Non-Saccharomyces yeast derivatives: Characterization of novel potential bio-adjuvants for the winemaking process
Civa, Valentina, Chinnici, Fabio, Picariello, Gianluca, Tarabusi, Emma, Bosaro, Matteo, Mannazzu, Ilaria, Domizio, Paola
Published in Current research in food science (01.01.2024)
Published in Current research in food science (01.01.2024)
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Journal Article
Impact of Thermally Inactivated Non- Saccharomyces Yeast Derivatives on White Wine
Civa, Valentina, Maioli, Francesco, Canuti, Valentina, Pietrini, Bianca Maria, Bosaro, Matteo, Mannazzu, Ilaria, Domizio, Paola
Published in Foods (22.08.2024)
Published in Foods (22.08.2024)
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Journal Article
Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.)
Cecchi, Lorenzo, Khatib, Mohamad, Bellumori, Maria, Civa, Valentina, Domizio, Paola, Innocenti, Marzia, Balli, Diletta, Mulinacci, Nadia
Published in Food chemistry (01.03.2023)
Published in Food chemistry (01.03.2023)
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H-NMR, HPSEC-RID, and HPAEC-PAD Characterization of Polysaccharides Extracted by Hydrodynamic Cavitation from Apple and Pomegranate By-Products for Their Valorization: A Focus on Pectin
D’Agostino, Silvia, Cecchi, Lorenzo, Khatib, Mohamad, Domizio, Paola, Zoccatelli, Gianni, Civa, Valentina, Mainente, Federica, Breschi, Carlotta, Ugolini, Tommaso, Meneguzzo, Francesco, Zabini, Federica, Tagliavento, Luca, Mulinacci, Nadia, Zanoni, Bruno
Published in Processes (01.10.2024)
Published in Processes (01.10.2024)
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Journal Article
1H-NMR, HPSEC-RID, and HPAEC-PAD Characterization of Polysaccharides Extracted by Hydrodynamic Cavitation from Apple and Pomegranate By-Products for Their Valorization: A Focus on Pectin
D’Agostino, Silvia, Cecchi, Lorenzo, Khatib, Mohamad, Domizio, Paola, Zoccatelli, Gianni, Civa, Valentina, Mainente, Federica, Breschi, Carlotta, Ugolini, Tommaso, Meneguzzo, Francesco, Zabini, Federica, Tagliavento, Luca, Mulinacci, Nadia, Zanoni, Bruno
Published in Processes (28.09.2024)
Published in Processes (28.09.2024)
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