DSpace CRIS
DSpace-CRIS consists of a data model describing objects of interest to Research and Development and a set of tools to manage the data. Standard DSpace is used to deal with publications and data sets, whereas DSpace-CRIS involves other CRIS entities: Researcher Pages, Projects, Organization Units and Second Level Dynamic Objects (single entities specialized by a profile, such as Journal, Prize, Event etc; because any profile can define its own set of properties and nested objects)
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Liburdi, Katia
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Liburdi, Katia
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Results 1-20 of 29 (Search time: 0.001 seconds).
| Issue Date | Title | Author(s) | |
|---|---|---|---|
| 1 | 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 |
| 2 | 2020 | Tailored and synergistic enzyme-assisted extraction of carotenoid-containing chromoplasts from tomatoes | Lombardelli, Claudio; Liburdi, Katia ; Benucci, Ilaria; Esti, Marco |
| 3 | 2012 | Qualit e sensorialit di alimenti e bevande | Liburdi, Katia ; Torresi, S.; Benucci, I.; Esti, Marco |
| 4 | 2012 | Pineapple stem bromelain immobilized on different supports | Benucci, I.; Esti, Marco ; Liburdi, Katia ; Garzillo Amv |
| 5 | 2013 | Papain from papaya (Carica papaya L.) fruit and latex | Esti, Marco ; Benucci, I.; Lombardelli, C.; Liburdi, Katia ; Garzillo Amv |
| 6 | 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 |
| 7 | 2011 | Monitoring of ochratoxin A fate during alcoholic fermentation of wine-must | Esti, Marco ; Benucci, I.; Liburdi, Katia ; Acciaro, G. |
| 8 | 2014 | Lysozyme in Wine | Liburdi, Katia ; Benucci, I.; Esti, Marco |
| 9 | 2012 | Lysozyme Immobilized on Micro-Sized Magnetic Particles | Liburdi, Katia ; Straniero, R.; Benucci, I.; Garzillo Amv; Esti, Marco |
| 10 | 2016 | Lysozyme immobilized on chitosan beads | Liburdi, Katia ; Benucci, I.; Palumbo, F.; Esti, Marco |
| 11 | 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 |
| 12 | 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. |
| 13 | 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 |
| 14 | 2012 | Immobilizzazione di ureasi acida da L. fermentum su sfere di chitosano | Liburdi, Katia ; Benucci, I.; Taddei Ar; Esti, Marco |
| 15 | 2015 | Immobilized pineapple stem Bromelain activity ina wine-like medium | Esti, M.; Benucci, I.; Liburdi, Katia ; Garzillo Amv |
| 16 | 2016 | Immobilized lysozyme for the continuous lysis of lactic bacteria in wine | Cappannella, E.; Benucci, I.; Lombardelli, C.; Liburdi, Katia ; Bavaro, T.; Esti, Marco |
| 17 | 2016 | Immobilised native plant cysteine proteases | Benucci, I.; Lombardelli, C.; Liburdi, Katia ; Acciaro, G.; Zappino, M.; Esti, Marco |
| 18 | 2017 | Identification and characterization of Lipoxygenase in Fresh Culinary Herbs | Liburdi, Katia ; Benucci, I.; Lombardelli, C.; Esti, Marco |
| 19 | 2013 | FOOD PRODUCT PREPARATION METHOD | Cammaroto, A.; Di Principe, A.; Rotunno, C.; Esti, M.; Liburdi, Katia ; Benucci, I. |
| 20 | 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. |