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Publications by Maria Alessandra Paissoni

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

Organic Chemistry

Molecular Medicine

Analytical Chemistry

Theoretical Chemistry

Pharmaceutical Science

English

Related publications

Technological Parameter of Red Wine Production in Czechoslovakia.

English

Colour, Phenolic Content and Antioxidant Activity of the Slovak Alibernet Red Wine Samples

Journal of Microbiology, Biotechnology and Food Sciences

Molecular Biology

English

The Phenolic Composition and the Antioxidant Capacity of Serbian Red Wines

Savremene tehnologije

English

Composition of Anthocyanin Pigments in Aromatic Red Rice and Its Wine.

NIPPON SHOKUHIN KOGYO GAKKAISHI

English

Influence of Freezing Skin Grapes to Extract Phenolic Compounds During Red Wine Maceration

BIO Web of Conferences

English

The Effect of Inactivated Yeast-Based Products on the Process of Wine Aging, Phenolic Compounds and Sensory Characteristics of Red Wine Prokupac

BIO Web of Conferences

English

Timing of Leaf Removal Modifies Chemical and Phenolic Composition of Sauvignon Blanc Wine

BIO Web of Conferences

English

Going Through the Wine Fining: Intimate Dialogue Between Organics and Clays

Colloids and Surfaces B: Biointerfaces

Theoretical Chemistry

Surface Chemistry

English

Characterization of Phenolic Compounds in Wine Lees

Clinical Biochemistry

Molecular Biology

English