Matteo Marangon

Associate Professor

University of Padua

Italy

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Articles (14)

Year:

2024

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2024

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2022

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2022

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2022

Collaborators (15)

Susana Río Segade

ITALY

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Alberto De Iseppi

University of Padua

ITALY

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Christine M. Mayr Marangon

University of Padua

ITALY

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Alessio Giacomini

University of Padova

ITALY

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Luiza de Paula Dias Moreira

Vrije Universiteit Brussel

BELGIUM

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ANNA LANTE

Professore Ordinario / Full Professor

Università degli Studi della Campania Luigi Vanvitelli Scuola di Medicina e Chirurgia

ITALY

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Yogesh Kumar

ITALY

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Simone Giacosa

Associate professor

Università degli Studi di Torino

ITALY

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Gianluca Tondi

Professor

University of Padua

ITALY

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Paola Piombino

Associate Professor

Università degli Studi di Napoli Federico II

ITALY

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Luca Rolle

University of Turin

ITALY

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Stamatina Kallithraka

Associate Prof. of oenology

Agricultural University of Athens

GREECE

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FULVIO MATTIVI

Professor of Food Chemistry

ITALY

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Giuseppina P. Parpinello

University of Bologna

ITALY

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Andrea Curioni

Full Professor

University of Padova

ITALY

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Matteo Marangon

Research Interests

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Articles (14)

Interactions between Starmerella bacillaris and Saccharomyces cerevisiae during sequential fermentations influence the release of yeast mannoproteins and impact the protein stability of an unstable wine

Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection

Wine and Health: From the Perspective of Alvise Cornaro to the Latest Scientific Opinions

Featured Papers in the Wine, Spirit and Oenological Product Sections

Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines

The Application of Non-Thermal Technologies for Wine Processing, Preservation, and Quality Enhancement

Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines

Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine

Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream

Characterization of Mannoprotein Structural Diversity in Wine Yeast Species

Impact of mannoproteins from different yeast species on wine properties

Decoding the Proanthocyanins Profile of Italian Red Wines

Renewable Tannin-Based Adhesive from Quebracho Extract and Furfural for Particleboards

Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment

Collaborators (15)

Susana Río Segade

Alberto De Iseppi

Christine M. Mayr Marangon

Alessio Giacomini

Luiza de Paula Dias Moreira

ANNA LANTE

Yogesh Kumar

Simone Giacosa

Gianluca Tondi

Paola Piombino

Luca Rolle

Stamatina Kallithraka

FULVIO MATTIVI

Giuseppina P. Parpinello

Andrea Curioni

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