| 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. |
| 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 | 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 |
| 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. |
| 2020 | Heat and light stability of natural yellow colourants in model beverage systems. FOOD ADDITIVES & CONTAMINANTS. PART A | Cerreti, M.; Liburdi, K.; Del Franco, F.; 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 | Immobilisation of pectinases into PVA gel for fruit juice application | Cerreti, M.; Markoov, K.; Esti, Marco ; Rosenberg, M.; Rebro, M. |
| 2019 | Intra-varietal variability of Romanesco variety (Vitis vinifera L.) | Muganu, Massimo ; Paolocci, M.; Primiceri, S.; Tartaglia, R.; Benucci, I.; Cerreti, M.; D'onofrio, C.; Paolacci, Ar; Bignami, C. |
| 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 |
| 2018 | Pre-fermentative cold maceration in presence of non-Saccharomyces strains | Benucci, I.; Cerreti, M.; Liburdi, K.; Nardi, T.; Vagnoli, P.; Ortiz-juliend, A.; Esti, Marco |
| 2018 | Pre-fermentative cold maceration in the presence of non-Saccharomyces
strains: effect on fermentation behaviour and volatile composition of
a red wine | Benucci, I.; Luziatelli, Francesca ; Cerreti, M.; Liburdi, K.; Nardi, T.; Vagnoli, P.; Ruzzi, Maurizio ; Esti, Marco ; Ruzzi, E. |
| 2017 | Thiol precursors in Grechetto grape juice and aromatic expression in wine | Cerreti, M.; Ferranti, P.; Benucci, I.; Liburdi, Katia ; De Simone, C.; Esti, Marco |
| 2019 | Yeast cells in double layer calcium alginate–chitosan microcapsules for sparkling wine production | Benucci, Ilaria ; Cerreti, M.; Maresca, D.; Mauriello, G.; Esti, Marco |