1. Berry ripening, pre‐processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice. (12th March 2015) Authors: Genova, Giuseppe; Tosetti, Roberta; Tonutti, Pietro Journal: Journal of the science of food and agriculture Issue: Volume 96:Number 2(2016) Page Start: 664 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Cell wall metabolism of peaches and nectarines treated with UV‐B radiation: a biochemical and molecular approach. (9th April 2015) Authors: Scattino, Claudia; Negrini, Noemi; Morgutti, Silvia; Cocucci, Maurizio; Crisosto, Carlos H; Tonutti, Pietro; Castagna, Antonella; Ranieri, Annamaria Journal: Journal of the science of food and agriculture Issue: Volume 96:Number 3(2016) Page Start: 939 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Changes in volatile organic composition of olive oil extracted from cv. 'Leccino' fruit subjected to ethylene treatments at different ripening stages. (6th January 2021) Authors: Dourou, Athanasia‐Maria; Brizzolara, Stefano; Famiani, Franco; Tonutti, Pietro Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 9(2021) Page Start: 3981 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The inner temperature of the olives (cv. Leccino) before processing affects the volatile profile and the composition of the oil. (March 2020) Authors: Dourou, Athanasia-Maria; Brizzolara, Stefano; Meoni, Gaia; Tenori, Leonardo; Famiani, Franco; Luchinat, Claudio; Tonutti, Pietro Journal: Food research international Issue: Volume 129(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗