Search Results - "Fia, Giovanna"

Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction by Fia, Giovanna, Bucalossi, Ginevra, Gori, Claudio, Borghini, Francesca, Zanoni, Bruno

“…Unripe grapes are a potential source of bioactive compounds which can exert antioxidant and antimicrobial activity. However, very little information is…”
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Evaluation of potential side activities of commercial enzyme preparations used in winemaking by Fia, Giovanna, Canuti, Valentina, Rosi, Iolanda

“…Summary Twenty‐one commercial enzyme preparations used in winemaking were characterised for the α‐L‐rhamnosidase, α‐L‐arabinosidase, β‐D‐xylosidase,…”
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Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products by Fia, Giovanna, Bucalossi, Ginevra, Zanoni, Bruno

“…Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to…”
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Replacement of SO2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine by Fia, Giovanna, Menghini, Silvio, Mari, Eleonora, Proserpio, Cristina, Pagliarini, Ella, Granchi, Lisa

“…The aim of this study was to evaluate the chemical, microbiological and sensory characteristics of a Sangiovese wine aged in barrique with the addition of an…”
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Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food by Proserpio, Cristina, Fia, Giovanna, Bucalossi, Ginevra, Zanoni, Bruno, Spinelli, Sara, Dinnella, Caterina, Monteleone, Erminio, Pagliarini, Ella

“…One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent…”
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A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera) by Fia, Giovanna, Gori, Claudio, Bucalossi, Ginevra, Borghini, Francesca, Zanoni, Bruno

“…The wine industry is well known for its production of a large amount of wastes and by-products. Among them, unripe grapes from thinning operations are an…”
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Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes by Bucalossi, Ginevra, Fia, Giovanna, Dinnella, Caterina, De Toffoli, Alessandra, Canuti, Valentina, Zanoni, Bruno, Servili, Maurizio, Pagliarini, Ella, Gallina Toschi, Tullia, Monteleone, Erminio

“…•A strategy was outlined for the exploitation of high-quality unripe grapes.•The food composition affected both the phenol recovered and antioxidant…”
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Beta-glucosidase and esterase activity from Oenococcus oeni: Screening and evaluation during malolactic fermentation in harsh conditions by Fia, Giovanna, Millarini, Valentina, Granchi, Lisa, Bucalossi, Ginevra, Guerrini, Simona, Zanoni, Bruno, Rosi, Iolanda

“…The β-glucosidase and esterase activities of 31 O. oeni strains were evaluated by fluorimetric methods. The level and distribution among intact cells and…”
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A Multivariate Methodological Approach to Relate Wine to Characteristics of Grape Composition: The Case of Typicality by Canuti, Valentina, Picchi, Monica, Zanoni, Bruno, Fia, Giovanna, Bertuccioli, Mario

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Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil by Cecchi, Lorenzo, Breschi, Carlotta, Migliorini, Marzia, Canuti, Valentina, Fia, Giovanna, Mulinacci, Nadia, Zanoni, Bruno

“…The effect of olive paste moisture on both oil extraction yield and phenolic content and profile from extractable olive oil is studied at the lab‐scale by…”
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Direct quantitative indices for ripening of olive oil fruits to predict harvest time by Trapani, Serena, Migliorini, Marzia, Cherubini, Chiara, Cecchi, Lorenzo, Canuti, Valentina, Fia, Giovanna, Zanoni, Bruno

“…The aim of this work was both the monitoring of selected indices, directly connected to biochemical phenomena of olive oil fruit ripening, and the processing…”
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Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment by Breschi, Carlotta, Guerrini, Lorenzo, Domizio, Paola, Ferraro, Giovanni, Calamai, Luca, Canuti, Valentina, Masella, Piernicola, Parenti, Alessandro, Fratini, Emiliano, Fia, Giovanna, Zanoni, Bruno

“…Six different 300 kg batches of olive fruits are processed and the resulting six 20 kg batches of oil are collected at the end of the “decanter.” These batches…”
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Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products by Pagliarini, Ella, Spinelli, Sara, Proserpio, Cristina, Monteleone, Erminio, Fia, Giovanna, Laureati, Monica, Gallina Toschi, Tullia, Dinnella, Caterina

“…The use of phenol compounds obtained from unripe grapes as antioxidant sustainable food ingredients is challenging due to their specific sensory attributes,…”
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Feasibility of filter‐based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices by Trapani, Serena, Migliorini, Marzia, Cecchi, Lorenzo, Giovenzana, Valentina, Beghi, Roberto, Canuti, Valentina, Fia, Giovanna, Zanoni, Bruno

“…The aim of this work was to apply and validate a NIR spectrometer based on a discrete filter system for the rapid measurement of the moisture, oil, sugar, and…”
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Replacement of SO 2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine by Fia, Giovanna, Menghini, Silvio, Mari, Eleonora, Proserpio, Cristina, Pagliarini, Ella, Granchi, Lisa

“…The aim of this study was to evaluate the chemical, microbiological and sensory characteristics of a Sangiovese wine aged in barrique with the addition of an…”
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Replacement of SO[sub.2] with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine by Fia, Giovanna, Menghini, Silvio, Mari, Eleonora, Proserpio, Cristina, Pagliarini, Ella, Granchi, Lisa

“…The aim of this study was to evaluate the chemical, microbiological and sensory characteristics of a Sangiovese wine aged in barrique with the addition of an…”
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Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli by Dinnella, Caterina, Recchia, Annamaria, Fia, Giovanna, Bertuccioli, Mario, Monteleone, Erminio

“…Astringency sensation is due to interactions between salivary proteins and phenols and is based on an increased-friction mechanism. Modifications to the…”
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Prediction of grape polyphenol astringency by means of a fluorimetric micro-plate assay by Fia, Giovanna, Dinnella, Caterina, Bertuccioli, Mario, Monteleone, Erminio

“…Previous works have demonstrated that astringency can be predicted on the basis of turbidity developed by polyphenol/mucin mixes. In the present study, a…”
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Influence of different pH values and inoculation time on the growth and malolactic activity of a strain of Oenococcus oeni by ROSI, IOLANDA, FIA, GIOVANNA, CANUTI, VALENTINA

“…The present study was undertaken to evaluate the influence of medium pH and inoculation time on the growth and malolactic activity of an Oenococcus oeni…”
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