Donato Colangelo

The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine

Donato Colangelo, Fabrizio Torchio, Dante Marco De Faveri et al. · Food Chemistry · 2018 · 62 citations

Food Chemistry, Chemical Engineering, Engineering +7

Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production

Milena Lambri, Fabrizio Torchio, Donato Colangelo et al. · Food Research International · 2015 · 36 citations

Food Chemistry, Skin Hardness, Anthocyanin Compounds +3

Effect of Bentonite Characteristics on Wine Proteins, Polyphenols, and Metals under Conditions of Different pH

Roberta Dordoni, Donato Colangelo, Marzia Giribaldi et al. · American Journal of Enology and Viticulture · 2015 · 34 citations

Engineering, Chemical Composition, Food Analysis +21

Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wine

Roberta Dordoni, Roberta Galasi, Donato Colangelo et al. · International Journal of Food Science & Technology · 2015 · 23 citations

Food Chemistry, Chemical Engineering, Bentonite Dose +12

Identifying chemical parameters and discriminant phenolic compounds from metabolomics to gain insight into the oxidation status of bottled white wines

Elia Romanini, Donato Colangelo, Luigi Lucini et al. · Food Chemistry · 2019 · 21 citations

Food Chemistry, Oxidation Status, Biochemistry +13