A5040309925- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Wine Industry and Tourism
- Spectroscopy and Chemometric Analyses
- Advanced Chemical Sensor Technologies
- Tea Polyphenols and Effects
- Meat and Animal Product Quality
- Olfactory and Sensory Function Studies
- Analytical Chemistry and Chromatography
- Sensory Analysis and Statistical Methods
- Food Quality and Safety Studies
- Postharvest Quality and Shelf Life Management
- Diverse academic and cultural studies
- Plant Physiology and Cultivation Studies
- Plant Surface Properties and Treatments
- Fungal Biology and Applications
- Microbial Metabolic Engineering and Bioproduction
- Biochemical Analysis and Sensing Techniques
- Nuts composition and effects
- Plant biochemistry and biosynthesis
- Electrochemical sensors and biosensors
- Innovative Microfluidic and Catalytic Techniques Innovation
- Lignin and Wood Chemistry
- Biochemical and biochemical processes
University of Bologna
2016-2025
Research Centre for Cereal and Industrial Crops
2016-2022
Azienda-Unita' Sanitaria Locale Di Cesena
2014
University of California, Davis
2007
University of Verona
2001
University of Padua
2001
Ospedali Riuniti di Ancona
2000
AbstractA review of vibrational frequencies reported for tannin molecules is provided to create a database with typical fingerprints different types tannins. This will provide researchers working on spectroscopy applications and technicians fast, easy, reliable method assess the quality authenticity these compounds, both extracted in laboratories from commercial sources. The widespread use compounds has highlighted need systematic characterization molecular their identification...
The winemaking process generates a large amount of residues such as vine shots, stalks, grape pomace, and wine lees, which were only recently considered for exploitation their valuable compounds. purpose this work was to investigate the performance nanofiltration recovery phenolic compounds, with bioactive capacity like antioxidant, from red pomace extract. Four membranes compared in study-three cellulose acetate (CA series: lab-prepared by phase inversion) one commercial (NF90). All...
The content of selected phenolic compounds including resveratrol (trans-3,5,4'-trihydroxystilbene) and its cis-isomer glucosides (piceides) were monitored in grape (Vitis vinifera L. cv. Corvina) berry skin during ripening the vineyard response to post-harvest drying process (wilting). Four wilting conditions compared (traditional, mixed, low-temperature, high-temperature) verify eliciting effect on production. During fruit cis-piceid was major stilbene found skins, a weak accumulation...
Pulsed electric fields (PEF) technology is an innovative food processing system and it has been introduced in relatively recent times as a pre-treatment of liquid semi-solid food. Low cost-equipment short time, coupled to the effectiveness assisting extraction valuable compounds from vegetable tissues, makes PEF challenging solution for industrial red winemaking; tailored PEF-assisted maceration was demonstrated promote increase wine color quality improvement polyphenolic profile. Despite...
The presence in wine of the fungal metabolite, ochratoxin A (OTA), represents a serious risk for consumer health. variety fining agents, including activated carbon, silica gel, potassium caseinate, egg albumin, and gelatin, was evaluated relation to their abilities remove OTA fortified wines. Freundlich adsorption isotherms were used model behavior between agent. Potassium caseinate carbon found be best agents that could wine. removed up 82% when at 150 g/hL, whereas showed highest specific...
In this study the performance of three nanofiltration membranes (TS 40, NF99, HL) and one reverse osmosis membrane (RO-SE) while filtering ethanol-water mixtures (0-10.5% v/v) a white wine (10.5% was evaluated. The experiments were conducted using water, mixtures, at varying pressure (0-20 bar, 21 ±1°C) to explore impact on permeate flux permeability. Further tests performed with mixture 20 bar ±1°C upto volume reduction factor 4 evaluate (based flux, permeability, fouling index, ethanol...
Besides the impact of harvest timing and grape quality, this study investigated performance selected yeast strains overproducing mannoproteins versus conventional strain AGL 804 in terms mannoprotein release its consequences on composition color modulation short-aged commercial red wines. The fills a gap volume actual wine production by comparing 36 winemaking conditions, each 850 kg grapes. results showed that produced same or more concentration than alternatives. Then, an apparent...
A simple, rapid, and reliable reversed-phase high-performance liquid chromatographic method for the analysis of 16 amino acids main interest in commercial fruit juices (pear, orange, grapefruit, pineapple, peach, apricot) is described. No sample cleanup required. The pH adjusted to alkaline value (8.5) using 200mM borate buffer, then acid converted stable derivatives 9-fluorenylmethyl-chloroformate. excess derivatization reagent removed by a hydrophobic amine, 1-amino-adamantane...