Showing results 1 to 20 of 42
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| Issue Date | Title | Author(s) |
| 2017 | Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes | Benucci, I.; Esti, Marco ; Rolle, L.; Segade Sr; Ro Segade, S.; Cerreti, M.; Giacosa, S.; Paissoni Ma; Liburdi, Katia ; Bautista-ortn Ab; Gmez-plaza, E.; Gerbi, V. |
| 2016 | Assessing the Potential Content of Ethyl Carbamate in White, Red, and Ros Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease | Cerreti; Moresi; Cerreti, M.; Fidaleo, Marcello ; Benucci, I.; Liburdi, Katia ; Tamborra, P.; Moresi, M.; M.; Benucci; I.; Liburdi; K.; Tamborra; P. |
| 2011 | Bromelain from pineapple stem in alcoholic-acidic buffers for wine application | Benucci, Ilaria; Liburdi, Katia ; Garzillo, Anna Maria Vittoria; Esti, Marco |
| 2015 | Bromelain immobilization on microbial and animal source chitosan films, plasticized with glycerol, for application in wine-like medium | Zappino, M.; Cacciotti, I.; Benucci, I.; Nanni, F.; Liburdi, Katia ; Valentini, F.; Esti, Marco |
| 2021 | Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinaris | Liburdi, Katia ; Esti, Marco ; Petroselli, Verdiana; Mendler-Drienyovszki, Nóra; Radicetti, Emanuele; Mancinelli, Roberto |
| 2023 | Catalytic properties of lipoxygenase extracted from nine different Italian olive varieties (Olea europaea L.) | Liburdi, Katia ; Fabrizi, Chiara; Esti, Marco |
| 2016 | Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine Production | Benucci, I.; Liburdi, Katia ; Cerreti, M.; Esti, Marco |
| 2016 | Chitosan beads from microbial and animal sources as enzyme supports for wine application | Benucci, Ilaria; Lombardelli, Claudio; Cacciotti, Ilaria; Liburdi, Katia ; Nanni, Francesca; Esti, Marco |
| 2016 | Chitosan beads from microbial and animal sources as enzyme supports for wine application | Benucci, I.; Lombardelli, C.; Cacciotti, I.; Liburdi, Katia ; Nanni, F.; Esti, Marco ; Cacciotti; I.; Nanni |
| 2014 | Effect of free and immobilised stem bromelain on protein haze in white wine | Benucci, I.; Esti, Marco ; Liburdi, Katia |
| 2016 | The effect of pectinase and protease treatment on turbidity and on haze active molecules in pomegranate juice | Cerreti, M.; Liburdi, Katia ; Benucci, I.; Esti, Marco |
| 2011 | Effect of wine inhibitors on free pineapple stem bromelain activity in a model wine system | Esti, Marco ; Benucci, Ilaria; Liburdi, Katia ; Garzillo, Anna Maria Vittoria |
| 2015 | Effect of wine inhibitors on the proteolytic activity of papain from Carica papaya L. latex | Benucci, I.; Esti, Marco ; Liburdi, Katia |
| 2019 | An Evaluation of the Clotting Properties of Three Plant Rennets in the Milks of Different Animal Species | Liburdi, Katia ; Boselli, C.; Giangolini, G.; Amatiste, S.; Esti, Marco |
| 2015 | Evolution of Scysteinylated and Sglutathionylated thiol precursors during grape ripening of Vitis vinifera L. cvs Grechetto, Malvasia del Lazio and Sauvignon Blanc | Cerreti, M.; Esti, M.; Benucci, I.; Liburdi, Katia ; Simone, C.; Ferrante, P. |
| 2020 | Fermented beverages: Geographical distribution and bioactive compounds with health benefits | Liburdi, Katia ; Bernini, Roberta ; Esti, Marco |
| 2013 | FOOD PRODUCT PREPARATION METHOD | Cammaroto, A.; Di Principe, A.; Rotunno, C.; Esti, M.; Liburdi, Katia ; Benucci, I. |
| 2022 | Galacto-Oligosaccharide (GOS) Synthesis during Enzymatic Lactose-Free Milk Production: State of the Art and Emerging Opportunities | Liburdi, Katia ; Esti, Marco |
| 2020 | Heat and light stability of natural yellow colourants in model beverage systems.. FOOD ADDITIVES & CONTAMINANTS. PART A | Cerreti, M.; Liburdi, Katia ; Del Franco, F.; Esti, M. |
| 2017 | Identification and characterization of Lipoxygenase in Fresh Culinary Herbs | Liburdi, Katia ; Benucci, I.; Lombardelli, C.; Esti, Marco |