TAGLIERI, ISABELLA Statistiche
TAGLIERI, ISABELLA
DIPARTIMENTO DI SCIENZE AGRARIE, ALIMENTARI E AGRO-AMBIENTALI
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions
2017-01-01 Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Ying, Xiaoguo; Andrich, Gianpaolo; Zinnai, Angela
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position
2017-01-01 Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Ying, Xiaoguo; Quartacci, MIKE FRANK; Sgherri, Cristina; Andrich, Gianpaolo; Zinnai, Angela
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products
2017-01-01 Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Andrich, Gianpaolo; Zinnai, Angela
A statistical approach to describe the ripening evolution of sangiovese grapes coming from different chianti classico sub-areas
2021-01-01 Bianchi, A.; Taglieri, I.; Rimbotti Antinori, V.; Palla, F.; Macaluso, M.; Ferroni, G.; Sanmartin, C.; Venturi, F.; Zinnai, A.
Ad ogni vino il suo calice: dalla percezione al dato sperimentale
2015-01-01 Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Andrich, Gianpaolo; Zinnai, Angela
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples
2022-01-01 Bartolini, S.; Pozzo, L.; Venturi, F.; Sanmartin, C.; Taglieri, I.; Macaluso, M.; Trivellini, A.; Orlando, M.; Zinnai, A.; Sodi, A. M.
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts
2022-01-01 Macaluso, Monica; Chiellini, Carolina; Ciurli, Adriana; Guglielminetti, Lorenzo; Najar, Basma; Taglieri, Isabella; Sanmartin, Chiara; Bianchi, Alessandro; Venturi, Francesca; Zinnai, Angela
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties
2021-01-01 Taglieri, Isabella; Sanmartin, Chiara; Venturi, Francesca; Macaluso, Monica; Bianchi, Alessandro; Sgherri, Cristina; Quartacci, Mike Frank; De Leo, Marinella; Pistelli, Luisa; Palla, Fabrizio; Flamini, Guido; Zinnai, Angela
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.
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.
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
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.
Comparison of three domestications and wild-harvested plants for nutraceutical properties and sensory profiles in five wild edible herbs: Is domestication possible?
2020-01-01 Ceccanti, C.; Landi, M.; Incrocci, L.; Pardossi, A.; Venturi, F.; Taglieri, I.; Ferroni, G.; Guidi, L.
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.
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining
2017-01-01 Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Nari, Anita; Andrich, Gianpaolo; Terzuoli, Erika; Donnini, Sandra; Nicolella, Cristiano; Zinnai, Angela
E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life
2021-01-01 Modesti, Margherita; Taglieri, Isabella; Bianchi, Alessandro; Tonacci, Alessandro; Sansone, Francesco; Bellincontro, Andrea; Venturi, Francesca; Sanmartin, Chiara
E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer's Choices
2022-01-01 Modesti, M; Tonacci, A; Sansone, F; Billeci, L; Bellincontro, A; Cacopardo, G; Sanmartin, C; Taglieri, I; Venturi, F
Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread
2022-01-01 Bianchi, Alessandro; Taglieri, Isabella; Zinnai, Angela; Macaluso, Monica; Sanmartin, Chiara; Venturi, Francesca
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation.
2016-01-01 Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Nari, A.; Andrich, Gianpaolo; Zinnai, Angela
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.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions | 1-gen-2017 | Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Ying, Xiaoguo; Andrich, Gianpaolo; Zinnai, Angela | |
| A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position | 1-gen-2017 | Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Ying, Xiaoguo; Quartacci, MIKE FRANK; Sgherri, Cristina; Andrich, Gianpaolo; Zinnai, Angela | |
| A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products | 1-gen-2017 | Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Andrich, Gianpaolo; Zinnai, Angela | |
| A statistical approach to describe the ripening evolution of sangiovese grapes coming from different chianti classico sub-areas | 1-gen-2021 | Bianchi, A.; Taglieri, I.; Rimbotti Antinori, V.; Palla, F.; Macaluso, M.; Ferroni, G.; Sanmartin, C.; Venturi, F.; Zinnai, A. | |
| Ad ogni vino il suo calice: dalla percezione al dato sperimentale | 1-gen-2015 | Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Andrich, Gianpaolo; Zinnai, Angela | |
| Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples | 1-gen-2022 | Bartolini, S.; Pozzo, L.; Venturi, F.; Sanmartin, C.; Taglieri, I.; Macaluso, M.; Trivellini, A.; Orlando, M.; Zinnai, A.; Sodi, A. M. | |
| Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts | 1-gen-2022 | Macaluso, Monica; Chiellini, Carolina; Ciurli, Adriana; Guglielminetti, Lorenzo; Najar, Basma; Taglieri, Isabella; Sanmartin, Chiara; Bianchi, Alessandro; Venturi, Francesca; Zinnai, Angela | |
| Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties | 1-gen-2021 | Taglieri, Isabella; Sanmartin, Chiara; Venturi, Francesca; Macaluso, Monica; Bianchi, Alessandro; Sgherri, Cristina; Quartacci, Mike Frank; De Leo, Marinella; Pistelli, Luisa; Palla, Fabrizio; Flamini, Guido; Zinnai, Angela | |
| 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. | |
| 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. | |
| 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 | |
| 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. | |
| Comparison of three domestications and wild-harvested plants for nutraceutical properties and sensory profiles in five wild edible herbs: Is domestication possible? | 1-gen-2020 | Ceccanti, C.; Landi, M.; Incrocci, L.; Pardossi, A.; Venturi, F.; Taglieri, I.; Ferroni, G.; Guidi, L. | |
| 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. | |
| Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining | 1-gen-2017 | Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Nari, Anita; Andrich, Gianpaolo; Terzuoli, Erika; Donnini, Sandra; Nicolella, Cristiano; Zinnai, Angela | |
| E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life | 1-gen-2021 | Modesti, Margherita; Taglieri, Isabella; Bianchi, Alessandro; Tonacci, Alessandro; Sansone, Francesco; Bellincontro, Andrea; Venturi, Francesca; Sanmartin, Chiara | |
| E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer's Choices | 1-gen-2022 | Modesti, M; Tonacci, A; Sansone, F; Billeci, L; Bellincontro, A; Cacopardo, G; Sanmartin, C; Taglieri, I; Venturi, F | |
| Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread | 1-gen-2022 | Bianchi, Alessandro; Taglieri, Isabella; Zinnai, Angela; Macaluso, Monica; Sanmartin, Chiara; Venturi, Francesca | |
| Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. | 1-gen-2016 | Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Nari, A.; Andrich, Gianpaolo; Zinnai, Angela | |
| 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. |