Durakova, S.; Ivanova, V.; Ricci, A.; Parpinello, G. P.; Versari, A., Application of HPLC-DAD for phenolic evaluation of red wines during maceration., in: 13th Students’ Congress of SCTM - Book of Abstract, Society of Chemists and Technologists of Macedonia, 2019, pp. 30 - 30 (atti di: 13th Students’ Congress of SCTM, Skopje, Repubblica di Macedonia, 19-21 settembre 2019) [Contributo in Atti di convegno]
Olejar K.J.; Ricci A.; Swift S.; Zujovic Z.; Gordon K.C.; Fedrizzi B.; Versari A.; Kilmartin P.A., Characterization of an antioxidant and antimicrobial extract from cool climate, white grape marc, «ANTIOXIDANTS», 2019, 8, Article number: 232, pp. 1 - 13 [articolo]Open Access
Parpinello, Giuseppina Paola*; Ricci, Arianna; Rombolà, Adamo Domenico; Nigro, Giovanni; Versari, Andrea, Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems, «FOOD CHEMISTRY», 2019, 283, pp. 499 - 507 [articolo]Open Access
Brevetto n. PCT/IB2019/053102, Device for stabilizing wine and other vegetable beverages and the related stabilizing method.
Ricci, Arianna; Teslic, Nemanja; Petropolus, Violeta-Ivanova; Parpinello, Giuseppina Paola*; Versari, Andrea, Fast Analysis of Total Polyphenol Content and Antioxidant Activity in Wines and Oenological Tannins Using a Flow Injection System with Tandem Diode Array and Electrochemical Detections, «FOOD ANALYTICAL METHODS», 2019, 12, pp. 347 - 354 [articolo]
Teslić, Nemanja; Vujadinović, Mirjam; Ruml, Mirjana; Ricci, Arianna; Vuković, Ana; Parpinello, Giuseppina P.; Versari, Andrea, Future climatic suitability of the Emilia-Romagna (Italy) region for grape production, «REGIONAL ENVIRONMENTAL CHANGE», 2019, 19, pp. 599 - 614 [articolo]
Braschi G.; Ricci A.; Grazia L.; Versari A.; Patrignani F.; Lanciotti R., Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains, «FERMENTATION», 2019, 5, Article number: 66, pp. 1 - 12 [articolo]Open Access
Giuseppina P. Parpinello, Arianna Ricci, Panagiotis Arapitsas, Andrea Curioni, Luigi Moio, Susanna Riosegade, Maurizio Ugliano, Andrea Versari, Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy, «OENO ONE», 2019, 53, pp. 741 - 751 [articolo]Open Access
G.P. Parpinello, A. Versari*, A. Ricci, P. Arapitsas, A. Curioni, L. Moio, S. Rio Segade, M. Ugliano, Multivariate characterization of Italian monovarietal red wines using FTIR spectroscopy, in: OENOIVAS 2019 : 11th International Symposium of Enology of Bordeaux : book of abstracts, 2019, pp. 168 - 168 (atti di: ŒNOIVAS 2019 – 11th International Symposium of Œnology – 11th edition In Vino Analytica Scientia, Bordeaux (Francia), 24-28 Giugno 2019) [atti di convegno-abstract]Open Access
Brevetto n. 1020190000002585, Sistema, metodo e dispositivo per la rilevazione di tannini in un liquido.
Ricci A.; Parpinello G.P.; Teslic N.; Kilmartin P.A.; Versari A., Suitability of the cyclic voltammetry measurements and DPPH• spectrophotometric assay to determine the antioxidant capacity of food-grade oenological tannins, «MOLECULES», 2019, 24, Article number: 2925, pp. 1 - 12 [articolo]Open Access
Teslic N., Ricci A., Parpinello G.P., Versari A., Vitis vinifera facing climate change, «INFOWINE», 2019, 11, pp. 1 - 5 [articolo]
Arianna Ricci; Nemanja Teslic; Giuseppina Paola Parpinello; Paul Andrew Kilmartin; Andrea Versari, Cyclic voltammetry for authentication and compositional profiling of oenological tannins, in: Institute of Food Technology in Novi Sad (FINS), University of Novi Sad, FoodTech congress, 23-25.10.2018 Novi Sad. Abstract book, 2018, pp. 128 - 128 (atti di: 4th International Congress" Food Technology, Quality and Safety", Novi Sad (Serbia), 23-25/10/2018) [atti di convegno-abstract]
Brevetto n. 102018000004721, Dispositivo per la stabilizzazione del vino ed altre bevande vegetali e relativo procedimento di stabilizzazione.
Parpinello, Giuseppina Paola; Meglioli, Matteo; Ricci, Arianna; Versari, Andrea, Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting, «BEVERAGES», 2018, 4, Article number: 3, pp. 1 - 7 [articolo]Open Access
