Versari, A.; Parpinello, Giuseppina P., Evaluations of innovative strategies for adaptation in vineyard and cellar to the climate change – VINSACLIMA, in: MANAGEMENT OF FARMING, FOOD AND FORESTRY SYSTEMS & VALORIZATION OF THE TERRITORY - Agriculture products and food processing, 2017(atti di: AGRI INNOVATION Summit 2017, Lisbon (Portugal), 11-12 October 2017) [Poster]
Ricci, Arianna; PARPINELLO Giuseppina Paola, ; Versari, Andrea, Feasibility study on the use of UV-VIS and FT-IR spectroscopies for the classification and quality control of food-grade tannins, in: International Society of Antioxidants in Nutrition and Health (ISANH), Archives of the International Society of Antioxidants in Nutrition and Health (ISANH), 2017, 5, pp. 52 - 55 (atti di: 11th World Congress on Polyphenols Applications: Polyphenols 2017, Vienna, Austria, June 20-21, 2017) [Contribution to conference proceedings]
Ricci, Arianna; Parpinello, Giuseppina Paola; Versari, Andrea, Feasibility study on the use of UV-vis and FTIR spectroscopies for the classification and quality control of food-grade tannins, in: International Society of Antioxidants in Nutrition and Health, 11th World Congress on Polyphenols Application, 2017, pp. 63 - 63 (atti di: 11th World Congress on Polyphenols Application, Vienna, Austria, 20-21/06/2017) [Abstract]
Parpinello, G.P.; Ricci, A.; Versari, A., Infrared Spectroscopy for the prediction of Phenolics in Wine, in: Book of Abstract 17th CEEPUS Symposium and Summer School on Bioanalysis, 2017, pp. 28 - 28 (atti di: 17th CEEPUS Symposium and Summer School on Bioanalysis, Ohrid, Republic of Macedonia, 02-08 July 2017) [Abstract]
Ricci, A.; Parpinello, G.P.; Pizzi, A.; Versari, A., MALDI-TOF CHARACTERISATION OF BOTANICAL EXTRACTS FOR ENOLOGICAL APPLICATIONS, in: Book of Abstract 17th CEEPUS Symposium and Summer School on Bioanalysis, 2017, pp. 27 - 27 (atti di: 17th CEEPUS Symposium and Summer School on Bioanalysis, Ohrid, Republic of Macedonia, 02-08 July 2017) [Abstract]
Versari, Andrea; Ricci, Arianna; Parpinello, Giuseppina Paola, Measuring polymeric pigments and tannins using selected analytical methods, in: Book of Abstract 17th CEEPUS Symposium and Summer School on Bioanalysis, 2017, pp. 9 - 9 (atti di: 17th CEEPUS Symposium and Summer School on Bioanalysis (05 July 2017, Ohrid, Rep. Macedonia), Ohrid, Republic of Macedonia, 02-08 July 2017) [Abstract]
Ricci, A; Parpinello GP; Versari, A, Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures, «INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY», 2017, 52, pp. 472 - 479 [Scientific article]
Teslić, N.; Berardinelli, A.; Ragni, L.; Iaccheri, E.; Parpinello, G.P.; Pasini, L.; Versari, A, Rapid assessment of red wine compositional parameters by means of a new Waveguide Vector Spectrometer, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2017, 84, pp. 433 - 440 [Scientific article]
Schwertner Palma, A.; Ricci, A.; Parpinello, G.P.; Versari, A., Rapid screening method to assess tannin antioxidant activity in food-grade botanical extract, «ITALIAN JOURNAL OF FOOD SCIENCE», 2017, 29, pp. 559 - 564 [Scientific article]Open Access
Arapitsas, Panagiotis; Curioni, Andrea; Gambuti, Angelita; Gerbi, Vincenzo; Giacosa, Simone; Marangon, Matteo; Mattivi, Fulvio; Moio, Luigi; Parpinello, Giuseppina; Piombino, Paola; Ricci, Arianna; Río Segade, Susana; Rolle, Luca; Simonato, Barbara; Tornielli, Giovanni Battista; Versari, Andrea; Vincenzi, Simone; Ugliano, Maurizio, The diversity of tannins in Italian red wines: chemical and sensory characteristics, in: Book of Abstracts IVAS2017, Salamanca, Fundación General Universidad Salamanca, 2017, pp. 155 - 155 (atti di: In Vino Analytica Scientia 2017, Salamanca (Spagna), 17-20 Luglio 2017) [Abstract]Open Access
Arapitsas, P.; Curioni, A.; Gambuti, A.; Gerbi, V.; Giacosa, S.; Marangon, M.; Mattivi, F.; Moio, L.; Parpinello, G.P.; Piombino, P.; Ricci, A.; Río Segade, S.; Rolle, L.; Simonato, B.; Tornielli, G.; Versari, A.; Vincenzi, S.; Ugliano, M., The diversity of tannins in Italian red wines: chemical and sensory characteristics, in: Book of Abstract IVAS 2017, 2017(atti di: 10th In Vino Analytica Scientia Symposium, Salamnca (Spain), 17-20 July 2017) [Poster]
Parpinello, G. P., Toward more sustainable processes in fermented beverages: A disenchanted look at biodynamic approach, in: International Conference on Food Science and Technology, 2017, pp. 54 - 54 (atti di: International Conference on Food Science and Technology, Rome, Italy, November 13-15, 2017) [Abstract]
Ricci, Arianna; Olejar, Kenneth J.; Parpinello, Giuseppina P.; Mattioli, Alessia U.; Teslić, Nemanja; Kilmartin, Paul A.; Versari, Andrea, Antioxidant activity of commercial food grade tannins exemplified in a wine model, «FOOD ADDITIVES & CONTAMINANTS. PART A. CHEMISTRY, ANALYSIS, CONTROL, EXPOSURE & RISK ASSESSMENT», 2016, 33, pp. 1761 - 1774 [Scientific article]
Rossi Marcon, A.; Echeverrigaray, S.; Schwarz, L. V.; Longaray Delamare, A. P.; Pasini, L.; Parpinello, G. P., Aromatic Characterization of Sparkling Moscato Wines from Farroupilha (RSBRasil) and Asti (Italy), in: 39th World Congress of Vine and Wine - Book of Abstracts, 2016, pp. 434 - 434 (atti di: 39th World Congress of Vine and Wine (OIV), page of book 434, , (Brasile) Poster, Bento Gonçalves (Brazil), 24 – 28 October, 2016) [Poster]
