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Giorgio Nicolini

Showing results (11-20 of 27) with videos related to

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Food Chemistry|April 16, 2016
Novel technological strategies to enhance tropical thiol precursors in winemaking by-productsTomás Román Villegas, Loris Tonidandel, Bruno Fedrizzi, et al.
Environmental Toxicology and Chemistry|January 17, 2013
Arsenic present in the soil-vine-wine chain in vineyards situated in an old mining area in Trentino, ItalyDaniela Bertoldi, Tomás Román Villegas, Roberto Larcher, et al.
Foods (Basel, Switzerland)|September 26, 2020
High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability IndicesEmilio Celotti, Stefano Stante, Paola Ferraretto, et al.
Journal of Agricultural and Food Chemistry|June 7, 2011
Accumulation and distribution pattern of macro- and microelements and trace elements in Vitis vinifera L. cv. Chardonnay berriesDaniela Bertoldi, Roberto Larcher, Massimo Bertamini, et al.
Journal of the Science of Food and Agriculture|February 23, 2020
Thiol precursors in Vitis mould-tolerant hybrid varietiesGiorgio Nicolini, Tomas Roman, Riccardo Flamini, et al.
Analytica Chimica Acta|June 25, 2008
Hyphenated gas chromatography-mass spectrometry analysis of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine: Comparison with results of other sampling procedures via a robust regressionBruno Fedrizzi, Giuseppe Versini, Irma Lavagnini, et al.
Food Chemistry|July 24, 2014
Pre-fermentation addition of grape tannin increases the varietal thiols content in wineRoberto Larcher, Loris Tonidandel, Tomás Román Villegas, et al.
Journal of Mass Spectrometry : JMS|September 18, 2014
Botanical traceability of commercial tannins using the mineral profile and stable isotopesDaniela Bertoldi, Alessandro Santato, Mauro Paolini, et al.
Food Microbiology|December 8, 2014
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisationRaffaele Guzzon, Giacomo Widmann, Daniela Bertoldi, et al.
Talanta|August 17, 2020
A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wineKatryna A van Leeuwen, Tiziana Nardin, David Barker, et al.
Pageof 3

Showing results (11-20 of 27) with videos related to

Sort By:
Pageof 3
Food Chemistry|April 16, 2016
Novel technological strategies to enhance tropical thiol precursors in winemaking by-productsTomás Román Villegas, Loris Tonidandel, Bruno Fedrizzi, et al.
Environmental Toxicology and Chemistry|January 17, 2013
Arsenic present in the soil-vine-wine chain in vineyards situated in an old mining area in Trentino, ItalyDaniela Bertoldi, Tomás Román Villegas, Roberto Larcher, et al.
Foods (Basel, Switzerland)|September 26, 2020
High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability IndicesEmilio Celotti, Stefano Stante, Paola Ferraretto, et al.
Journal of Agricultural and Food Chemistry|June 7, 2011
Accumulation and distribution pattern of macro- and microelements and trace elements in Vitis vinifera L. cv. Chardonnay berriesDaniela Bertoldi, Roberto Larcher, Massimo Bertamini, et al.
Journal of the Science of Food and Agriculture|February 23, 2020
Thiol precursors in Vitis mould-tolerant hybrid varietiesGiorgio Nicolini, Tomas Roman, Riccardo Flamini, et al.
Analytica Chimica Acta|June 25, 2008
Hyphenated gas chromatography-mass spectrometry analysis of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine: Comparison with results of other sampling procedures via a robust regressionBruno Fedrizzi, Giuseppe Versini, Irma Lavagnini, et al.
Food Chemistry|July 24, 2014
Pre-fermentation addition of grape tannin increases the varietal thiols content in wineRoberto Larcher, Loris Tonidandel, Tomás Román Villegas, et al.
Journal of Mass Spectrometry : JMS|September 18, 2014
Botanical traceability of commercial tannins using the mineral profile and stable isotopesDaniela Bertoldi, Alessandro Santato, Mauro Paolini, et al.
Food Microbiology|December 8, 2014
Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisationRaffaele Guzzon, Giacomo Widmann, Daniela Bertoldi, et al.
Talanta|August 17, 2020
A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wineKatryna A van Leeuwen, Tiziana Nardin, David Barker, et al.
Pageof 3