1. Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes. (15th December 2017) Authors: Benucci, I.; Río Segade, S.; Cerreti, M.; Giacosa, S.; Paissoni, M.A.; Liburdi, K.; Bautista-Ortín, A.B.; Gómez-Plaza, E.; Gerbi, V.; Esti, M.; Rolle, L. Journal: Food chemistry Issue: Volume 237(2017) Page Start: 756 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Bromelain immobilization on microbial and animal source chitosan films, plasticized with glycerol, for application in wine-like medium: Microstructural, mechanical and catalytic characterisations. (March 2015) Authors: Zappino, M.; Cacciotti, I.; Benucci, I.; Nanni, F.; Liburdi, K.; Valentini, F.; Esti, M. Journal: Food hydrocolloids Issue: Volume 45(2015:Mar.) Page Start: 41 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of free and immobilised stem bromelain on protein haze in white wine. (18th September 2014) Authors: Benucci, I.; Esti, M.; Liburdi, K. Journal: Australian journal of grape and wine research Issue: Volume 20:Number 3(2014:Oct.) Page Start: 347 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Evolution of S‐cysteinylated and S‐glutathionylated thiol precursors during grape ripening of Vitis vinifera L. cvs Grechetto, Malvasia del Lazio and Sauvignon Blanc. (7th July 2015) Authors: Cerreti, M.; Esti, M.; Benucci, I.; Liburdi, K.; de Simone, C.; Ferranti, P. Journal: Australian journal of grape and wine research Issue: Volume 21:Number 3(2015:Oct.) Page Start: 411 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Lysozyme immobilized on chitosan beads: Kinetic characterization and antimicrobial activity in white wines. (May 2016) Authors: Liburdi, K.; Benucci, I.; Palumbo, F.; Esti, M. Journal: Food control Issue: Volume 63(2016:May) Page Start: 46 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Lysozyme immobilized on chitosan beads: Kinetic characterization and antimicrobial activity in white wines. (May 2016) Authors: Liburdi, K.; Benucci, I.; Palumbo, F.; Esti, M. Journal: Food control Issue: Volume 63(2016:May) Page Start: 46 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Lysozyme in Wine: An Overview of Current and Future Applications. Issue 5 (September 2014) Authors: Liburdi, K.; Benucci, I.; Esti, M. Journal: Comprehensive reviews in food science and food safety Issue: Volume 13:Issue 5(2014:Sep.) Page Start: 1062 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Pre‐fermentative cold maceration in the presence of non‐Saccharomyces strains: effect on fermentation behaviour and volatile composition of a red wine. (13th December 2017) Authors: Benucci, I.; Luziatelli, F.; Cerreti, M.; Liburdi, K.; Nardi, T.; Vagnoli, P.; Ruzzi, M.; Esti, M. Journal: Australian journal of grape and wine research Issue: Volume 24:Number 2(2018) Page Start: 267 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Stable isotope and fatty acid compositions of monovarietal olive oils: Implications of ripening stage and climate effects as determinants in traceability studies. (November 2015) Authors: Portarena, S.; Farinelli, D.; Lauteri, M.; Famiani, F.; Esti, M.; Brugnoli, E. Journal: Food control Issue: Volume 57(2015:Nov.) Page Start: 129 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗