DIPALMO, TIZIANA

DIPALMO, TIZIANA  

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Titolo Data di pubblicazione Autore(i) File
Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency 1-gen-2016 Clodoveo, MARIA LISA; Dipalmo, Tiziana; Crupi, Pasquale; Durante, Viviana; Pesce, Vito; Maiellaro, Isabella; Lovece, Angelo; Mercurio, Annalisa; Laghezza, Antonio; Corbo, Filomena Faustina Rina; Franchini, Carlo
Emerging technology to develop novel red winemaking practices: An overview 1-gen-2016 Clodoveo, MARIA LISA; Dipalmo, Tiziana; Rizzello, CARLO GIUSEPPE; Corbo, Filomena Faustina Rina; Crupi, Pasquale
Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques 1-gen-2018 Crupi, Pasquale; Dipalmo, Tiziana; Clodoveo, Maria Lisa; Toci, Aline T.; Coletta, Antonio
Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging 1-gen-2016 Dipalmo, Tiziana; Crupi, Pasquale; Pati, Sandra; Clodoveo, MARIA LISA; DI LUCCIA, Aldo