Emilio Celotti - Concepedia

Author

Emilio Celotti

University of Udine

Also Known As

Celotti Emilio, Celotti, E., E. Celotti, Emilio Celotti, e Emilio Celotti

Publications

780

Citations

H-Index

Concepts

All Affiliations

University of Udine Fondazione Edmund Mach University of Padua

About

Emilio Celotti is an author at University of Udine specializing in food chemistry, wine tasting, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	159
2	Engineering	5	5	79
3	Medicine	2	2	196
4	Natural Sciences	1	1	186
5	Public Health	1	1	21

Emilio Celotti

Publications

695

Citations

H-Index

Page 1

	Year	Citations
Antiradical Properties of Commercial Cognacs Assessed by the DPPH<sup>•</sup>Test Carla Da Porto, Sonia Calligaris, Emilio Celotti, Journal of Agricultural and Food Chemistry Food ChemistryMedicinal ChemistryAntiradical EfficiencyPolyphenolicsMedicine	2000	186
Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone Emilio Celotti, Roberto Ferrarini, R. Zironi, Journal of Chromatography A Valpolicella GrapesResveratrol ContentPolyphenolicsPhytochemical	1996	146
Study of the ultrasound effects on yeast lees lysis in winemaking Valentina Cacciola, Isabel Ferran Batllò, Paola Ferraretto, European Food Research and Technology Food FermentationYeast LeesUltrasound EffectsWine TastingYeast	2012	44
Effect of Training System on Pinot noir Grape and Wine Composition E. Peterlunger, Emilio Celotti, G. Da Dalt, American Journal of Enology and Viticulture Training SystemBotanyPinot NoirAgricultural EconomicsWine Tasting	2002	43
High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices Emilio Celotti, Stefano Stante, Paola Ferraretto, Foods Food ChemistryUltrasound AmplitudeSonoelectrochemistryPower UltrasoundRed Young Wines	2020	34
Preliminary study of the effects of ultrasound on red wine polyphenols Paola Ferraretto, Emilio Celotti CyTA - Journal of Food Food ChemistryRed WinesRed Wine PolyphenolsPolyphenolicsSonoelectrochemistry	2016	33
High-power ultrasound on the protein stability of white wines: Preliminary study of amplitude and sonication time Emilio Celotti, Mónica Sofía Osorio Barahona, Elisabetta Bellantuono, LWT White WinesPower UltrasoundSonication TimeFood EngineeringUltrasound	2021	27
Ultrasound treatment of red wine: Effect on polyphenols, mathematical modeling, and scale-up considerations Andrea Natolino, Emilio Celotti LWT	2021	22
Organic vs. conventional: impact of cultivation treatments on the soil microbiota in the vineyard Andrea Colautti, Marcello Civilini, Marco Contin, Frontiers in Microbiology Associated MicrobiotaEngineeringSoil EcologySoil MicrobiotaSustainable Agriculture	2023	21
Evaluation of the Electrical Properties of Some Products Used in the Tartaric Stabilization of Wines Emilio Celotti, Luca Bornia, Enrico Zoccolan American Journal of Enology and Viticulture Food ChemistryChemical EngineeringRed WinesEngineeringTartaric Stabilization	1999	19

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