Vincenzo Gerbi

Determination of Organic Acids, Sugars, Diacetyl, and Acetoin in Cheese by High-Performance Liquid Chromatography

Giuseppe Zeppa, Lorenza Conterno, Vincenzo Gerbi · Journal of Agricultural and Food Chemistry · 2001 · 256 citations

Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt

Marta Bertolino, Simona Belviso, Barbara Dal Bello et al. · LWT · 2015 · 147 citations · Full text

Food Chemistry, Nutrition, Food Analysis +6

Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations

Vasileios Englezos, Kalliopi Rantsiou, Fabrizio Torchio et al. · International Journal of Food Microbiology · 2015 · 144 citations · Full text

Biology, Biosynthesis, Engineering +9

A Rapid HPLC Method for Separation and Determination of Major Organic Acids in Grape Musts and Wines

Anelise Schneider, Vincenzo Gerbi, M. Redoglia · American Journal of Enology and Viticulture · 1987 · 117 citations

Hplc Analyses, Food Analysis, Preparative Application +18

Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.)

Daniela Ghirardello, C. Contessa, N. Valentini et al. · Postharvest Biology and Technology · 2013 · 116 citations · Full text

Food Chemistry, Shelf Life, Storage Conditions +7