Giuseppe Arfelli

Analysis of wine phenolics by high-performance liquid chromatography using a monolithic type column

Massimo Castellari, Elisa Sartini, Alessandra Fabiani et al. · Journal of Chromatography A · 2002 · 112 citations

Food Chemistry, Polyphenolics, Wine Perception +8

Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts

Rosanna Tofalo, Francesca Patrignani, Rosalba Lanciotti et al. · Frontiers in Microbiology · 2016 · 109 citations · Full text

Food Chemistry, Central Italy, Biosynthesis +15

Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage

Massimo Castellari, L. Matricardi, Giuseppe Arfelli et al. · Food Chemistry · 2000 · 107 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +9

Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy)

Maria Martuscelli, Giuseppe Arfelli, Anna Chiara Manetta et al. · Food Chemistry · 2013 · 103 citations

Food Chemistry, Biogenic Amines Content, Food Analysis +5

Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d'Abruzzo red wine quality

Giovanna Suzzi, Giuseppe Arfelli, Maria Schirone et al. · Food Research International · 2011 · 52 citations

Food Fermentation, Grape Indigenous Saccharomyces, Wine Tasting +4