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Items: 6

1.

The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine.

Colangelo D, Torchio F, De Faveri DM, Lambri M.

Food Chem. 2018 Oct 30;264:301-309. doi: 10.1016/j.foodchem.2018.05.005. Epub 2018 May 17.

PMID:
29853380
2.

Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste.

Roda A, Lucini L, Torchio F, Dordoni R, De Faveri DM, Lambri M.

Food Chem. 2017 Aug 15;229:734-742. doi: 10.1016/j.foodchem.2017.02.111. Epub 2017 Mar 2.

PMID:
28372238
3.

Autohydrolysis and organosolv process for recovery of hemicelluloses, phenolic compounds and lignin from grape stalks.

Amendola D, De Faveri DM, Eg├╝es I, Serrano L, Labidi J, Spigno G.

Bioresour Technol. 2012 Mar;107:267-74. doi: 10.1016/j.biortech.2011.12.108. Epub 2011 Dec 28.

PMID:
22244953
4.

Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings.

Fumi MD, Lambri M, De Faveri DM.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009 May;26(5):759-66. doi: 10.1080/02652030802695498.

PMID:
19680948
5.

Cellulose and hemicelluloses recovery from grape stalks.

Spigno G, Pizzorno T, De Faveri DM.

Bioresour Technol. 2008 Jul;99(10):4329-37. Epub 2007 Nov 1.

PMID:
17935982
6.

Modeling of a vapor-phase fungi bioreactor for the abatement of hexane: fluid dynamics and kinetic aspects.

Spigno G, De Faveri DM.

Biotechnol Bioeng. 2005 Feb 5;89(3):319-28.

PMID:
15619326

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