Showing results 10 to 29 of 42
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| Issue Date | Title | Author(s) |
| 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 |
| 2016 | Immobilised native plant cysteine proteases | Benucci, I.; Lombardelli, C.; Liburdi, Katia ; Acciaro, G.; Zappino, M.; Esti, Marco |
| 2016 | Immobilized lysozyme for the continuous lysis of lactic bacteria in wine | Cappannella, E.; Benucci, I.; Lombardelli, C.; Liburdi, Katia ; Bavaro, T.; Esti, Marco |
| 2016 | Immobilized lysozyme for the continuous lysis of lactic bacteria in wine: Bench-scale fluidized-bed reactor study | Cappannella, Elena; Benucci, Ilaria; Lombardelli, Claudio; Liburdi, Katia ; Bavaro, Teodora; Esti, Marco |
| 2015 | Immobilized pineapple stem Bromelain activity ina wine-like medium | Esti, M.; Benucci, I.; Liburdi, Katia ; Garzillo Amv |
| 2012 | Immobilizzazione di ureasi acida da L. fermentum su sfere di chitosano | Liburdi, Katia ; Benucci, I.; Taddei Ar; Esti, Marco |
| 2016 | Inhibitory effect of ethanol, sulphur dioxide and proanthocyanidinic tannins on lysozyme antimicrobial activity in model wine | Benucci, I.; Cappannella, E.; Liburdi, Katia ; Esti, Marco |
| 2017 | Kinetic characterization of arginase from Saccharomyces cerevisiae during alcoholic fermentation at different temperatures | Benucci, I.; Fiorelli, V.; Lombardelli, C.; Liburdi, Katia ; Esti, Marco ; Esti; M. |
| 2014 | Kinetic Study of a Hen-Egg White Lysozyme-based Oenological Preparation | Esti, Marco ; Liburdi, Katia ; Palumbo, F.; Benucci, I.; Garzillo , A. M. V.; Garzillo Amv |
| 2016 | Lysozyme immobilized on chitosan beads: Kinetic characterization and antimicrobial activity in white wines | Liburdi, Katia ; Benucci, Ilaria ; Palumbo, F.; Esti, Marco |