CANUTI, VALENTINA

CANUTI, VALENTINA  

Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI)  

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A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield 2017 Trapani, S.; Guerrini, L.; Masella, P.; Parenti, A.; Canuti, V.; Picchi, M.; Caruso, G.; Gucci, R.; Zanoni, B.
A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation 2010 Zanoni B.; Siliani S.; Canuti V.; Rosi I.; Bertuccioli M.
A methodological approach to assess the effect of organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine: The case study of chianti docg 2021 Maioli F.; Picchi M.; Millarini V.; Domizio P.; Scozzafava G.; Zanoni B.; Canuti V.
A multivariate methodological approach to relate wine to characteristics of grape composition: The case of typicality 2017 Canuti, Valentina; Picchi, Monica; Zanoni, Bruno; Fia, Giovanna; Bertuccioli, Mario
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products 2020 Canuti, Valentina; Cecchi, Lorenzo; Khatib, Mohamad; Guerrini, Lorenzo; Mulinacci, Nadia; Zanoni, Bruno
A PRELIMINARY STUDY TO MODEL THE EVOLUTION OF PHENOLIC COMPOUNDS DURING RED WIINE FERMENTATION 2007 S. SILIANI; V. CANUTI; M. BERTUCCIOLI; B. ZANONI
A strategy to evaluate the quality profile of grape. The case of Sangiovese clones 2007 V. CANUTI; S. PUCCIONI; A. SILIANI; M. BERTUCCIOLI
An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air 2018 Zanoni, B.*; Breschi, C.; Canuti, V.; Guerrini, L.; Masella, P.; Picchi, M.; Parenti, A.
Caratterizzazione delle proprietà chimiche della matrice fenolica e aromatica delle uve e dei vini Sangiovese 2009 V.Canuti
Chemical and sensory characteristics of Sangiovese wines obtained by Saccharomyces cerevisiae and Schizosaccharomyces japonicus mixed culture fermentations 2019 Lorenzo Portaro, Jonathan Rinaldi, Valentina Canuti, Valentina Millarini, Monica Picchi, Livio Lencioni, Paola Domizio
Chemical and Sensory Characterization of Sangiovese Wines from Italy and California 2019 Valentina Canuti; Larry Lerno; Courtney K. Tanabe; Annegret Cantu; Hildegarde Heymann; Susan E. Ebeler
Chemical Characteristics of Sangiovese Wines from California and Italy of 2016 Vintage 2019 Canuti V.; Frost S.; Lerno L.A.; Tanabe C.K.; Zweigenbaum J.; Zanoni B.; Ebeler S.E.
Chemical indices for the authentication of varietal wine: the case of vermentino 2011 V. Canuti; M. Salmi; G. Giovani; M. Picchi; M. Bertuccioli
Control of wine redox potential by electrochemical applications 2007 M. BERTUCCIOLI; I. ROSI; S. PUCCIONI, V. CANUTI, A. SILIANI, C. SIMONCELLI
Criomacerazione in Toscana: Esperienze sul Sangiovese 2003 S. ZINI; V. CANUTI; A. SILIANI; M. BERTUCCIOLI
Direct quantitative indices for ripening of olive oil fruits to predict harvest time 2016 Trapani, S.; Migliorini, M.; Cherubini, C.; Cecchi, L.; Canuti, V.; Fia, G.; Zanoni, B.
Effect of Oenotannin Addition on the Composition of Sangiovese Wines from Grapes with Different Characteristics 2012 V. Canuti; S. Puccioni; G. Giovani; M. Salmi; I. Rosi; M. Bertuccioli
Effect of Organic, Biodynamic, and Conventional Production Processes on the Quality of a Typical Wine 2019 Monica Picchi; Valentina Canuti:; Valentina Millarini; Francesco Maioli; Bruno Zanoni; Mario Bertuccioli
Effect of yeast strain and fermentation conditions on the release of cell wall polysaccharides 2010 Giovani, Giovanna; Canuti, Valentina; Rosi, Iolanda
Effect of yeast/bacterium co-inoculum on wine chemical and sensory profile 2011 G. Giovani; I. Rosi; V. Canuti; F. Viviani; M. Bertuccioli