Search Results - Dipalmo, Tiziana

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  1. 1
    Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency

    Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency by Clodoveo, Maria Lisa, Dipalmo, Tiziana, Crupi, Pasquale, Durante, Viviana, Pesce, Vito, Maiellaro, Isabella, Lovece, Angelo, Mercurio, Annalisa, Laghezza, Antonio, Corbo, Filomena, Franchini, Carlo

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  2. 2
    What’s now, what’s new and what’s next in virgin olive oil elaboration systems? A perspective on current knowledge and future trends

    What’s now, what’s new and what’s next in virgin olive oil elaboration systems? A perspective on current knowledge and future trends by Clodoveo, Maria Lisa, Dipalmo, Tiziana, Schiano, Cristina, La Notte, Domenico, Pati, Sandra

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  3. 3
    Emerging technology to develop novel red winemaking practices: An overview

    Emerging technology to develop novel red winemaking practices: An overview by Clodoveo, Maria Lisa, Dipalmo, Tiziana, Rizzello, Carlo Giuseppe, Corbo, Filomena, Crupi, Pasquale

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  4. 4
    Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques

    Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques by Crupi, Pasquale, Dipalmo, Tiziana, Clodoveo, Maria Lisa, Toci, Aline T., Coletta, Antonio

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  5. 5
    Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging

    Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging by Dipalmo, Tiziana, Crupi, Pasquale, Pati, Sandra, Clodoveo, Maria Lisa, Di Luccia, Aldo

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  6. 6
    Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines

    Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines by Coletta, Antonio, Trani, Antonio, Faccia, Michele, Punzi, Rossana, Dipalmo, Tiziana, Crupi, Pasquale, Antonacci, Donato, Gambacorta, Giuseppe

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  7. 7
    Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management

    Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management by Toci, Aline T., Crupi, Pasquale, Gambacorta, Giuseppe, Dipalmo, Tiziana, Antonacci, Donato, Coletta, Antonio

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  8. 8
    chemometric approach to identify the grape cultivar employed to produce nutraceutical fruit juice

    chemometric approach to identify the grape cultivar employed to produce nutraceutical fruit juice by Crupi, Pasquale, Bergamini, Carlo, Perniola, Rocco, Dipalmo, Tiziana, Clodoveo, Maria Lisa, Antonacci, Donato

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