Tiziana Nardin

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 13

Top Venues

Nutrients

Journal of agricultural and food chemistry

Phytochemical analysis : PCA

Foods (Basel, Switzerland)

Fondazione Edmund Mach

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

Affiliation History

Fondazione Edmund Mach Aug 12 2002

Italy

Food Technologist :: CTT UCVA

Publications

Adriana Maite Fernández-Fernández, Eduardo Dellacassa, Romina Curbelo, Tiziana Nardin, Roberto Larcher, Alejandra Medrano-Fernandez, María Dolores Del Castillo
Health-Promoting Potential of Mandarin Pomace Extracts Enriched with Phenolic Compounds. Nutrients 16 (14) (2024)
Simone Delaiti, Tiziana Nardin, Tomas Roman, Stefano Pedò, Roberto Larcher
Evaluating the Atypical Aging Potential Development in Sparkling Wines Can Be Achieved by Assessing the Base Wines at the End of the Alcoholic Fermentation. Journal of agricultural and food chemistry 72 (9) (2024)
Susanne Dekker, Tiziana Nardin, Tomas Roman, Matteo Tessadri, Roberto Larcher
Evidence of the Relationship between the Oxygen Radical Absorbance Capacity (ORAC) and the Potential Exposure of White Wines to Atypical Aging (ATA). Journal of agricultural and food chemistry (2024)
Simone Delaiti, Tiziana Nardin, Tomas Roman, Stefano Pedò, Roberto Larcher
Evaluating the Atypical Aging Potential Development in Sparkling Wines Can Be Achieved by Assessing the Base Wines at the End of the Alcoholic Fermentation. Journal of agricultural and food chemistry (2024)
Adriana Maite Fernández-Fernández, Eduardo Dellacassa, Romina Curbelo, Tiziana Nardin, Roberto Larcher, Alejandra Medrano-Fernandez, María Dolores Del Castillo
Health-Promoting Potential of Mandarin Pomace Extracts Enriched with Phenolic Compounds. Nutrients 16 (14) (2024)
Simone Delaiti, Tiziana Nardin, Tomas Roman, Stefano Pedò, Roberto Larcher
Evaluating the Atypical Aging Potential Development in Sparkling Wines Can Be Achieved by Assessing the Base Wines at the End of the Alcoholic Fermentation. Journal of agricultural and food chemistry 72 (9) (2024)
Adriana Maite Fernández-Fernández, Eduardo Dellacassa, Romina Curbelo, Tiziana Nardin, Roberto Larcher, Alejandra Medrano-Fernandez, María Dolores Del Castillo
Health-Promoting Potential of Mandarin Pomace Extracts Enriched with Phenolic Compounds. Nutrients 16 (14) (2024)
Simone Delaiti, Tiziana Nardin, Tomas Roman Villegas, Stefano Pedò, Roberto Zanzotti, Roberto Larcher
Atypical ageing defect in Pinot Blanc wines: a comparison between organic and conventional production management systems. Journal of the science of food and agriculture 103 (1) (2022)
Tiziana Nardin, Roberto Larcher, Chiara Barnaba, Daniela Bertoldi, Davide Pasut, Alberto Romanzin, Edi Piasentier
Alkaloid profiling of Italian alpine herbs using high resolution mass spectrometry (Orbitrap-MS). Natural product research (2022)
Adriana Maite Fernández-Fernández, Eduardo Dellacassa, Tiziana Nardin, Roberto Larcher, Cecilia Ibañez, Dahiana Terán, Adriana Gámbaro, Alejandra Medrano-Fernandez, María Dolores Del Castillo
Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes. Nutrients 14 (3) (2022)
Stefania Di Lella, Nicola La Porta, Roberto Tognetti, Fabio Lombardi, Tiziana Nardin, Roberto Larcher
White rot fungal impact on the evolution of simple phenols during decay of silver fir wood by UHPLC-HQOMS. Phytochemical analysis : PCA (2021)
Adriana Maite Fernández-Fernández, Eduardo Dellacassa, Tiziana Nardin, Roberto Larcher, Adriana Gámbaro, Alejandra Medrano-Fernandez, María Dolores Del Castillo
In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits. Molecules (Basel, Switzerland) 26 (12) (2021)
Adriana Maite Fernández-Fernández, Amaia Iriondo De-Hond, Tiziana Nardin, Roberto Larcher, Eduardo Dellacassa, Alejandra Medrano-Fernandez, María Dolores Del Castillo
In Vitro Bioaccessibility of Extractable Compounds from Tannat Grape Skin Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes. Foods (Basel, Switzerland) 9 (11) (2020)

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Publication Activity (10 Years)

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Tiziana Nardin