Susana Río Segade

Italy

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Professors in Italy Professors in Food Science Food Science professors in Italy

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Articles (14)

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2024

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2024

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2024

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2024

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2020

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2020

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2020

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2020

Collaborators (8)

Matteo Marangon

Associate Professor

University of Padua

ITALY

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Jose M. Cruz Freire

Profesor Titular de Universidad

Universidade de Vigo

SPAIN

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Simone Giacosa

Associate professor

Università degli Studi di Torino

ITALY

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Giuseppe Spano

Full Professor

University of Foggia

ITALY

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Paola Piombino

Associate Professor

Università degli Studi di Napoli Federico II

ITALY

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Benita Pérez Cid

Profesora titular de Universidad

Universidade de Vigo

SPAIN

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Luca Rolle

University of Turin

ITALY

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Ana B. Moldes Menduiña

Associate Professor

Universidade de Vigo

SPAIN

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Susana Río Segade

Research Interests

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Articles (14)

Variety effect of distinct enzyme treatments during prefermentative maceration of white winegrapes on volatile organic compounds and chromatic traits

Cell wall polysaccharides, phenolic extractability and mechanical properties of Aleatico winegrapes dehydrated under sun or in controlled conditions

Influence of filtration treatments on grapevine DNA traceability in wine

Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review

Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface

Volatile Compound Release from Oak Chips in Model Wine Media: Combined Influence of Toasting Degree, Size, Time of Contact, and Ethanol Content

Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical–chemical markers

Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di Valtellina DOCG wine production

Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices

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

Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins

Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation

Changes in Skin Flavanol Composition as a Response to Ozone-Induced Stress during Postharvest Dehydration of Red Wine Grapes with Different Phenolic Profiles

Effect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio (Vitis vinifera L.) wine

Collaborators (8)

Matteo Marangon

Jose M. Cruz Freire

Simone Giacosa

Giuseppe Spano

Paola Piombino

Benita Pérez Cid

Luca Rolle

Ana B. Moldes Menduiña

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