C. Delfini

发表

Simultaneous determination by GC of free and combined fatty acids and sterols in grape musts and yeasts as silanized compounds

C. Cocito, C. Delfini, 1994 .

Resistance screening essay of wine lactic acid bacteria on lysozyme: efficacy of lysozyme in unclarified grape musts.

Claudio Delfini, Manuela Cersosimo, Vincenzo Del Prete, 2004, Journal of agricultural and food chemistry.

Aroma compounds of an Italian wine (Ruché) by HS–SPME analysis coupled with GC–ITMS

C. Baiocchi, C. Rizzi, R. Aigotti, 2003 .

Rapid extraction of aroma compounds in must and wine by means of ultrasound

C. Cocito, C. Delfini, G. Gaetano, 1995 .

Simultaneous chromate and sulfate removal by Streptomyces sp. MC1. Changes in intracellular protein profile induced by Cr(VI)

E. Callegari, L. Villegas, M. C. Estévez, 2016, Journal of basic microbiology.

Production of benzaldehyde, benzyl alcohol and benzoic acid by yeasts and Botrytis cinerea isolated from grape musts and wines

G. Mariscalco, L. Bardi, C. Delfini, 2015 .

Peptidase activity and the ability of wine yeasts to utilise grape must proteins as sole nitrogen source

C. Delfini, L. Conterno, 1994 .

Wine Microbiology: Science and Technology

C. Delfini, J. Formica, 2001 .

Production of medium chain fatty acids and their ethyl esters by yeast strains isolated from musts and wines

C. Delfini, S. Ravaglia, 1993 .

Effects of the Grape Must Lees and Insoluble Materials on the Alcoholic Fermentation Rate and the Production of Acetic Acid, Pyruvic Acid, and Acetaldehyde

C. Delfini, A. Costa, 1993 .

Metabolic and technological factors affecting acetic acid production by yeasts during alcoholic fermentation

C. Delfini, F. Cervetti, 1991 .

Experiments for developing selective clarification techniques: sterol and fatty acid loss from grape must related to clarification technique

C. Cocito, C. Delfini, 1997 .

Influence of clarification and suspended solid contact on the oxygen demand and long-chain fatty acid contents of free run, macerated and pressed grape musts, in relation to acetic acid production

C. Cocito, L. Bardi, C. Delfini, 1992 .

Inhibitory effects of medium chain fatty acids on yeasts cells growing in synthetic nutrient medium and in the sparkling Moscato wine «Asti Spumante»

C. Delfini, S. Ravaglia, 1994 .

Influence of Clarification and Suspended Grape Solid Materials on Sterol Content of Free Run and Pressed Grape Musts in the Presence of Growing Yeast Cells

C. Cocito, C. Delfini, L. Conterno, 1993 .

Factors affecting acetic acid production by yeasts in strongly clarified grape musts.

E. Pessione, C. Giunta, C. Delfini, 1993, Microbios.

Biometric Study on the Ability of Wine Yeasts to Produce and/or Degrade DL-Lactic Acid during Alcoholic Fermentation

C. Delfini, Morela Strano, A. Pagliara, 2002 .

Fermentability of grape must after inhibition with dimethyl dicarbonate (DMDC).

C. Delfini, Morela Strano, A. Pagliara, 2002, Journal of agricultural and food chemistry.

Microbiological stabilisation of grape musts and wines by high hydrostatic pressures

C. Cocito, P. Rovere, C. Delfini, 1995 .

A RAPID SPECTROPHOTOMETRIC METHOD TO DETERMINE ESTERASE ACTIVITY OF YEAST CELLS IN AN AQUEOUS MEDIUM

L. Bardi, V. Dell'oro, M. Marzona, 1993 .

Impact of anthropogenic activities on an urban river through a comprehensive analysis of water and sediments

J. Vidal, L. Villegas, C. Delfini, 2021, Environmental Science and Pollution Research.

Resistance to sulfur dioxide of malolactic strains of Leuconostoc oenos and Lactobacillus sp. isolated from wines

C. Delfini, M. Morsiani, 1992 .

Esterase activity of wine yeast.

L. Bardi, V. Dell'oro, C. Delfini, 1992 .