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Giuseppe Arfelli

Observed names: ARFELLI G, ARFELLI G., ARFELLI, GIUSEPPE, ARFELLI, Giuseppe, Arfelli G, Arfelli G., Arfelli Giuseppe, Arfelli, G., G ARFELLI, G Arfelli, G. Arfelli, Giuseppe ARFELLI, giuseppe arfelli
ORCID: 0000-0001-8324-979X
Observed ORCID: 0000-0001-8324-979X
OpenAlex ID: A5045317559
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts
2016 · Rosanna Tofalo, Francesca Patrignani, et al. · Frontiers in Microbiology · 122
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Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage
2000 · M Castellari, L Matricardi, et al. · Food Chemistry · 117
Analysis of wine phenolics by high-performance liquid chromatography using a monolithic type column
2002 · Massimo Castellari, Elisa Sartini, et al. · Journal of Chromatography A · 116
Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy)
2013 · M. Martuscelli, G. Arfelli, et al. · Food Chemistry · 103
Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d'Abruzzo red wine quality
2011 · Giovanna Suzzi, Giuseppe Arfelli, et al. · Food Research International · 56
Influence of Aging Conditions on the Quality of Red Sangiovese Wine
2001 · M. Castellari, B. Piermattei, et al. · Journal of Agricultural and Food Chemistry · 49
Influence of chips, lees and micro-oxygenation during aging on the phenolic composition of a red Sangiovese wine
2007 · E SARTINI, G ARFELLI, et al. · Food Chemistry · 47
Effects of high pressure processing on polyphenoloxidase enzyme activity of grape musts
1997 · M. Castellari, L. Matricardi, et al. · Food Chemistry · 46
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production
2018 · Paola Di Gianvito, Giorgia Perpetuini, et al. · Food Research International · 43
Evaluation of the Combined Effects of Enzymatic Treatment and Aging on Lees on the Aroma of Wine fromBombino biancoGrapes
2008 · Francesca Masino, Giuseppe Montevecchi, et al. · Journal of Agricultural and Food Chemistry · 40
Evolution of Phenolic Compounds in Red Winemaking as Affected by Must Oxygenation
1998 · M. Castellari, G. Arfelli, et al. · American Journal of Enology and Viticulture · 38
Correlation between different clean-up methods and analytical techniques performances to detect Ochratoxin A in wine
2010 · Alessandra Fabiani, Claudia Corzani, et al. · Talanta · 37
Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines
2017 · Giorgia Perpetuini, Fabrizia Tittarelli, et al. · LWT · 34
Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation
2016 · Giorgia Perpetuini, Paola Di Gianvito, et al. · Yeast · 34
Oenococcus oeni Lifestyle Modulates Wine Volatilome and Malolactic Fermentation Outcome
2021 · Rosanna Tofalo, Noemi Battistelli, et al. · Frontiers in Microbiology · 33
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Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production
2022 · Rosanna Tofalo, Giorgia Perpetuini, et al. · Food Microbiology · 32
Characterization of specialized flocculent yeasts to improve sparkling wine fermentation
2016 · R. Tofalo, G. Perpetuini, et al. · Journal of Applied Microbiology · 30
Impact of vineyard management on grape fungal community and Montepulciano d’Abruzzo wine quality
2022 · Giorgia Perpetuini, Alessio Pio Rossetti, et al. · Food Research International · 28
Adhesion Properties, Biofilm Forming Potential, and Susceptibility to Disinfectants of Contaminant Wine Yeasts
2021 · Giorgia Perpetuini, Alessio Pio Rossetti, et al. · Microorganisms · 28
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Characterisation of brewpub beer carbohydrates using high performance anion exchange chromatography coupled with pulsed amperometric detection
2013 · Giuseppe Arfelli, Elisa Sartini · Food Chemistry · 27
High Hydrostatic Pressure Treatments for Beer Stabilization
2000 · M. Castellari, G. Arfelli, et al. · Journal of Food Science · 27
Capturing the fungal community associated with conventional and organic Trebbiano Abruzzese grapes and its influence on wine characteristics
2023 · Alessio Pio Rossetti, Giorgia Perpetuini, et al. · Food Bioscience · 23
New Trends in Sparkling Wine Production: Yeast Rational Selection
2019 · Paola Di Gianvito, Giuseppe Arfelli, et al. · Elsevier eBooks · 23
Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine
2011 · Giuseppe Arfelli, Elisa Sartini, et al. · European Food Research and Technology · 23
The phenolic composition of red grapes and wines as influenced by Oidium tuckeri development
2015 · Piermattei, Barbara, Piva, A., et al. · Vitis · 22
Works count: 128
Citation count: 1,421
H-index: 23
I10-index: 37
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