Search Results - "Paissoni, M.A."

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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Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins by Paissoni, M. A., Waffo-Teguo, P., Ma, W., Jourdes, M., Rolle, L., Teissedre, P. -L.

“…Anthocyanins are water-soluble pigments found in the cell vacuoles of fruits and flowers, performing several roles from insects attraction to stress…”
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