Paola Domizio

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 10

Top Topics

Candida Albicans

Mycobacterium Tuberculosis

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Valentina Civa, Francesco Maioli, Valentina Canuti, Bianca Maria Pietrini, Matteo Bosaro, Ilaria Mannazzu, Paola Domizio
Impact of Thermally Inactivated Non- Saccharomyces Yeast Derivatives on White Wine. Foods (Basel, Switzerland) 13 (16) (2024)
Valentina Civa, Francesco Maioli, Valentina Canuti, Bianca Maria Pietrini, Matteo Bosaro, Ilaria Mannazzu, Paola Domizio
Impact of Thermally Inactivated Non- Saccharomyces Yeast Derivatives on White Wine. Foods (Basel, Switzerland) 13 (16) (2024)
Isabela C Moia, Sara B Pereira, Paola Domizio, Roberto De Philippis, Alessandra Adessi
Phormidium ambiguum and Leptolyngbya ohadii Exopolysaccharides under Low Water Availability. Polymers 15 (8) (2023)
Isabela C Moia, Sara B Pereira, Paola Domizio, Roberto De Philippis, Alessandra Adessi
Phormidium ambiguum and Leptolyngbya ohadii Exopolysaccharides under Low Water Availability. Polymers 15 (8) (2023)
Isabela C Moia, Sara B Pereira, Paola Domizio, Roberto De Philippis, Alessandra Adessi
Phormidium ambiguum and Leptolyngbya ohadii Exopolysaccharides under Low Water Availability. Polymers 15 (8) (2023)
Isabela C Moia, Sara B Pereira, Paola Domizio, Roberto De Philippis, Alessandra Adessi
Phormidium ambiguum and Leptolyngbya ohadii Exopolysaccharides under Low Water Availability. Polymers 15 (8) (2023)
Monica Picchi, Paola Domizio, Matt Wilson, Josè Santos, Frederick Orrin, Bruno Zanoni, Valentina Canuti
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples. Foods (Basel, Switzerland) 12 (11) (2023)
Paola Domizio, Alessandra Luciano, Antigone Marino, Luigi Picariello, Martino Forino, Francesco Errichiello, Giuseppe Blaiotta, Luigi Moio, Angelita Gambuti
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines. Molecules (Basel, Switzerland) 28 (21) (2023)
Francesco Maioli, Monica Picchi, Valentina Millarini, Paola Domizio, Gabriele Scozzafava, Bruno Zanoni, Valentina Canuti
A Methodological Approach to Assess the Effect of Organic, Biodynamic, and Conventional Production Processes on the Intrinsic and Perceived Quality of a Typical Wine: The Case Study of Chianti DOCG. Foods (Basel, Switzerland) 10 (8) (2021)
Valentina Millarini, Simone Ignesti, Sara Cappelli, Giovanni Ferraro, Alessandra Adessi, Bruno Zanoni, Emiliano Fratini, Paola Domizio
Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides. Foods (Basel, Switzerland) 9 (10) (2020)