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M

M. Malacarne

fondazione edmund mach

H指数:17

被引数:753

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Impact of addition of fumaric acid in the first stages of wine production Effect on the oenological yeasts and wine composition

富马酸在葡萄酒生产初期的添加对其酵母和葡萄酒成分的影响

IF0.7

2026-01-010

PRE

Evolution of Brettanomyces bruxellensis During Secondary Fermentation of Sparkling Wines and Counteraction Strategies

贝克酵母（Brettanomyces bruxellensis）在起泡酒二次发酵过程中的演变及应对策略

Fermentation 2025, Vol. 11, Page 645

IF3.3

2025-11-180

OAAI

Effect of antioxidant supplementation on the polysulfides of white wines

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-12-015

PREAI

The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2020-01-0117

OAAI

Botanical and commercial characterisation of gum arabic and its detection in wine using non-targeted high resolution mass spectrometry

FOOD HYDROCOLLOIDS

IF12.4

2019-10-012

PREAI

Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2019-08-2110

PREAI

Botanical origin characterisation of tannins using infrared spectroscopy

IF9.8

2018-11-0112

PREAI

Targeted and untargeted characterisation of free and glycosylated simple phenols in cocoa beans using high resolution -tandem mass spectrometry (Q-Orbitrap)

JOURNAL OF CHROMATOGRAPHY A

IF4

2017-01-0123

PREAI

Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles

IF9.8

2016-09-0119

PREAI

Free and glycosylated simple phenol profiling in Apulian Italian wines

IF9.8

2016-09-0114

PREAI

Clinical and molecular characterization of two patients with palmoplantar keratoderma-congenital alopecia syndrome type 2

CLINICAL AND EXPERIMENTAL DERMATOLOGY

IF2.8

2016-06-245

PREAI

Vitality and detoxification ability of yeasts in naturally As-rich musts

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2016-03-012

PREAI

Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2016-01-2013

PREAI

Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online solid-phase extraction - ultrahigh-performance liquid chromatography - quadrupole-orbitrap mass spectrometry

JOURNAL OF CHROMATOGRAPHY A

IF4

2015-12-0166

PREAI

The effect of stopping alcoholic fermentation on the variability of H, C and O stable isotope ratios of ethanol

IF6.3

2014-06-0112

PREAI

Use of Fourier transform infrared spectroscopy to create models forecasting the tartaric stability of wines

IF6.1

2013-12-018

PREAI

Simultaneous yeast-bacteria inoculum. A feasible solution for the management of oenological fermentation in red must with low nitrogen content

ANNALS OF MICROBIOLOGY

IF3.4

2012-06-2316

OA

4-Ethylphenol and 4-ethylguaiacol depletion in wine using esterified cellulose

IF9.8

2012-06-0125

PREAI

Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2011-06-1744

PREAI