Andrea Versari
Andrea Versari
Professore Università di Bologna, Italy
Verified email at - Homepage
Cited by
Cited by
Stilbene compounds and stilbene synthase expression during ripening, wilting, and UV treatment in grape cv. Corvina
A Versari, GP Parpinello, GB Tornielli, R Ferrarini, C Giulivo
Journal of Agricultural and Food Chemistry 49 (11), 5531-5536, 2001
Progress in authentication, typification and traceability of grapes and wines by chemometric approaches
A Versari, VF Laurie, A Ricci, L Laghi, GP Parpinello
Food Research International 60, 2-18, 2014
Leuconostoc oenos and malolactic fermentation in wine: a review
A Versari, GP Parpinello, M Cattaneo
Journal of Industrial Microbiology and Biotechnology 23 (6), 447-455, 1999
Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins
A Ricci, KJ Olejar, GP Parpinello, PA Kilmartin, A Versari
Applied Spectroscopy Reviews 50 (5), 407-442, 2015
Removal of ochratoxin A in red wines by means of adsorption treatments with commercial fining agents
M Castellari, A Versari, A Fabiani, GP Parpinello, S Galassi
Journal of agricultural and food chemistry 49 (8), 3917-3921, 2001
An improved HPLC method for the analysis of organic acids, carbohydrates, and alcohols in grape musts and wines
M Castellari, A Versari, U Spinabelli, S Galassi, A Amati
Journal of liquid chromatography & related technologies 23 (13), 2047-2056, 2000
Oenological tannins: A review
A Versari, W Du Toit, GP Parpinello
Australian Journal of Grape and Wine Research 19 (1), 1-10, 2013
Chemometric survey of Italian bottled mineral waters by means of their labelled physico-chemical and chemical composition
A Versari, GP Parpinello, S Galassi
Journal of food composition and analysis 15 (3), 251-264, 2002
High-performance liquid chromatographic analysis of free amino acids in fruit juices using derivatization with 9-fluorenylmethyl-chloroformate
A Fabiani, A Versari, GP Parpinello, M Castellari, S Galassi
Journal of chromatographic science 40 (1), 14-18, 2002
Prediction of total antioxidant capacity of red wine by Fourier transform infrared spectroscopy
A Versari, GP Parpinello, F Scazzina, D Del Rio
Food control 21 (5), 786-789, 2010
A comparison of analytical methods for measuring the color components of red wines
A Versari, RB Boulton, GP Parpinello
Food Chemistry 106 (1), 397-402, 2008
Sensory evaluation of egg products and eggs laid from hens fed diets with different fatty acid composition and supplemented with antioxidants
GP Parpinello, A Meluzzi, F Sirri, N Tallarico, A Versari
Food Research International 39 (1), 47-52, 2006
Fingerprint of enological tannins by multiple techniques approach
L Laghi, GP Parpinello, D Del Rio, L Calani, AU Mattioli, A Versari
Food Chemistry 121 (3), 783-788, 2010
Relationship among sensory descriptors, consumer preference and color parameters of Italian Novello red wines
GP Parpinello, A Versari, F Chinnici, S Galassi
Food Research International 42 (10), 1389-1395, 2009
Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices
A Versari, S Biesenbruch, D Barbanti, PJ Farnell, S Galassi
Food Research International 30 (10), 811-817, 1997
Characterisation of peach juices obtained from cultivars Redhaven, Suncrest and Maria Marta grown in Italy
A Versari, M Castellari, GP Parpinello, C Riponi, S Galassi
Food Chemistry 76 (2), 181-185, 2002
A preliminary comparison between nanofiltration and reverse osmosis membranes for grape juice treatment
R Ferrarini, A Versari, S Galassi
Journal of Food Engineering 50 (2), 113-116, 2001
Preliminary study on glucose oxidase–catalase enzyme system to control the browning of apple and pear purées
GP Parpinello, F Chinnici, A Versari, C Riponi
Lwt-Food Science and Technology 35 (3), 239-243, 2002
Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines
V Ivanova-Petropulos, A Ricci, D Nedelkovski, V Dimovska, GP Parpinello, ...
Food Chemistry 171, 412-420, 2015
Stevioside as a replacement of sucrose in peach juice: sensory evaluation
Journal of Sensory Studies 16 (5), 471-484, 2001
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