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Simone Giacosa
Simone Giacosa
Associate professor in Enology, University of Torino, Italy
Verified email at unito.it - Homepage
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Year
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations
K Rantsiou, P Dolci, S Giacosa, F Torchio, R Tofalo, S Torriani, G Suzzi, ...
Applied and Environmental Microbiology 78 (6), 1987-1994, 2012
1572012
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae
V Englezos, F Torchio, F Cravero, F Marengo, S Giacosa, V Gerbi, ...
LWT 73, 567-575, 2016
1142016
Influence of grape density and harvest date on changes in phenolic composition, phenol extractability indices, and instrumental texture properties during ripening
L Rolle, S Río Segade, F Torchio, S Giacosa, E Cagnasso, F Marengo, ...
Journal of Agricultural and Food Chemistry 59 (16), 8796-8805, 2011
942011
Comparative study of the resveratrol content of twenty-one Italian red grape varieties
S Vincenzi, D Tomasi, F Gaiotti, L Lovat, S Giacosa, F Torchio, ...
South African Journal of Enology and Viticulture 34 (1), 30-35, 2013
922013
Comparative study of texture properties, color characteristics, and chemical composition of ten white table-grape varieties
L Rolle, S Giacosa, V Gerbi, V Novello
American Journal of Enology and Viticulture 62 (1), 49-56, 2011
922011
Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction
M Blandino, V Sovrani, F Marinaccio, A Reyneri, L Rolle, S Giacosa, ...
Food chemistry 141 (3), 2549-2557, 2013
902013
Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes
SR Segade, S Giacosa, V Gerbi, L Rolle
LWT-Food science and technology 44 (2), 392-398, 2011
832011
Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.)
L Rolle, F Torchio, S Giacosa, SR Segade
Food chemistry 173, 105-113, 2015
822015
Starmerella bacillaris in winemaking: Opportunities and risks
V Englezos, S Giacosa, K Rantsiou, L Rolle, L Cocolin
Current Opinion in Food Science 17, 30-35, 2017
742017
Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles
SR Segade, C Pace, F Torchio, S Giacosa, V Gerbi, L Rolle
Food Research International 71, 50-57, 2015
702015
Alcohol reduction in red wines by technological and microbiological approaches: A comparative study
L Rolle, V Englezos, F Torchio, F Cravero, S Río Segade, K Rantsiou, ...
Australian journal of grape and wine research 24 (1), 62-74, 2018
692018
Chemical, mechanical and sensory monitoring of hot air-and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage
S Belviso, B Dal Bello, S Giacosa, M Bertolino, D Ghirardello, M Giordano, ...
Food Chemistry 217, 398-408, 2017
692017
Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production
A Roda, DM De Faveri, S Giacosa, R Dordoni, M Lambri
Journal of cleaner production 112, 4477-4484, 2016
692016
Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on‐vine drying process
L Rolle, F Torchio, S Giacosa, V Gerbi
Journal of the Science of Food and Agriculture 89 (11), 1973-1980, 2009
692009
Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.)
SR Segade, S Giacosa, F Torchio, L de Palma, V Novello, V Gerbi, ...
Scientia Horticulturae 160, 313-319, 2013
622013
Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical–mechanical characteristics in wine grapes
L Brillante, F Gaiotti, L Lovat, S Vincenzi, S Giacosa, F Torchio, ...
Computers and Electronics in Agriculture 117, 186-193, 2015
602015
Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making
M Blandino, M Locatelli, A Gazzola, JD Coïsson, S Giacosa, F Travaglia, ...
Journal of Cereal Science 65, 48-56, 2015
592015
CIEL* a* b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties
L Rolle, M Giordano, S Giacosa, S Vincenzi, SR Segade, F Torchio, ...
Analytica Chimica Acta 732, 105-113, 2012
582012
Assessment of physicochemical differences in Nebbiolo grape berries from different production areas and sorted by flotation
L Rolle, F Torchio, S Giacosa, SR Segade, E Cagnasso, V Gerbi
American Journal of Enology and Viticulture 63 (2), 195-204, 2012
572012
Varietal comparison of the chemical, physical, and mechanical properties of five colored table grapes
L Rolle, S Giacosa, V Gerbi, M Bertolino, V Novello
International Journal of Food Properties 16 (3), 598-612, 2013
512013
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