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| Issue Date | Title | Author(s) |
| 2007 | Acid proteases immobilized on two different solid supports | Liburdi, K.; Benucci, I.; Esti, Marco |
| 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, I.; Liburdi, K.; Garzillo, A. M. V.; 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 |
| 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, I.; Lombardelli, C.; Cacciotti, I.; Liburdi, Katia ; Nanni, F.; Esti, Marco ; Cacciotti; I.; Nanni |
| 2018 | Chitosan/clay nanocomposite films as supports for enzyme immobilization: An innovative green approach for winemaking applications. | Benucci, I.; Liburdi, K.; Cacciotti, I.; Lombardelli, C.; Zappino, M.; Nanni, F.; Esti, Marco |
| 2017 | Effect of bug damage and mold contamination on fatty acids and sterols of hazelnut oil | Memoli, A.; Albanese, D.; Esti, Marco ; Lombardelli, C.; Crescitelli, A.; Di Matteo, M.; Benucci, I. |
| 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, I.; Liburdi, K.; Garzillo, A. M. V. |
| 2015 | Effect of wine inhibitors on the proteolytic activity of papain from Carica papaya L. latex | Benucci, I.; Esti, Marco ; Liburdi, Katia |
| 2012 | Effect of wine inhibitors on two different cysteine proteases | Benucci, I.; Esti, Marco ; Liburdi, K.; Corsi; Garzillo Amv |
| 2015 | Evolution of S-cysteinylated and S-glutathionylated thiol precursors during grape ripening of Vitis vinifera L. cvs Grechetto, Malvasia del Lazio and Sauvignon Blanc | Cerreti, M.; Esti, Marco ; Benucci, I.; Liburdi, K.; De Simone, C.; Ferranti, P. |
| 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. |
| 2013 | FOOD PRODUCT PREPARATION METHOD | Cammaroto, A.; Di Principe, A.; Rotunno, C.; Esti, M.; Liburdi, Katia ; Benucci, I. |
| 2014 | HPLC-DADMS/MS characterization of phenolic compounds in white wine stored without added sulfite | Pati, S.; Crupi, P.; Benucci, I.; Antonacci, D.; Di Luccia, A.; Esti, Marco |
| 2012 | Hydrolytic and lytic activity of hen egg white lysozyme in model wine | Esti, Marco ; Liburdi, K.; Benucci, I.; Palumbo; Garzillo Amv |
| 2017 | Identification and characterization of Lipoxygenase in Fresh Culinary Herbs | Liburdi, Katia ; Benucci, I.; Lombardelli, C.; Esti, Marco |