicolini, et al.
Rapid Communications in Mass Spectrometry : RCM|February 7, 2007
Concurrent quantification of light and heavy sulphur volatiles in wine by headspace solid-phase microextraction coupled with gas chromatography/mass spectrometryBruno Fedrizzi, Franco Magno, Sergio Moser, et al.
Food Chemistry|April 5, 2016
Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profilesMario Malacarne, Tiziana Nardin, Daniela Bertoldi, et al.
Journal of Agricultural and Food Chemistry|December 1, 2007
Aging effects and grape variety dependence on the content of sulfur volatiles in wineBruno Fedrizzi, Franco Magno, Denis Badocco, et al.
Analytica Chimica Acta|July 17, 2007
Gas chromatography-mass spectrometry determination of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine: a comparison of headspace solid phase microextraction and solid phase extraction methodsBruno Fedrizzi, Giuseppe Versini, Irma Lavagnini, et al.
Talanta|November 12, 2013
Use of Fourier transform infrared spectroscopy to create models forecasting the tartaric stability of winesMario Malacarne, Luca Bergamo, Daniela Bertoldi, et al.
Pageof 3

Showing results (1-10 of 27) with videos related to

Sort By:
Pageof 3
Journal of Agricultural and Food Chemistry|September 18, 2003
Isotope ratios of lead in Italian wines by inductively coupled plasma mass spectrometryRoberto Larcher, Giorgio Nicolini, Paolo Pangrazzi
Food Chemistry|June 25, 2013
First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tanninsRoberto Larcher, Loris Tonidandel, Giorgio Nicolini, et al.
Food Chemistry|April 3, 2018
First evidence of ethyl-hydrogen phosphonate (fosetyl) formation in winemakingLoris Tonidandel, Tomás Román, Giorgio Nicolini, et al.
Annals of the New York Academy of Sciences|June 21, 2002
Wine, biodiversity, technology, and antioxidantsFulvio Mattivi, Christian Zulian, Giorgio Nicolini, et al.
Journal of Agricultural and Food Chemistry|October 5, 2012
Study of Sangiovese Wines Pigment Profile by UHPLC-MS/MSPanagiotis Arapitsas, Daniele Perenzoni, Giorgio Nicolini, et al.
Rapid Communications in Mass Spectrometry : RCM|February 7, 2007
Concurrent quantification of light and heavy sulphur volatiles in wine by headspace solid-phase microextraction coupled with gas chromatography/mass spectrometryBruno Fedrizzi, Franco Magno, Sergio Moser, et al.
Food Chemistry|April 5, 2016
Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profilesMario Malacarne, Tiziana Nardin, Daniela Bertoldi, et al.
Journal of Agricultural and Food Chemistry|December 1, 2007
Aging effects and grape variety dependence on the content of sulfur volatiles in wineBruno Fedrizzi, Franco Magno, Denis Badocco, et al.
Analytica Chimica Acta|July 17, 2007
Gas chromatography-mass spectrometry determination of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine: a comparison of headspace solid phase microextraction and solid phase extraction methodsBruno Fedrizzi, Giuseppe Versini, Irma Lavagnini, et al.
Talanta|November 12, 2013
Use of Fourier transform infrared spectroscopy to create models forecasting the tartaric stability of winesMario Malacarne, Luca Bergamo, Daniela Bertoldi, et al.
Pageof 3