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Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices.
Giacosa S, Parpinello GP, Río Segade S, Ricci A, Paissoni MA, Curioni A, Marangon M, Mattivi F, Arapitsas P, Moio L, Piombino P, Ugliano M, Slaghenaufi D, Gerbi V, Rolle L, Versari A. Giacosa S, et al. Among authors: paissoni ma. Food Res Int. 2021 May;143:110277. doi: 10.1016/j.foodres.2021.110277. Epub 2021 Mar 9. Food Res Int. 2021. PMID: 33992377
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency.
Galaz Torres C, Ricci A, Parpinello GP, Gambuti A, Rinaldi A, Moio L, Rolle L, Paissoni MA, Mattivi F, Perenzoni D, Arapitsas P, Marangon M, Mayr Marangon C, Slaghenaufi D, Ugliano M, Versari A. Galaz Torres C, et al. Among authors: paissoni ma. Curr Res Food Sci. 2023 Oct 26;7:100626. doi: 10.1016/j.crfs.2023.100626. eCollection 2023. Curr Res Food Sci. 2023. PMID: 38021261 Free PMC article.
Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di Valtellina DOCG wine production.
Scalzini G, Giacosa S, Paissoni MA, Río Segade S, De Paolis C, Škrab D, Zava A, Motta G, Ferrero L, Beria D'Argentina S, Gerbi V, Rolle L. Scalzini G, et al. Among authors: paissoni ma. J Sci Food Agric. 2023 Sep;103(12):6105-6118. doi: 10.1002/jsfa.12680. Epub 2023 May 17. J Sci Food Agric. 2023. PMID: 37139631
Changes in Skin Flavanol Composition as a Response to Ozone-Induced Stress during Postharvest Dehydration of Red Wine Grapes with Different Phenolic Profiles.
Río Segade S, Bautista-Ortín AB, Paissoni MA, Giacosa S, Gerbi V, Rolle L, Gómez-Plaza E. Río Segade S, et al. Among authors: paissoni ma. J Agric Food Chem. 2020 Nov 25;68(47):13439-13449. doi: 10.1021/acs.jafc.0c04081. Epub 2020 Oct 5. J Agric Food Chem. 2020. PMID: 32975414 Free PMC article.
17 results