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Liburdi, Katia

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Full Name
Liburdi, Katia
Country
Italy
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Publications

Results 1-20 of 39 (Search time: 0.003 seconds).

Issue DateTitleAuthor(s)
12017Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapesBenucci, 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.
22016Assessing the Potential Content of Ethyl Carbamate in White, Red, and Ros Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid UreaseCerreti; Moresi; Cerreti, M.; Fidaleo, Marcello ; Benucci, I.; Liburdi, Katia ; Tamborra, P.; Moresi, M.; M.; Benucci; I.; Liburdi; K.; Tamborra; P.
32011Bromelain from pineapple stem in alcoholic-acidic buffers for wine applicationBenucci, Ilaria; Liburdi, Katia ; Garzillo, Anna Maria Vittoria; Esti, Marco 
42015Bromelain immobilization on microbial and animal source chitosan films, plasticized with glycerol, for application in wine-like mediumZappino, M.; Cacciotti, I.; Benucci, I.; Nanni, F.; Liburdi, Katia ; Valentini, F.; Esti, Marco 
52021Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinarisLiburdi, Katia ; Esti, Marco ; Petroselli, Verdiana; Mendler-Drienyovszki, Nóra; Radicetti, Emanuele; Mancinelli, Roberto 
62023Catalytic properties of lipoxygenase extracted from nine different Italian olive varieties (Olea europaea L.)Liburdi, Katia ; Fabrizi, Chiara; Esti, Marco 
72016Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine ProductionBenucci, I.; Liburdi, Katia ; Cerreti, M.; Esti, Marco 
82016Chitosan beads from microbial and animal sources as enzyme supports for wine applicationBenucci, Ilaria; Lombardelli, Claudio; Cacciotti, Ilaria; Liburdi, Katia ; Nanni, Francesca; Esti, Marco 
92016Chitosan beads from microbial and animal sources as enzyme supports for wine applicationBenucci, I.; Lombardelli, C.; Cacciotti, I.; Liburdi, Katia ; Nanni, F.; Esti, Marco ; Cacciotti; I.; Nanni
102014Effect of free and immobilised stem bromelain on protein haze in white wineBenucci, I.; Esti, Marco ; Liburdi, Katia 
112016The effect of pectinase and protease treatment on turbidity and on haze active molecules in pomegranate juiceCerreti, M.; Liburdi, Katia ; Benucci, I.; Esti, Marco 
122011Effect of wine inhibitors on free pineapple stem bromelain activity in a model wine systemEsti, Marco ; Benucci, Ilaria; Liburdi, Katia ; Garzillo, Anna Maria Vittoria
132015Effect of wine inhibitors on the proteolytic activity of papain from Carica papaya L. latexBenucci, I.; Esti, Marco ; Liburdi, Katia 
142019An Evaluation of the Clotting Properties of Three Plant Rennets in the Milks of Different Animal SpeciesLiburdi, Katia ; Boselli, C.; Giangolini, G.; Amatiste, S.; Esti, Marco 
152015Evolution of Scysteinylated and Sglutathionylated thiol precursors during grape ripening of Vitis vinifera L. cvs Grechetto, Malvasia del Lazio and Sauvignon BlancCerreti, M.; Esti, M.; Benucci, I.; Liburdi, Katia ; Simone, C.; Ferrante, P.
162022Galacto-Oligosaccharide (GOS) Synthesis during Enzymatic Lactose-Free Milk Production: State of the Art and Emerging OpportunitiesLiburdi, Katia ; Esti, Marco 
172020Heat and light stability of natural yellow colourants in model beverage systems.. FOOD ADDITIVES & CONTAMINANTS. PART ACerreti, M.; Liburdi, Katia ; Del Franco, F.; Esti, M.
182017Identification and characterization of Lipoxygenase in Fresh Culinary HerbsLiburdi, Katia ; Benucci, I.; Lombardelli, C.; Esti, Marco 
192016Immobilised native plant cysteine proteasesBenucci, I.; Lombardelli, C.; Liburdi, Katia ; Acciaro, G.; Zappino, M.; Esti, Marco 
202016Immobilized lysozyme for the continuous lysis of lactic bacteria in wineCappannella, E.; Benucci, I.; Lombardelli, C.; Liburdi, Katia ; Bavaro, T.; Esti, Marco