| Current and future strategies for wine yeast lees valorization A De Iseppi, G Lomolino, M Marangon, A Curioni Food Research International 137, 109352, 2020 | 85 | 2020 |
| Ice recrystallisation and melting in ice cream with different proteins levels and subjected to thermal fluctuation G Lomolino, S Zannoni, A Zabara, M Da Lio, A De Iseppi International Dairy Journal 100, 104557, 2020 | 43 | 2020 |
| A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties A De Iseppi, M Marangon, S Vincenzi, G Lomolino, A Curioni, B Divol Lwt 136, 110274, 2021 | 41 | 2021 |
| Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain A De Iseppi, A Curioni, M Marangon, S Vincenzi, G Kantureeva, ... Journal of the Science of Food and Agriculture 99 (13), 5702-5710, 2019 | 24 | 2019 |
| Chemical characterization of cherry (Prunus avium) extract in comparison with commercial mimosa and chestnut tannins E Cesprini, A De Iseppi, S Giovando, E Tarabra, M Zanetti, P Šket, ... Wood Science and Technology 56 (5), 1455-1473, 2022 | 17 | 2022 |
| Red and white wine lees as a novel source of emulsifiers and foaming agents A De Iseppi, M Marangon, G Lomolino, A Crapisi, A Curioni Lwt 152, 112273, 2021 | 15 | 2021 |
| A novel method for the quantification of white wine mannoproteins by a competitive indirect enzyme-linked lectin sorbent assay (CI-ELLSA) M Marangon, M Vegro, S Vincenzi, G Lomolino, A De Iseppi, A Curioni Molecules 23 (12), 3070, 2018 | 10 | 2018 |
| Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions G Lomolino, S Vincenzi, S Zannoni, M Marangon, A De Iseppi, A Curioni Food chemistry: X 13, 100232, 2022 | 8 | 2022 |
| Garlic greening: Pigments’ biosynthesis and control strategies A De Iseppi, A Curioni, M Marangon, S Vincenzi, G Lomolino Italian Journal of Food Science 33 (1), 73-83, 2021 | 7 | 2021 |
| The macromolecular diversity of Italian monovarietal red wines M Marangon, A De Iseppi, V Gerbi, F Mattivi, L Moio, P Piombino, ... OENO ONE 56 (2), 81-90, 2022 | 6 | 2022 |
| A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties. LWT, 136, 110274 A De Iseppi, M Marangon, S Vincenzi, G Lomolino, A Curioni, B Divol | 6 | 2020 |
| Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment G Lomolino, M Marangon, S Vincenzi, A De Iseppi Beverages 8 (4), 82, 2022 | 5 | 2022 |
| Renewable tannin-based adhesive from Quebracho extract and furfural for particleboards E Cesprini, V Causin, A De Iseppi, M Zanetti, M Marangon, MC Barbu, ... Forests 13 (11), 1781, 2022 | 5 | 2022 |
| Genetic variability and physiological traits of Saccharomyces cerevisiae strains isolated from “Vale dos Vinhedos” vineyards reflect agricultural practices and history … G Crosato, M Carlot, A De Iseppi, J Garavaglia, LMN Pinto, DR Ziegler, ... World Journal of Microbiology and Biotechnology 34, 1-14, 2018 | 5 | 2018 |
| Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines D Franceschi, G Lomolino, R Sato, S Vincenzi, A De Iseppi Beverages 9 (2), 52, 2023 | 3 | 2023 |
| Chemical and electrochemical assessment of wine lees extracts tested as novel antioxidant additives in model wine A De Iseppi, A Curioni, M Marangon, D Invincibile, D Slaghenaufi, ... Journal of Agricultural and Food Chemistry 72 (4), 1969-1977, 2023 | 2 | 2023 |
| Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream G Lomolino, A De Iseppi, S Bravo, M Vegro, M Marangon, A Crapisi, ... International Journal of Dairy Technology 76 (2), 418-428, 2023 | 2 | 2023 |
| Foam characteristics and sensory analysis of Arabica coffee, extracted by espresso capsule and moka methods G Lomolino, V Dal Zotto, S Zannoni, A De Iseppi Beverages 8 (2), 28, 2022 | 1 | 2022 |
| Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection M Marangon, V Marassi, B Roda, A Zattoni, P Reschiglian, F Mattivi, ... Food Research International, 114414, 2024 | | 2024 |
| White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability G Lomolino, S Vincenzi, S Zannoni, M Vegro, A De Iseppi Beverages 10 (1), 21, 2024 | | 2024 |
Matteo MarangonAssociate Professor - DAFNAE - Università di Padova - ItalyEmail verificata su unipd.it
