1. Antioxidant properties of different products and additives in white wine. (1st February 2015) Authors: Comuzzo, Piergiorgio; Battistutta, Franco; Vendrame, Marco; Páez, Mariana Silvina; Luisi, Graziano; Zironi, Roberto Journal: Food chemistry Issue: Volume 168(2015) Page Start: 107 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts. (1st June 2017) Authors: Comuzzo, Piergiorgio; Calligaris, Sonia; Iacumin, Lucilla; Ginaldi, Federica; Voce, Sabrina; Zironi, Roberto Journal: Food chemistry Issue: Volume 224(2017) Page Start: 105 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Improving Sustainable Viticulture and Winemaking Practices. (2022) Editors: Costa, J. Miguel; Catarino, Sofia; Escalona, Jose M; Comuzzo, Piergiorgio Record Type: Book Extent: 1 online resource (536 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Microemulsions as delivery systems of lemon oil and β‐carotene into beverages: stability test under different light conditions. (31st August 2019) Authors: Calligaris, Sonia; Manzocco, Lara; Valoppi, Fabio; Comuzzo, Piergiorgio; Nicoli, Maria Cristina Journal: Journal of the science of food and agriculture Issue: Volume 99:Number 15(2019) Page Start: 7016 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, in vitro bioaccessibility and stability. Issue 1 (September 2015) Authors: Calligaris, Sonia; Comuzzo, Piergiorgio; Bot, Francesca; Lippe, Giovanna; Zironi, Roberto; Anese, Monica; Nicoli, Maria Cristina Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 63:Issue 1(2015:Sep.) Page Start: 77 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Oxidative behavior of (+)‐catechin in the presence of inactive dry yeasts: a comparison with sulfur dioxide, ascorbic acid and glutathione. (6th June 2017) Authors: Comuzzo, Piergiorgio; Toniolo, Rosanna; Battistutta, Franco; Lizee, Marion; Svigelj, Rossella; Zironi, Roberto Journal: Journal of the science of food and agriculture Issue: Volume 97:Number 15(2017) Page Start: 5158 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Potential of high pressure homogenization to induce autolysis of wine yeasts. (15th October 2015) Authors: Comuzzo, Piergiorgio; Calligaris, Sonia; Iacumin, Lucilla; Ginaldi, Federica; Palacios Paz, Anthony Efrain; Zironi, Roberto Journal: Food chemistry Issue: Volume 185(2015) Page Start: 340 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds. (30th October 2018) Authors: Comuzzo, Piergiorgio; Marconi, Marco; Zanella, Gianmaria; Querzè, Marco Journal: Food chemistry Issue: Volume 264(2018) Page Start: 16 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality. (October 2015) Authors: Loira, Iris; Morata, Antonio; Comuzzo, Piergiorgio; Callejo, María Jesús; González, Carmen; Calderón, Fernando; Suárez-Lepe, José Antonio Journal: Food research international Issue: Volume 76:Part 3(2015:Oct.) Page Start: 325 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗