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24篇 您的检索式：作者名="Parpinello"

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	题名	作者	年代	出处	被引量
1	Prediction of total antioxidant capacity of red wine by Fourier transform infrared spectroscopy 显示文摘	Versari A Parpinello P C Scazzina F	2010	Food Control2010，21，5：	1
2	Characterisation of peach juices obtained from cultivars Redhaven, Suncrest and Maria Marta grown in Italy显示文摘	Andrea Versari Massimo Castellari Giuseppina Paola Parpinello Claudio Riponi Sergio Galassi	2002	Food Chemistry2002，，2：	1
3	Characterisation of peach juices obtained from cultivars Redhaven, Suncrest and Maria Marta Grown in Italy显示文摘	Versari A Castellari M Parpinello G P	2002	Food Chem2002，76，2：	1
4	Characterisatio on of peach juices obtained from cuhivars Redhaven, Suncrest and Maria Marta grown in Italy 显示文摘	Versari A Castellari M Parpinello G P	2002	Food Chemistry2002，76，：	1
5	Leuconostoc oenos and malolactic fermentation in wine: a review显示文摘	VERSARI A PARPINELLO G P CATTANEO M	1999	Journal of Industrial Microbiology & Biotechnology1999，23，：	1
6	Leuconostoc oenos and malolactic fermentation in wine: A review 显示文摘	VERSARI A PARPINELLO G P CATTANEO M	1999	J Ind Microbiol Biotechnol1999，23，：	1
7	Leuconostoc oenos and malolactie fermentation in wine: a review 显示文摘	VERSARI A PARPINELLO G P CATTSNEO M	1999	J Ind Mierobio Blot1999，23，：	1
8	Leuconostoc oenos and malolactic fermentation in wine: a review显示文摘	A Versari G P Parpinello M Cattaneo	1999	Journal of Industrial Microbiology & Biotechnology1999，，6：	1
9	Analysis of mechanical properties of cork stoppers and syntheticclosures used for wine bottling显示文摘	GIUNCHI A VERSARI A PARPINELLO G P	2008	Journal of Food Enginee- ring2008，88，4：	1
10	Fingerprintof enological tannins by multiple techniques approach显示文摘	LAGHI L PARPINELLO G P RIO D D	2010	FoodChemistry2010，121，3：	1
11	Impact of exogenous tannin additions on wine chemistry and winesensory character显示文摘	HARBERTSON J F PARPINELLO G P HEYMANN H	2012	Food Chemistry2012，131，3：	1
12	Stevioside as a replacement of sucrose in peach juice: sensory evaluation 显示文摘	Parpinello G P Versari A Castellari M	2001	Journal of Sensory Studies2001，16，5：	1
13	Impact of exogenous tannin additions on wine chemistry and wine sensory character显示文摘	HARBERTSON F J PARPINELLO P G HEYNANN H	2012	Food Chemistry2012，131，：	1
14	Charac- terisation of Italian commercial apricot juices by high- performance liquid chromatography analysis and multivariate analysis显示文摘	Versari A Parpinello G P Mattioli A U	2008	Food Chemistry2008，108，：	1
15	Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by mid-infrared spectroscopy 显示文摘	Versari A Parpinello G P Chinnici F	2011	Food Chemistry2011，125，4：	1
16	Prehminary study on Glucose oxidase-catalase enzyme system to control the browning of apple and peat purees显示文摘	Parpinello G P Chimlici F Versari A	2002	Lebensm- Wiss u Technol2002，，35：	1
17	High- performance liquid chromatographic analysis of free amino acids in fruit juices using derivatization with 9-fluorenylmethyl-chloroformate显示文摘	Fabiani A Versari A Parpinello G P	2002	J Chromatogr Sci2002，40，1：	1
18	Fingerprint of enologi-cal tannins by multiple techniques approach显示文摘	Laghi L Parpinello P G Rio D D	2010	Food Chemis-try2010，121，3：	1
19	Preliminary Study on Glucose Oxidase–Catalase Enzyme System to Control the Browning of Apple and Pear Purées显示文摘	G.P. Parpinello F. Chinnici A. Versari C. Riponi	2002	LWT - Food Science and Technology2002，，3：	1
20	, Effect of micro- oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine显示文摘	Parpinello G P Plumejeau F Maury C	2012	Journal of the Science of Food and Agriculture2012，92，6：	1

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