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Esti, Marco

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Full Name
Esti, Marco
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Italy
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Results 1-20 of 93 (Search time: 0.004 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 Italian wine quality and pricesCacchiarelli, Luca ; Carbone, Anna ; Esti, Marco ; Laureti, Tiziana ; Sorrentino, Alessandro ; Estim
32006Assessment of Urea Degradation Rate in Model Wine Solutions by Acid Urease from Lactobacillus fermentumFidaleo, Marcello ; Esti, Marco ; Moresi, M.; Marco Esti; Mauro Moresi
42010Authenticity markers in Aglianico, Uva di Troia, Negramaro and Primitivo grapesTamborra, P.; Esti, Marco 
51996A bienzyme electrode probe for malateMessia; Compagnone; Esti, Marco ; Palleschi
61994Bioelectrochemical determination of lactic and malic acids in winePalleschi; Volpe; Compagnone; La Notte; Esti, Marco 
72000Biosensori elettrochimici per applicazioni analitiche nel settore lattiero-casearioPalleschi, G.; Compagnone, D.; Moscone, D.; Isoldi, G.; Pallini, M.; Volpe, G.; Esti, Marco ; Marconi, E.
82011Bromelain From Pineapple Stem In Alcoholic-Acidic Buffers For Wine ApplicationBenucci, I.; Liburdi, K.; Garzillo, A. M. V.; Esti, Marco 
92015Bromelain 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 
101996Caratterisiche qualitative e compositive di oli vergini di oliva prodotti in MoliseEsti, Marco ; Gambacorta, G.; Carrone, A.; Trivisonno , M. C.
112016Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine ProductionBenucci, I.; Liburdi, Katia ; Cerreti, M.; Esti, Marco 
121998Chemical compounds and sensory assessment of kiwifruit (Actinidia chinensis (Planch) var. chinensis)Esti, Marco ; Messia, M. C.; Bertocchi, P.; Sinesio, F.; Moneta, E.; Nicotra, A.; Fantechi, P.; Palleschi, G.
132016Chitosan 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
142019Clay/chitosan biocomposite systems as novel green carriers for covalent immobilization of food enzymesCacciotti, I.; Lombardelli, C.; Benucci, Ilaria ; Esti, Marco 
151996Composti antiossidanti e parametri qualitativi di oli vergini di oliva prodotti in MoliseEsti, Marco ; Cinquanta, L.; Carrone, A.; Trivisonno , M. C.; La Notte, E.; Gambacorta, G.
162006Composti fenolici e percezione dinamica di amaro e piccanteEsti, Marco 
171996Curd-ripening evaluation by flow injection analysis of L-lactic acid with an electrochemical biocell during Mozzarella cheese manufactureEsti, Marco ; Messia, M. C.; La Notte, E.; Lembo, P.; Compagnone, D.; Palleschi, G.
181998Determination of amines in fresh and modified atmosphere packaged fruits using electrochemical biosensorsEsti, Marco ; Volpe, G.; Massignan, L.; Compagnone, D.; La Notte, E.; Palleschi, G.
191998Determinazione di glicerolo durante la fermentazione alcolica mediante un biosensore elettrochimicoEsti, Marco ; Peluso, E.; Compagnone, D.; La Notte, E.; Palleschi, G.
202019Developing a novel enzyme immobilization process by activation of epoxy carriers with glucosamine for pharmaceutical and food applicationsSerra, I.; Benucci, Ilaria ; Robescu, M. S.; Lombardelli, C.; Esti, Marco ; Calvio, C.; Pregnolato, M.; Terreni, M.; Bavaro, T.