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S

Simone Vincenzi

interdepartmental centre for research in viticulture and enology

H指数:28

被引数:2,141

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Copper impact on Saccharomyces cerevisiae during wine fermentation: interplay between strain effect and temperature modulation

葡萄酒发酵期间铜对酿酒酵母的影响：菌株效应与温度调节的相互作用

European Food Research and Technology

IF3.2

2026-08-180

OAAI

Chitosan Hydrochloride Applied as a Grapevine Biostimulant Modulates Sauvignon Blanc Vines’ Growth, Grape, and Wine Composition

IF2.7

2026-07-270

OAAI

Impact of Bacterial Fermentation on Phytochemical Profile and Bioactivity of Calendula officinalis and Echinacea purpurea Extracts

细菌发酵对金盏花和紫锥菊提取物中植物化学成分谱和生物活性的影响

International Journal of Food Science

IF3.1

2026-05-080

OAAI

A Comprehensive Literature Review on the Role of Bentonite in White Wine Protein Stabilization

IF5.1

2025-11-210

OA

Starmerella bacillaris Yeast Derivatives for Improving Wine Stability: Effect of Cell Wall Composition and Extraction Techniques

星麦孢酵母（Starmerella bacillaris）衍生物在提高葡萄酒稳定性中的应用：细胞壁组成与提取技术的影响

IF6.9

2025-09-230

OAAI

Enhancing Malva sylvestris extract properties through lactic acid bacteria fermentation: impact on phytochemical profile and bioactivity

通过乳酸菌发酵增强锦葵提取物性质：对植物化学物质谱和生物活性的影响

food production processing and nutrition

IF0

2025-08-010

OAAI

Nitrogen supplementation during wine fermentation, cooling rate and SO₂ addition timing influence yeast viability and acetaldehyde production in the post-fermentation process

在葡萄酒发酵过程中，氮补充、冷却速率以及SO₂添加时间会影响酵母的存活率和乙醛生产，在发酵后阶段。

International Journal of Food Microbiology

IF5.2

2025-07-280

OAAI

Botrytis cinerea protease activity removes the chitin-binding domain of a major grapevine chitinase, abolishing its antifungal activity

灰葡萄孢蛋白酶活性可去除葡萄主要几丁质酶的几丁质结合域，从而消除其抗真菌活性。

molecular plant pathology

IF3.3

2025-07-010

PRE

Sustainable Sparkling Cherry Wine Production from Early and Late Varieties: Insights into Technological Properties and Volatile Compounds

利用早熟和晚熟品种生产可持续起泡樱桃酒的工艺特性与挥发性化合物研究

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2025-04-300

OA

Phosphate removal from hydrogen peroxide solutions using the ion exchange resin IRA-400

JOURNAL OF CHROMATOGRAPHY A

IF4

2025-02-010

PRE

White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability

IF2.7

2024-03-070

OA

Estimation of betalain content in beetroot peel powder

甜菜根皮粉中甜菜素含量的估算

ITALIAN JOURNAL OF FOOD SCIENCE

IF3.3

2024-01-116

OA

Polyphenols Profile and Antioxidant Activity Characterization of Commercial North Italian Ciders in Relation to Their Geographical Area of Production and Cidermaking Procedures

IF2.7

2023-06-203

OA

Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines

IF2.7

2023-06-148

OA

A successful defence strategy in grapevine cultivar 'Tocai friulano' provides compartmentation of grapevine Flavescence doree phytoplasma

葡萄品种 “tocai friulano” 的成功防御策略提供了葡萄风味多莉植物质体的隔离

BMC PLANT BIOLOGY

IF4.8

2023-03-252

OAAI

Wine and Health: From the Perspective of Alvise Cornaro to the Latest Scientific Opinions

AGRICULTURE-BASEL

IF3.6

2023-02-100

OA

Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment

IF2.7

2022-12-135

OA

Starmerella bacillaris Strains Used in Sequential Alcoholic Fermentation with Saccharomyces cerevisiae Improves Protein Stability in White Wines

FERMENTATION-BASEL

IF3.3

2022-05-276

OA

Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions

FOOD CHEMISTRY-X

IF8.2

2022-03-0110

OAAI

Anethole Stability in Aniseed Spirits: Storage Condition Repercussions on Commercial Products

IF2.7

2021-10-304

OA