Tiziana Dipalmo

Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency

Maria Lisa Clodoveo, Tiziana Dipalmo, Pasquale Crupi et al. · Plant Foods for Human Nutrition · 2016 · 71 citations · Full text

Food Chemistry, Process Efficiency, Food Analysis +7

Emerging technology to develop novel red winemaking practices: An overview

Maria Lisa Clodoveo, Tiziana Dipalmo, Carlo Giuseppe Rizzello et al. · Innovative Food Science & Emerging Technologies · 2016 · 70 citations

Beverage Industry, Technology, Wine Tasting

Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging

Tiziana Dipalmo, Pasquale Crupi, Sandra Pati et al. · LWT · 2016 · 47 citations · Full text

Biology, Anthocyanin-derived Pigments, Carotenoid +7

Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines

Antonio Coletta, Antonio Trani, Michele Faccia et al. · International Journal of Food Science & Technology · 2013 · 45 citations

Food Chemistry, Agricultural Chemistry, Flavoromics +14

Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques

Pasquale Crupi, Tiziana Dipalmo, Maria Lisa Clodoveo et al. · European Food Research and Technology · 2018 · 42 citations

Food Chemistry, Agricultural Chemistry, Polyphenolics +7