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Items: 17

1.

Suitability of the Cyclic Voltammetry Measurements and DPPH• Spectrophotometric Assay to Determine the Antioxidant Capacity of Food-Grade Oenological Tannins.

Ricci A, Parpinello GP, Teslić N, Kilmartin PA, Versari A.

Molecules. 2019 Aug 13;24(16). pii: E2925. doi: 10.3390/molecules24162925.

2.

Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems.

Parpinello GP, Ricci A, Rombolà AD, Nigro G, Versari A.

Food Chem. 2019 Jun 15;283:499-507. doi: 10.1016/j.foodchem.2019.01.073. Epub 2019 Jan 19.

PMID:
30722904
3.

Antioxidant activity of commercial food grade tannins exemplified in a wine model.

Ricci A, Olejar KJ, Parpinello GP, Mattioli AU, Teslić N, Kilmartin PA, Versari A.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016 Dec;33(12):1761-1774. Epub 2016 Oct 24.

PMID:
27696959
4.

Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking.

Ivanova-Petropulos V, Durakova S, Ricci A, Parpinello GP, Versari A.

J Food Sci Technol. 2016 Jun;53(6):2634-43. doi: 10.1007/s13197-016-2235-7. Epub 2016 Jun 1.

5.

Glyphosate impacts on polyphenolic composition in grapevine (Vitis vinifera L.) berries and wine.

Donnini S, Tessarin P, Ribera-Fonseca A, Di Foggia M, Parpinello GP, Rombolà AD.

Food Chem. 2016 Dec 15;213:26-30. doi: 10.1016/j.foodchem.2016.06.040. Epub 2016 Jun 15.

PMID:
27451151
6.

Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin.

Ricci A, Lagel MC, Parpinello GP, Pizzi A, Kilmartin PA, Versari A.

Food Chem. 2016 Jul 15;203:425-429. doi: 10.1016/j.foodchem.2016.02.105. Epub 2016 Feb 16.

PMID:
26948634
7.

Attenuated Total Reflection Mid-Infrared (ATR-MIR) Spectroscopy and Chemometrics for the Identification and Classification of Commercial Tannins.

Ricci A, Parpinello GP, Olejar KJ, Kilmartin PA, Versari A.

Appl Spectrosc. 2015 Nov;69(11):1243-50. doi: 10.1366/15-07957.

PMID:
26647047
8.

Monitoring peroxides generation during model wine fermentation by FOX-1 assay.

Bridi R, González A, Bordeu E, López-Alarcón C, Aspée A, Diethelm B, Lissi E, Parpinello GP, Versari A.

Food Chem. 2015 May 15;175:25-8. doi: 10.1016/j.foodchem.2014.11.126. Epub 2014 Nov 28.

PMID:
25577046
9.

Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines.

Ivanova-Petropulos V, Ricci A, Nedelkovski D, Dimovska V, Parpinello GP, Versari A.

Food Chem. 2015 Mar 15;171:412-20. doi: 10.1016/j.foodchem.2014.09.014. Epub 2014 Sep 16.

PMID:
25308688
10.

Chemical and sensory characterisation of Sangiovese red wines: comparison between biodynamic and organic management.

Parpinello GP, Rombolà AD, Simoni M, Versari A.

Food Chem. 2015 Jan 15;167:145-52. doi: 10.1016/j.foodchem.2014.06.093. Epub 2014 Jul 2.

PMID:
25148971
11.

Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine.

Parpinello GP, Plumejeau F, Maury C, Versari A.

J Sci Food Agric. 2012 Apr;92(6):1238-44. doi: 10.1002/jsfa.4688. Epub 2011 Nov 14.

PMID:
22083846
13.

High-performance liquid chromatographic analysis of free amino acids in fruit juices using derivatization with 9-fluorenylmethyl-chloroformate.

Fabiani A, Versari A, Parpinello GP, Castellari M, Galassi S.

J Chromatogr Sci. 2002 Jan;40(1):14-8.

PMID:
11866381
14.

Stilbene compounds and stilbene synthase expression during ripening, wilting, and UV treatment in grape cv. Corvina.

Versari A, Parpinello GP, Tornielli GB, Ferrarini R, Giulivo C.

J Agric Food Chem. 2001 Nov;49(11):5531-6.

PMID:
11714355
15.

Removal of ochratoxin A in red wines by means of adsorption treatments with commercial fining agents.

Castellari M, Versari A, Fabiani A, Parpinello GP, Galassi S.

J Agric Food Chem. 2001 Aug;49(8):3917-21.

PMID:
11513689
16.

Phloretin glycosides: bioactive compounds in apple fruit, purées, and juices.

Parpinello GP, Versari A, Galassi S.

J Med Food. 2000 Fall;3(3):149-51. doi: 10.1089/jmf.2000.3.149.

PMID:
19281336
17.

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