14 results on '"Arlorio, Marco"'
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2. Unprecedented Formation of 2,5-Diaminoquinones from the Reaction of Vanillin with Secondary Amines in Aerobic Conditions
3. Variation in content of tyramine, histamine, 2‐phenylethylamine, tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and nitrogen sources
4. Characterization of polyphenolic and oligosaccharidic fractions extracted from grape seeds followed by the evaluation of prebiotic activity related to oligosaccharides
5. Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation
6. Spent grape pomace as a still potential by-product
7. Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate
8. Headspace solid-phase micro extraction coupled to comprehensive two-dimensional with time-of-flight mass spectrometry applied to the evaluation of Nebbiolo-based wine volatile aroma during ageing
9. Gene transcription analysis of hazelnut (Corylus avellanaL.) allergens Cor a 1, Cor a 8 and Cor a 11: a comparative study
10. Analytical Traceability of Melon (Cucumis Melo Var Reticulatus): Proximate Composition, Bioactive Compounds, and Antioxidant Capacity in Relation to Cultivar, Plant Physiology State, and Seasonal Variability
11. Polymeric Proanthocyanidins in Skins and Seeds of 37 Vitis vinifera L. Cultivars: A Methodological Comparative Study
12. In vitro bioaccessibility and gut biotransformation of polyphenols present in the water-insoluble cocoa fraction
13. Isolation, cloning, and characterization of the 2S albumin: A new allergen from hazelnut
14. GC‐MS detection of chiral markers in cocoa beans of different quality and geographic origin
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