Parpinello, G.P.; Versari, A, Enologia sostenibile. I vini biologici e biodinamici, «GRAPHIE», 2015, 71, pp. 53 - 54 [Scientific article]
Rombolà, A.D.; Tessarin, P.; Tumbarello, G.; Parpinello, G.P.; Versari, A., Evaluation of Soil and Canopy Management Strategies in Highly Sustainable Viticultural Systems.., in: 19th International Meeting of Viticulture GiESCO, Professional Day (Sustainabile Agriculture), 2015, pp. 95 - 98 (atti di: 19th International Meeting of Viticulture GiESCO, Pech Rouge-Montpellier (France), May 31st - June 5th) [Contribution to conference proceedings]
Raquel, Bridi; Alvaro, González; Edmundo, Bordeu; Camilo, López-Alarcón; Alexis, Aspée; Benjamin, Diethelm; Eduardo, Lissi; Giuseppina, Paola Parpinello; Andrea, Versari, Monitoring peroxides generation during model wine fermentation by FOX-1 assay, «FOOD CHEMISTRY», 2015, 175, pp. 25 - 28 [Scientific article]
Grasselli A.; Parpinello G.P.; Pasini L.; Versari A., Sgavetta, vitigno autoctono nella terra dei Lambruschi, «L'INFORMATORE AGRARIO», 2015, 8, pp. 56 - 60 [Scientific article]
Ivanova-Petropulos, Violeta; Ricci, Arianna; Nedelkovski, Dusko; Dimovska, Violeta; Parpinello, GIUSEPPINA PAOLA; Versari, Andrea, Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines, «FOOD CHEMISTRY», 2015, 171, pp. 412 - 420 [Scientific article]Open Access
Versari, Andrea; Parpinello, GIUSEPPINA PAOLA; Bernardino, Kleiton; Mattioli, Alessia; Pasini, Luca, Vino: andare lontano senza problemi, «AGRICOLTURA», 2015, 6, pp. 49 - 50 [Scientific article]
Arianna Ricci; Giuseppina Paola Parpinello; Luca Laghi; Milena Lambri; Andrea Versari, Application of Infrared Spectroscopy to Grape and Wine Analysis, in: Infrared Spectroscopy. Theory, Developments and Applications, New York NY, NOVA Publishers, Inc, 2014, pp. 17 - 41 [Chapter or essay]
Parpinello G.P.; Mattioli A.U.; Versari A.; Rombolà A.D.; Nigro G., Bio e biodinamico: un test sulle uve Sangiovese, «AGRICOLTURA», 2014, 10, pp. 63 - 64 [Scientific article]
Paola Tessarin; Aparecida Conceiçao Boliani; Renato Vasconcelos Botelho; Carine Rusin; Andrea Versari; Giuseppina Paola Parpinello; Adamo Domenico Rombola', Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi Wines, «JOURNAL OF SOIL SCIENCE AND PLANT NUTRITION», 2014, 14, pp. 1021 - 1038 [Scientific article]
Violeta Ivanova-Petropulos; Arianna Ricci; Dusko Nedelkovski; Violeta Dimovska; Giuseppina P. Parpinello; Andrea Versari, Influence of yeast strains on phenolic composition and antioxidant activity of Vranec wines, in: XXIII Congress of Chemists and Technologists of Macedonia, 2014(atti di: XXIII Congress of Chemists and Technologists of Macedonia, Ohrid, Republic of Macedonia, 8-11 October 2014) [Poster]
Violeta Ivanova-Petropulos; Arianna Ricci; Dusko Nedelkovski; Violeta Dimovska; Giuseppina P. Parpinello; Andrea Versari, Influence of yeast strains on phenolic composition and antioxidant activity of Vranec wines, in: Book of Abstract - XXIII Congress of Chemists and Technologists of Macedonia, 2014, pp. 80 - 80 (atti di: XXIII Congress of Chemists and Technologists of Macedonia, Ohrid, Republic of Macedonia, 8-11 Ottobre 2014) [Abstract]
Luca Laghi;Andrea Versari;Elena Marcolini;Giuseppina P. Parpinello, Metabonomic Investigation by 1H-NMR to Discriminate between Red Wines from Organic and Biodynamic Grapes, «FOOD AND NUTRITION SCIENCES», 2014, 05, pp. 52 - 59 [Scientific article]
Andrea Versari;V. Felipe Laurie;Arianna Ricci;Luca Laghi;Giuseppina P. Parpinello, Progress in authentication, typification and traceability of grapes and wines by chemometric approaches, «FOOD RESEARCH INTERNATIONAL», 2014, 60, pp. 2 - 18 [Scientific article]
Kokornaczyk M.O.; Parpinello G.P.; Versari A.; Rombolà A.D.; Betti L., Qualitative discrimination between organic and biodynamic Sangiovese red wines using droplet evaporation approach, «ANALYTICAL METHODS», 2014, 6, pp. 7484 - 7488 [Scientific article]
Montanari C.; Vernocchi P.; Patrignani F.; Serrazanetti D. I.; Parpinello G.P.; Gardini F.; Lanciotti R., Quality of wines in relation to the grape agriculture practices, the must yeast microbial population and the starter addition during winemaking, in: Food Micro 2014, 2014, pp. 170 - 170 (atti di: Food Micro 2014, Nantes, Francia, 1-4 settembre 2014) [Contribution to conference proceedings]
