Lista de obras - Fabrizio Torchio - Dominio Público Uruguay

Assessment of Physicochemical Differences in Nebbiolo Grape Berries from Different Production Areas and Sorted by Flotation

article

Assessment of sensory firmness and crunchiness of tablegrapes by acoustic and mechanical properties

article published in 2015

Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.).

artículo científico publicado en 2014

CIELab* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties

artículo científico publicado en 2011

Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations

artículo científico publicado en 2012

Changes in Acoustic and Mechanical Properties of Cabernet Sauvignon Seeds during Ripening

Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines

article

Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines

article

Effect of Growing Zone and Vintage on the Prediction of Extractable Flavanols in Winegrape Seeds by a FT-NIR Method

artículo científico publicado en 2013

Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grape berries (Vitis viniferaL.) sorted by flotation

article

Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: physiological and molecular characterizations.

artículo científico publicado en 2015

Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels

artículo científico publicado en 2014

H, C, and O Stable Isotope Ratios of Passito Wine

artículo científico publicado en 2015

Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.)

article by Susana Río Segade et al published August 2013 in Scientia Horticulturae

Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles

article by Susana Río Segade et al published May 2015 in Food Research International

Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties

artículo científico publicado en 2014

Influence of Different Thermohygrometric Conditions on Changes in Instrumental Texture Properties and Phenolic Composition during Postharvest Withering of ‘Corvina’ Winegrapes (Vitis viniferaL.)

article

Influence of Grape Density and Harvest Date on Changes in Phenolic Composition, Phenol Extractability Indices, and Instrumental Texture Properties during Ripening

article

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

article

Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines

artículo científico publicado en 2015

Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical–mechanical characteristics in wine grapes

article by Luca Brillante et al published September 2015 in Computers and Electronics in Agriculture

Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas.

artículo científico publicado en 2009

Optimization of a Method Based on the Simultaneous Measurement of Acoustic and Mechanical Properties of Winegrape Seeds for the Determination of the Ripening Stage

artículo científico publicado en 2012

Physico-mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification

article by Simone Giacosa et al published 3 December 2012 in International Journal of Food Science and Technology

Selection of a Mechanical Property for Flesh Firmness of Table Grapes in Accordance with an OIV Ampelographic Descriptor

article by Simone Giacosa et al published 28 February 2014 in American Journal of Enology and Viticulture

Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds

artículo científico publicado en 2013

Lista de obras de Fabrizio Torchio

Assessment of Physicochemical Differences in Nebbiolo Grape Berries from Different Production Areas and Sorted by Flotation

Assessment of sensory firmness and crunchiness of tablegrapes by acoustic and mechanical properties

Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.).

CIELab* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties

Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations

Changes in Acoustic and Mechanical Properties of Cabernet Sauvignon Seeds during Ripening

Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines

Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines

Effect of Growing Zone and Vintage on the Prediction of Extractable Flavanols in Winegrape Seeds by a FT-NIR Method

Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grape berries (Vitis viniferaL.) sorted by flotation

Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: physiological and molecular characterizations.

Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels

H, C, and O Stable Isotope Ratios of Passito Wine

Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.)

Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles

Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties

Influence of Different Thermohygrometric Conditions on Changes in Instrumental Texture Properties and Phenolic Composition during Postharvest Withering of ‘Corvina’ Winegrapes (Vitis viniferaL.)

Influence of Grape Density and Harvest Date on Changes in Phenolic Composition, Phenol Extractability Indices, and Instrumental Texture Properties during Ripening

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

Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines

Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical–mechanical characteristics in wine grapes

Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas.

Optimization of a Method Based on the Simultaneous Measurement of Acoustic and Mechanical Properties of Winegrape Seeds for the Determination of the Ripening Stage

Physico-mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification

Selection of a Mechanical Property for Flesh Firmness of Table Grapes in Accordance with an OIV Ampelographic Descriptor

Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds

Varietal Relationship Between Skin Break Force and Off-Vine Withering Process for Winegrapes

Lista de obras de Fabrizio Torchio

Assessment of Physicochemical Differences in Nebbiolo Grape Berries from Different Production Areas and Sorted by Flotation

Assessment of sensory firmness and crunchiness of tablegrapes by acoustic and mechanical properties

Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.).

CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties

Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations

Changes in Acoustic and Mechanical Properties of Cabernet Sauvignon Seeds during Ripening

Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines

Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines

Effect of Growing Zone and Vintage on the Prediction of Extractable Flavanols in Winegrape Seeds by a FT-NIR Method

Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grape berries (Vitis viniferaL.) sorted by flotation

Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: physiological and molecular characterizations.

Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels

H, C, and O Stable Isotope Ratios of Passito Wine

Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.)

Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles

Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties

Influence of Different Thermohygrometric Conditions on Changes in Instrumental Texture Properties and Phenolic Composition during Postharvest Withering of ‘Corvina’ Winegrapes (Vitis viniferaL.)

Influence of Grape Density and Harvest Date on Changes in Phenolic Composition, Phenol Extractability Indices, and Instrumental Texture Properties during Ripening

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

Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines

Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical–mechanical characteristics in wine grapes

Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas.

Optimization of a Method Based on the Simultaneous Measurement of Acoustic and Mechanical Properties of Winegrape Seeds for the Determination of the Ripening Stage

Physico-mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification

Selection of a Mechanical Property for Flesh Firmness of Table Grapes in Accordance with an OIV Ampelographic Descriptor

Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds

Varietal Relationship Between Skin Break Force and Off-Vine Withering Process for Winegrapes

CIELab* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties