Andrea Versari

发表

Progress in authentication, typification and traceability of grapes and wines by chemometric approaches

Andrea Versari, V. Felipe Laurie, Arianna Ricci, 2014 .

Discrimination of apricot cultivars by gas multisensor array using an artificial neural network

Angelo Fabbri, Andrea Versari, Giuseppina Paola Parpinello, 2007 .

Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices.

Simone Giacosa, Luca Rolle, Maurizio Ugliano, 2021, Food research international.

Adulteration of fruit juices : Dihydrochalcones as quality markers for apple juice identification

Andrea Versari, Davide Barbanti, A. Versari, 1997 .

Metabonomic Investigation by 1H-NMR to Discriminate between Red Wines from Organic and Biodynamic Grapes

Andrea Versari, Luca Laghi, Giuseppina Paola Parpinello, 2014 .

Fingerprint of enological tannins by multiple techniques approach

Andrea Versari, Luca Laghi, Giuseppina Paola Parpinello, 2010 .

Relationship between sensory and NIR spectroscopy in consumer preference of table grape (cv Italia)

Andrea Versari, Giuseppina Paola Parpinello, Adamo Domenico Rombolà, 2013 .

Analysis of mechanical properties of cork stoppers and synthetic closures used for wine bottling

Alessandro Giunchi, Andrea Versari, Giuseppina Paola Parpinello, 2008 .

FTIR Spectroscopy and Direct Orthogonal Signal Correction Preprocessing Applied to Selected Phenolic Compounds in Red Wines

Andrea Versari, Luca Laghi, Giuseppina Paola Parpinello, 2011 .

Characterisation of Italian commercial apricot juices by high-performance liquid chromatography analysis and multivariate analysis

Andrea Versari, Giuseppina Paola Parpinello, Sergio Galassi, 2008 .

AN IMPROVED HPLC METHOD FOR THE ANALYSIS OF ORGANIC ACIDS, CARBOHYDRATES, AND ALCOHOLS IN GRAPE MUSTS AND WINES

Andrea Versari, Sergio Galassi, A. Versari, 2000 .

Treatment of Grape Juice by Osmotic Evaporation

Roberto Ferrarini, Andrea Versari, Giuseppina Paola Parpinello, 2004 .