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L
Luca Rollè
H-index:47
Citation Count:6,590
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Exploring fermentative skin contact effects and post-fermentative oxidation on phenolics, aroma, and sensory characteristics in white wine
探究发酵过程中的皮肤接触效应及发酵后氧化对白葡萄酒中酚类物质、香气和感官特性的影响
Food Chemistry
IF9.8
Sensory-Driven Characterisation of the Lugana DOC White Wines Aging Ability Through Odour Activity Value, Aroma Vectors, and Clustering Approaches
通过气味活性值、香气向量和聚类方法对Lugana DOC白葡萄酒陈酿能力的感官驱动表征
Beverages
IF2.7
Shotgun metagenomic analysis reveals temperature-associated shifts in microbial communities and functional genes during spontaneous wine fermentation
宏基因组 shotgun 分析揭示了自发葡萄酒发酵过程中与温度相关的微生物群落和功能基因的演变
Food Bioscience
IF5.9
Fermentation kinetics of Pichia kluyveri-Saccharomyces cerevisiae in Nebbiolo must
Pichia kluyveri-Saccharomyces cerevisiae在Nebbiolo果汁中的发酵动力学
Performance of Georgian Grapevine Varieties in a Vineyard Infected by Flavescence Dorée Phytoplasma in Piedmont, Northwestern Italy
在意大利西北部皮埃蒙特大区一个感染了Flavescence Dorée植原体的葡萄园中，格鲁吉亚葡萄品种的表现
Phenolic budget in red winemaking: Influence of maceration temperature and time
红葡萄酒酿造中的酚类预算：浸渍温度和时间的影响
FOOD CHEMISTRY
IF9.8
Cold liquid stabulation: Impact on the phenolic, antioxidant, and aroma characteristics of wines from aroma-neutral white grape varieties
冷液稳定: 对中性白葡萄品种葡萄酒的酚类，抗氧化剂和香气特性的影响
FOOD CHEMISTRY
IF9.8
Volatile Compound Release from Oak Chips in Model Wine Media: Combined Influence of Toasting Degree, Size, Time of Contact, and Ethanol Content
模型葡萄酒介质中橡木片的挥发性化合物释放: 烘烤程度，大小，接触时间和乙醇含量的综合影响
