| human | Q5 |
| P2798 | Loop ID | 509252 |
| P496 | ORCID iD | 0000-0002-6075-079X |
| P3829 | Publons author ID | 1238376 |
| P1053 | ResearcherID | F-5571-2011 |
| P1153 | Scopus author ID | 55871122634 |
| P734 | family name | Rolle | Q22926516 |
| Rolle | Q22926516 | ||
| Rolle | Q22926516 | ||
| P735 | given name | Luca | Q12795232 |
| Luca | Q12795232 | ||
| P106 | occupation | researcher | Q1650915 |
| P21 | sex or gender | male | Q6581097 |
| Q51758395 | 'Fortified' wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.). |
| Q39289523 | A multidisciplinary study on the effects of phloem-limited viruses on the agronomical performance and berry quality of Vitis vinifera cv. Nebbiolo |
| Q46422084 | Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz |
| Q53131639 | Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes. |
| Q58468166 | Assessment of Physicochemical Differences in Nebbiolo Grape Berries from Different Production Areas and Sorted by Flotation |
| Q58468100 | Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology |
| Q58468122 | Assessment of sensory firmness and crunchiness of tablegrapes by acoustic and mechanical properties |
| Q39271515 | Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.). |
| Q58468180 | Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes |
| Q50245670 | CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties |
| Q103787542 | Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins |
| Q24620376 | Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations |
| Q58468168 | Changes in Acoustic and Mechanical Properties of Cabernet Sauvignon Seeds during Ripening |
| Q58468184 | Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines |
| Q91718750 | Changes in stilbene composition during postharvest ozone treatment of 'Moscato bianco' winegrapes |
| Q58468170 | Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines |
| Q59335490 | Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins |
| Q51795827 | Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage. |
| Q48006358 | Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.). |
| Q84524395 | Determination of maize kernel hardness: comparison of different laboratory tests to predict dry-milling performance |
| Q58468147 | Effect of Growing Zone and Vintage on the Prediction of Extractable Flavanols in Winegrape Seeds by a FT-NIR Method |
| Q58468150 | Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grape berries (Vitis viniferaL.) sorted by flotation |
| Q58468104 | Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties |
| Q50200895 | Evaluation of the use of sulfur dioxide and glutathione to prevent oxidative degradation of malvidin-3-monoglucoside by hydrogen peroxide in the model solution and real wine. |
| Q85294700 | Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime |
| Q35549943 | Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: physiological and molecular characterizations. |
| Q50465330 | Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels |
| Q40942170 | H, C, and O Stable Isotope Ratios of Passito Wine |
| Q58468153 | Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.) |
| Q58468127 | Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles |
| Q50205045 | Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.). |
| Q53209749 | Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration. |
| Q50462898 | Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties |
| Q91334943 | Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition |
| Q95827280 | Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.). |
| Q58468158 | Influence of Different Thermohygrometric Conditions on Changes in Instrumental Texture Properties and Phenolic Composition during Postharvest Withering of ‘Corvina’ Winegrapes (Vitis viniferaL.) |
| Q58468190 | Influence of Grape Density and Harvest Date on Changes in Phenolic Composition, Phenol Extractability Indices, and Instrumental Texture Properties during Ripening |
| Q58468130 | Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production |
| Q50283144 | Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines |
| Q58468193 | Influence of skin hardness on dehydration kinetics of wine grapes |
| Q58468171 | Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review |
| Q58468196 | Instrumental Texture Analysis Parameters as Winegrapes Varietal Markers and Ripeness Predictors |
| Q58468133 | Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical–mechanical characteristics in wine grapes |
| Q43604322 | Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation. |
| Q58468110 | Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania |
| Q43183613 | Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas. |
| Q51183856 | Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology |
| Q58468095 | Modeling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodology |
| Q51796713 | Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction. |
| Q58468172 | Optimization of a Method Based on the Simultaneous Measurement of Acoustic and Mechanical Properties of Winegrape Seeds for the Determination of the Ripening Stage |
| Q46301975 | Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae |
| Q47136163 | Ozone Improves the Aromatic Fingerprint of White Grapes |
| Q51730889 | Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties. |
| Q92441125 | Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production |
| Q58468113 | Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties |
| Q58468216 | Phenolic ripeness assessment of grape skin by texture analysis |
| Q58468160 | Physico-mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification |
| Q58468203 | Possible use of texture characteristics of winegrapes as markers for zoning and their relationship with anthocyanin extractability index |
| Q58468116 | Post-harvest control of wine-grape mycobiota using electrolyzed water |
| Q59165339 | Profiling of Hydroxycinnamoyl Tartrates and Acylated Anthocyanins in the Skin of 34 Vitis vinifera Genotypes |
| Q41147171 | Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread. |
| Q50245665 | Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process. |
| Q84676592 | Quantitative descriptive analysis of Italian polenta produced with different corn cultivars |
| Q50446989 | Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo. |
| Q89993524 | Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine |
| Q58468135 | Relationships between skin flavonoid content and berry physical-mechanical properties in four red wine grape cultivars ( Vitis vinifera L.) |
| Q92957266 | Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations |
| Q58468140 | Selection of a Mechanical Property for Flesh Firmness of Table Grapes in Accordance with an OIV Ampelographic Descriptor |
| Q92416412 | Single-nucleotide polymorphism (SNP) genotyping assays for the varietal authentication of 'Nebbiolo' musts and wines |
| Q31056137 | Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine |
| Q87577989 | The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta |
| Q58539787 | Use of density sorting for the selection of aromatic grape berries with different volatile profile |
| Q43781833 | Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds |
| Q50789519 | Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening |
| Q58468177 | Varietal Relationship Between Skin Break Force and Off-Vine Withering Process for Winegrapes |
| Q51168807 | Varietal relationship between instrumental skin hardness and climate for grapevines (Vitis vinifera L.). |
| Q88285511 | Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae |
| Q33323933 | Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods |
Search more.