Study of Combined Effect of Proteins and Bentonite Fining on the Wine Aroma Loss

Simone Vincenzi, Annarita Panighel, Diana Gazzola, +2

Journal of Agricultural and Food Chemistry

Food ChemistryEngineeringHealth SciencesBiochemistryBentonite Addition +12

Roles of Proteins, Polysaccharides, and Phenolics in Haze Formation in White Wine via Reconstitution Experiments

Diana Gazzola, Steven C. Van Sluyter, Andrea Curioni, +2

Journal of Agricultural and Food Chemistry

EngineeringFood AnalysisFood PreservationWhite WineFood Chemistry +16

The proteins of the grape (Vitis vinifera L.) seed endosperm: Fractionation and identification of the major components

Diana Gazzola, Simone Vincenzi, Luca Gastaldon, +3

Food Chemistry

BiologyPlant BiologyBiosynthesisMajor ComponentsEngineering +9

Grape seed extract: the first protein-based fining agent endogenous to grapes

Diana Gazzola, Simone Vincenzi, Matteo Marangon, +2

Australian Journal of Grape and Wine Research

EngineeringFood AnalysisPolyphenolicsFood ChemistryBiosynthesis +17

Grape seed proteins: a new fining agent for astringency reduction in red wine

Simone Vincenzi, Caterina Dinnella, A. Recchia, +4

Australian Journal of Grape and Wine Research

NutritionEngineeringFood AnalysisGrape Seed ProteinPolyphenolics +17

Characterization of a Grape Class IV Chitinase

Simone Vincenzi, Jan C. Bierma, Samanthi Wickramasekara, +3

Journal of Agricultural and Food Chemistry

BiologyPlant BiologyFood ChemistryTryptic PeptidesBiotransformation +9

Advantages of the KDS/BCA Assay over the Bradford Assay for Protein Quantification in White Wine and Grape Juice

Diana Gazzola, Simone Vincenzi, Gabriella Pasini, +2

American Journal of Enology and Viticulture

FlavoromicsFood AnalysisPolyphenolicsFood ChemistryBioanalysis +17

Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method

Giovanna Lomolino, Simone Vincenzi, Diana Gazzola, +2

Colloids and Surfaces A Physicochemical and Engineering Aspects

Food BiophysicsSolanum TuberosumFood EngineeringFoamBiophysics +1

Spectroscopy reveals that ethyl esters interact with proteins in wine

Mattia Di Gaspero, Paolo Ruzza, Rohanah Hussain, +5

Food Chemistry

Food ChemistryEngineeringBiochemistrySpectroscopy RevealsBiotechnology +3