Cagnasso E[au] - Search Results

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Year	Number of Results
2009	1
2010	1
2011	1
2014	1
2016	1
2017	1
2018	1
2019	1
2022	0

Page 1

On-vine withering process of 'Moscato bianco' grapes: effect of cane-cut system on volatile composition.

Giacosa S, Giordano M, Vilanova M, Cagnasso E, Río Segade S, Rolle L. Giacosa S, et al. Among authors: cagnasso e. J Sci Food Agric. 2019 Feb;99(3):1135-1144. doi: 10.1002/jsfa.9281. Epub 2018 Sep 17. J Sci Food Agric. 2019. PMID: 30047150 Free article.

Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).

Ossola C, Giacosa S, Torchio F, Río Segade S, Caudana A, Cagnasso E, Gerbi V, Rolle L. Ossola C, et al. Among authors: cagnasso e. Food Res Int. 2017 Aug;98:59-67. doi: 10.1016/j.foodres.2016.11.012. Epub 2016 Nov 12. Food Res Int. 2017. PMID: 28610733

Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas.

Torchio F, Cagnasso E, Gerbi V, Rolle L. Torchio F, et al. Among authors: cagnasso e. Anal Chim Acta. 2010 Feb 15;660(1-2):183-9. doi: 10.1016/j.aca.2009.10.017. Epub 2009 Oct 17. Anal Chim Acta. 2010. PMID: 20103161

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

Rolle L, Segade SR, Torchio F, Giacosa S, Cagnasso E, Marengo F, Gerbi V. Rolle L, et al. Among authors: cagnasso e. J Agric Food Chem. 2011 Aug 24;59(16):8796-805. doi: 10.1021/jf201318x. Epub 2011 Aug 2. J Agric Food Chem. 2011. PMID: 21749143

Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels.

Pace C, Giacosa S, Torchio F, Río Segade S, Cagnasso E, Rolle L. Pace C, et al. Among authors: cagnasso e. Food Chem. 2014 Dec 15;165:77-84. doi: 10.1016/j.foodchem.2014.05.070. Epub 2014 May 21. Food Chem. 2014. PMID: 25038651

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