D. M. De Faveri

Modeling of a vapor-phase fungi bioreactor for the abatement of hexane: fluid dynamics and kinetic aspects.

G. Spigno, D. M. De Faveri, 2005, Biotechnology and bioengineering.

Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings

M. D. Fumi, M. Lambri, D. M. De Faveri, 2009, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste.

L. Lucini, R. Dordoni, M. Lambri, 2017, Food chemistry.

Autohydrolysis and organosolv process for recovery of hemicelluloses, phenolic compounds and lignin from grape stalks.

J. Labidi, I. Egüés, L. Serrano, 2012, Bioresource technology.

The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine.

D. Colangelo, M. Lambri, F. Torchio, 2018, Food chemistry.

Effect of Bentonite Characteristics on Wine Proteins, Polyphenols, and Metals under Conditions of Different pH

D. Colangelo, M. Giuffrida, M. Giribaldi, 2015, American Journal of Enology and Viticulture.

Using Response Surface Methodology to Model the Clarifying Process of Muscat blanc Must for the Production of a Sweet Sparkling Wine

D. Colangelo, L. Rolle, V. Gerbi, 2018, American Journal of Enology and Viticulture.

Cellulose and hemicelluloses recovery from grape stalks.

Giorgia Spigno, G. Spigno, Tiziana Pizzorno, 2008, Bioresource technology.

Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins

A. Zalacain, G. Spigno, L. Maggi, 2015 .

Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste

F. Donsì, G. Ferrari, Mariarenata Sessa, 2013 .