Search Results - "Benucci, I."

Lysozyme in Wine: An Overview of Current and Future Applications by Liburdi, K., Benucci, I., Esti, M.

“…Lysozyme, a muramidase enzyme from egg whites (EC 3.2.1.17), is widely used in soluble form to control lactic acid bacteria in different foods. Moreover, hen…”
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Bromelain immobilization on microbial and animal source chitosan films, plasticized with glycerol, for application in wine-like medium: Microstructural, mechanical and catalytic characterisations by Zappino, M., Cacciotti, I., Benucci, I., Nanni, F., Liburdi, K., Valentini, F., Esti, M.

“…Films of chitosan from two different sources, microbial (Aspergillus niger) and animal (shell fish, providing three different molecular weights), were prepared…”
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Lipase-mediated hydrolysis of hempseed oil in a packed-bed reactor and in-line purification of PUFA as mono- and diacylglycerols by Bavaro, T., Benucci, I., Pedrali, A., Marrubini, G., Esti, M., Terreni, M., Massolini, G., Ubiali, D.

“…[Display omitted] •A lipase-catalyzed hydrolysis of hempseed oil was performed.•A packed-bed reactor (PBR) coupled with an in-line purification apparatus was…”
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Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes by Benucci, I., Río Segade, S., Cerreti, M., Giacosa, S., Paissoni, M.A., Liburdi, K., Bautista-Ortín, A.B., Gómez-Plaza, E., Gerbi, V., Esti, M., Rolle, L.

“…•The impact of exogenous enzymes was studied during maceration of withered grape skins.•Single or mixed enzyme activities were tested for phenolic compounds…”
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Effect of free and immobilised stem bromelain on protein haze in white wine by Benucci, I, Esti, M, Liburdi, K

“…BACKGROUND AND AIMS: Several studies have investigated the effectiveness of several proteolytic enzymes in free form as a treatment alternative to bentonite…”
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Pre‐fermentative cold maceration in the presence of non‐Saccharomyces strains: effect on fermentation behaviour and volatile composition of a red wine by Benucci, I., Luziatelli, F., Cerreti, M., Liburdi, K., Nardi, T., Vagnoli, P., Ruzzi, M., Esti, M.

“…Background and Aims This study evaluated the impact of pre‐fermentative cold maceration (PCM), in the presence of two non‐Saccharomyces yeasts, Metschnikowia…”
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Evolution of S-cysteinylated and S-glutathionylated thiol precursors during grape ripening of Vitis viniferaL. cvs Grechetto, Malvasia del Lazio and Sauvignon Blanc by Cerreti, M, Esti, M, Benucci, I, Liburdi, K, Simone, C, Ferranti, P

“…Background and Aims Varietal thiols, important odorous molecules in wine, have been identified in Vitis viniferaL. grapes as S-cysteinylated and…”
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Evolution of S‐cysteinylated and S‐glutathionylated thiol precursors during grape ripening of Vitis vinifera L. cvs Grechetto, Malvasia del Lazio and Sauvignon Blanc by Cerreti, M, Esti, M, Benucci, I, Liburdi, K, Simone, C, Ferranti, P

“…BACKGROUND AND AIMS: Varietal thiols, important odorous molecules in wine, have been identified in Vitis vinifera L. grapes as S‐cysteinylated and…”
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Lysozyme immobilized on chitosan beads: Kinetic characterization and antimicrobial activity in white wines by Liburdi, K., Benucci, I., Palumbo, F., Esti, M.

“…In order to be able to use lysozyme as an anti-microbial agent during the winemaking process, hen egg-white lysozyme (HEWL) was covalently immobilized on…”
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Effect of free and immobilised stem bromelain on protein haze in white wine: Stem bromelain activity in white wine by Benucci, I., Esti, M., Liburdi, K.

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Evolution of S-cysteinylated and S-glutathionylated thiol precursors during grape ripening of V itis vinifera  L. cvs Grechetto, Malvasia del Lazio and Sauvignon Blanc: Thiol precursors in grape by Cerreti, M., Esti, M., Benucci, I., Liburdi, K., de Simone, C., Ferranti, P.

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