Tiziana Mariarita Granato

Fining white wine with plant proteins: effects of fining on proanthocyanidins and aroma components

Tiziana Mariarita Granato, Antonella Nasi, Pasquale Ferranti et al. · European Food Research and Technology · 2013 · 36 citations

Food Chemistry, Plant Proteins, Polyphenolics +12

New insights on the features of the vinyl phenol reductase from the wine-spoilage yeast Dekkera/Brettanomyces bruxellensis

Tiziana Mariarita Granato, Diego Romano, Ileana Vigentini et al. · Annals of Microbiology · 2014 · 35 citations · Full text

Biosynthesis, Engineering, Biochemistry +6

Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits

Tiziana Mariarita Granato, Pasquale Ferranti, Stefania Iametti et al. · Food Chemistry · 2018 · 30 citations · Full text

Food Chemistry, Plant Proteins, Biosynthesis +12

Molecular Basis of the Interaction between Proteins of Plant Origin and Proanthocyanidins in a Model Wine System

Tiziana Mariarita Granato, Federico Piano, Antonella Nasi et al. · Journal of Agricultural and Food Chemistry · 2010 · 25 citations

Plant Physiology, Plant Proteins, Bioorganic Chemistry +21

Marine Microorganisms as Source of Stereoselective Esterases and Ketoreductases: Kinetic Resolution of a Prostaglandin Intermediate

Valerio De Vitis, Benedetta Guidi, Martina Letizia Contente et al. · Marine Biotechnology · 2014 · 20 citations · Full text

Marine Microorganisms, Biotransformation, Biochemistry +7