| Wine protein haze: Mechanisms of formation and advances in prevention SC Van Sluyter, JM McRae, RJ Falconer, PA Smith, A Bacic, EJ Waters, ... Journal of agricultural and food chemistry 63 (16), 4020-4030, 2015 | 193 | 2015 |
| Thermal stability of thaumatin-like protein, chitinase, and invertase isolated from Sauvignon blanc and Semillon juice and their role in haze formation in wine RJ Falconer, M Marangon, SC Van Sluyter, KA Neilson, C Chan, ... Journal of Agricultural and Food Chemistry 58 (2), 975-980, 2010 | 127 | 2010 |
| Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization M Marangon, SC Van Sluyter, EMC Robinson, RA Muhlack, HE Holt, ... Food Chemistry 135 (3), 1157-1165, 2012 | 126 | 2012 |
| Current and future strategies for wine yeast lees valorization A De Iseppi, G Lomolino, M Marangon, A Curioni Food Research International 137, 109352, 2020 | 113 | 2020 |
| Roles of grape thaumatin-like protein and chitinase in white wine haze formation M Marangon, SC Van Sluyter, KA Neilson, C Chan, PA Haynes, ... Journal of Agricultural and Food Chemistry 59 (2), 733-740, 2011 | 107 | 2011 |
| Grape and wine proteins: their fractionation by hydrophobic interaction chromatography and identification by chromatographic and proteomic analysis M Marangon, SC Van Sluyter, PA Haynes, EJ Waters Journal of agricultural and food chemistry 57 (10), 4415-4425, 2009 | 101 | 2009 |
| Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins M Marangon, SC Van Sluyter, EJ Waters, RI Menz PloS one 9 (12), e113757, 2014 | 91 | 2014 |
| Protein evolution during the early stages of white winemaking and its relations with wine stability S Vincenzi, M Marangon, S Tolin, A Curioni Australian Journal of Grape and Wine Research 17 (1), 20-27, 2011 | 90 | 2011 |
| Wine fining with plant proteins M Marangon, S Vincenzi, A Curioni Molecules 24 (11), 2186, 2019 | 81 | 2019 |
| Roles of proteins, polysaccharides, and phenolics in haze formation in white wine via reconstitution experiments D Gazzola, SC Van Sluyter, A Curioni, EJ Waters, M Marangon Journal of agricultural and food chemistry 60 (42), 10666-10673, 2012 | 74 | 2012 |
| Effects of ionic strength and sulfate upon thermal aggregation of grape chitinases and thaumatin-like proteins in a model system M Marangon, FX Sauvage, EJ Waters, A Vernhet Journal of Agricultural and Food Chemistry 59 (6), 2652-2662, 2011 | 72 | 2011 |
| Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity M Marangon, S Vincenzi, M Lucchetta, A Curioni Analytica Chimica Acta 660 (1-2), 110-118, 2010 | 71 | 2010 |
| Two-step purification of pathogenesis-related proteins from grape juice and crystallization of thaumatin-like proteins SC Van Sluyter, M Marangon, SD Stranks, KA Neilson, Y Hayasaka, ... Journal of agricultural and food chemistry 57 (23), 11376-11382, 2009 | 64 | 2009 |
| Use of untargeted liquid chromatography–mass spectrometry metabolome to discriminate Italian monovarietal red wines, produced in their different terroirs P Arapitsas, M Ugliano, M Marangon, P Piombino, L Rolle, V Gerbi, ... Journal of Agricultural and Food Chemistry 68 (47), 13353-13366, 2020 | 60 | 2020 |
| The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking HR Jones-Moore, RE Jelley, M Marangon, B Fedrizzi Food Hydrocolloids 123, 107150, 2022 | 57 | 2022 |
| 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 | 49 | 2021 |
| Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent AD de Matos, M Marangon, M Magli, M Cianciabella, S Predieri, A Curioni, ... Food chemistry 286, 78-86, 2019 | 49 | 2019 |
| The polysaccharides of winemaking: From grape to wine HR Jones-Moore, RE Jelley, M Marangon, B Fedrizzi Trends in Food Science & Technology 111, 731-740, 2021 | 45 | 2021 |
| Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices S Giacosa, GP Parpinello, SR Segade, A Ricci, MA Paissoni, A Curioni, ... Food Research International 143, 110277, 2021 | 44 | 2021 |
| Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries AD de Matos, A Curioni, AT Bakalinsky, M Marangon, G Pasini, ... Innovative Food Science & Emerging Technologies 44, 9-14, 2017 | 44 | 2017 |
Andrea CurioniDAFNAE, Università di Padovaยืนยันอีเมลแล้วที่ unipd.it
