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Modeling grape taste and mouthfeel from chemical composition.
Ferrero-Del-Teso S, Suárez A, Ferreira C, Perenzoni D, Arapitsas P, Mattivi F, Ferreira V, Fernández-Zurbano P, Sáenz-Navajas MP. Ferrero-Del-Teso S, et al. Among authors: arapitsas p. Food Chem. 2022 Mar 1;371:131168. doi: 10.1016/j.foodchem.2021.131168. Epub 2021 Sep 20. Food Chem. 2022. PMID: 34601211 Free article.
A metabolomic approach to the study of wine micro-oxygenation.
Arapitsas P, Scholz M, Vrhovsek U, Di Blasi S, Biondi Bartolini A, Masuero D, Perenzoni D, Rigo A, Mattivi F. Arapitsas P, et al. PLoS One. 2012;7(5):e37783. doi: 10.1371/journal.pone.0037783. Epub 2012 May 25. PLoS One. 2012. PMID: 22662221 Free PMC article.
Hydrolyzable tannin analysis in food.
Arapitsas P. Arapitsas P. Food Chem. 2012 Dec 1;135(3):1708-17. doi: 10.1016/j.foodchem.2012.05.096. Epub 2012 Jun 1. Food Chem. 2012. PMID: 22953913 Review.
Study of Sangiovese Wines Pigment Profile by UHPLC-MS/MS.
Arapitsas P, Perenzoni D, Nicolini G, Mattivi F. Arapitsas P, et al. J Agric Food Chem. 2012 Oct 24;60(42):10461-71. doi: 10.1021/jf302617e. Epub 2012 Oct 15. J Agric Food Chem. 2012. PMID: 23033811
MetaDB a Data Processing Workflow in Untargeted MS-Based Metabolomics Experiments.
Franceschi P, Mylonas R, Shahaf N, Scholz M, Arapitsas P, Masuero D, Weingart G, Carlin S, Vrhovsek U, Mattivi F, Wehrens R. Franceschi P, et al. Among authors: arapitsas p. Front Bioeng Biotechnol. 2014 Dec 16;2:72. doi: 10.3389/fbioe.2014.00072. eCollection 2014. Front Bioeng Biotechnol. 2014. PMID: 25566535 Free PMC article.
43 results