Full Name
Liburdi, Katia
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Publications

Risultati: 1 - 20 di 32 (Tempo impiegato: 0.003 secondi).

Data pubblicazioneTitoloAutore/i
12017Thiol precursors in Grechetto grape juice and aromatic expression in wineCerreti, M.; Ferranti, P.; Benucci, I.; Liburdi, Katia ; De Simone, C.; Esti, Marco 
22020Tailored and synergistic enzyme-assisted extraction of carotenoid-containing chromoplasts from tomatoesLombardelli, Claudio; Liburdi, Katia ; Benucci, Ilaria; Esti, Marco 
32020Tailored and synergistic enzyme-assisted extraction of carotenoid-containing chromoplasts from tomatoesLombardelli, C.; Liburdi, Katia ; Benucci, Ilaria ; Esti, Marco 
42012Qualit e sensorialit di alimenti e bevandeLiburdi, Katia ; Torresi, S.; Benucci, I.; Esti, Marco 
52012Pineapple stem bromelain immobilized on different supportsBenucci, I.; Esti, Marco ; Liburdi, Katia ; Garzillo Amv
62013Papain from papaya (Carica papaya L.) fruit and latexEsti, Marco ; Benucci, I.; Lombardelli, C.; Liburdi, Katia ; Garzillo Amv
72017Optimization of pectinase and protease clarification treatment of pomegranate juiceCerreti, M.; Liburdi, Katia ; Benucci, I.; Emiliani Spinelli, S.; Lombardelli, C.; Esti, Marco ; Spinelli Se
82011Monitoring of ochratoxin A fate during alcoholic fermentation of wine-mustEsti, Marco ; Benucci, I.; Liburdi, Katia ; Acciaro, G.
92014Lysozyme in WineLiburdi, Katia ; Benucci, I.; Esti, Marco 
102012Lysozyme Immobilized on Micro-Sized Magnetic ParticlesLiburdi, Katia ; Straniero, R.; Benucci, I.; Garzillo Amv; Esti, Marco 
112016Lysozyme immobilized on chitosan beadsLiburdi, Katia ; Benucci, I.; Palumbo, F.; Esti, Marco 
122014Kinetic Study of a Hen-Egg White Lysozyme-based Oenological PreparationEsti, Marco ; Liburdi, Katia ; Palumbo, F.; Benucci, I.; Garzillo , A. M. V.; Garzillo Amv
132017Kinetic characterization of arginase from Saccharomyces cerevisiae during alcoholic fermentation at different temperaturesBenucci, I.; Fiorelli, V.; Lombardelli, C.; Liburdi, Katia ; Esti, Marco ; Esti; M.
142016Inhibitory effect of ethanol, sulphur dioxide and proanthocyanidinic tannins on lysozyme antimicrobial activity in model wineBenucci, I.; Cappannella, E.; Liburdi, Katia ; Esti, Marco 
152012Immobilizzazione di ureasi acida da L. fermentum su sfere di chitosanoLiburdi, Katia ; Benucci, I.; Taddei Ar; Esti, Marco 
162015Immobilized pineapple stem Bromelain activity ina wine-like mediumEsti, M.; Benucci, I.; Liburdi, Katia ; Garzillo Amv
172016Immobilized lysozyme for the continuous lysis of lactic bacteria in wineCappannella, E.; Benucci, I.; Lombardelli, C.; Liburdi, Katia ; Bavaro, T.; Esti, Marco 
182016Immobilised native plant cysteine proteasesBenucci, I.; Lombardelli, C.; Liburdi, Katia ; Acciaro, G.; Zappino, M.; Esti, Marco 
192017Identification and characterization of Lipoxygenase in Fresh Culinary HerbsLiburdi, Katia ; Benucci, I.; Lombardelli, C.; Esti, Marco 
202020Heat and light stability of natural yellow colourants in model beverage systems.. FOOD ADDITIVES & CONTAMINANTS. PART ACerreti, M.; Liburdi, Katia ; Del Franco, F.; Esti, M.