NARDIN, TIZIANA
NARDIN, TIZIANA
CTT [2018-01 - today]: FOOD CHARACTERIZATION AND PROCESSING DEPARTMENT
Alkaloid profile of Italian alpine milk
2025-02-01 Nardin, T.; Piasentier, E.; Romanzin, A.; Martinelli, F.; Larcher, R.
Authentic aroma and compound-specific Isotope Ratios (δ13C, δ2H) profiles of Vanilla pods (V. planifolia and V. tahitensis)
2025-01-01 Chen, L.; Khatri, P.K.; Paolini, M.; Nardin, T.; Roncone, A.; Larcher, R.; Ziller, L.; Bontempo, L.
Antioxidant Maillard reaction products from milk whey: a food by-product valorisation
2025-01-01 Bolchini, S.; Nardin, T.; Morozova, K.; Scampicchio, M.; Larcher, R.
Analysis of polysulfides in aged sparkling wines from different vintages
2024-01-01 Dekker, S.; Nardin, T.; Roman Villegas, T.; Larcher, R.
Health-promoting potential of mandarin pomace extracts enriched with phenolic compounds
2024-07-22 Fernández-Fernández, A.M.; Dellacassa, E.; Curbelo, R.; Nardin, T.; Larcher, R.; Medrano-Fernandez, A.; del Castillo, M.D.
Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties
2024-01-01 Gallo, A.; Roman, T.; Paolini, M.; Tonidandel, L.; Leonardelli, A.; Celotti, E.; Nardin, T.; Natolino, A.; Cappello, N.; Larcher, R.
Impact of using yeast derivatives on the development of atypical aging in wines
2024-01-01 Delaiti, S.; Nardin, T.; Pedo', S.; Larcher, R.; Gallo, A.; Cappello, N.; Roman, T.
Evidence of the relationship between the Oxygen Radical Absorbance Capacity (ORAC) and the potential exposure of white wines to Atypical Aging (ATA)
2024-04-12 Dekker, S.; Nardin, T.; Roman Villegas, T.; Tessadri, M.; Larcher, R.
Evaluating the atypical aging potential development in sparkling wines can be achieved by assessing the base wines at the end of the alcoholic fermentation
2024-01-01 Delaiti, S.; Nardin, T.; Roman, T.; Pedo', S.; Larcher, R.
Screening of antioxidant Maillard reaction products using HPLC-HRMS and study of reaction conditions for their production as food preservatives
2024-01-01 Bolchini, S.; Larcher, R.; Morozova, K.; Scampicchio, M.; Nardin, T.
Exploring the relationship between field available water capacity (AWC) and atypical aging (ATA) development in base wines
2024-01-01 Delaiti, S.; Nardin, T.; Roman Villegas, T.; Cappello, N.; Larcher, R.; Pedo', S.
Does treatment of grape juice with aspergillopepsin-i influence wine aroma?
2024-01-01 Gallo, A.; Roman Villegas, T.; Paolini, M.; Celotti, E.; Natolino, A.; Tonidandel, L.; Barbero, A.; Nardin, T.; Schneider, R.; Larcher, R.
Characterization of the natural vanilla samples of different botanical and geographical origin based on the aromatic profile
2024-01-01 Paolini, M.; Chen, L.; Roncone, A.; Nardin, T.; Bontempo, L.; Larcher, R.
The use of aspergillopepsin-I in winemaking
2024-01-01 Gallo, A.; Roman Villegas, T.; Celotti, E.; Paolini, M.; Natolino, A.; Tonidandel, L.; Barbero, A.; Nardin, T.; Marangon, M.; Curioni, A.; Larcher, R.
Comparative analysis of carotenoid and fat-soluble vitamin content in dairy products: a comparison between Alpine and industrial products
2024-01-01 Larcher, R.; Vinotti, G.; Martinelli, F.; Nardin, T.
Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives
2024-01-01 Nardin, T.; Franceschini, J.; Martinelli, F.; Larcher, R.
Preservation of acidity in traditional wine Application of L. thermotolerans at the production of “Vino Santo”
2024-01-01 Guzzon, R.; Gallo, A.; Ongaro, M.; Paolini, M.; Nardin, T.; Malacarne, M.; Roman Villegas, T.; Larcher, R.
Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas)
2023-01-01 Andersen, J.; Bosetti, M.; Mancini, A.; Solovyev, P.; Nardin, T.; Bontempo, L.; Larcher, R.; Franciosi, E.
Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems
2023-01-15 Delaiti, S.; Nardin, T.; Roman, T.; Pedo, S.; Zanzotti, R.; Larcher, R.
Monitoring hydrogen sulfide de-novo formation from polysulfides present in wine using ion chromatography and ultra high-pressure liquid chromatography combined with fraction collection and high-resolution mass spectrometry
2023-02-08 Dekker, S.; Nardin, T.; Fedrizzi, B.; van Leeuwen, K.A.; Larcher, R.