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Page 1
Relevance and perspectives of the use of chitosan in winemaking: a review.
Crit Rev Food Sci Nutr. 2021;61(20):3450-3464. doi: 10.1080/10408398.2020.1798871. Epub 2020 Jul 29.
Crit Rev Food Sci Nutr. 2021.
PMID: 32723113
Review.
Physiological and genomic characterization of Lactiplantibacillus plantarum isolated from Indri indri in Madagascar.
Qiao N, Gaur G, Modesto M, Chinnici F, Scarafile D, Borruso L, Marin AC, Spiezio C, Valente D, Sandri C, Gänzle MG, Mattarelli P.
Qiao N, et al. Among authors: marin ac.
J Appl Microbiol. 2023 Nov 1;134(11):lxad255. doi: 10.1093/jambio/lxad255.
J Appl Microbiol. 2023.
PMID: 37934609
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Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms.
Castro Marín A, Culcasi M, Cassien M, Stocker P, Thétiot-Laurent S, Robillard B, Chinnici F, Pietri S.
Castro Marín A, et al.
Food Chem. 2019 Jul 1;285:67-76. doi: 10.1016/j.foodchem.2019.01.155. Epub 2019 Jan 31.
Food Chem. 2019.
PMID: 30797377
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Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine.
Castro Marin A, Stocker P, Chinnici F, Cassien M, Thétiot-Laurent S, Vidal N, Riponi C, Robillard B, Culcasi M, Pietri S.
Castro Marin A, et al.
Food Chem. 2021 Jul 15;350:129222. doi: 10.1016/j.foodchem.2021.129222. Epub 2021 Feb 6.
Food Chem. 2021.
PMID: 33607411
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Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation.
Castro Marín A, Riponi C, Chinnici F.
Castro Marín A, et al.
Foods. 2020 Aug 25;9(9):1174. doi: 10.3390/foods9091174.
Foods. 2020.
PMID: 32854326
Free PMC article.
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