Michela Cipriani

Effect of various thermo-hygrometric conditions on the withering kinetics of grapes used for the production of “Amarone” and “Recioto” wines

Davide Barbanti, Beatrice Mora, Roberto Ferrarini et al. · Journal of Food Engineering · 2007 · 61 citations

Agriculture, Food Science, Viticulture +16

Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine

Bruno Fedrizzi, Emanuele Tosi, Barbara Simonato et al. · University of Zagreb University Computing Centre (SRCE) · 2011 · 36 citations · Full text

Agriculture, Enology, Food Science +17

Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology

ÁINE C. CURTIN, Maria De Angelis, Michela Cipriani et al. · Journal of Applied Microbiology · 2001 · 21 citations

Agriculture, Food Science, Microbiology +16

Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a “passito”-style wine

Emanuele Tosi, Michela Azzolini, Marilinda Lorenzini et al. · European Food Research and Technology · 2013 · 19 citations

Agriculture, Enology, Plant Sciences +15

Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine

Barbara Simonato, Marilinda Lorenzini, Michela Cipriani et al. · Foods · 2019 · 12 citations · Full text

Agriculture, Enology, Food Science +17