Pier Giorgio Pifferi

The stabilization of white wines by adsorption of phenolic compounds on chitin and chitosan

Giovanni Spagna, Pier Giorgio Pifferi, Carlo Rangoni et al. · Food Research International · 1996 · 116 citations

Food Chemistry, Chemical Engineering, White Wines +1

Foliar Application of Selenite and Selenate to Potato (<i>Solanum</i><i>tuberosum</i>): Effect of a Ligand Agent on Selenium Content of Tubers

Valeria Poggi, Alberto Arcioni, P. Filippini et al. · Journal of Agricultural and Food Chemistry · 2000 · 98 citations

Kinetic and immobilization studies on fungal glycosidases for aroma enhancement in wine

Claudio Caldini, Francesco Bonomi, Pier Giorgio Pifferi et al. · Enzyme and Microbial Technology · 1994 · 96 citations

Food Chemistry, Industrial Mycology, Aroma Enhancement +6

Laccase catalyzed-oxidative coupling of 3-methyl 2-benzothiazolinone hydrazone and methoxyphenols

Leonardo Setti, S. Giuliani, Pier Giorgio Pifferi · Enzyme and Microbial Technology · 1999 · 89 citations

Cross-coupling Reaction, Engineering, Organic Chemistry +4

A simple method for purifying glycosidases: α-l-rhamnopyranosidase from Aspergillus niger to increase the aroma of Moscato wine

Giovanni Spagna, Riccardo N. Barbagallo, Angela Martino et al. · Enzyme and Microbial Technology · 2000 · 88 citations

Biosynthesis, Engineering, Food Fermentation +8