1. A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties. (January 2021) Authors: De Iseppi, Alberto; Marangon, Matteo; Vincenzi, Simone; Lomolino, Giovanna; Curioni, Andrea; Divol, Benoit Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 136(2021)Part 1 Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain. (12th July 2019) Authors: De Iseppi, Alberto; Curioni, Andrea; Marangon, Matteo; Vincenzi, Simone; Kantureeva, Gulzhan; Lomolino, Giovanna Journal: Journal of the science of food and agriculture Issue: Volume 99:Number 13(2019) Page Start: 5702 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection. (January 2021) Authors: Marassi, Valentina; Marangon, Matteo; Zattoni, Andrea; Vincenzi, Simone; Versari, Andrea; Reschiglian, Pierluigi; Roda, Barbara; Curioni, Andrea Journal: Food hydrocolloids Issue: Volume 110(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries. (December 2017) Authors: Dupas de Matos, Amanda; Curioni, Andrea; Bakalinsky, Alan T.; Marangon, Matteo; Pasini, Gabriella; Vincenzi, Simone Journal: Innovative food science & emerging technologies Issue: Volume 44(2017) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Current and future strategies for wine yeast lees valorization. (November 2020) Authors: De Iseppi, Alberto; Lomolino, Giovanna; Marangon, Matteo; Curioni, Andrea Journal: Food research international Issue: Volume 137(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices. (May 2021) Authors: Giacosa, Simone; Parpinello, Giuseppina Paola; Río Segade, Susana; Ricci, Arianna; Paissoni, Maria Alessandra; Curioni, Andrea; Marangon, Matteo; Mattivi, Fulvio; Arapitsas, Panagiotis; Moio, Luigi; Piombino, Paola; Ugliano, Maurizio; Slaghenaufi, Davide; Gerbi, Vincenzo; Rolle, Luca; Versari, An... Journal: Food research international Issue: Volume 143(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream. (30th December 2022) Authors: Lomolino, Giovanna; De Iseppi, Alberto; Bravo, Stefano; Vegro, Mara; Marangon, Matteo; Crapisi, Antonella; Curioni, Andrea Journal: International journal of dairy technology Issue: Volume 76:Number 2(2023) Page Start: 418 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy. (8th July 2020) Authors: Simonato, Barbara; Marangon, Matteo; Vincenzi, Simone; Vegro, Mara; Pasini, Gabriella Journal: Journal of the science of food and agriculture Issue: Volume 100:Number 13(2020) Page Start: 4978 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Red and white wine lees as a novel source of emulsifiers and foaming agents. (December 2021) Authors: De Iseppi, Alberto; Marangon, Matteo; Lomolino, Giovanna; Crapisi, Antonella; Curioni, Andrea Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 152(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent. (15th July 2019) Authors: Dupas de Matos, Amanda; Marangon, Matteo; Magli, Massimiliano; Cianciabella, Marta; Predieri, Stefano; Curioni, Andrea; Vincenzi, Simone Journal: Food chemistry Issue: Volume 286(2019) Page Start: 78 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗