المؤلفون: Antonio castro marín, fabio chinnici

المساهمون: Antonio castro marín, fabio chinnici

مصطلحات موضوعية: Red Wine, Phenolic compounds, Volatile compounds, Chitosan, Adjuvant

وصف الملف: ELETTRONICO

العلاقة: volume:9; issue:3; firstpage:1; lastpage:8; numberofpages:8; journal:INFOWINE; https://hdl.handle.net/11585/851148Test; https://www.infowine.com/en/technical_articles/how_chitosan_impacts_the_phenolic_and_volatile_composition_of_a_red_wine_sc_20015.htmTest

الإتاحة: https://hdl.handle.net/11585/851148Test
https://www.infowine.com/en/technical_articles/how_chitosan_impacts_the_phenolic_and_volatile_composition_of_a_red_wine_sc_20015.htmTest

المؤلفون: Antonio Castro Marín, Donato Colangelo, Milena Lambri, Fabio Chinnici

المساهمون: Antonio Castro Marín, Donato Colangelo, Milena Lambri, Fabio Chinnici

مصطلحات موضوعية: Chitosano, Vini bianchi, anidride solforosa, antiossidante, antimicrobico

وصف الملف: STAMPA

العلاقة: volume:5; issue:8; firstpage:28; lastpage:31; numberofpages:4; journal:VVQ; https://hdl.handle.net/11585/850136Test; https://tinyurl.com/y4n7eyteTest

الإتاحة: https://hdl.handle.net/11585/850136Test
https://tinyurl.com/y4n7eyteTest

المؤلفون: Claudio Riponi, Donato Colangelo, Fabio Chinnici, Antonio Castro Marín, Milena Lambri

المساهمون: Antonio Castro Marín , Donato Colangelo , Milena Lambri , Claudio Riponi, Fabio Chinnici

المصدر: Critical reviews in food science and nutrition. 61(20)

مصطلحات موضوعية: antioxidant, 030309 nutrition & dietetics, Wine, Industrial and Manufacturing Engineering, Antioxidants, Chitosan, 03 medical and health sciences, chemistry.chemical_compound, chelation, 0404 agricultural biotechnology, Anti-Infective Agents, Winemaking, Oenology, Chelating Agents, fining, 0303 health sciences, Chemistry, 04 agricultural and veterinary sciences, General Medicine, Research needs, 040401 food science, Metal chelation, Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI, antimicrobial, Biochemical engineering, Food Science

وصف الملف: STAMPA

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::898178edced067d9910a1a43cf850ec0Test
https://pubmed.ncbi.nlm.nih.gov/32723113Test

المؤلفون: Mathieu Cassien, Claudio Riponi, Nicolas Vidal, Antonio Castro Marín, Fabio Chinnici, Sophie Thétiot-Laurent, Marcel Culcasi, Pierre Stocker, Sylvia Pietri, Bertrand Robillard

المساهمون: Castro Marin, Antonio, Stocker, Pierre, Chinnici, Fabio, Cassien, Mathieu, Thétiot-Laurent, Sophie, Vidal, Nicola, Riponi, Claudio, Robillard, Bertrand, Culcasi, Marcel, Pietri, Sylvia, Institut de Chimie Radicalaire (ICR), Aix Marseille Université (AMU)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), University of Bologna, YELEN, Institut Oenologique de Champagne, ANR-17-CE34-0006,MITODIAPM,Sondes mitochondriales et dispositifs de génération d'aérosols pour l'étude du stress oxydant et des dysfonctionnements cardiométaboliques induits par l'inhalation de faibles niveaux de particules ultrafines de pesticides chez l'animal(2017), University of Bologna/Università di Bologna

المصدر: Food Chemistry
Food Chemistry, Elsevier, 2021, ⟨10.1016/j.foodchem.2021.129222⟩
Food Chemistry, 2021, ⟨10.1016/j.foodchem.2021.129222⟩

مصطلحات موضوعية: antioxidant, Wine, Tartrate, 01 natural sciences, iron-tartrate complex, Antioxidants, Catechin, Analytical Chemistry, chemistry.chemical_compound, 0404 agricultural biotechnology, [CHIM.ANAL]Chemical Sciences/Analytical chemistry, Browning, Sulfur Dioxide, Hydrogen peroxide, Tartrates, Glyoxylic acid, Winemaking, browning, iron chelation, Aldehydes, Chitosan, Chemistry, 010401 analytical chemistry, Acetaldehyde, Glyoxylates, 04 agricultural and veterinary sciences, General Medicine, Chitosan Sulphite-free white wine Photo-Fenton oxidation Aldehydes Iron chelation Antioxidant Browning Iron-tartrate complex, Photochemical Processes, 040401 food science, 0104 chemical sciences, photo-Fenton oxidation, White Wine, sulphite-free white wine, Oxidation-Reduction, Food Science, Nuclear chemistry

وصف الملف: STAMPA

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cdfeb446bef4f657cf51637754d4d5eTest
https://hdl.handle.net/11585/809901Test

المؤلفون: Fabio Chinnici, Antonio Castro MArin, Claudio Riponi

المساهمون: Fabio Chinnici, Antonio Castro MArin, Claudio Riponi

مصطلحات موضوعية: Vino, Chitosano, Anidride solforosa

وصف الملف: STAMPA

العلاقة: volume:2019; issue:2; firstpage:76; lastpage:79; numberofpages:4; journal:VITE & VINO; http://hdl.handle.net/11585/778543Test; https://viteevino.itTest/

الإتاحة: http://hdl.handle.net/11585/778543Test
https://viteevino.itTest/

المؤلفون: Fabio Chinnici, Antonio Castro Marín

المساهمون: Castro MArin Antonio., Chinnici F.

المصدر: Applied Sciences
Volume 10
Issue 19
Applied Sciences, Vol 10, Iss 6877, p 6877 (2020)

مصطلحات موضوعية: Brettanomyces, Color, Volatile phenols, Co-pigmentation, lcsh:Technology, 01 natural sciences, lcsh:Chemistry, Chitosan, chemistry.chemical_compound, 0404 agricultural biotechnology, Flavonols, General Materials Science, Food science, lcsh:QH301-705.5, Instrumentation, Aroma, Winemaking, Fluid Flow and Transfer Processes, Wine, chemistry.chemical_classification, biology, lcsh:T, Chemistry, Process Chemistry and Technology, 010401 analytical chemistry, General Engineering, Red wine, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, lcsh:QC1-999, 0104 chemical sciences, Computer Science Applications, lcsh:Biology (General), lcsh:QD1-999, lcsh:TA1-2040, Composition (visual arts), lcsh:Engineering (General). Civil engineering (General), lcsh:Physics, Ellagic acid

وصف الملف: ELETTRONICO; application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85faa7107f442edb616f79596dc2b6fbTest
http://hdl.handle.net/11585/778561Test

المؤلفون: Tommaso Bindi, Ana Gabriela Buglia, Antonio Castro Marín, Fabio Chinnici, Claudio Riponi

المساهمون: Tommaso Bindi, Ana Gabriela Buglia, Antonio Castro Marín, Fabio Chinnici, Claudio Riponi

مصطلحات موضوعية: Kvevri, Albana, Vinificazione

وصف الملف: STAMPA

العلاقة: ispartofbook:Enoforum 2017 - Innovazione ed Eccellenza -; Enoforum 2017; http://hdl.handle.net/11585/628549Test

الإتاحة: http://hdl.handle.net/11585/628549Test

المؤلفون: Ana Gabriela Buglia, Tommaso Bindi, Antonio Castro Marín, Fabio Chinnici, Claudio Riponi

المساهمون: Tommaso Bindi, Ana Gabriela Buglia, Antonio Castro Marín, Fabio Chinnici, Claudio Riponi, Ana Gabriela Buglia, Tommaso Bindi, Antonio Castro Marín, Fabio Chinnici, Claudio Riponi

مصطلحات موضوعية: Kvevri, Albana, Vinificazione, Albana, Qvevri, macerazione, Vini naturali

وصف الملف: STAMPA; ELETTRONICO

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1d3e3df1fb18ea8bb5656d787596378eTest
http://hdl.handle.net/11585/628549Test

المؤلفون: Ana Gabriela Buglia, Tommaso Bindi, Antonio Castro Marín, Fabio Chinnici, Claudio Riponi

المساهمون: Ana Gabriela Buglia, Tommaso Bindi, Antonio Castro Marín, Fabio Chinnici, Claudio Riponi

مصطلحات موضوعية: Albana, Qvevri, macerazione, Vini naturali

وصف الملف: ELETTRONICO

العلاقة: volume:10/2; firstpage:1; lastpage:10; numberofpages:10; journal:INFOWINE; http://hdl.handle.net/11585/664878Test

الإتاحة: http://hdl.handle.net/11585/664878Test

المؤلفون: Fabio Chinnici, Marcel Culcasi, Mathieu Cassien, Antonio Castro Marín, Sophie Thétiot-Laurent, Sylvia Pietri, Bertrand Robillard, Pierre Stocker

المساهمون: Castro Marín, Antonio, Culcasi, Marcel, Cassien, Mathieu, Stocker, Pierre, Thétiot-Laurent, Sophie, Robillard, Bertrand, Chinnici, Fabio, Pietri, Sylvia, Institut de Chimie Radicalaire (ICR), Aix Marseille Université (AMU)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), University of Bologna, Institut Oenologique de Champagne (IOC), ANR-17-CE34-0006,MITODIAPM,Sondes mitochondriales et dispositifs de génération d'aérosols pour l'étude du stress oxydant et des dysfonctionnements cardiométaboliques induits par l'inhalation de faibles niveaux de particules ultrafines de pesticides chez l'animal(2017), University of Bologna/Università di Bologna

المصدر: Food Chemistry
Food Chemistry, Elsevier, 2019, ⟨10.1016/j.foodchem.2019.01.155⟩
Food Chemistry, 2019, ⟨10.1016/j.foodchem.2019.01.155⟩

مصطلحات موضوعية: Antioxidant, Pyridines, Radical, medicine.medical_treatment, Wine, 01 natural sciences, Antioxidants, law.invention, Analytical Chemistry, Chitosan, chemistry.chemical_compound, Hydroxyl radical scavenging activity, 0404 agricultural biotechnology, law, [CHIM.ANAL]Chemical Sciences/Analytical chemistry, medicine, Sulfites, Ferrous Compounds, Electron paramagnetic resonance, Photooxidation, Chelating Agents, Winemaking, Oenology, Metal chelation, Hydroxyl Radical, Sulphur dioxide-free wine, 010401 analytical chemistry, Electron Spin Resonance Spectroscopy, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, 3. Good health, 0104 chemical sciences, chemistry, White Wine, Sulp h ur dioxide - free wines, Spin Labels, EPR s pin trapping, EPR spin trapping, Nuclear chemistry, Food Science

وصف الملف: ELETTRONICO

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15cecb02f8807aa7e8e4893c2a2ab361Test
http://hdl.handle.net/11585/664754Test