Mario Bertuccioli - Publications, H-index & Citations

Mario Bertuccioli

university of florence

17H指数

85论文数

929被引数

收录论文 7

发表时间

Quantification and characterization of cell wall polysaccharides released by non-Saccharomyces yeast strains during alcoholic fermentation

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2012-11-01

PREAI

Giovani, Giovanna; Rosi, Iolanda; Bertuccioli, Mario

The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries

FOOD RESEARCH INTERNATIONAL

IF8

2011-01-01

PREAI

Jaffe, Julien; Valentin, Dominique; Meunier, Jean-Marie; Siliani, Alessandra; Bertuccioli, Mario; Le Fur, Yves

Special Pangborn Wine Issue: Presentation

FOOD QUALITY AND PREFERENCE

IF4.9

2010-10-01

PREAI

Bertuccioli, Mario

Prediction of grape polyphenol astringency by means of a fluorimetric micro-plate assay

FOOD CHEMISTRY

IF9.8

2009-03-01

PREAI

Fia, Giovanna; Dinnella, Caterina; Bertuccioli, Mario; Monteleone, Erminio

Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples

FOOD QUALITY AND PREFERENCE

IF4.9

2006-01-01

PREAI

Condelli, N; Dinnella, C; Cerone, A; Monteleone, E; Bertuccioli, M

A preliminary approach to predictive modelling of extra virgin olive oil stability

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2005-03-07

PREAI

Zanoni, B; Bertuccioli, M; Rovellini, P; Marotta, F; Mattei, A

Prediction of perceived astringency induced by phenolic compounds

FOOD QUALITY AND PREFERENCE

IF4.9

2004-10-01

114

PREAI

Monteleone, E; Condelli, N; Dinnella, C; Bertuccioli, M

研究方向