Luca Rollè

Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins

Maria Alessandra Paissoni, Pierre Waffo‐Téguo, Wen Ma et al. · Scientific Reports · 2018 · 204 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

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 · 150 citations · Full text

Agriculture, Food Science, Nutrition +11

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 · 145 citations · Full text

Agriculture, Microbiology, Molecular Biology +17

Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

Kalliopi Rantsiou, Paola Dolci, Simone Giacosa et al. · Applied and Environmental Microbiology · 2012 · 144 citations · Full text

Agriculture, Biotechnology, Microbiology +17

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

Agriculture, Food Science, Plant Sciences +14