DEKKER, SUSANNE

DEKKER, SUSANNE  

CTT [2018-01 - today]: FOOD CHARACTERIZATION AND PROCESSING DEPARTMENT  

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Risultati 1 - 7 di 7 (tempo di esecuzione: 0.009 secondi).
Data di pubblicazione Titolo Autore(i) Tipo File
1-gen-2021 Chemical and biochemical formation of polysulfides in synthetic and real wines using UHPLC-HRMS Dekker, S.; Nardin, T.; Mattana, M.; Fochi, I.; Van Leeuwen, K.; Fedrizzi, B.; Dell'Anna, C. Abstract in Atti di convegno
1-gen-2022 Evaluation of antioxidant supplementation in must on the development and potential reduction of different compounds involved in atypical ageing of wine using HPLC-HQOMS Nardin, T.; Dekker, S.; Roman Villegas, T.; Larcher, R. -
1-gen-2022 Evaluation of antioxidant supplementation in must on the development and potential reduction of different compounds involved in atypical ageing of wine using HPLC-HRMS Nardin, T.; Roman, T.; Dekker, S.; Nicolini, G.; Thei, F.; Masina, B.; Larcher, R. -
1-gen-2021 Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines Nardin, T.; Roman Villegas, T.; Dekker, S.; Larcher, R. Abstract in Atti di convegno
1-gen-2022 Polysulfides accumulation in white wines produced from different oenological yeasts Dekker, S.; Fedrizzi, B.; van Leeuwen, K.A.; Roman, T.; Nardin, T.; Larcher, R. -
1-mar-2022 Time course accumulation of polysulfides in Chardonnay and model juice fermentations Dekker, S.; Fedrizzi, B.; van Leeuwen, K.A.; Nardin, T.; Dell'Anna, C.; Larcher, R. -
1-gen-2022 UHPLC-HRMS analysis for the evaluation of formation and degradation of polysulfides in wine Dekker, S.; Nardin, T.; Fedrizzi, B.; van Leeuwen, K.; Roman Villegas, T.; Larcher, R. -