Marco Esti

PROFESSORE ORDINARIO

Università degli Studi di Torino

Italy

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About

Marco Esti is a Professore Ordinario at Università degli Studi della Tuscia in Italy. His research primarily focuses on the effects of enzymatic treatments in food and beverage production, as evidenced by his recent articles on topics such as wine authenticity, green colorants, and preventing protein hazes in wines. Esti's contributions to food science encompass the analysis of volatile compounds in synthetic wines and the potential health benefits of extracting bioactive compounds from vegetables.

Articles (14)

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2025

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2024

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2024

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2024

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2023

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2022

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2022

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2022

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2022

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2022

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2021

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2021

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2021

Collaborators (1)

Marcello FIDALEO

Associate Professor

University of Tuscia

ITALY

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Marco Esti

Research Interests

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Articles (14)

Impact of Storage on the Color of a Green Isotonic Beverage With β‐Cyclodextrin/Chlorophyll Complexes

Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains

Effective Ethyl Carbamate Prevention in Red Wines by Treatment with Immobilized Acid Urease

Authenticity Markers of Aged Red Wines from Aglianico, Uva di Troia, Negroamaro and Primitivo Grapes

Enzyme-Assisted Extraction for the Recovery of Food-Grade Chlorophyll-Based Green Colorant

Phenolic-Degrading Enzymes: Effect on Haze Active Phenols and Chill Haze in India Pale Ale Beer

Inclusion of curcumin in b-cyclodextrin: a promising prospective as food ingredient

Green Enzymatic Recovery of Functional Bioactive Compounds from Unsold Vegetables: Storability and Potential Health Benefits

A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment

Oilseed Extracts from Local Markets as Promising Coagulant Agents for Milk from Various Mammalian Species

Galacto-Oligosaccharide (GOS) Synthesis during Enzymatic Lactose-Free Milk Production: State of the Art and Emerging Opportunities

A Novel Process for the Recovery of Betalains from Unsold Red Beets by Low-Temperature Enzyme-Assisted Extraction

Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability

Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinaris

Collaborators (1)

Marcello FIDALEO

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