Valentina Canuti

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 9

Top Topics

Liquid Chromatography

Quality Improvement

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Journal of agricultural and food chemistry

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)
Francesco Maioli, Luigi Sanarica, Lorenzo Cecchi, Bruno Zanoni, Nadia Mulinacci, Valentina Canuti
Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution. Antioxidants (Basel, Switzerland) 12 (7) (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)
Lorenzo Cecchi, Marzia Migliorini, Elisa Giambanelli, Valentina Canuti, Maria Bellumori, Nadia Mulinacci, Bruno Zanoni
Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions. Journal of the science of food and agriculture (2021)
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 Canuti, Annegret Cantu, Monica Picchi, Larry A Lerno, Courtney K Tanabe, Bruno Zanoni, Hildegarde Heymann, Susan E Ebeler
Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and Italy. Foods (Basel, Switzerland) 9 (8) (2020)
Valentina Canuti, Lorenzo Cecchi, Mohamad Khatib, Lorenzo Guerrini, Nadia Mulinacci, Bruno Zanoni
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products. Molecules (Basel, Switzerland) 25 (19) (2020)
Valentina Canuti, Scott Frost, Larry A Lerno, Courtney K Tanabe, Jerry A Zweigenbaum, Bruno Zanoni, Susan E Ebeler
Chemical Characteristics of Sangiovese Wines from California and Italy of 2016 Vintage. Journal of agricultural and food chemistry 67 (9) (2019)