Andrea Versari
Università degli Studi di Bologna
H-index: 40
Europe-Italy
Top articles of Andrea Versari
Dealcoholized Wine: A Scoping Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits
2024/3/11
Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines
Food Chemistry
2024/2/27
Arianna Ricci
H-Index: 11
Andrea Versari
H-Index: 23
Device and method for stabilizing wine and other vegetable beverages
2024/1/9
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency
Current Research in Food Science
2023/1/1
Exploring tannins content and reactivity in red wines by means of an innovative and rapid optical method
2023
Arianna Ricci
H-Index: 11
Andrea Versari
H-Index: 23
Influence of SO2 addition and storage conditions in the determination of mean degree of polymerization of proanthocyanidins in aged red wines.
2023
Influences of SO2 addition and storage conditions in the determination of mean degree of polymerization of proanthocyanidins in aged red wines
2023
Packaging of Wine in Aluminum Cans–A Review
2023/1/1
Andrea Versari
H-Index: 23
Arianna Ricci
H-Index: 11
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines
OENO ONE
2023
Acknowledgment to the Reviewers of Beverages in 2022
2023
New device for protein stabilisation of white wines throughout a continuous flow system
BIO Web of Conferences
2023
Arianna Ricci
H-Index: 11
Andrea Versari
H-Index: 23
Fermentative volatile compounds and chromatic characteristics can contribute to Italian white wines diversity
2022
Discrimination of monovarietal Italian red wines using derivative voltammetry
2022
Utilizzo del ceppo HV-205 di Hanseniaspora vineae in Chardonnay base spumante
L'ENOLOGO
2022
The macromolecular diversity of Italian monovarietal red wines
OENO ONE
2022
Decoding the proanthocyanins profile of Italian red wines
Beverages
2022/11/25
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines
Food Research International
2022/7/1
Chemical and phenolic profile of Stanušina red wines determined by HPLC-DAD
2022/6/30
Arianna Ricci
H-Index: 11
Andrea Versari
H-Index: 23
Membrane-based operations for the fractionation of polyphenols and polysaccharides from winery sludges
Food and Bioprocess Technology
2022/4
Arianna Ricci
H-Index: 11
Andrea Versari
H-Index: 23
Evaluation of plant-based byproducts as green fining agents for precision winemaking
Molecules
2022/3/3
Andrea Versari
H-Index: 23
Arianna Ricci
H-Index: 11
