Luca Rolle

发表

Progressive pearling of barley kernel: a new technological approach for the production of bioactive-rich ingredients dedicated to functional bakery products

Marco Arlorio, Massimo Blandino, Jean Daniel Coïsson, 2014 .

Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical-mechanical characteristics in wine grapes

Simone Giacosa, Luca Rolle, Luca Brillante, 2015, Comput. Electron. Agric..

Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review

Luca Rolle, Susana Río Segade, Frédérique Jourjon, 2012, American Journal of Enology and Viticulture.

A Major QTL is associated with berry grape texture characteristics

Simone Giacosa, Luca Rolle, Manna Crespan, 2021 .

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

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

Ozone Improves the Aromatic Fingerprint of White Grapes

Simone Giacosa, Luca Rolle, Fabrizio Torchio, 2017, Scientific Reports.

Volatile fingerprint and physico-mechanical properties of ‘Muscat blanc’ grapes grown in mountain area: a first evidence of the influence of water regimes.

Luca Rolle, Vincenzo Gerbi, Simona Belviso, 2013 .

Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds.

Simone Giacosa, Luca Rolle, Fabrizio Torchio, 2013, Journal of agricultural and food chemistry.

Profiling of hydroxycinnamoyl tartrates and acylated anthocyanins in the skin of 34 Vitis vinifera genotypes.

Luca Rolle, Alessandra Ferrandino, A. Schneider, 2012, Journal of agricultural and food chemistry.

Quantitative descriptive analysis of Italian polenta produced with different corn cultivars.

Luca Rolle, Giuseppe Zeppa, Marta Bertolino, 2012, Journal of the science of food and agriculture.

Phenolic ripeness assessment of grape skin by texture analysis

Luca Rolle, Vincenzo Gerbi, L. Rolle, 2008 .

Mechanical behaviour and quality traits of highbush blueberry during postharvest storage

Luca Rolle, Giovanna Giacalone, L. Rolle, 2009 .

Influence of Wine-Grape Skin Hardness on the Kinetics of Anthocyanin Extraction

Luca Rolle, Fabrizio Torchio, Silvia Guidoni, 2012 .

Instrumental Texture Analysis Parameters as Winegrapes Varietal Markers and Ripeness Predictors

Simone Giacosa, Luca Rolle, Susana Río Segade, 2011 .

Possible use of texture characteristics of winegrapes as markers for zoning and their relationship with anthocyanin extractability index

Simone Giacosa, Luca Rolle, Susana Río Segade, 2011 .

Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes

Simone Giacosa, Luca Rolle, Vincenzo Gerbi, 2011 .

Rapid methods for the evaluation of total phenol content and extractability in intact grape seeds of Cabernet-Sauvignon: Instrumental mechanical properties and FT-NIR spectrum

Simone Giacosa, Luca Rolle, Fabrizio Torchio, 2012 .

Influence of grape density and harvest date on changes in phenolic composition, phenol extractability indices, and instrumental texture properties during ripening.

Simone Giacosa, Luca Rolle, Fabrizio Torchio, 2011, Journal of agricultural and food chemistry.

Impact of grapes heterogeneity according to sugar level on both physical and mechanical berries properties and their anthocyanins extractability at harvest.

Luca Rolle, René Siret, Emira Mehinagic, 2013 .

Early nut development as a resistance factor to the attacks of Curculio nucum (Coleoptera: Curculionidae)

Luca Rolle, Luciana Tavella, L. Rolle, 2007 .

Phenolic characterization of thirteen red grape cultivars from Galicia by anthocyanin profile and flavanol composition

Luca Rolle, Vincenzo Gerbi, L. Rolle, 2009 .

Optimization of a method based on the simultaneous measurement of acoustic and mechanical properties of winegrape seeds for the determination of the ripening stage.

Simone Giacosa, Luca Rolle, Fabrizio Torchio, 2012, Journal of agricultural and food chemistry.