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Rocco Di Stefano
Observed names:
DI STEFANO, Rocco,
Di Stefano, R,
Di Stefano, R.,
R Di Stefano,
R. Di Stefano,
R. di Stefano,
Rocco Stefano
show all 7
Observed institutions:
National Research Council,
University of Palermo
OpenAlex ID:
A5023701256
Description of theβ-glucosidase activity of wine yeasts
1997
·
J.J. Mateo
, R. Di Stefano
·
Food Microbiology
·
143
Influence of yeast strain on ochratoxin A content during fermentation of white and red must
2005
·
Francesca Cecchini
, Massimo Morassut
, et al.
·
Food Microbiology
·
128
Hydrolysis and transformation of terpene glycosides from muscat must by different yeast species
2002
·
M Fernández-González
, R Di Stefano
, et al.
·
Food Microbiology
·
120
Determination of Ochratoxin A in Wine and Beer by Immunoaffinity Column Cleanup and Liquid Chromatographic Analysis with Fluorometric Detection: Collaborative Study
2001
·
Angelo Visconti
, Michelangelo Pascale
, et al.
·
Journal of AOAC International
·
109
Fractionation of glycoside precursors of aroma in grapes and wine
1997
·
J.J. Mateo
, N. Gentilini
, et al.
·
Journal of Chromatography A
·
73
Treatment with Yeast to Reduce the Concentration of Ochratoxin A in Red Wine
2005
·
Emilia Garcia Moruno
, Chiara Sanlorenzo
, et al.
·
American Journal of Enology and Viticulture
·
70
A traceability study on the Moscato wine chain
2012
·
Maurizio Aceto
, Elisa Robotti
, et al.
·
Food Chemistry
·
69
Glycosidic aroma compounds of some Portuguese grape cultivars
2006
·
Maria João Cabrita
, Ana M Costa Freitas
, et al.
·
Journal of the Science of Food and Agriculture
·
69
PDF
Aroma compounds in varietal wines from Alentejo, Portugal
2006
·
Maria João Cabrita
, A.M. Costa Freitas
, et al.
·
Journal of Food Composition and Analysis
·
48
Fractionation of glycoside aroma precursors in neutral grapes. Hydrolysis and conversion by Saccharomyces cerevisiae
2004
·
M. Fernández-González
, R. Di Stefano
·
LWT
·
43
Modulation of Geraniol Metabolism During Alcohol Fermentation
2004
·
Enrico Vaudano
, Emilia Garcia Moruno
, et al.
·
Journal of the Institute of Brewing
·
43
PDF
Candida zemplinina for production of wines with less alcohol and more glycerol
2013
·
P. Giaramida
, G. Ponticello
, et al.
·
South African Journal of Enology and Viticulture
·
39
PDF
Changes in carbonyl compounds in Chardonnay and Cabernet Sauvignon wines as a consequence of malolactic fermentation
2015
·
Flamini, R.
, De Luca, G.
, et al.
·
Vitis
·
29
PDF
High Performance Liquid Chromatography Analysis of Grape and Wine Polyphenols
2008
·
Rocco Di Stefano
, Riccardo Flamini
·
Wiley eBooks
·
29
Proanthocyanidin composition and evolution during grape ripening as affected by variety: Nebbiolo and Barbera cv.
2015
·
Andriani Asproudi
, Federico Piano
, et al.
·
OENO One
·
20
PDF
Over-evaluation of total flavonoids in grape skin extracts containing sulphur dioxide
2014
·
Onofrio Corona
, Margherita Squadrito
, et al.
·
Food Chemistry
·
20
Evolution of anthocyanin profile from grape to wine
2010
·
Margherita Squadrito
, Onofrio Corona
, et al.
·
OENO One
·
17
PDF
Identification of some o-aminophenones as secondary metabolites of Saccharomyces cerevisiae
2015
·
Ciolfi, G.
, Garofolo, A.
, et al.
·
Vitis
·
11
PDF
Relazioni fra i percorsi biosintetici degli HTCA dei flavonoli e degli antociani nella buccia dell'uva
2007
·
M Squadrito
, Onofrio Corona
, et al.
·
Dialnet (Universidad de la Rioja)
·
9
Evoluzione della composizione polifenolica di uve da cultivars diverse durante la maturazione
2002
·
Roberto Follis
, Daniela Borsa
, et al.
·
L' Enologo
·
9
Characterization ofArnica montanaL. Dried Roots
1984
·
V. Rossetti
, A. Lombard
, et al.
·
International Journal of Crude Drug Research
·
9
Behaviour of some compounds with lmax at 280 nm in determination of total flavonoids of grape skin extracts made from a hydroalcoholic SO2-rich solvent.
2010
·
Onofrio Corona
, M Squadrito
, et al.
·
Nova Science Publishers (Nova Science Publishers, Inc.)
·
8
Evoluzione dei polifenoli durante l'appassimento di uve a frutto colorato
2000
·
Daniela Borsa
, R. Di Stefano
·
Rivista di viticoltura e di enologia
·
8
Evoluzione della composizione fenolica dell’uva Sagrantino durante la maturazione
2008
·
Rocco Di Stefano
, Fulvio Mattivi
, et al.
·
Nova Science Publishers (Nova Science Publishers, Inc.)
·
7
Studio dell'appassimento di uva Moscato bianco in fruttaio condizionato, nella zona dell' Asti
2007
·
Daniele Eberle
, Guido Bezzo
, et al.
·
Nova Science Publishers (Nova Science Publishers, Inc.)
·
6
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Works count:
113
Citation count:
1,199
H-index:
17
I10-index:
18
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