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Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentationsBerry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.).Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread.Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation.Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds.Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz.Ozone Improves the Aromatic Fingerprint of White Grapes.Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.).CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties.Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines.Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo.Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties.Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels.Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening.Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties.'Fortified' wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.).Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage.Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction.Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes.Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration.Modeling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodologyAssessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface MethodologyEffects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape VarietiesInvestigation on Phenolic and Aroma Compounds of Table Grapes from RomaniaPhenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape VarietiesPost-harvest control of wine-grape mycobiota using electrolyzed waterAssessment of sensory firmness and crunchiness of tablegrapes by acoustic and mechanical propertiesImpact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profilesInfluence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice productionInvestigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical–mechanical characteristics in wine grapesRelationships between skin flavonoid content and berry physical-mechanical properties in four red wine grape cultivars ( Vitis vinifera L.)Selection of a Mechanical Property for Flesh Firmness of Table Grapes in Accordance with an OIV Ampelographic DescriptorEffect of Growing Zone and Vintage on the Prediction of Extractable Flavanols in Winegrape Seeds by a FT-NIR MethodEffect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grape berries (Vitis viniferaL.) sorted by flotationImpact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.)Influence of Different Thermohygrometric Conditions on Changes in Instrumental Texture Properties and Phenolic Composition during Postharvest Withering of ‘Corvina’ Winegrapes (Vitis viniferaL.)Physico-mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinificationAssessment of Physicochemical Differences in Nebbiolo Grape Berries from Different Production Areas and Sorted by FlotationChanges in Acoustic and Mechanical Properties of Cabernet Sauvignon Seeds during Ripening
P50
Q24620376-ACBF8659-83C9-486B-991D-407B70D6DCAEQ39271515-C71C09CF-B62A-4C32-BBD2-067BD65348BFQ41147171-9FE5FC09-5D6C-42CB-B54E-6A0BBB8E86DEQ43604322-25A32E6F-F8EA-4933-9495-BCB23BFF2C51Q43781833-2E7E164F-88BC-4D18-966C-C083F4F02F5CQ46422084-3FD87A8A-34EB-4BA1-A36F-4EE01777DD6CQ47136163-16A25A09-4D37-4CD1-B02D-4FC163A5FEA7Q48006358-C0ED389D-D3F2-4B32-A869-461F35B8FFA7Q50205045-0474D221-4E40-4CC7-B722-9574D619D0B2Q50245670-C762AEC3-1956-4C3F-BE18-C3D895795C74Q50283144-7D1304D7-0BEE-47E7-8DF7-FE658850F18FQ50446989-A62A8729-82E5-496D-8553-4663E546575FQ50462898-627E8DD5-59FF-4681-B3CB-F2981EF18790Q50465330-24E2AC08-A69E-4C18-A277-FB43C3C8AB4FQ50789519-06D3F16B-7A3D-4FE6-8332-DCBF55CC556BQ51730889-3920E32C-DE84-474B-8DBD-25470857A194Q51758395-F7597606-5B8E-4DB4-99A5-73B7E780FCD0Q51795827-CC043329-2CA3-45CC-98DE-25260773E181Q51796713-F4CD4CDF-30A7-4D24-8E25-1AFC2FA198E5Q53131639-8256BD3F-1850-4A6F-9760-C99ECDF6F39DQ53209749-45CCC639-6D9B-4716-A298-950639E951DEQ58468095-AEFD28DE-1FE2-4AE0-8980-8CABA21D18AFQ58468100-E6318BBB-3E3B-452C-AA13-6F0D46A65A6DQ58468104-D2012DD7-E55A-4970-B4BD-90C9327E1814Q58468110-1E36D101-FBE0-4189-9F23-D0C6BDE0350CQ58468113-B8D8C2EB-EA7B-45AA-87D9-2861D40BE674Q58468116-B26BA851-FEB4-4531-A1FB-8C1291817DC3Q58468122-1F60DAA6-902A-48B4-85C1-917BE900C218Q58468127-E414D0A4-53D9-40E8-BF6C-D817225C5EA0Q58468130-25E22651-23E8-4D5E-8326-AF15CCBD28A6Q58468133-B806BA42-794C-4488-B7AA-D5E26BAAC819Q58468135-6DB87ABE-18A3-4FED-88E1-4AE0C64D5766Q58468140-7D983D44-EAC6-4DBB-8D32-C59BE0198F51Q58468147-0A6A28E7-876D-47CB-93DB-AC3E5786F250Q58468150-5E11EE37-2AC4-4BE5-A9D2-836043D2A5F1Q58468153-14587C9F-A095-4B74-9511-952D4BC58D1FQ58468158-06CE0744-8FDB-4089-AFF8-5997E86B0016Q58468160-BDED8E0E-FA20-408B-B56C-83E9A721011AQ58468166-64CC0023-BD0E-4D97-B112-6A06CC1797CDQ58468168-C64A57E2-F5F7-4658-A769-0CA86403EBFD
P50
description
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Simone Giacosa
@ast
Simone Giacosa
@en
Simone Giacosa
@es
Simone Giacosa
@nl
Simone Giacosa
@sl
type
label
Simone Giacosa
@ast
Simone Giacosa
@en
Simone Giacosa
@es
Simone Giacosa
@nl
Simone Giacosa
@sl
prefLabel
Simone Giacosa
@ast
Simone Giacosa
@en
Simone Giacosa
@es
Simone Giacosa
@nl
Simone Giacosa
@sl
P1053
C-3992-2009
P106
P1153
30467716200
P31
P3829
P496
0000-0002-2019-7010