Paola Domizio

8PUBLICATIONS
19CO-AUTHORS
Food engineeringHorticultural crop protection (incl. pests, diseases and weeds)Chemical thermodynamics and energeticsField organic and low chemical input horticulturePacific Peoples fisheries and customary fisheries
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Publications (8)

|Jun 26, 2026
Comparative Impact of Saccharomycodes ludwigii Inactivation Techniques on the Physicochemical and Sensory Characteristics of Two Spanish White Wines.

|Nov 09, 2024
Impact of Natural Phytosanitary Product Residuals on Yeast Fermentation Performance and Wine Composition.

Natascia Bartolozzi, Francesco Maioli, Monica Picchi

|Aug 29, 2024
Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine.

Valentina Civa, Francesco Maioli, Valentina Canuti

|Nov 14, 2023
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines.

Paola Domizio, Alessandra Luciano, Antigone Marino

|Jun 10, 2023
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples.

Monica Picchi, Paola Domizio, Matt Wilson

|Apr 28, 2023
Phormidium ambiguum and Leptolyngbya ohadii Exopolysaccharides under Low Water Availability.

Isabela C Moia, Sara B Pereira, Paola Domizio

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Frequent Collaborators

4 joint publications

Valentina Canuti

3 joint publications

Bruno Zanoni

2 joint publications

Alessandra Adessi

2 joint publications

Valentina Civa