Search filters

List of works by Davide Slaghenaufi

Assessment of yeasts for apple juice fermentation and production of cider volatile compounds

Centrifugal partition chromatography applied to the isolation of oak wood aroma precursors.

scientific article

Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes

article by Giacomo Zapparoli et al published 15 October 2018 in Food Chemistry

Facile gas chromatography-tandem mass spectrometry stable isotope dilution method for the quantification of sesquiterpenes in grape

scientific article published on 5 January 2018

Fate of Grape-Derived Terpenoids in Model Systems Containing Active Yeast Cells

scientific article published on 16 March 2020

Induction of Terpene Biosynthesis in Berries of Microvine Transformed with VvDXS1 Alleles

scientific article published in January 2017

Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines

scientific article published on 03 May 2020

Oxygen and SO2 Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics

scientific article published on 19 March 2020

Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits

scientific article published on 04 February 2016

Quantitative solid phase microextraction--gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine

scientific article published on 15 January 2014

Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines

scientific article published in 2021

Paulina is supported by:

About Paulina

Help