1. Antioxidant activity of commercial food grade tannins exemplified in a wine model. Issue 12 (1st December 2016) Authors: Ricci, Arianna; Olejar, Kenneth J.; Parpinello, Giuseppina P.; Mattioli, Alessia U.; Teslić, Nemanja; Kilmartin, Paul A.; Versari, Andrea Journal: Food additives & contaminants Issue: Volume 33:Issue 12(2016) Page Start: 1761 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Attenuated Total Reflection Mid-Infrared (ATR-MIR) Spectroscopy and Chemometrics for the Identification and Classification of Commercial Tannins. Issue 11 (November 2015) Authors: Ricci, Arianna; Parpinello, Giuseppina P.; Olejar, Kenneth J.; Kilmartin, Paul A.; Versari, Andrea Journal: Applied spectroscopy Issue: Volume 69:Issue 11(2015) Page Start: 1243 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Changes in phenolic composition of red wines aged in cherry wood. Issue 2 (March 2015) Authors: Chinnici, Fabio; Natali, Nadia; Bellachioma, Attilio; Versari, Andrea; Riponi, Claudio Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 60:Issue 2(2015:Mar.)Part 1 Page Start: 977 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 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) ↗
5. Chemical and sensory characterisation of Sangiovese red wines: Comparison between biodynamic and organic management. (15th January 2015) Authors: Parpinello, Giuseppina Paola; Rombolà, Adamo Domenico; Simoni, Marco; Versari, Andrea Journal: Food chemistry Issue: Volume 167(2015) Page Start: 145 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems. (15th June 2019) Authors: Parpinello, Giuseppina Paola; Ricci, Arianna; Rombolà, Adamo Domenico; Nigro, Giovanni; Versari, Andrea Journal: Food chemistry Issue: Volume 283(2019) Page Start: 499 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. 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) ↗
8. Effect of co‐inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland. Issue 4 (11th February 2015) Authors: Versari, Andrea; Patrizi, Chiara; Parpinello, Giuseppina Paola; Mattioli, Alessia Umberta; Pasini, Luca; Meglioli, Matteo; Longhini, Giuseppe Journal: Journal of chemical technology & biotechnology Issue: Volume 91:Issue 4(2016:Apr.) Page Start: 876 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of heat on grape marc extract. (2018) Authors: Vandermeer, Charlotte; Olejar, Kenneth J.; Ricci, Arianna; Swift, Simon; Versari, Andrea; Kilmartin, Paul A. Journal: International journal of nanotechnology Issue: Volume 15:Number 8/10(2018) Page Start: 792 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures. (13th November 2016) Authors: Ricci, Arianna; Parpinello, Giuseppina P.; Versari, Andrea Journal: International journal of food science & technology Issue: Volume 52:Number 2(2017) Page Start: 472 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗