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arianna ricci
arianna ricci
Post-doc fellow, Food Sciences Campus, University of Bologna
在 unibo.it 的电子邮件经过验证
标题
引用次数
引用次数
年份
Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins
A Ricci, KJ Olejar, GP Parpinello, PA Kilmartin, A Versari
Applied Spectroscopy Reviews 50 (5), 407-442, 2015
3432015
Progress in authentication, typification and traceability of grapes and wines by chemometric approaches
A Versari, VF Laurie, A Ricci, L Laghi, GP Parpinello
Food Research International 60, 2-18, 2014
2572014
Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines
AV Violeta Ivanova-Petropulos, Arianna Rici, Dusko Nedelkovski, Violeta ...
Food Chemistry 171, 412 - 420, 2015
872015
Recent advances and applications of pulsed electric fields (PEF) to improve polyphenol extraction and color release during red winemaking
A Ricci, GP Parpinello, A Versari
Beverages 4 (1), 18, 2018
842018
Analytical profiling of food-grade extracts from grape (Vitis vinifera sp.) seeds and skins, green tea (Camellia sinensis) leaves and Limousin oak (Quercus robur) heartwood …
A Ricci, GP Parpinello, AS Palma, N Teslić, C Brilli, A Pizzi, A Versari
Journal of Food Composition and Analysis 59, 95-104, 2017
522017
Recovery of phenolic compounds from red grape pomace extract through nanofiltration membranes
JA Arboleda Mejia, A Ricci, AS Figueiredo, A Versari, A Cassano, ...
Foods 9 (11), 1649, 2020
482020
Superior antioxidant polymer films created through the incorporation of grape tannins in ethyl cellulose.
PAK Kenneth J. Olejar, Sudip Ray, Arianna Ricci
Cellulose, 2014
472014
Characterization of an antioxidant and antimicrobial extract from cool climate, white grape marc
KJ Olejar, A Ricci, S Swift, Z Zujovic, KC Gordon, B Fedrizzi, A Versari, ...
Antioxidants 8 (7), 232, 2019
422019
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices
S Giacosa, GP Parpinello, SR Segade, A Ricci, MA Paissoni, A Curioni, ...
Food Research International 143, 110277, 2021
372021
Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin
A Ricci, MC Lagel, GP Parpinello, A Pizzi, PA Kilmartin, A Versari
Food Chemistry 203, 425-429, 2016
372016
Attenuated Total Reflection Mid-Infrared (ATR-MIR) spectroscopy and chemometrics for the identification and classification of commercial tannins
A Ricci, GP Parpinello, KJ Olejar, PA Kilmartin, A Versari
Applied Spectroscopy 69 (11), 1243-1250, 2015
352015
Suitability of the cyclic voltammetry measurements and DPPH• spectrophotometric assay to determine the antioxidant capacity of food-grade oenological tannins
A Ricci, GP Parpinello, N Teslić, PA Kilmartin, A Versari
Molecules 24 (16), 2925, 2019
332019
Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems
GP Parpinello, A Ricci, AD Rombolà, G Nigro, A Versari
Food Chemistry 283, 499-507, 2019
322019
Future climatic suitability of the Emilia-Romagna (Italy) region for grape production
N Teslić, M Vujadinović, M Ruml, A Ricci, A Vuković, GP Parpinello, ...
Regional Environmental Change 19, 599-614, 2019
322019
Antioxidant activity of commercial food grade tannins exemplified in a wine model
A Ricci, KJ Olejar, GP Parpinello, AU Mattioli, N Teslić, PA Kilmartin, ...
Food Additives & Contaminants: Part A 33 (12), 1761-1774, 2016
312016
Modelling the evolution of oxidative browning during storage of white wines: Effects of packaging and closures
A Ricci, GP Parpinello, A Versari
International journal of food science & technology 52 (2), 472-479, 2017
292017
Multivariate characterization of Italian monovarietal red wines using FTIR spectroscopy
GP Parpinello, A Versari, A Ricci, P Arapitsas, A Curioni, L Moio, ...
ŒnoIVAS 2019: 11th International Symposium of Oenology of Bordeaux and 11th …, 2019
262019
Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study
A Ricci, JAA Mejia, A Versari, E Chiarello, A Bordoni, GP Parpinello
Food and Bioproducts Processing 132, 1-12, 2022
252022
Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking
V Ivanova-Petropulos, S Durakova, A Ricci, GP Parpinello, A Versari
Journal of food science and technology 53, 2634-2643, 2016
222016
Wine derived additives as poly (butylene succinate)(PBS) natural stabilizers for different degradative environments
A Nanni, A Ricci, A Versari, M Messori
Polymer Degradation and Stability 182, 109381, 2020
212020
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