Marangon M - Search Results

1

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: marangon m. Food Res Int. 2021 May;143:110277. doi: 10.1016/j.foodres.2021.110277. Epub 2021 Mar 9. Food Res Int. 2021. PMID: 33992377

2

Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity.

Marangon M, Vincenzi S, Lucchetta M, Curioni A. Marangon M, et al. Anal Chim Acta. 2010 Feb 15;660(1-2):110-8. doi: 10.1016/j.aca.2009.10.038. Epub 2009 Oct 27. Anal Chim Acta. 2010. PMID: 20103151

3

Roles of proteins, polysaccharides, and phenolics in haze formation in white wine via reconstitution experiments.

Gazzola D, Van Sluyter SC, Curioni A, Waters EJ, Marangon M. Gazzola D, et al. Among authors: marangon m. J Agric Food Chem. 2012 Oct 24;60(42):10666-73. doi: 10.1021/jf302916n. Epub 2012 Oct 11. J Agric Food Chem. 2012. PMID: 22998638

4

A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA).

Marangon M, Vegro M, Vincenzi S, Lomolino G, De Iseppi A, Curioni A. Marangon M, et al. Molecules. 2018 Nov 23;23(12):3070. doi: 10.3390/molecules23123070. Molecules. 2018. PMID: 30477183 Free PMC article.

5

Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent.

Dupas de Matos A, Marangon M, Magli M, Cianciabella M, Predieri S, Curioni A, Vincenzi S. Dupas de Matos A, et al. Among authors: marangon m. Food Chem. 2019 Jul 15;286:78-86. doi: 10.1016/j.foodchem.2019.01.216. Epub 2019 Feb 8. Food Chem. 2019. PMID: 30827669

6

Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain.

De Iseppi A, Curioni A, Marangon M, Vincenzi S, Kantureeva G, Lomolino G. De Iseppi A, et al. Among authors: marangon m. J Sci Food Agric. 2019 Oct;99(13):5702-5710. doi: 10.1002/jsfa.9833. Epub 2019 Jul 12. J Sci Food Agric. 2019. PMID: 31149736

7

Wine Fining with Plant Proteins.

Marangon M, Vincenzi S, Curioni A. Marangon M, et al. Molecules. 2019 Jun 11;24(11):2186. doi: 10.3390/molecules24112186. Molecules. 2019. PMID: 31212597 Free PMC article. Review.

8

Influence of the reducing environment in the misfolding of wine proteins.

Ruzza P, Honisch C, Marangon M, Curioni A, Bakalinsky A, Vincenzi S. Ruzza P, et al. Among authors: marangon m. Adv Protein Chem Struct Biol. 2019;118:413-436. doi: 10.1016/bs.apcsb.2019.08.004. Epub 2019 Oct 19. Adv Protein Chem Struct Biol. 2019. PMID: 31928733 Review.

9

The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols.

Di Gaspero M, Ruzza P, Hussain R, Honisch C, Biondi B, Siligardi G, Marangon M, Curioni A, Vincenzi S. Di Gaspero M, et al. Among authors: marangon m. Molecules. 2020 Apr 3;25(7):1646. doi: 10.3390/molecules25071646. Molecules. 2020. PMID: 32260104 Free PMC article.

10

Use of Untargeted Liquid Chromatography-Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs.

Arapitsas P, Ugliano M, Marangon M, Piombino P, Rolle L, Gerbi V, Versari A, Mattivi F. Arapitsas P, et al. Among authors: marangon m. J Agric Food Chem. 2020 Nov 25;68(47):13353-13366. doi: 10.1021/acs.jafc.0c00879. Epub 2020 Apr 20. J Agric Food Chem. 2020. PMID: 32271564 Free PMC article.

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