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Items: 30

1.

Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine.

Giacosa S, Gabrielli M, Torchio F, Río Segade S, Moar Grobas AM, Ricauda Aimonino D, Gay P, Gerbi V, Maury C, Rolle L.

Food Res Int. 2019 Jun;120:235-243. doi: 10.1016/j.foodres.2019.02.034. Epub 2019 Feb 20.

PMID:
31000235
2.

Grape VOCs Response to Postharvest Short-Term Ozone Treatments.

Río Segade S, Vilanova M, Pollon M, Giacosa S, Torchio F, Rolle L.

Front Plant Sci. 2018 Dec 11;9:1826. doi: 10.3389/fpls.2018.01826. eCollection 2018.

3.

Use of density sorting for the selection of aromatic grape berries with different volatile profile.

Pollon M, Torchio F, Giacosa S, Segade SR, Rolle L.

Food Chem. 2019 Mar 15;276:562-571. doi: 10.1016/j.foodchem.2018.10.040. Epub 2018 Oct 9.

PMID:
30409633
4.

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
5.

Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae.

Englezos V, Rantsiou K, Cravero F, Torchio F, Giacosa S, Ortiz-Julien A, Gerbi V, Rolle L, Cocolin L.

Food Res Int. 2018 Jul;109:298-309. doi: 10.1016/j.foodres.2018.04.027. Epub 2018 Apr 17.

PMID:
29803453
6.

Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines.

Petrozziello M, Torchio F, Piano F, Giacosa S, Ugliano M, Bosso A, Rolle L.

Front Chem. 2018 Apr 27;6:137. doi: 10.3389/fchem.2018.00137. eCollection 2018.

7.

Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae.

Englezos V, Rantsiou K, Cravero F, Torchio F, Pollon M, Fracassetti D, Ortiz-Julien A, Gerbi V, Rolle L, Cocolin L.

Food Chem. 2018 Aug 15;257:350-360. doi: 10.1016/j.foodchem.2018.03.018. Epub 2018 Mar 7.

8.

Ozone Improves the Aromatic Fingerprint of White Grapes.

Río Segade S, Vilanova M, Giacosa S, Perrone I, Chitarra W, Pollon M, Torchio F, Boccacci P, Gambino G, Gerbi V, Rolle L.

Sci Rep. 2017 Nov 24;7(1):16301. doi: 10.1038/s41598-017-16529-5.

9.

Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae.

Englezos V, Cravero F, Torchio F, Rantsiou K, Ortiz-Julien A, Lambri M, Gerbi V, Rolle L, Cocolin L.

Food Microbiol. 2018 Feb;69:179-188. doi: 10.1016/j.fm.2017.08.007. Epub 2017 Aug 19.

PMID:
28941899
10.

Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.).

Paissoni MA, Río Segade S, Giacosa S, Torchio F, Cravero F, Englezos V, Rantsiou K, Carboni C, Gerbi V, Teissedre PL, Rolle L.

Food Res Int. 2017 Aug;98:68-78. doi: 10.1016/j.foodres.2016.11.013. Epub 2016 Nov 12.

PMID:
28610734
11.

Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).

Ossola C, Giacosa S, Torchio F, Río Segade S, Caudana A, Cagnasso E, Gerbi V, Rolle L.

Food Res Int. 2017 Aug;98:59-67. doi: 10.1016/j.foodres.2016.11.012. Epub 2016 Nov 12.

PMID:
28610733
12.

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
13.

'Fortified' wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.).

Urcan DE, Giacosa S, Torchio F, Río Segade S, Raimondi S, Bertolino M, Gerbi V, Pop N, Rolle L.

Food Chem. 2017 Mar 15;219:346-356. doi: 10.1016/j.foodchem.2016.09.142. Epub 2016 Sep 22.

PMID:
27765237
14.

Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties.

Cravero F, Englezos V, Rantsiou K, Torchio F, Giacosa S, Segade SR, Gerbi V, Rolle L, Cocolin L.

Food Res Int. 2016 Sep;87:134-141. doi: 10.1016/j.foodres.2016.06.031. Epub 2016 Jul 2.

PMID:
29606234
15.

Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening.

Torchio F, Giacosa S, Vilanova M, Río Segade S, Gerbi V, Giordano M, Rolle L.

Food Chem. 2016 Dec 1;212:576-84. doi: 10.1016/j.foodchem.2016.05.191. Epub 2016 Jun 1.

PMID:
27374570
16.

Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine.

Englezos V, Rantsiou K, Cravero F, Torchio F, Ortiz-Julien A, Gerbi V, Rolle L, Cocolin L.

Appl Microbiol Biotechnol. 2016 Jun;100(12):5515-26. doi: 10.1007/s00253-016-7413-z. Epub 2016 Mar 10.

PMID:
26960321
17.

Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration.

Río Segade S, Torchio F, Gerbi V, Quijada-Morín N, García-Estévez I, Giacosa S, Escribano-Bailón MT, Rolle L.

Food Chem. 2016 May 15;199:893-901. doi: 10.1016/j.foodchem.2015.12.072. Epub 2015 Dec 18.

PMID:
26776049
18.

Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines.

Torchio F, Urcan DE, Lin L, Gerbi V, Giacosa S, Río Segade S, Pop N, Lambri M, Rolle L.

Food Chem. 2016 Mar 1;194:247-56. doi: 10.1016/j.foodchem.2015.08.009. Epub 2015 Aug 4.

PMID:
26471551
19.

H, C, and O Stable Isotope Ratios of Passito Wine.

Perini M, Rolle L, Franceschi P, Simoni M, Torchio F, Di Martino V, Marianella RM, Gerbi V, Camin F.

J Agric Food Chem. 2015 Jul 1;63(25):5851-7. doi: 10.1021/acs.jafc.5b02127. Epub 2015 May 21.

PMID:
25972047
20.

Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: physiological and molecular characterizations.

Englezos V, Rantsiou K, Torchio F, Rolle L, Gerbi V, Cocolin L.

Int J Food Microbiol. 2015 Apr 16;199:33-40. doi: 10.1016/j.ijfoodmicro.2015.01.009. Epub 2015 Jan 17.

21.

Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.).

Rolle L, Torchio F, Giacosa S, Río Segade S.

Food Chem. 2015 Apr 15;173:105-13. doi: 10.1016/j.foodchem.2014.10.033. Epub 2014 Oct 14.

22.

Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties.

Río Segade S, Torchio F, Giacosa S, Ricauda Aimonino D, Gay P, Lambri M, Dordoni R, Gerbi V, Rolle L.

J Agric Food Chem. 2014 Aug 20;62(33):8437-51. doi: 10.1021/jf502656d. Epub 2014 Aug 11.

PMID:
25111462
23.

Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels.

Pace C, Giacosa S, Torchio F, Río Segade S, Cagnasso E, Rolle L.

Food Chem. 2014 Dec 15;165:77-84. doi: 10.1016/j.foodchem.2014.05.070. Epub 2014 May 21.

PMID:
25038651
24.

Effect of growing zone and vintage on the prediction of extractable flavanols in winegrape seeds by a FT-NIR method.

Torchio F, Río Segade S, Giacosa S, Gerbi V, Rolle L.

J Agric Food Chem. 2013 Sep 25;61(38):9076-88. doi: 10.1021/jf401955m. Epub 2013 Sep 13.

PMID:
23991620
25.

Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds.

Rolle L, Giacosa S, Torchio F, Perenzoni D, Río Segade S, Gerbi V, Mattivi F.

J Agric Food Chem. 2013 Sep 18;61(37):8752-64. doi: 10.1021/jf4024382. Epub 2013 Sep 5.

PMID:
23919565
26.

Optimization of a method based on the simultaneous measurement of acoustic and mechanical properties of winegrape seeds for the determination of the ripening stage.

Torchio F, Giacosa S, Segade SR, Mattivi F, Gerbi V, Rolle L.

J Agric Food Chem. 2012 Sep 12;60(36):9006-16. doi: 10.1021/jf302548t. Epub 2012 Aug 31.

PMID:
22906316
27.

CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties.

Rolle L, Giordano M, Giacosa S, Vincenzi S, Río Segade S, Torchio F, Perrone B, Gerbi V.

Anal Chim Acta. 2012 Jun 30;732:105-13. doi: 10.1016/j.aca.2011.11.043. Epub 2011 Nov 28.

PMID:
22688041
28.

Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations.

Rantsiou K, Dolci P, Giacosa S, Torchio F, Tofalo R, Torriani S, Suzzi G, Rolle L, Cocolin L.

Appl Environ Microbiol. 2012 Mar;78(6):1987-94. doi: 10.1128/AEM.06768-11. Epub 2012 Jan 13.

29.

Influence of grape density and harvest date on changes in phenolic composition, phenol extractability indices, and instrumental texture properties during ripening.

Rolle L, Segade SR, Torchio F, Giacosa S, Cagnasso E, Marengo F, Gerbi V.

J Agric Food Chem. 2011 Aug 24;59(16):8796-805. doi: 10.1021/jf201318x. Epub 2011 Aug 2.

PMID:
21749143
30.

Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas.

Torchio F, Cagnasso E, Gerbi V, Rolle L.

Anal Chim Acta. 2010 Feb 15;660(1-2):183-9. doi: 10.1016/j.aca.2009.10.017. Epub 2009 Oct 17.

PMID:
20103161

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