G. Varva

Evolution of physico-chemical and sensory characteristics of Minutolo white wines during aging in amphorae: A comparison with stainless steel tanks

A. Baiano, G. Varva, 2019, LWT.

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.

Antonietta Baiano, Francesco Caponio, Antonella Pasqualone, 2016, Food chemistry.

As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils

Maria Assunta Previtali, A. Baiano, T. Gomes, 2016, European Food Research and Technology.

The effect of in-amphorae aging on oenological parameters, phenolic profile and volatile composition of Minutolo white wine.

D. Centonze, A. Baiano, M. D. Del Nobile, 2015, Food research international.

Influence of type of amphora on physico-chemical properties and antioxidant capacity of 'Falanghina' white wines.

A. Baiano, M. D. Del Nobile, C. Terracone, 2014, Food chemistry.