paola domizio
Università degli Studi di Firenze
H-index: 20
Europe-Italy
Top articles of paola domizio
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines
Molecules
2023/11/3
Paola Domizio
H-Index: 15
Martino Forino
H-Index: 24
Francesco Errichiello
H-Index: 1
Angelita Gambuti
H-Index: 23
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples
Foods
2023/5/30
Paola Domizio
H-Index: 15
Matt Wilson
H-Index: 2
Phormidium ambiguum and Leptolyngbya ohadii Exopolysaccharides under Low Water Availability
Polymers
2023/4/14
Paola Domizio
H-Index: 15
Alessandra Adessi
H-Index: 16
Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.)
Food Chemistry
2023/3/1
Lorenzo Cecchi
H-Index: 14
Paola Domizio
H-Index: 15
Il ruolo del materiale: come il contenitore influenza lo stile di un vino rosso
MILLEVIGNE
2023
Schizosaccharomyces japonicus/Saccharomyces cerevisiae mixed starter cultures: New perspectives for the improvement of Sangiovese aroma, taste, and color stability
LWT
2022/2/15
Paola Domizio
H-Index: 15
Monitoring of Sangiovese red wine chemical and sensory parameters along one-year aging in different tank materials and glass bottle
ACS Food Science & Technology
2022/1/25
Monitoring of a Sangiovese red wine volatile profile along one-year aging in different tank materials and glass bottle
2022
A methodological approach to assess the effect of organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine: the case …
Foods
2021/8/15
Paola Domizio
H-Index: 15
Gabriele Scozzafava
H-Index: 14
LIEVITO INATTIVATO PER LA STABILIZZAZIONE PROTEICA DEI VINI
2021
Paola Domizio
H-Index: 15
Quality of veiled olive oil: Role of turbidity components
Italian Journal of Food Science
2021/9/19
Carlotta Breschi
H-Index: 5
Lorenzo Guerrini
H-Index: 15
Paola Domizio
H-Index: 15
Alessandro Parenti
H-Index: 17
Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides
Foods
2020/10/3
Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts
2020/6/30
42nd SASEV VIRTUAL CONFERENCE 3-5 November 2020
2020
Paola Domizio
H-Index: 15
Galactomannoproteins of Schizosaccharomyces japonicus and wine protein stability
2020
Emiliano Fratini
H-Index: 27
Paola Domizio
H-Index: 15
