Giovanni Luzzini

university of verona

H指数:13

被引数:543

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Influence of Yeast and Enzyme Formulation on Prosecco Wine Aroma During Storage on Lees

酵母和酶制剂对陈酿期普罗塞克葡萄酒香气的影响

Beverages

IF2.7

2026-07-270

OAAI

From Waste to Taste: Dynamic Interaction of Grape Stems with Wine Off-Odors

从废弃物到美味：葡萄梗与葡萄酒异味之间的动态相互作用

Foods

IF5.1

2026-05-130

OAAI

Varietal volatile patterns in young and model-aged white wines: a case study on eighteen monovarietal Italian wine types

年轻与模型陈年白葡萄酒中的品种挥发性模式：对十八种单一品种意大利葡萄酒类型的案例分析

Food Chemistry: Molecular Sciences

IF4.7

2026-03-290

OAAI

Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines

Journal of the Science of Food and Agriculture

IF3.5

2026-01-280

OAAI

Influence of Fermentation Temperature and Metschnikowia pulcherrima/Saccharomyces cerevisiae Multi-Starter Cultures on the Volatile Compounds of Lugana Wine

发酵温度和Metschnikowia pulcherrima/Saccharomyces cerevisiae多株混合发酵菌种对Lugana葡萄酒中挥发性化合物的影响

Foods 2025, Vol. 14, Page 3538

IF0

2025-10-170

OAAI

Variations in sensorially-relevant metabolites and indices in PDO wines of common ampelographic background: A case study on commercial Lambrusco wines

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2025-04-010

PRE

Impact of Dried Stems on the Chemical Profile of Passito Wines: A Case Study of Four Veneto Varieties

FERMENTATION-BASEL

IF3.3

2025-01-030

Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus

用粟酒裂殖酵母和日本裂殖酵母发酵的苹果酒挥发性特征的差异

FERMENTATION-BASEL

IF3.3

2024-02-253

From bioprotective effects to diversification of wine aroma: Expanding the knowledge on Metschnikowia pulcherrima oenological potential

从生物保护作用到葡萄酒香气的多样化: 扩大对Metschnikowia pulcherrima酿酒学潜力的了解

FOOD RESEARCH INTERNATIONAL

IF8

2023-12-013

OAAI

Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-04-216

OAAI

Contribution of terpenes, methanethiol, and fermentative esters to sparkling wine aroma in relation to production technology, vintage, and aging: a case study on Durello wines

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-04-216

Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration

温度对酿酒葡萄采后脱水过程中有机酸、萜烯和二苯乙烯代谢的影响

FRONTIERS IN PLANT SCIENCE

IF4.8

2023-01-3011

OAAI

The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines

FOOD RESEARCH INTERNATIONAL

IF8

2022-07-0112

OAAI

Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines

葡萄成分和来源，酵母菌株和自发发酵对Corvina和Corvinone葡萄酒香气特征的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-05-0124

PREAI

Two Sides to One Story-Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines

MOLECULES

IF4.6

2021-04-0716

OAAI

Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines

MOLECULES

IF4.6

2020-05-0326

OAAI

Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2020-04-01142

PREAI

Fate of Grape-Derived Terpenoids in Model Systems Containing Active Yeast Cells

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-03-1017

PREAI

Evaluation of the volatile fraction, pungency and extractable color of different Italian Capsicum annuum cultivars designed for food industry

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2019-10-2814

PREAI

Sustainable Production of Bio-Based Geraniol: Heterologous Expression of Early Terpenoid Pathway Enzymes in Chlamydomonas reinhardtii

生物基香叶醇的可持续生产：在莱茵衣藻（Chlamydomonas reinhardtii）中异源表达早期类萜途径酶

ACS Synthetic Biology

IF3.9

Giovanni Luzzini

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