Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenologi... by Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni

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Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction by Giovanna Fia, Ginevra Bucalossi, Claudio Gori, Francesca Borghini, Bruno Zanoni

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A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera) by Giovanna Fia, Claudio Gori, Ginevra Bucalossi, Francesca Borghini, Bruno Zanoni

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A New Extract from Pomegranate (<i>Punica granatum</i> L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Produ... by Valentina Canuti, Lorenzo Cecchi, Mohamad Khatib, Lorenzo Guerrini, Nadia Mulinacci, Bruno Zanoni

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Chemical Data and Relationships for a Scoring Algorithm of Extra Virgin Olive Oil’s Nutritional Value by Lorenzo Cecchi, Filippo Conticelli, Bruno Zanoni, Carlotta Breschi, Maria Bellumori, Nadia Mulinacci

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Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution by Francesco Maioli, Luigi Sanarica, Lorenzo Cecchi, Bruno Zanoni, Nadia Mulinacci, Valentina Canuti

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Virgin Olive Oil By-Product Valorization: An Insight into the Phenolic Composition of Olive Seed Extracts from Three Cultivars as Sources of Bioactive Molecules by Lorenzo Cecchi, Giulia Ghizzani, Maria Bellumori, Carmen Lammi, Bruno Zanoni, Nadia Mulinacci

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Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil by Lorenzo Guerrini, Carlotta Breschi, Bruno Zanoni, Luca Calamai, Giulia Angeloni, Piernicola Masella, Alessandro Parenti

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A Methodological Approach to Assess the Effect of Organic, Biodynamic, and Conventional Production Processes on the Intrinsic and Perceived Quality of a Typical Wine: The Case Stud... by Francesco Maioli, Monica Picchi, Valentina Millarini, Paola Domizio, Gabriele Scozzafava, Bruno Zanoni, Valentina Canuti

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Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure by Lorenzo Guerrini, Bruno Zanoni, Carlotta Breschi, Giulia Angeloni, Piernicola Masella, Luca Calamai, Alessandro Parenti

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Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples by Monica Picchi, Paola Domizio, Matt Wilson, Josè Santos, Frederick Orrin, Bruno Zanoni, Valentina Canuti

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Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food by Cristina Proserpio, Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni, Sara Spinelli, Caterina Dinnella, Erminio Monteleone, Ella Pagliarini

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Protection of Wine from Protein Haze Using <i>Schizosaccharomyces japonicus</i> Polysaccharides by Valentina Millarini, Simone Ignesti, Sara Cappelli, Giovanni Ferraro, Alessandra Adessi, Bruno Zanoni, Emiliano Fratini, Paola Domizio

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Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and Italy by Valentina Canuti, Annegret Cantu, Monica Picchi, Larry A. Lerno, Courtney K. Tanabe, Bruno Zanoni, Hildegarde Heymann, Susan E. Ebeler

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Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe? by Carlotta Breschi, Silvia D’Agostino, Francesco Meneguzzo, Federica Zabini, Jasmine Chini, Luca Lovatti, Luca Tagliavento, Lorenzo Guerrini, Maria Bellumori, Lorenzo Cecchi, Bruno Zanoni

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