Lista de obras - Luca Rolle - Dominio Público Uruguay

'Fortified' wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.).

artículo científico publicado en 2016

A multidisciplinary study on the effects of phloem-limited viruses on the agronomical performance and berry quality of Vitis vinifera cv. Nebbiolo

artículo científico publicado en 2011

Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz

artículo científico publicado en 2014

Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes

artículo científico publicado en 2017

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

article

Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology

article published in 2016

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

Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes

article published in 2011

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

artículo científico publicado en 2011

Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins

artículo científico publicado en 2020

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 stilbene composition during postharvest ozone treatment of 'Moscato bianco' winegrapes

scientific article published on 27 April 2019

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

article

Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins

artículo científico publicado en 2018

Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage

artículo científico publicado en 2016

Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).

artículo científico publicado en 2016

Determination of maize kernel hardness: comparison of different laboratory tests to predict dry-milling performance

artículo científico publicado en 2010

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

Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties

article by J. Laureano et al published 27 October 2015 in Journal of Texture Studies

Evaluation of the use of sulfur dioxide and glutathione to prevent oxidative degradation of malvidin-3-monoglucoside by hydrogen peroxide in the model solution and real wine.

artículo científico publicado en 2017

Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime

artículo científico publicado en 2011

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 post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.).

artículo científico publicado en 2016

Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration.

artículo científico publicado en 2015

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

Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition

artículo científico publicado en 2018

Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.).

scientific article published on 21 May 2020

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

Influence of skin hardness on dehydration kinetics of wine grapes

artículo científico publicado en 2010

Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review

article

Instrumental Texture Analysis Parameters as Winegrapes Varietal Markers and Ripeness Predictors

article

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

Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation.

artículo científico publicado en 2013

Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania

article by Mihai Lucian LUNG et al published 13 June 2016 in Notulae botanicae Horti Agrobotanici Cluj-Napoca

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

artículo científico publicado en 2009

Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology

artículo científico publicado en 2007

Modeling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodology

article by Simona Belviso et al published September 2017 in Journal of Food Composition and Analysis

Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction

artículo científico publicado en 2013

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

Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae

artículo científico publicado en 2017

Ozone Improves the Aromatic Fingerprint of White Grapes

artículo científico publicado en 2017

Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties

artículo científico publicado en 2016

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

scientific article published on 28 December 2019

Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties

article by Delia Elena Urcan et al published 14 April 2015 in International Journal of Food Properties

Phenolic ripeness assessment of grape skin by texture analysis

article

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

Possible use of texture characteristics of winegrapes as markers for zoning and their relationship with anthocyanin extractability index

article by Susana Río Segade et al published 12 January 2011 in International Journal of Food Science and Technology

Post-harvest control of wine-grape mycobiota using electrolyzed water

article by Francesco Cravero et al published June 2016 in Innovative Food Science and Emerging Technologies

Profiling of Hydroxycinnamoyl Tartrates and Acylated Anthocyanins in the Skin of 34 Vitis vinifera Genotypes

artículo científico publicado en 2012

Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread.

artículo científico publicado en 2015

Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process.

artículo científico publicado en 2011

Quantitative descriptive analysis of Italian polenta produced with different corn cultivars

artículo científico publicado en 2011

Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo.

artículo científico publicado en 2015

Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine

scientific article published on 20 February 2019

Relationships between skin flavonoid content and berry physical-mechanical properties in four red wine grape cultivars ( Vitis vinifera L.)

article by Luca Brillante et al published December 2015 in Scientia Horticulturae

Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations

scientific article published on 01 April 2019

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

Single-nucleotide polymorphism (SNP) genotyping assays for the varietal authentication of 'Nebbiolo' musts and wines

artículo científico publicado en 2019

Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

artículo científico publicado en 2016

The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta

scientific article published on 10 September 2014

Use of density sorting for the selection of aromatic grape berries with different volatile profile

artículo científico publicado en 2018

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

artículo científico publicado en 2013

Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening

artículo científico publicado en 2016

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

Varietal relationship between instrumental skin hardness and climate for grapevines (Vitis vinifera L.).

artículo científico publicado en 2011

Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

artículo científico publicado en 2018

Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods

artículo científico publicado en 2008

Lista de obras de Luca Rolle

'Fortified' wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.).

A multidisciplinary study on the effects of phloem-limited viruses on the agronomical performance and berry quality of Vitis vinifera cv. Nebbiolo

Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz

Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes

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

Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology

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.).

Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes

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

Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins

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 stilbene composition during postharvest ozone treatment of 'Moscato bianco' winegrapes

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

Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins

Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage

Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).

Determination of maize kernel hardness: comparison of different laboratory tests to predict dry-milling performance

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

Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties

Evaluation of the use of sulfur dioxide and glutathione to prevent oxidative degradation of malvidin-3-monoglucoside by hydrogen peroxide in the model solution and real wine.

Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime

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 post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.).

Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration.

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

Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition

Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.).

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

Influence of skin hardness on dehydration kinetics of wine grapes

Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review

Instrumental Texture Analysis Parameters as Winegrapes Varietal Markers and Ripeness Predictors

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

Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation.

Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania

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

Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology

Modeling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodology

Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction

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

Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae

Ozone Improves the Aromatic Fingerprint of White Grapes

Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties

Phenolic ripeness assessment of grape skin by texture analysis

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

Possible use of texture characteristics of winegrapes as markers for zoning and their relationship with anthocyanin extractability index

Post-harvest control of wine-grape mycobiota using electrolyzed water

Profiling of Hydroxycinnamoyl Tartrates and Acylated Anthocyanins in the Skin of 34 Vitis vinifera Genotypes

Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread.

Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process.

Quantitative descriptive analysis of Italian polenta produced with different corn cultivars

Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo.

Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine

Relationships between skin flavonoid content and berry physical-mechanical properties in four red wine grape cultivars ( Vitis vinifera L.)

Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations

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

Single-nucleotide polymorphism (SNP) genotyping assays for the varietal authentication of 'Nebbiolo' musts and wines

Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta

Use of density sorting for the selection of aromatic grape berries with different volatile profile

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

Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening

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

Varietal relationship between instrumental skin hardness and climate for grapevines (Vitis vinifera L.).

Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods

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