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Issue Date | Title | Author(s) |
1998 | Natural antioxidants in the unsaponifiable fraction of virgin olive oils from different cultivars | Manzi, P.; Panfili, G.; Esti, Marco ; Pizzoferrato, L. |
2022 | Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability - A review | Benucci, Ilaria ; Lombardelli, Claudio; Mazzocchi, Caterina; Esti, Marco |
2021 | Novel food colorants from tomatoes: Stability of carotenoid-containing chromoplasts under different storage conditions | Lombardelli, Claudio; Benucci, Ilaria ; Esti, Marco |
2021 | Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile | Benucci, Ilaria ; Cecchi, Teresa; Lombardelli, Claudio; Maresca, Diamante; Mauriello, Gianluigi; Esti, Marco |
2020 | Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile | Benucci, I.; Cecchi, T.; Lombardelli, C.; Maresca, D.; Mauriello, G.; Esti, Marco |
2022 | Oilseed Extracts from Local Markets as Promising Coagulant Agents for Milk from Various Mammalian Species | Liburdi, Katia ; Cucci, Sofia; Esti, Marco |
2004 | Oli extravergine doliva | Marconi, S.; Manzi, P.; Pizzoferrato, L.; Esti, Marco ; Cinquanta, L.; Panfili, G. |
2017 | Optimization of pectinase and protease clarification treatment of pomegranate juice | Cerreti, Martina; Liburdi, Katia ; Benucci, Ilaria; Emiliani Spinelli, Sara; Lombardelli, Claudio; Esti, Marco |
2017 | Optimization of pectinase and protease clarification treatment of pomegranate juice | Cerreti, M.; Liburdi, Katia ; Benucci, I.; Emiliani Spinelli, S.; Lombardelli, C.; Esti, Marco ; Spinelli Se |
2009 | Ottimizzazione delle tecnologie di vinificazione per lincremento dellaroma del Fiano | Tamborra, P.; Piracci, A.; Coletta, A.; Esti, Marco |
2001 | Oxidative stability of virgin olive oils | Cinquanta, L.; Esti, Marco ; Di Matteo, M. |
2020 | Papain covalently immobilized on Chitosan–Clay nanocomposite films: Application in synthetic and real white wine | Benucci, Ilaria ; Lombardelli, Claudio; Cacciotti, Ilaria; Esti, Marco |
2020 | Papain covalently immobilized on Chitosan–Clay nanocomposite films: Application in synthetic and real white wine | Benucci, Ilaria ; Lombardelli, C.; Cacciotti, I.; Esti, Marco |
2013 | Papain from papaya (Carica papaya L.) fruit and latex | Esti, Marco ; Benucci, I.; Lombardelli, C.; Liburdi, Katia ; Garzillo Amv |
2023 | Partitioning Recovery of Natural Pigments from Spirulina platensis | Benucci, Ilaria ; Flore, Manuela; Esti, Marco |
2008 | Phenolic compounds and sensory attributes of red wine related to winemaking techniques | Esti, Marco ; Moneta, E.; Sinesio, F. |
2009 | Phenolic compounds and temporal perception of bitterness and pungency in extra-virgin olive oils | Esti, Marco ; Contini, M.; Moneta, E.; Sinesio, F. |
1998 | Phenolic compounds in different olive varieties | Esti, Marco ; Cinquanta; La Notte |
2003 | Phenolic compounds in red-berry skins of Uva di Troia and Bombino nero Grapes (Vitis vinifera L.) | Tamborra, P.; Esti, Marco ; Minafra, M.; Sinesio, F. |
2004 | Phenolic compounds, bitterness and pungent perceptions in extra virgin olive oils during storage | Esti, Marco ; Moneta, E.; Panfili, G.; Fratianni, A.; Cinquanta, L.; Sinesio, F. |