Concepedia

Lees Separation

Lees Separation is the process of separating spent yeast and other particulate matter (lees) from wine after fermentation, distinguishing it from other clarification methods by specifically targeting post-fermentative sediment in enological contexts.

38

Publications

1.9K

Citations

168

Authors

73

Institutions

Publications per year

2017–2026

11

Parents

Children

Publications

38

Natural deep eutectic solvents and ultrasound-assisted extraction: Green approaches for extraction of wine lees anthocyanins

Tomislav Bosiljkov, Filip Dujmić, Marina Cvjetko Bubalo et al. · Food and Bioproducts Processing · 2016 · 355 citations

, , +17

Microwave-assisted extraction of phenolic compounds from wine lees and spray-drying of the extract

J.A. Pérez-Serradilla, M. D. Luque de Castro · Food Chemistry · 2010 · 176 citations

, , +16

Wine lees valorization: Biorefinery development including production of a generic fermentation feedstock employed for poly(3-hydroxybutyrate) synthesis

Charalampia Dimou, Nikolaos Kopsahelis, Aikaterini Papadaki et al. · Food Research International · 2015 · 106 citations

, , +14

Microwave and ultrasound pre-treatments to enhance anthocyanins extraction from different wine lees

Rut Romero-Díez, Melanie S. Matos, Liliana Rodrigues et al. · Food Chemistry · 2018 · 99 citations

, , +12

Primary structures of new ‘iso‐hirudins’

M. Scharf, J. W. Engels, D. Tripier · FEBS Letters · 1989 · 82 citations · Full text

, , +13

1–5 of 38

Authors

168

  1. AD
    Alberto De Iseppi

    University of Padua, Italy

    2 publications · 79 citations

    2

    h-index

  2. AC
    Andrea Curioni

    University of Padua, Italy

    2 publications · 79 citations

    2

    h-index

  3. AM
    Andréa Moura Bernardes

    Universidade Federal do Rio Grande do Sul, Brazil

    2 publications · 88 citations

    2

    h-index

  4. MD
    M. D. Luque de Castro

    University of Córdoba, Spain

    2 publications · 215 citations

    2

    h-index

  5. MM
    Matteo Marangon

    University of Padua, Italy

    2 publications · 79 citations

    2

    h-index

1–5 of 168

Institutions

73

  1. University of Foggia

    Foggia, Italy

    3 h-index

    16 publications

    238 citations

  2. Cereal Research Centre

    Foggia, Italy

    2 h-index

    3 publications

    130 citations

  3. University of Bologna

    Bologna, Italy

    2 h-index

    9 publications

    408 citations

  4. Universidade Federal do Rio Grande do Sul

    Porto Alegre, Brazil

    2 h-index

    9 publications

    271 citations

  5. Université de Bordeaux

    Bordeaux, France

    2 h-index

    3 publications

    163 citations

  6. University of Padua

    Padua, Italy

    2 h-index

    10 publications

    395 citations

  7. University of Córdoba

    Córdoba, Spain

    2 h-index

    5 publications

    469 citations

  8. University of Lisbon

    Lisbon, Portugal

    2 h-index

    3 publications

    237 citations

1–8 of 73

Venues

  1. Food and Bioproducts Processing

    3 publications · 457 citations

    3

    h-index

  2. Food Chemistry

    3 publications · 295 citations

    3

    h-index

  3. Separation and Purification Technology

    2 publications · 142 citations

    2

    h-index

  4. The Journal of Supercritical Fluids

    2 publications · 75 citations

    2

    h-index

  5. Journal of Food Science and Technology

    2 publications · 49 citations

    2

    h-index

1–5