Slaghenaufi D - Search Results

1

Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea.

Ferremi Leali N, Binati RL, Martelli F, Gatto V, Luzzini G, Salini A, Slaghenaufi D, Fusco S, Ugliano M, Torriani S, Salvetti E. Ferremi Leali N, et al. Among authors: slaghenaufi d. Foods. 2022 Sep 30;11(19):3045. doi: 10.3390/foods11193045. Foods. 2022. PMID: 36230121 Free PMC article.

2

Norisoprenoids, Sesquiterpenes and Terpenoids Content of Valpolicella Wines During Aging: Investigating Aroma Potential in Relationship to Evolution of Tobacco and Balsamic Aroma in Aged Wine.

Slaghenaufi D, Ugliano M. Slaghenaufi D, et al. Front Chem. 2018 Mar 19;6:66. doi: 10.3389/fchem.2018.00066. eCollection 2018. Front Chem. 2018. PMID: 29616214 Free PMC article.

3

Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes.

Zapparoli G, Lorenzini M, Tosi E, Azzolini M, Slaghenaufi D, Ugliano M, Simonato B. Zapparoli G, et al. Among authors: slaghenaufi d. Food Chem. 2018 Oct 15;263:42-50. doi: 10.1016/j.foodchem.2018.04.110. Epub 2018 Apr 25. Food Chem. 2018. PMID: 29784326

4

Volatile terpenoids, norisoprenoids and benzenoids as markers of fine scale vineyard segmentation for Corvina grapes and wines.

Slaghenaufi D, Guardini S, Tedeschi R, Ugliano M. Slaghenaufi D, et al. Food Res Int. 2019 Nov;125:108507. doi: 10.1016/j.foodres.2019.108507. Epub 2019 Jun 24. Food Res Int. 2019. PMID: 31554115

5

Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy.

Binati RL, Lemos Junior WJF, Luzzini G, Slaghenaufi D, Ugliano M, Torriani S. Binati RL, et al. Among authors: slaghenaufi d. Int J Food Microbiol. 2020 Apr 2;318:108470. doi: 10.1016/j.ijfoodmicro.2019.108470. Epub 2019 Dec 5. Int J Food Microbiol. 2020. PMID: 31841784

6

Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response.

Picariello L, Slaghenaufi D, Ugliano M. Picariello L, et al. Among authors: slaghenaufi d. J Sci Food Agric. 2020 Apr;100(6):2522-2533. doi: 10.1002/jsfa.10278. Epub 2020 Feb 17. J Sci Food Agric. 2020. PMID: 31960975

7

Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile.

Lemos Junior WJF, Binati RL, Felis GE, Slaghenaufi D, Ugliano M, Torriani S. Lemos Junior WJF, et al. Among authors: slaghenaufi d. Food Microbiol. 2020 Aug;89:103446. doi: 10.1016/j.fm.2020.103446. Epub 2020 Jan 27. Food Microbiol. 2020. PMID: 32138994

8

Oxygen and SO₂ Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics.

Ugliano M, Slaghenaufi D, Picariello L, Olivieri G. Ugliano M, et al. Among authors: slaghenaufi d. J Agric Food Chem. 2020 Nov 25;68(47):13418-13425. doi: 10.1021/acs.jafc.0c00044. Epub 2020 Mar 19. J Agric Food Chem. 2020. PMID: 32153190 Free PMC article.

9

Fate of Grape-Derived Terpenoids in Model Systems Containing Active Yeast Cells.

Slaghenaufi D, Indorato C, Troiano E, Luzzini G, Felis GE, Ugliano M. Slaghenaufi D, et al. J Agric Food Chem. 2020 Nov 25;68(47):13294-13301. doi: 10.1021/acs.jafc.9b08162. Epub 2020 Mar 16. J Agric Food Chem. 2020. PMID: 32153191

10

Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines.

Slaghenaufi D, Boscaini A, Prandi A, Dal Cin A, Zandonà V, Luzzini G, Ugliano M. Slaghenaufi D, et al. Molecules. 2020 May 3;25(9):2141. doi: 10.3390/molecules25092141. Molecules. 2020. PMID: 32375272 Free PMC article.

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