Lambri M - Search Results

1

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. Colangelo D, et al. Among authors: lambri m. Food Chem. 2018 Oct 30;264:301-309. doi: 10.1016/j.foodchem.2018.05.005. Epub 2018 May 17. Food Chem. 2018. PMID: 29853380

2

Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings.

Fumi MD, Lambri M, De Faveri DM. Fumi MD, et al. Among authors: lambri m. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009 May;26(5):759-66. doi: 10.1080/02652030802695498. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009. PMID: 19680948

3

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. Río Segade S, et al. Among authors: lambri m. J Agric Food Chem. 2014 Aug 20;62(33):8437-51. doi: 10.1021/jf502656d. Epub 2014 Aug 11. J Agric Food Chem. 2014. PMID: 25111462

4

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. Torchio F, et al. Among authors: lambri m. Food Chem. 2016 Mar 1;194:247-56. doi: 10.1016/j.foodchem.2015.08.009. Epub 2015 Aug 4. Food Chem. 2016. PMID: 26471551

5

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. Roda A, et al. Among authors: lambri m. Food Chem. 2017 Aug 15;229:734-742. doi: 10.1016/j.foodchem.2017.02.111. Epub 2017 Mar 2. Food Chem. 2017. PMID: 28372238

6

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. Englezos V, et al. Among authors: lambri m. Food Microbiol. 2018 Feb;69:179-188. doi: 10.1016/j.fm.2017.08.007. Epub 2017 Aug 19. Food Microbiol. 2018. PMID: 28941899

7

Identifying chemical parameters and discriminant phenolic compounds from metabolomics to gain insight into the oxidation status of bottled white wines.

Romanini E, Colangelo D, Lucini L, Lambri M. Romanini E, et al. Among authors: lambri m. Food Chem. 2019 Aug 1;288:78-85. doi: 10.1016/j.foodchem.2019.02.073. Epub 2019 Feb 26. Food Chem. 2019. PMID: 30902317

8

First trials to assess the feasibility of grape seed powder (GSP) as a novel and sustainable bentonite alternative.

Romanini E, McRae JM, Colangelo D, Lambri M. Romanini E, et al. Among authors: lambri m. Food Chem. 2020 Feb 1;305:125484. doi: 10.1016/j.foodchem.2019.125484. Epub 2019 Sep 6. Food Chem. 2020. PMID: 31514048

9

Relevance and perspectives of the use of chitosan in winemaking: a review.

Castro Marín A, Colangelo D, Lambri M, Riponi C, Chinnici F. Castro Marín A, et al. Among authors: lambri m. 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.

10

Use of grape seeds to reduce haze formation in white wines.

Romanini E, McRae JM, Bilogrevic E, Colangelo D, Gabrielli M, Lambri M. Romanini E, et al. Among authors: lambri m. Food Chem. 2021 Mar 30;341(Pt 1):128250. doi: 10.1016/j.foodchem.2020.128250. Epub 2020 Sep 30. Food Chem. 2021. PMID: 33035860

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