1. Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation. (August 2020) Authors: Kinzurik, Matias I.; Deed, Rebecca C.; Herbst-Johnstone, Mandy; Slaghenaufi, Davide; Guzzon, Raffaele; Gardner, Richard C.; Larcher, Roberto; Fedrizzi, Bruno Journal: Food microbiology Issue: Volume 89(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Alkaloid profiling of herbal drugs using high resolution mass spectrometry. Issue 3 (31st August 2017) Authors: Nardin, Tiziana; Piasentier, Edi; Barnaba, Chiara; Larcher, Roberto Journal: Drug testing and analysis Issue: Volume 10:Issue 3(2018) Page Start: 423 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Arsenic present in the soil‐vine‐wine chain in vineyards situated in an old mining area in Trentino, Italy. (21st February 2013) Authors: Bertoldi, Daniela; Villegas, Tomás Román; Larcher, Roberto; Santato, Alessandro; Nicolini, Giorgio Journal: Environmental toxicology and chemistry Issue: Volume 32:Number 4(2013:Apr.) Page Start: 773 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems. (15th August 2022) Authors: Delaiti, Simone; Nardin, Tiziana; Roman, Tomas; Pedò, Stefano; Zanzotti, Roberto; Larcher, Roberto Journal: Journal of the science of food and agriculture Issue: Volume 103:Number 1(2023) Page Start: 437 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Biodiversity and oenological attitude of Saccharomyces cerevisiae strains isolated in the Montalcino district: biodiversity of S. cerevisiae strains of Montalcino wines. Issue 2 (29th January 2021) Authors: Guzzon, Raffaele; Roman, Tomas; Larcher, Roberto; Francesca, Nicola; Guarcello, Rosa; Moschetti, Giancarlo Journal: FEMS microbiology letters Issue: Volume 368:Issue 2(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Biodiversity and γ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow's Milk Cheeses. (23rd February 2015) Authors: Franciosi, Elena; Carafa, Ilaria; Nardin, Tiziana; Schiavon, Silvia; Poznanski, Elisa; Cavazza, Agostino; Larcher, Roberto; Tuohy, Kieran M. Other Names: Fernández María Academic Editor. Journal: BioMed research international Issue: Volume 2015(2015) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Botanical origin characterisation of tannins using infrared spectroscopy. (30th November 2018) Authors: Malacarne, Mario; Antoniolli, Giampaolo; Bertoldi, Daniela; Nardin, Tiziana; Larcher, Roberto Journal: Food chemistry Issue: Volume 267(2018) Page Start: 204 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Botanical traceability of commercial tannins using the mineral profile and stable isotopes†. (10th September 2014) Authors: Bertoldi, Daniela; Santato, Alessandro; Paolini, Mauro; Barbero, Alice; Camin, Federica; Nicolini, Giorgio; Larcher, Roberto; Giorgi, Gianluca Journal: Journal of mass spectrometry Issue: Volume 49:Number 9(2014:Sep.) Page Start: 792 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Characterisation of single‐variety still ciders produced with dessert apples in the Italian Alps. Issue 4 (8th August 2018) Authors: Nicolini, Giorgio; Román, Tomás; Carlin, Silvia; Malacarne, Mario; Nardin, Tiziana; Bertoldi, Daniela; Larcher, Roberto Journal: Journal of the Institute of Brewing Issue: Volume 124:Issue 4(2018) Page Start: 457 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Characterization of Silver fir Wood Decay Classes Using Sugar Metabolites Detected with Ion Chromatography. (4th March 2019) Authors: Di Lella, Stefania; Tognetti, Roberto; La Porta, Nicola; Lombardi, Fabio; Nardin, Tiziana; Larcher, Roberto Journal: Journal of wood chemistry and technology Issue: Volume 39:Number 2(2019) Page Start: 90 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗