Author/Creator: Zironi, Roberto - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Zironi, Roberto

1. Antioxidant properties of different products and additives in white wine. (1st February 2015)

Authors:: Comuzzo, Piergiorgio; Battistutta, Franco; Vendrame, Marco; Páez, Mariana Silvina; Luisi, Graziano; Zironi, Roberto
Journal:: Food chemistry
Issue:: Volume 168(2015)
Page Start:: 107
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts. (1st June 2017)

Authors:: Comuzzo, Piergiorgio; Calligaris, Sonia; Iacumin, Lucilla; Ginaldi, Federica; Voce, Sabrina; Zironi, Roberto
Journal:: Food chemistry
Issue:: Volume 224(2017)
Page Start:: 105
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, in vitro bioaccessibility and stability. Issue 1 (September 2015)

Authors:: Calligaris, Sonia; Comuzzo, Piergiorgio; Bot, Francesca; Lippe, Giovanna; Zironi, Roberto; Anese, Monica; Nicoli, Maria Cristina
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 63:Issue 1(2015:Sep.)
Page Start:: 77
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

4. Oxidative behavior of (+)‐catechin in the presence of inactive dry yeasts: a comparison with sulfur dioxide, ascorbic acid and glutathione. (6th June 2017)

Authors:: Comuzzo, Piergiorgio; Toniolo, Rosanna; Battistutta, Franco; Lizee, Marion; Svigelj, Rossella; Zironi, Roberto
Journal:: Journal of the science of food and agriculture
Issue:: Volume 97:Number 15(2017)
Page Start:: 5158
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

5. Potential of high pressure homogenization to induce autolysis of wine yeasts. (15th October 2015)

Authors:: Comuzzo, Piergiorgio; Calligaris, Sonia; Iacumin, Lucilla; Ginaldi, Federica; Palacios Paz, Anthony Efrain; Zironi, Roberto
Journal:: Food chemistry
Issue:: Volume 185(2015)
Page Start:: 340
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗