List of works - Matteo Marangon

A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA)

article by Matteo Marangon et al published 23 November 2018 in Molecules

A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties

scientific article published in 2021

Addition of carrageenan at different stages of winemaking for white wine protein stabilization.

scientific article published on 21 June 2013

Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain

scientific article published on 12 July 2019

Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization

scientific article published on 17 May 2012

Effects of ionic strength and sulfate upon thermal aggregation of grape chitinases and thaumatin-like proteins in a model system.

scientific article published in March 2011

Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions

scientific article published on 28 January 2022

Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy

scientific article published on 04 June 2020

Grape and wine proteins: their fractionation by hydrophobic interaction chromatography and identification by chromatographic and proteomic analysis.

scientific article published on 8 April 2009

Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity

scientific article published on 27 October 2009

Influence of the reducing environment in the misfolding of wine proteins

scientific article published on 19 October 2019

Roles of Proteins, Polysaccharides, and Phenolics in Haze Formation in White Wine via Reconstitution Experiments

scientific article published on 11 October 2012

Roles of grape thaumatin-like protein and chitinase in white wine haze formation

scientific article

Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent

scientific article published on 08 February 2019

Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins

scientific article

The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols

scientific article published on 03 April 2020

The effect of sucrose addition at dosage stage on the foam attributes of a bottle-fermented English Sparkling Wine.

scientific article

Thermal stability of thaumatin-like protein, chitinase, and invertase isolated from Sauvignon blanc and Semillon juice and their role in haze formation in wine

scientific article published on 01 January 2010

Two-step purification of pathogenesis-related proteins from grape juice and crystallization of thaumatin-like proteins.

scientific article published in December 2009

Wine Fining with Plant Proteins

scientific article published on 11 June 2019

Wine protein haze: mechanisms of formation and advances in prevention.

scientific article published on 15 April 2015

List of works by Matteo Marangon

A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA)

A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties

Addition of carrageenan at different stages of winemaking for white wine protein stabilization.

Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain

Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization

Effects of ionic strength and sulfate upon thermal aggregation of grape chitinases and thaumatin-like proteins in a model system.

Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions

Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy

Grape and wine proteins: their fractionation by hydrophobic interaction chromatography and identification by chromatographic and proteomic analysis.

Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity

Influence of the reducing environment in the misfolding of wine proteins

Roles of Proteins, Polysaccharides, and Phenolics in Haze Formation in White Wine via Reconstitution Experiments

Roles of grape thaumatin-like protein and chitinase in white wine haze formation

Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent

Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins

The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols

The effect of sucrose addition at dosage stage on the foam attributes of a bottle-fermented English Sparkling Wine.

Thermal stability of thaumatin-like protein, chitinase, and invertase isolated from Sauvignon blanc and Semillon juice and their role in haze formation in wine

Two-step purification of pathogenesis-related proteins from grape juice and crystallization of thaumatin-like proteins.

Wine Fining with Plant Proteins

Wine protein haze: mechanisms of formation and advances in prevention.