Ginevra Bucalossi

Beta-glucosidase and esterase activity from Oenococcus oeni: Screening and evaluation during malolactic fermentation in harsh conditions

B. Zanoni, L. Granchi, G. Fia, 2018 .

Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes.

M. Servili, T. Gallina Toschi, C. Dinnella, 2020, Food chemistry.

Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture

C. Proserpio, G. Fia, G. Bucalossi, 2021, Australian Journal of Grape and Wine Research.

Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food

C. Dinnella, E. Monteleone, B. Zanoni, 2020, Antioxidants.

Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

B. Zanoni, G. Fia, G. Bucalossi, 2021, Foods.

A Biodiversity Monitoring Case Study in Viticulture: Manual and Digitalized Collaborative Methodology to Pursue the European Commission’s Sustainable Challenges

S. Lombardo, D. Sarri, A. Pagliai, 2024, Sustainability.

A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera)

B. Zanoni, F. Borghini, G. Fia, 2018, Antioxidants.