Sfoglia per Autore MACALUSO, MONICA
Improvement of varietal Nero D'Avola and Frappato based wines: implication of blending practice
2018-01-01 Sanmartin, C; Macaluso, Monica; Sgherri, C; Ferroni, G; Venturi, F
Improvement of Cesanese d'Affile wine expression: The addition of solid carbon dioxide for the valorization of an autochthonous vine
2018-01-01 Taglieri, I.; Macaluso, M.; Cappello, J.; Andrich, G.; Zinnai, A.
Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View
2018-01-01 Sanmartin, C.; Venturi, F.; Macaluso, M.; Nari, A.; Quartacci, M. F.; Sgherri, C.; Flamini, G.; Taglieri, I.; Ascrizzi, R.; Andrich, G.; Zinnai, A.
Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains
2018-01-01 Taglieri, I.; Nari, A.; Macaluso, M.; Sgherri, C.; Zinnai, A.
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil
2018-01-01 Sanmartin, Chiara; Venturi, Francesca; Sgherri, Cristina; Nari, Anita; Macaluso, Monica; Flamini, Guido; Quartacci, Mike Frank; Taglieri, Isabella; Andrich, Gianpaolo; Zinnai, Angela
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning
2019-01-01 Venturi, F.; Taglieri, I.; Sanmartin, C.; Ferroni, G.; Scalabrelli, G.; Flamini, G.; Macaluso, M.; Coscetti, R.; Andrich, G.; Zinnai, A.
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits
2019-01-01 Venturi, Francesca; Bartolini, Susanna; Sanmartin, Chiara; Orlando, Matteo; Taglieri, Isabella; Macaluso, Monica; Lucchesini, Mariella; Trivellini, Alice; Zinnai, Angela; Mensuali, Anna
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients
2019-01-01 Ascrizzi, Roberta; Taglieri, Isabella; Sgherri, Cristina; Flamini, Guido; Macaluso, Monica; Sanmartin, Chiara; Venturi, Francesca; Quartacci, Mike Frank; Pistelli, Luisa; Zinnai, Angela
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features.
2019-01-01 Sanmartin, Chiara; Taglieri, Isabella; Macaluso, Monica; Sgherri, Cristina; Ascrizzi, Roberta; Flamini, Guido; Venturi, Francesca; Quartacci, MIKE FRANK; Luro, François; Curk, Franck; Pistelli, Luisa; Zinnai, Angela
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety
2019-01-01 Sanmartin, C.; Taglieri, I.; Venturi, F.; Ferroni, G.; Flamini, G.; Macaluso, M.; Salutij, A.; Andrich, G.; Zinnai, A.
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils
2019-01-01 Macaluso, M.; Sanmartin, C.; Taglieri, I.; Flamini, G.; Pistelli, L.; Bianchi, A.; Bernardi, M.; Sgherri, C.; Mencarelli, F.; Zinnai, A.; Venturi, F.
Vinum insulae. Un produit alliant mythe, tradition et réalité œnologique
2020-01-01 Zinnai, Angela; Bianchi, Alessandro; Macaluso, Monica; Venturi, Francesca; Taglieri, Isabella; Sanmartin, Chiara; Arrighi, Antonio; Flamini, Guido; Barbensi, Nicolo'; Deaddis, Naomi; Scienza, Attilio
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system
2020-01-01 Flori, L.; Macaluso, M.; Taglieri, I.; Sanmartin, C.; Sgherri, C.; De Leo, M.; Ciccone, V.; Donnini, S.; Venturi, F.; Pistelli, L.; Martelli, A.; Calderone, V.; Testai, L.; Zinnai, A.
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake
2020-01-01 Taglieri, Isabella; Sanmartin, Chiara; Venturi, Francesca; Macaluso, Monica; Zinnai, Angela; Tavarini, Silvia; Serra, Andrea; Conte, Giuseppe; Flamini, Guido; Angelini, Luciana G.
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread
2020-01-01 Sanmartin, Chiara; Taglieri, Isabella; Venturi, Francesca; Macaluso, Monica; Zinnai, Angela; Tavarini, Silvia; Botto, Asia; Serra, Andrea; Conte, Giuseppe; Flamini, Guido; Angelini, Luciana G
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds
2020-01-01 Bartolini, S.; Orlando, M.; Trivellini, A.; Venturi, F.; Sanmartin, C.; Taglieri, I.; Macaluso, M.; Zinnai, A.; Mensuali-Sodi, A.
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra-ingredients used in formulation. A review
2020-01-01 Taglieri, Isabella; Macaluso, Monica; Bianchi, Alessandro; Sanmartin, Chiara; Quartacci, Mike Frank; Zinnai, Angela; Venturi, Francesca
Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances.
2020-01-01 Macaluso, Monica; Bianchi, Alessandro; Rosini, Eleonora; Sgherri, Cristina; Taglieri, Isabella; Venturi, Francesca; Mencarelli, Fabio; Zinnai, Angela; Sanmartin, Chiara
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features
2020-01-01 Macaluso, M.; Bianchi, A.; Sanmartin, C.; Taglieri, I.; Venturi, F.; Testai, L.; Flori, L.; Calderone, V.; De Leo, M.; Braca, A.; Ciccone, V.; Donnini, S.; Guidi, L.; Zinnai, A.
Extra Virgin Olive Oils produced from whole and pitted olives using Argon as malaxation gaseous atmosphere: synergic effect of two different strategies to improve oil quality.
2020-01-01 Macaluso, Monica; Bianchi, Alessandro; Sanmartin, Chiara; Taglieri, Isabella; Venturi, Francesca; Pistelli, Luisa; Zinnai, Angela
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Improvement of varietal Nero D'Avola and Frappato based wines: implication of blending practice | 1-gen-2018 | Sanmartin, C; Macaluso, Monica; Sgherri, C; Ferroni, G; Venturi, F | |
| Improvement of Cesanese d'Affile wine expression: The addition of solid carbon dioxide for the valorization of an autochthonous vine | 1-gen-2018 | Taglieri, I.; Macaluso, M.; Cappello, J.; Andrich, G.; Zinnai, A. | |
| Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View | 1-gen-2018 | Sanmartin, C.; Venturi, F.; Macaluso, M.; Nari, A.; Quartacci, M. F.; Sgherri, C.; Flamini, G.; Taglieri, I.; Ascrizzi, R.; Andrich, G.; Zinnai, A. | |
| Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains | 1-gen-2018 | Taglieri, I.; Nari, A.; Macaluso, M.; Sgherri, C.; Zinnai, A. | |
| The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil | 1-gen-2018 | Sanmartin, Chiara; Venturi, Francesca; Sgherri, Cristina; Nari, Anita; Macaluso, Monica; Flamini, Guido; Quartacci, Mike Frank; Taglieri, Isabella; Andrich, Gianpaolo; Zinnai, Angela | |
| Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning | 1-gen-2019 | Venturi, F.; Taglieri, I.; Sanmartin, C.; Ferroni, G.; Scalabrelli, G.; Flamini, G.; Macaluso, M.; Coscetti, R.; Andrich, G.; Zinnai, A. | |
| Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits | 1-gen-2019 | Venturi, Francesca; Bartolini, Susanna; Sanmartin, Chiara; Orlando, Matteo; Taglieri, Isabella; Macaluso, Monica; Lucchesini, Mariella; Trivellini, Alice; Zinnai, Angela; Mensuali, Anna | |
| Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients | 1-gen-2019 | Ascrizzi, Roberta; Taglieri, Isabella; Sgherri, Cristina; Flamini, Guido; Macaluso, Monica; Sanmartin, Chiara; Venturi, Francesca; Quartacci, Mike Frank; Pistelli, Luisa; Zinnai, Angela | |
| Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. | 1-gen-2019 | Sanmartin, Chiara; Taglieri, Isabella; Macaluso, Monica; Sgherri, Cristina; Ascrizzi, Roberta; Flamini, Guido; Venturi, Francesca; Quartacci, MIKE FRANK; Luro, François; Curk, Franck; Pistelli, Luisa; Zinnai, Angela | |
| Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety | 1-gen-2019 | Sanmartin, C.; Taglieri, I.; Venturi, F.; Ferroni, G.; Flamini, G.; Macaluso, M.; Salutij, A.; Andrich, G.; Zinnai, A. | |
| The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils | 1-gen-2019 | Macaluso, M.; Sanmartin, C.; Taglieri, I.; Flamini, G.; Pistelli, L.; Bianchi, A.; Bernardi, M.; Sgherri, C.; Mencarelli, F.; Zinnai, A.; Venturi, F. | |
| Vinum insulae. Un produit alliant mythe, tradition et réalité œnologique | 1-gen-2020 | Zinnai, Angela; Bianchi, Alessandro; Macaluso, Monica; Venturi, Francesca; Taglieri, Isabella; Sanmartin, Chiara; Arrighi, Antonio; Flamini, Guido; Barbensi, Nicolo'; Deaddis, Naomi; Scienza, Attilio | |
| Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system | 1-gen-2020 | Flori, L.; Macaluso, M.; Taglieri, I.; Sanmartin, C.; Sgherri, C.; De Leo, M.; Ciccone, V.; Donnini, S.; Venturi, F.; Pistelli, L.; Martelli, A.; Calderone, V.; Testai, L.; Zinnai, A. | |
| Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake | 1-gen-2020 | Taglieri, Isabella; Sanmartin, Chiara; Venturi, Francesca; Macaluso, Monica; Zinnai, Angela; Tavarini, Silvia; Serra, Andrea; Conte, Giuseppe; Flamini, Guido; Angelini, Luciana G. | |
| Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread | 1-gen-2020 | Sanmartin, Chiara; Taglieri, Isabella; Venturi, Francesca; Macaluso, Monica; Zinnai, Angela; Tavarini, Silvia; Botto, Asia; Serra, Andrea; Conte, Giuseppe; Flamini, Guido; Angelini, Luciana G | |
| The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds | 1-gen-2020 | Bartolini, S.; Orlando, M.; Trivellini, A.; Venturi, F.; Sanmartin, C.; Taglieri, I.; Macaluso, M.; Zinnai, A.; Mensuali-Sodi, A. | |
| Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra-ingredients used in formulation. A review | 1-gen-2020 | Taglieri, Isabella; Macaluso, Monica; Bianchi, Alessandro; Sanmartin, Chiara; Quartacci, Mike Frank; Zinnai, Angela; Venturi, Francesca | |
| Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances. | 1-gen-2020 | Macaluso, Monica; Bianchi, Alessandro; Rosini, Eleonora; Sgherri, Cristina; Taglieri, Isabella; Venturi, Francesca; Mencarelli, Fabio; Zinnai, Angela; Sanmartin, Chiara | |
| By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features | 1-gen-2020 | Macaluso, M.; Bianchi, A.; Sanmartin, C.; Taglieri, I.; Venturi, F.; Testai, L.; Flori, L.; Calderone, V.; De Leo, M.; Braca, A.; Ciccone, V.; Donnini, S.; Guidi, L.; Zinnai, A. | |
| Extra Virgin Olive Oils produced from whole and pitted olives using Argon as malaxation gaseous atmosphere: synergic effect of two different strategies to improve oil quality. | 1-gen-2020 | Macaluso, Monica; Bianchi, Alessandro; Sanmartin, Chiara; Taglieri, Isabella; Venturi, Francesca; Pistelli, Luisa; Zinnai, Angela |
Legenda icone
- file ad accesso aperto
- file disponibili sulla rete interna
- file disponibili agli utenti autorizzati
- file disponibili solo agli amministratori
- file sotto embargo
- nessun file disponibile