NARDIN, TIZIANA
NARDIN, TIZIANA
CTT [2018-01 - today]: FOOD CHARACTERIZATION AND PROCESSING DEPARTMENT
Investigating the link between antioxidant capacity and atypical aging in white wines: orac as a predictive tool
2025-01-01 Larcher, R.; Delaiti, S.; Roman Villegas, T.; Dekker, S.; Nardin, T.
Tracking polysulfide dynamics and hydrogen sulfide formation in wine using advanced chromatographic and mass spectrometric techniques
2025-01-01 Nardin, T.; Dekker, S.; Dellacassa, E.; Larcher, R.
Unveiling the bioactive potential of fermented vegetables: a metabolomic approach using high-resolution mass spectrometry
2025-01-01 Nardin, T.; Larcher, R.; Martinelli, F.
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.
Investigating nitrosamine formation in meat: effects of cooking, digestion, and preservatives
2024-01-01 Nardin, T.; Franceschini, J.; Martinelli, F.; 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.
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.
Comparative study of carotenoid and fat-soluble vitamin levels in alpine vs. industrial dairy products
2024-01-01 Larcher, R.; Vinotti, G.; Martinelli, F.; Nardin, T.
Exploring nitrosamine formation in meat: impact of cooking, digestion, and preservation
2024-01-01 Nardin, T.; Franceschini, J.; Martinelli, F.; Larcher, R.
Exploring polysulfides in wine: formation, degradation, and implications for quality
2024-01-01 Nardin, T.; Delaiti, S.; Roman Villegas, T.; Pedo', S.; Larcher, R.
New approach to traceability of oenological tannin origin: high-resolution mass suspect screening study
2024-01-01 Nardin, T.; Martinelli, F.; Larcher, R.
Evidence of the correlation between the oxygen radical absorbance capacity (ORAC) and the potential development of atypical aging (ATA) in white wines
2024-01-01 Larcher, R.; Dekker, S.; Nardin, T.
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.
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.
Application of NMR spectroscopy for tracing improved nutritional values in caciotta-like cheeses
2023-01-01 Solovyev, P.; Andersen, J.; Bossetti, M.; Mancini, A.; Nardin, T.; Larcher, R.; Franciosi, E.; Bontempo, L.
Sparkling wines and atypical aging: investigating the risk of refermentation
2023-01-01 Delaiti, S.; Roman Villegas, T.; Nardin, T.; Pedo', S.; Larcher, R.
Atypical ageing and hydric stress: insights on an exceptionally dry year
2023-01-01 Delaiti, S.; Pedo', S.; Roman Villegas, T.; Nardin, T.; Larcher, R.
A new method of single liquid chromatography and tandem mass spectrometry for the analysis of varietal thiols and their precursors in wine
2023-01-01 Larcher, R.; Tonidandel, L.; Barbero, A.; Fedrizzi, B.; Nardin, T.
Atypical ageing defect in Pinot blanc wines: a comparison between organic and conventional production management systems
2023-01-01 Larcher, R.; Delaiti, S.; Nardin, T.; Pedo', S.; Roman, T.; Zanzotti, R.
Supplementing cheese with polyphenol rich fruits to increase content of beneficial bioactive polyphenols
2023-01-01 Andersen, J.; Mancini, A.; Bosetti, M.; Solovyev, P.; Nardin, T.; Larcher, R.; Franciosi, E.