Venturi, F

Auteur
Article, Extra virgin olive oils produced from whole and pitted olives using argon as malaxation gaseous atmosphere: synergistic effect of the two different strategies to improve oil quality, Pisa University Press
Macaluso, M. Bianchi, A. Taglieri, I. Venturi, F. Sanmartin, C.

Extra virgin olive oils produced from whole and pitted olives using argon as malaxation gaseous atmosphere: synergistic effect of the two different strategies to improve oil quality

2020 - Pisa University Press

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Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 64, 2, 2020
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Article, Co-fermenta­tion of intact grape clusters and stalk : a natural and economical strat­egy to modulate nutraceutical and sensory features of Syrah variety, Pisa University Press
Flamini, G. Ferroni, G. Sanmartin, C. Taglieri, I. Venturi, F.

Co-fermenta­tion of intact grape clusters and stalk : a natural and economical strat­egy to modulate nutraceutical and sensory features of Syrah variety

2019 - Pisa University Press

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Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 63, 2, 2019
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Article, Predicatore : an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning, Pisa University Press
Venturi, F. Taglieri, I. San Martin, C. Ferroni, G. Scalabrelli, G.

Predicatore : an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning

2019 - Pisa University Press

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Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 63, 3, 2019
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Article, Improvement of varietal Nero D'Avola and Frappato based wines : implication of blending practice, Pisa University Press
Article, Main operating conditions that can influence the evolution of a rosé wine during long-term storage : a kinetic approach, Pisa University Press
Sanmartin, C. Ying, X. Quartacci, M.F. Andrich, G. Venturi, F.

Main operating conditions that can influence the evolution of a rosé wine during long-term storage : a kinetic approach

2018 - Pisa University Press

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Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 62, 3, 2018
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Article, Study of the migration of chemicals from conventional food contact materials into food and environment: hurdles and limits for a whole hazard identification and risk assessm, Pisa University Press
Zinnai, A. Andrich, G. Sanmartin, C. Taglieri, I. Venturi, F. Nari, A.

Study of the migration of chemicals from conventional food contact materials into food and environment: hurdles and limits for a whole hazard identification and risk assessm

2018 - Pisa University Press

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Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 62, 2, 2018
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Article, Restoration of an old vineyard by replanting of missing vines : effects on grape production and wine quality, Pisa University Press
Article, Thermal sanitizing of a low-acid foodstuff : a case study : truffle sauce packaged in glass jars, Pisa University Press
Article, Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta, Pisa University Press
Article, The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage, Pisa University Press
Venturi, F. Sanmartin, C. Andrich, G. Xiaoguo, Y. Taglieri, I.

The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage

2016 - Pisa University Press

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Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 60, 2, 2016
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Article, Effect of the baking process on artisanal sourdough bread-making : a technological and sensory evaluation, Pisa University Press
Article, Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine, Pisa University Press
Venturi, F. Andrich, G. Serni, E. Taglieri, I. Sanmartin, G.

Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine

2015 - Pisa University Press

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Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 59, 3, 2015
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