1. Beta-glucosidase and esterase activity from Oenococcus oeni: Screening and evaluation during malolactic fermentation in harsh conditions. (March 2018) Authors: Fia, Giovanna; Millarini, Valentina; Granchi, Lisa; Bucalossi, Ginevra; Guerrini, Simona; Zanoni, Bruno; Rosi, Iolanda Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 89(2018) Page Start: 262 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Direct quantitative indices for ripening of olive oil fruits to predict harvest time. Issue 8 (27th November 2015) Authors: Trapani, Serena; Migliorini, Marzia; Cherubini, Chiara; Cecchi, Lorenzo; Canuti, Valentina; Fia, Giovanna; Zanoni, Bruno Journal: European journal of lipid science and technology Issue: Volume 118:Issue 8(2016) Page Start: 1202 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Evaluation of potential side activities of commercial enzyme preparations used in winemaking. (13th February 2014) Authors: Fia, Giovanna; Canuti, Valentina; Rosi, Iolanda Journal: International journal of food science & technology Issue: Volume 49:Number 8(2014:Aug.) Page Start: 1902 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Feasibility of filter‐based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices. Issue 6 (2nd December 2016) Authors: Trapani, Serena; Migliorini, Marzia; Cecchi, Lorenzo; Giovenzana, Valentina; Beghi, Roberto; Canuti, Valentina; Fia, Giovanna; Zanoni, Bruno Journal: European journal of lipid science and technology Issue: Volume 119:Issue 6(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes. (15th June 2020) Authors: Bucalossi, Ginevra; Fia, Giovanna; Dinnella, Caterina; De Toffoli, Alessandra; Canuti, Valentina; Zanoni, Bruno; Servili, Maurizio; Pagliarini, Ella; Gallina Toschi, Tullia; Monteleone, Erminio Journal: Food chemistry Issue: Volume 315(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil. Issue 4 (25th January 2019) Authors: Cecchi, Lorenzo; Breschi, Carlotta; Migliorini, Marzia; Canuti, Valentina; Fia, Giovanna; Mulinacci, Nadia; Zanoni, Bruno Journal: European journal of lipid science and technology Issue: Volume 121:Issue 4(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment. Issue 11 (16th September 2019) Authors: Breschi, Carlotta; Guerrini, Lorenzo; Domizio, Paola; Ferraro, Giovanni; Calamai, Luca; Canuti, Valentina; Masella, Piernicola; Parenti, Alessandro; Fratini, Emiliano; Fia, Giovanna; Zanoni, Bruno Journal: European journal of lipid science and technology Issue: Volume 121:Issue 11(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products. Issue 1 (28th August 2021) Authors: Pagliarini, Ella; Spinelli, Sara; Proserpio, Cristina; Monteleone, Erminio; Fia, Giovanna; Laureati, Monica; Gallina Toschi, Tullia; Dinnella, Caterina Journal: Journal of sensory studies Issue: Volume 37:Issue 1(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗