T. Granato

INTERACTION BETWEEN PROTEINS OF PLANT ORIGIN AND WINE COMPONENTS: MOLECULAR-BASED CHOICE OF PROTEIN FINING AGENTS FOR ORGANOLEPTIC IMPROVEMENT

T. Granato, 2010 .

Complementary microbial approaches for the preparation of optically pure aromatic molecules

S. Raimondi, M. Contente, W. Remelli, 2012, Annals of Microbiology.

Marine Microorganisms as Source of Stereoselective Esterases and Ketoreductases: Kinetic Resolution of a Prostaglandin Intermediate

D. Daffonchio, S. Borin, F. Molinari, 2015, Marine Biotechnology.

New insights on the features of the vinyl phenol reductase from the wine-spoilage yeast Dekkera/Brettanomyces bruxellensis

P. Ferranti, F. Molinari, G. Mamone, 2014, Annals of Microbiology.

Fining white wine with plant proteins: effects of fining on proanthocyanidins and aroma components

A. Nasi, P. Ferranti, S. Iametti, 2014, European Food Research and Technology.

Biocatalytic oxidation of 1,4-diols and γ-lactols into γ-lactones: application to chemoenzymatic synthesis of drospirenone

F. Molinari, M. Contente, W. Remelli, 2013, Monatshefte für Chemie - Chemical Monthly.

Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits.

P. Ferranti, S. Iametti, F. Bonomi, 2018, Food chemistry.

Molecular basis of the interaction between proteins of plant origin and proanthocyanidins in a model wine system.

A. Nasi, P. Ferranti, S. Iametti, 2010, Journal of agricultural and food chemistry.