Alberto De Iseppi

Ice recrystallisation and melting in ice cream with different proteins levels and subjected to thermal fluctuation

Giovanna Lomolino, Stefania Zannoni, Andrada Zabara et al. · International Dairy Journal · 2019 · 56 citations · Full text

Natural Sciences, Biochemistry, Chemistry +11

A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties

Alberto De Iseppi, Matteo Marangon, Simone Vincenzi et al. · LWT · 2020 · 51 citations · Full text

Agriculture, Enology, Viticulture +16

Chemical characterization of cherry (Prunus avium) extract in comparison with commercial mimosa and chestnut tannins

Emanuele Cesprini, Alberto De Iseppi, Samuele Giovando et al. · Wood Science and Technology · 2022 · 32 citations · Full text

Agriculture, Food Science, Plant Sciences +17

Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain

Alberto De Iseppi, Andrea Curioni, Matteo Marangon et al. · Journal of the Science of Food and Agriculture · 2019 · 31 citations

Agriculture, Food Science, Microbiology +15

Red and white wine lees as a novel source of emulsifiers and foaming agents

Alberto De Iseppi, Matteo Marangon, Giovanna Lomolino et al. · LWT · 2021 · 28 citations · Full text

Agriculture, Enology, Food Science +6