1. Antimicrobial activity of ozone. Effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine. (27th March 2013) Authors: Guzzon, R.; Nardin, T.; Micheletti, O.; Nicolini, G.; Larcher, R. Journal: Australian journal of grape and wine research Issue: Volume 19:Number 2(2013:Jun.) Page Start: 180 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Combined use of elemental profiles and stable isotope ratios for the botanical and commercial discrimination of gum Arabic. (August 2020) Authors: Perini, M.; Bertoldi, D.; Nardin, T.; Pianezze, S.; Ferrari, G.; Larcher, R. Journal: Food hydrocolloids Issue: Volume 105(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Free and glycosylated simple phenol profiling in Apulian Italian wines. (1st September 2016) Authors: Barnaba, C.; Dellacassa, E.; Nicolini, G.; Nardin, T.; Malacarne, M.; Larcher, R. Journal: Food chemistry Issue: Volume 206(2016) Page Start: 260 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Glycosylated simple phenolic profiling of food tannins using high resolution mass spectrometry (Q-Orbitrap). (30th November 2018) Authors: Barnaba, C.; Larcher, R.; Nardin, T.; Dellacassa, E.; Nicolini, G. Journal: Food chemistry Issue: Volume 267(2018) Page Start: 196 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Influence of oxygen availability during skin‐contact maceration on the formation of precursors of 3‐mercaptohexan‐1‐ol in Müller‐Thurgau and Sauvignon Blanc grapes. (19th August 2013) Authors: Larcher, R.; Nicolini, G.; Tonidandel, L.; Román Villegas, T; Malacarne, M.; Fedrizzi, B. Journal: Australian journal of grape and wine research Issue: Volume 19:Number 3(2013:Oct.) Page Start: 342 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour. (20th June 2016) Authors: Nicolini, G.; Román Villegas, T.; Tonidandel, L.; Moser, S.; Larcher, R. Journal: Australian journal of grape and wine research Issue: Volume 22:Number 3(2016:Oct.) Page Start: 376 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗