Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics von Spigno, Giorgia, Tramelli, Lorenza, De Faveri, Dante Marco

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The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine von Colangelo, Donato, Torchio, Fabrizio, De Faveri, Dante Marco, Lambri, Milena

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Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste von Roda, Arianna, Lucini, Luigi, Torchio, Fabrizio, Dordoni, Roberta, De Faveri, Dante Marco, Lambri, Milena

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Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts von Spigno, Giorgia, De Faveri, Dante Marco

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Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production von Roda, Arianna, De Faveri, Dante Marco, Giacosa, Simone, Dordoni, Roberta, Lambri, Milena

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Impact of full-scale brewing processes on lager beer nitrogen compounds von Fumi, Maria Daria, Galli, Roberta, Lambri, Milena, Donadini, Gianluca, De Faveri, Dante Marco

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Cellulose and hemicelluloses recovery from grape stalks von Spigno, Giorgia, Pizzorno, Tiziana, De Faveri, Dante Marco

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Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wine von Dordoni, Roberta, Galasi, Roberta, Colangelo, Donato, De Faveri, Dante Marco, Lambri, Milena

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The effects of different protein:tannin ratios on the tartrate-holding capacity of wine model solutions von Lambri, Milena, Colangelo, Donato, Dordoni, Roberta, De Faveri, Dante Marco

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Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice produc... von Lambri, Milena, Torchio, Fabrizio, Colangelo, Donato, Río Segade, Susana, Giacosa, Simone, De Faveri, Dante Marco, Gerbi, Vincenzo, Rolle, Luca

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Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers von Fumi, Maria Daria, Galli, Roberta, Lambri, Milena, Donadini, Gianluca, De Faveri, Dante Marco

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Vinegar Production from Pineapple Wastes –Preliminary Saccharification Trials von A. Roda, D.M. De Faveri, R. Dordoni, M. Lambri

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Pineapple Wines Obtained from Saccharification of Its Waste with Three Strains of Saccharomyces cerevisiae von Roda, Arianna, De Faveri, Dante Marco, Dordoni, Roberta, Cases, Estefanìa Valero, Jáuregui, Nallely Nuncio, Carbonell Barrachina, Ângel Antonio, Frutos Fernandez, Maria Josè, Lambri, Milena

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Odor-active Compound Adsorption onto Bentonite in a Model White Wine Solution von M. Lambri, R. Dordoni, A. Silva, D.M. De Faveri

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Pineapple Wines Obtained from Saccharification of Its Waste with Three Strains of Saccharomyces cerevisiae: ALCOHOLIC FERMENTATION OF PINEAPPLE MUST FROM WASTE von Roda, Arianna, De Faveri, Dante Marco, Dordoni, Roberta, Cases, Estefanìa Valero, Jáuregui, Nallely Nuncio, Carbonell Barrachina, Ângel Antonio, Frutos Fernandez, Maria Josè, Lambri, Milena

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Process Development for Maltodextrins and Glucose Syrup from Cassava von M. Lambri, R. Dordoni, A. Roda, D.M. De Faveri

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Stabilization of Fat Fraction in Walnut-Based Freeze Dried Products von R. Dordoni, S. De Cesare, M. Casali, M. Lambri, G. Spigno, D.M. De Faveri

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Effect of Technological Treatments and Polysaccharide Ingredients on Oxidative Stability of Innovative Freeze-Dried Walnut Products von R. Dordoni, M. Maggiore, M. Casali, A. Roda, M. Lambri, D.M. De Faveri

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Design and Development of an Eco-Innovative Sorghum Snack von R. Dordoni, S. De Cesare, M. Dioni, T. Mastrofilippo, D. Quadrelli, R. Rizzi, S. Corrado, D.M. De Faveri

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Mild Process for Dehydrated Food-grade Crude Papain Powder from Papaya Fresh Pulp: Lab-scale and Pilot Plant Experiments von M. Lambri, A. Roda, R. Dordoni, M.D. Fumi, D.M. De Faveri

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