| Nome |
# |
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Combining isotopic signatures of n(87Sr)/n(86Sr) and light stable elements (C, N, O, S) with multi-elemental profiling for the authentication of provenance of European cereal samples, file e1dbfeaa-5aab-4ac9-e053-1705fe0a1c61
|
1.745
|
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FTIR-based multivariate models to forecast the tartaric stability, file e1dbfeaa-78df-4ac9-e053-1705fe0a1c61
|
1.010
|
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Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition, file e1dbfeaa-5aa9-4ac9-e053-1705fe0a1c61
|
939
|
|
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica, file e1dbfeaa-6950-4ac9-e053-1705fe0a1c61
|
896
|
|
Status of yeast assimilable nitrogen in Italian grape musts and effects of variety, ripening and vintage, file e1dbfeaa-6a94-4ac9-e053-1705fe0a1c61
|
866
|
|
Resistenti bianchi e rossi: primi dati da esperienze trentine sulla concentrazione nei vini di shikimico e flavonoidi, file e1dbfeab-4afc-4ac9-e053-1705fe0a1c61
|
768
|
|
Lieviti e batteri insieme, file e1dbfeaa-8336-4ac9-e053-1705fe0a1c61
|
757
|
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Isotopic and elemental data for tracing the origin of european olive oils, file e1dbfeaa-5fbb-4ac9-e053-1705fe0a1c61
|
718
|
|
Food authentication by chemical profiling: consumers booklet TRACE project, file e1dbfeaa-60b1-4ac9-e053-1705fe0a1c61
|
681
|
|
Misura dell'azoto prontamente assimilabile dal lievito nei mosti d'uva ed esempi di applicazione, file e1dbfeaa-6cc1-4ac9-e053-1705fe0a1c61
|
584
|
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Il vino buono sta nella botte pulita: legni sanitizzati in modo efficace per vini al riparo da contaminazioni microbiche indesiderate. Come?, file e1dbfeaa-7c06-4ac9-e053-1705fe0a1c61
|
579
|
|
Dossier Müller-Thurgau: caratterizzazione enologica e variabilità, file e1dbfeaa-672a-4ac9-e053-1705fe0a1c61
|
558
|
|
Time since death and decay rate constants of Norway spruce and European larch deadwood in subalpine forests determined using dendrochronology and radiocarbon dating, file e1dbfeaa-c5b1-4ac9-e053-1705fe0a1c61
|
546
|
|
Elemental and isotopic characterisation of typical Italian alpine cheeses, file e1dbfeaa-5aaa-4ac9-e053-1705fe0a1c61
|
533
|
|
Lieviti ed aromi dei vini: comparazione tra ceppi commerciali di larga diffusione, file e1dbfeaa-690b-4ac9-e053-1705fe0a1c61
|
511
|
|
Confirming the function of a Final Bronze Age wine processing site in the Nuraghe Genna Maria in Villanovaforru (South Sardinia), file e1dbfeab-deb3-4ac9-e053-1705fe0a1c61
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430
|
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Evolution of yeast populations during different biodynamic winemaking processes, file e1dbfeaa-5da4-4ac9-e053-1705fe0a1c61
|
427
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Caratterizzazione della composizione di base e del contenuto di elementi in micro-quantità ed in tracce in spumanti italiani elaborati con il metodo classico, file e1dbfeaa-6cbe-4ac9-e053-1705fe0a1c61
|
426
|
|
Metodo ELISA automatizzato per una rapida valutazione della presenza/assenza di lisozima nel vino, file e1dbfeab-667c-4ac9-e053-1705fe0a1c61
|
421
|
|
Monitoring accumulation and degradation of polysulfides with the consequently hydrogen sulfide formation using ion chromatography and ultra highpressure liquid chromatography combined with fraction collection and high-resolution
mass spectrometry, file c812688e-6546-4040-b7de-0045c622d067
|
420
|
|
Changes in the contents of micro- and trace-elements in wine due to winemaking treatments, file e1dbfeaa-6a95-4ac9-e053-1705fe0a1c61
|
419
|
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Effect of juice turbidity on fermentative volatile compounds in white wines, file e1dbfeaa-6acc-4ac9-e053-1705fe0a1c61
|
394
|
|
Arsenic in soil and grapes and changes in elemental content during winemaking, file e1dbfeaa-74a7-4ac9-e053-1705fe0a1c61
|
392
|
|
La citofluorimetria per monitorare le fermentazioni, file e1dbfeaa-78ba-4ac9-e053-1705fe0a1c61
|
392
|
|
La selezione clonale del Traminer aromatico: storia e nuove acquisizioni, file e1dbfeab-aa51-4ac9-e053-1705fe0a1c61
|
333
|
|
Vinificazione in rosato ed in rosso con lieviti selezionati: osservazioni circa il colore, file e1dbfeaa-6909-4ac9-e053-1705fe0a1c61
|
322
|
|
Oenological tannins are possible suppliers of varietal thiol precursors, file e1dbfeaa-78dd-4ac9-e053-1705fe0a1c61
|
318
|
|
Identification of causal genes of mQTLs associated to grape and wine flavor, file e1dbfeaa-69fd-4ac9-e053-1705fe0a1c61
|
311
|
|
La caratterizzazione della composizione delle uve e dei vini per orientare la vinificazione: il caso dell'Enantio, file e1dbfeaa-6cc3-4ac9-e053-1705fe0a1c61
|
303
|
|
Tioles derivados de los taninos de la uva: nuevas opciones enológicas, file e1dbfeaa-80e5-4ac9-e053-1705fe0a1c61
|
299
|
|
The influence of the copper content in grape must on alcoholic fermentation kinetics and wine quality: a survey on the performance of 50 commercial active dry yeasts, file e1dbfeaa-7571-4ac9-e053-1705fe0a1c61
|
298
|
|
Untargeted glycosylated simple phenol profiling in oenological tannins by high resolution mass analytical method (SPE-LC-Q-orbitrap), file e1dbfeaa-d936-4ac9-e053-1705fe0a1c61
|
298
|
|
Investigation of thiolated polysulfide formation in must and wine using online SPE UHPLC-HRMS, file c8e455e7-0fa4-4b78-b9b5-2ff88b3ecdcd
|
297
|
|
Predictive models of wine tartaric stability using Fourier transform infrared spectroscopy, file e1dbfeaa-6504-4ac9-e053-1705fe0a1c61
|
297
|
|
Frazionamento degli aromi durante la pressatura del Traminer aromatico, file e1dbfeaa-6a23-4ac9-e053-1705fe0a1c61
|
297
|
|
A new method of single liquid chromatography and tandem mass spectrometry for the analysis of varietal thiols and their precursors in wine, file 895cfb3b-e3d1-4327-95e9-9f2a4be19e3b
|
294
|
|
Evoluzione dei fosfiti in relazione alla tecnica di vinificazione e al ceppo di lievito, file e1dbfeaa-8905-4ac9-e053-1705fe0a1c61
|
294
|
|
Production of naturally γ-aminobutyric acid-enriched cheese using the dairy strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386, file e1dbfeab-9ea6-4ac9-e053-1705fe0a1c61
|
294
|
|
Evidence of the relationship between the oxygen radical absorbance capacity (ORAC) of white wines and the potential development of atypical aging (ATA), file ec2666d0-5042-4675-ad3e-4fc6a8524b62
|
290
|
|
Atypical ageing defect in Pinot blanc wines: a comparison between organic and conventional production management systems, file 18a08b8f-1f86-4100-8b95-2c699104074a
|
289
|
|
Presenza di fosetil nei vini: approfondimenti sulla neoformazione in relazione a variabili enologiche, file e1dbfeab-7ecb-4ac9-e053-1705fe0a1c61
|
289
|
|
Nitrogen isotope ratio from soil to wine: an initial approach in viticulture and oenology, file e1dbfeaa-8ef1-4ac9-e053-1705fe0a1c61
|
288
|
|
Misura e impatto del 4-etilcatecolo in vino, file e1dbfeaa-ec4b-4ac9-e053-1705fe0a1c61
|
288
|
|
Determination of gluconic acid in wine using high pressure liquid chromatography with pulsed amperometric detection, file e1dbfeaa-60bb-4ac9-e053-1705fe0a1c61
|
286
|
|
Lieviti: dalle colture selezionate alla certificazione, file e1dbfeaa-7d66-4ac9-e053-1705fe0a1c61
|
286
|
|
Development of a gas chromatography tandem mass spectrometry method for multiple flavours quantification, file e1dbfeaa-7d7a-4ac9-e053-1705fe0a1c61
|
286
|
|
Drawing links from transcriptome to metabolites: the evolution of aroma in the ripening berry of Moscato bianco (Vitis vinifera L.), file e1dbfeab-2f05-4ac9-e053-1705fe0a1c61
|
286
|
|
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses, file e1dbfeaa-83ca-4ac9-e053-1705fe0a1c61
|
285
|
|
Application of differential pH technique to the determination of urea in Italian wines, file e1dbfeaa-6a63-4ac9-e053-1705fe0a1c61
|
282
|
|
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese, file e1dbfeab-3305-4ac9-e053-1705fe0a1c61
|
280
|
|
Target and untarget analytical method for alkaloids analysis in herbal extracts by high resolution mass spectrometry, file e1dbfeaa-d8c5-4ac9-e053-1705fe0a1c61
|
279
|
|
Decomposition of Norway spruce and European larch coarse woody debris (CWD) in relation to different elevation and exposure in an Alpine setting, file e1dbfeaa-cdc2-4ac9-e053-1705fe0a1c61
|
278
|
|
Endogenous formation of fosetyl in wine: conditions of vinification, refinement and role of yeast, file e1dbfeab-a64f-4ac9-e053-1705fe0a1c61
|
276
|
|
Application of flow cytometry in the monitoring of yeast in oenological environment, file e1dbfeaa-8208-4ac9-e053-1705fe0a1c61
|
272
|
|
Indagine sulla composizione in anioni inorganici di mosti e vini, file e1dbfeaa-6cbb-4ac9-e053-1705fe0a1c61
|
271
|
|
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck
fermentation in difficult wines, file e1dbfeaa-7c1a-4ac9-e053-1705fe0a1c61
|
271
|
|
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory, file e1dbfeaa-820a-4ac9-e053-1705fe0a1c61
|
271
|
|
Interannual variability of varietal aromatic compounds in distillates obtained from resistant cultivars, file e1dbfeab-b026-4ac9-e053-1705fe0a1c61
|
271
|
|
Novedades en la caracterizacion y trazabilidad de los taninos enológicos, file e1dbfeaa-7c98-4ac9-e053-1705fe0a1c61
|
270
|
|
Stable isotope and multielement composition of cocoa seeds from different geographic origin, file e1dbfeaa-daa1-4ac9-e053-1705fe0a1c61
|
270
|
|
Combined new approaches for identifying the botanical origin of commercial tannins, file e1dbfeaa-7e2f-4ac9-e053-1705fe0a1c61
|
268
|
|
Cadmium in the soil-vine-grape system, file e1dbfeaa-8121-4ac9-e053-1705fe0a1c61
|
268
|
|
Fast GC-MS/MS method for volatile flavour compounds analysis in oenological products: a promising tool to support the technological choices, file e1dbfeab-b010-4ac9-e053-1705fe0a1c61
|
266
|
|
Rapid quantification of 4-ethylphenol in wine using high-performance liquid chromatography with a fluorimetric detector, file e1dbfeaa-6a8d-4ac9-e053-1705fe0a1c61
|
264
|
|
Identification of causal mutations of metabolic QTLs associated to grape and wine flavor, file e1dbfeaa-6c37-4ac9-e053-1705fe0a1c61
|
264
|
|
Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of non-grape sugars in must of balsamic vinegar, file e1dbfeaa-7c77-4ac9-e053-1705fe0a1c61
|
260
|
|
The aromatic potential of marc distillates obtained from "resistant" cultivars, file e1dbfeab-5726-4ac9-e053-1705fe0a1c61
|
260
|
|
Tirosolo e idrossitirosolo in vini bianchi: variabilità indotta dal lievito, file e1dbfeab-5f2c-4ac9-e053-1705fe0a1c61
|
258
|
|
Gum arabic characterisation and its detection in wine using High Resolution Mass Spectrometry, file e1dbfeab-7ed1-4ac9-e053-1705fe0a1c61
|
255
|
|
Comparison of the short-term effects of conventional, organic and biodynamic farming systems on the grape composition, file e1dbfeaa-788b-4ac9-e053-1705fe0a1c61
|
243
|
|
Shared and divergent pathways for flower abscission are triggered by gibberellic acid and carbon starvation in seedless Vitis vinifera L, file e1dbfeaa-a987-4ac9-e053-1705fe0a1c61
|
243
|
|
Induction of terpene biosynthesis in berries of microvine transformed with VvDXS1 alleles, file e1dbfeab-5339-4ac9-e053-1705fe0a1c61
|
236
|
|
Pre-fermentative supplementation with grape tannin can give an extra amount of 3-mercatpohexanol and its acetate in wine, file e1dbfeaa-8297-4ac9-e053-1705fe0a1c61
|
235
|
|
High-Throughput LC-MS/MS method to evaluate the presence of exogenous glycerol in wines, file e1dbfeaa-fe21-4ac9-e053-1705fe0a1c61
|
233
|
|
Relazioni tra fluorescenza, elementi minerali e letture di SPAD in foglie di ciliegio cv. Kordia, file e1dbfeaa-5e74-4ac9-e053-1705fe0a1c61
|
232
|
|
Analisi dell'urea: nuovo metodo in ph-metria differenziale e sua applicazione agli spumanti, file e1dbfeaa-6951-4ac9-e053-1705fe0a1c61
|
231
|
|
Shikimic acid concentration in white wines produced with different processing protocols from fungus-resistant grapes growing in the Alps, file e1dbfeab-64ad-4ac9-e053-1705fe0a1c61
|
230
|
|
Experiments concerning metal depletion in must and wine by Divergan HMTM, file e1dbfeaa-696f-4ac9-e053-1705fe0a1c61
|
226
|
|
Gli aromi del Moscato giallo nelle sue interpretazioni in Trentino e nei Colli Euganei, file e1dbfeaa-78e9-4ac9-e053-1705fe0a1c61
|
224
|
|
Distillati sperimentali da vinacce di ibridi resistenti a bacca bianca: prime valutazioni, file e1dbfeab-0f19-4ac9-e053-1705fe0a1c61
|
223
|
|
Validation of isotopic and elemental analyses of hard cheeses for origin traceability: international collaborative study, file e1dbfeaa-6509-4ac9-e053-1705fe0a1c61
|
221
|
|
Selezione di lieviti aziendali per il mantenimento della biodiversità naturale, file e1dbfeaa-694f-4ac9-e053-1705fe0a1c61
|
221
|
|
Variabilità indotta da lieviti commerciali nella composizione di vini bianchi sperimentali, file e1dbfeaa-696e-4ac9-e053-1705fe0a1c61
|
221
|
|
L’efficacia dei chitosani varia con le specie microbiche, file e1dbfeac-0a74-4ac9-e053-1705fe0a1c61
|
220
|
|
Fenoli volatili dei vini: metodi rapidi per controlli enochimici di processo, file e1dbfeaa-690d-4ac9-e053-1705fe0a1c61
|
219
|
|
Phthalates determination in wine and spirits using GC-MS and LC-MS/MS, file e1dbfeaa-7aa4-4ac9-e053-1705fe0a1c61
|
215
|
|
Tecniche di diradamento a confronto su Pinot nero in Trentino: prove 2004-2005, file e1dbfeaa-6969-4ac9-e053-1705fe0a1c61
|
208
|
|
Composizione di base e profilo minerale di spumanti classici italiani, file e1dbfeaa-6966-4ac9-e053-1705fe0a1c61
|
199
|
|
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine, file e1dbfeab-03a1-4ac9-e053-1705fe0a1c61
|
199
|
|
Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites, file e1dbfeab-a43a-4ac9-e053-1705fe0a1c61
|
196
|
|
Grape composition changes during conversion to organic and biodynamic cultivation, file e1dbfeaa-7439-4ac9-e053-1705fe0a1c61
|
195
|
|
Chemical elemental distribution and soil DNA fingerprints provide the critical evidence in murder case investigation, file e1dbfeaa-5c8f-4ac9-e053-1705fe0a1c61
|
192
|
|
Vini bianchi da viticoltura convenzionale più sani con un poco di carbone in fermentazione, file e1dbfeaa-e8b8-4ac9-e053-1705fe0a1c61
|
192
|
|
Comparison of wine density and alcoholic strength measurement by hydrostatic balance and electronic density-meter, file e1dbfeaa-5e05-4ac9-e053-1705fe0a1c61
|
191
|
|
Il Moscato giallo in Trentino, file e1dbfeaa-7aa7-4ac9-e053-1705fe0a1c61
|
191
|
|
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche, file e1dbfeaa-646d-4ac9-e053-1705fe0a1c61
|
189
|
|
Performance aromatico-fermentative di ceppi di lievito nella produzione di spumanti di pronta beva, file e1dbfeaa-7623-4ac9-e053-1705fe0a1c61
|
183
|
|
Fruity/tropical sulfur aroma precursors in hybrid grapes, file e1dbfeaa-80db-4ac9-e053-1705fe0a1c61
|
181
|
|
Contenuto di ammonio e profilo aminoacido di mosti varietali dell'annata 1999, file e1dbfeaa-6908-4ac9-e053-1705fe0a1c61
|
174
|
|
Rapid target and untarget analytical method for alkaloids analysis in herbal extracts, file e1dbfeaa-dfe8-4ac9-e053-1705fe0a1c61
|
168
|
| Totale |
34.725 |