Tomas Roman - FEM-IASMA, Fondazione Edmund Mach - Istituto Agrario di San Michele all'Adige

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论文共 74 篇作者统计合作学者相似作者

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Monoglucoside Versus Diglucoside Anthocyanin Evolution of Red Wine Produced Using a Fungus-Resistant Grape Cultivar (downy Mildew and Powdery Mildew) under Oxidative Conditions

Mirko De Rosso,Massimo Gardiman,Roberto Carraro,Annarita Panighel, Federico Fagherazzi,Luigi Sansone,Tomas Roman, Luciano Vettori,Riccardo Flamini

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYno. 13 (2024): 7383-7396

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Use of Non-Saccharomyces Yeasts in the Pris De Mousse of Lambrusco. Microbial Evolution Through Alcoholic Fermentation and Effect on Wine Volatile Profile

Raffaele Guzzon,Mauro Paolini,Mario Malacarne,Thomas Roman,Vincenzo Naselli,Nicola Francesca,Roberto Larcher

OENO ONEno. 3 (2024)

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The Co-Inoculation Ratio of Hanseniaspora Vineae-to-saccharomyces Cerevisiae Correlates with Aroma Metabolic Features in Wine

Adelaide Gallo,Tomas Roman,Mauro Paolini,Nicola Cappello, Denis Castello, Silvia Schiavon,Raffaele Guzzon,Francisco Carrau,Rémi Schneider,Roberto Larcher

European Food Research and Technologypp.1-13, (2024)

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Evaluation of an Optimized Enzymatic Biosensor for Ethanol Used in Apple Storage Management with Low Oxygen Stress

L. Turrini,Mauro Paolini, F. Zeni,Loris Tonidandel, D. Angeli,Roberto Larcher,Tomás Roman

Acta horticulturaepp.379-384, (2024)

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Evaluating the Atypical Aging Potential Development in Sparkling Wines Can Be Achieved by Assessing the Base Wines at the End of the Alcoholic Fermentation

Simone Delaiti,Tiziana Nardin,Tomas Roman, Stefano Pedo,Roberto Larcher

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY（2024）

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Aroma Features of Hanseniaspora Vineae Hv205 Wines in Sequential and Co-Inoculation Strategies

Adelaide Gallo,Tomas Roman,Mauro Paolini,Nicola Cappello,Raffaele Guzzon,Francisco Carrau,Remi Schneider,Roberto Larcher

FERMENTATION-BASELno. 4 (2024)

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Influence of Flash Heating and Aspergillopepsin I Supplementation on Must and Wine Attributes of Aromatic Varieties

Adelaide Gallo,Tomas Roman,Mauro Paolini,Loris Tonidandel, Andrea Leonardelli,Emilio Celotti,Tiziana Nardin,Andrea Natolino,Nicola Cappello,Roberto Larcher

FOOD RESEARCH INTERNATIONAL (2024)

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Impact of Using Yeast Derivatives on the Development of Atypical Aging in Wines

Simone Delaiti,Tiziana Nardin, Stefano Pedo,Roberto Larcher,Adelaide Gallo,Nicola Cappello,Tomas Roman

OENO ONEno. 2 (2024)

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Evidence of the Relationship Between the Oxygen Radical Absorbance Capacity (ORAC) and the Potential Exposure of White Wines to Atypical Aging (ATA)

Susanne Dekker,Tiziana Nardin,Tomas Roman, Matteo Tessadri,Roberto Larcher

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYno. 16 (2024): 9330-9336

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Biological Acidification of "vino Santo Di Gambellara" by Mixed Fermentation of L. Thermotolerans and S. Cerevisiae. Role of Nitrogen in the Evolution of Fermentation and Aroma Profile

Adelaide Gallo,Raffaele Guzzon,Mauro Paolini,Tiziana Nardin,Mario Malacarne, Marco Ongaro,Tomas Roman

OENO ONEno. 3 (2023): 205-217

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