Acid–base chemistry of red wine: analytical multi-technique characterisation and equilibrium-based chemical modelling

Ionic strength dependence of formation constants. XVII. The calculation of equilibrium concentrations and formation constants.

Concetta De Stefano, Placido Mineo, Carmelo Rigano et al. · Annali di Chimica · 1993 · 142 citations

Natural Sciences, Biochemistry, Chemistry +12

Ultraviolet–circular dichroism spectra for structural analysis of copper(<scp>II</scp>) complexes with aliphatic and aromatic ligands in aqueous solution

Pier Giuseppe Daniele, Enrico Prenesti, Giorgio Ostacoli · Journal of the Chemical Society Dalton Transactions · 1996 · 91 citations

Natural Sciences, Biochemistry, Chemistry +17

Routine high-performance liquid chromatographic determination of carboxylic acids in wines and champagne

Dominique Tusseau · Journal of Chromatography A · 1987 · 68 citations

Agriculture, Chemistry, Viticulture +11

Quality and safety assurance in winemaking

T Christaki, Constantina Tzia · Food Control · 2002 · 65 citations · Full text

Agriculture, Food Science, Viticulture +12

Salt effects on the protonation of ortho-phosphate between 10 and 50°C in aqueous solution. A complex formation model

Pier Giuseppe Daniele, Alessandro De Robertis, Concetta De Stefano et al. · Journal of Solution Chemistry · 1991 · 58 citations

Natural Sciences, Biochemistry, Chemistry +11