Serveur d'exploration sur les terroirs - Merge (Accueil)

Index « Auteurs » - entrée « Giancarlo Moschetti »
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Gian Paolo Cesaretti < Giancarlo Moschetti < Giancarlo Moschini  Facettes :

List of bibliographic references

Number of relevant bibliographic references: 7.
Ident.Authors (with country if any)Title
000A89 (2013) Pierluigi Mazzei [Italie] ; Riccardo Spaccini ; Nicola Francesca ; Giancarlo Moschetti ; Alessandro PiccoloMetabolomic by 1H NMR spectroscopy differentiates "Fiano di Avellino" white wines obtained with different yeast strains.
000D02 (2013) Pierluigi Mazzei [Italie] ; Riccardo Spaccini [Italie] ; Nicola Francesca [Italie] ; Giancarlo Moschetti [Italie] ; Alessandro Piccolo [Italie]Metabolomic by 1H NMR Spectroscopy Differentiates "Fiano Di Avellino" White Wines Obtained with Different Yeast Strains
000F72 (2012) Nicola Francesca [Italie] ; Domenica E. Canale [Italie] ; Luca Settanni [Italie] ; Giancarlo Moschetti [Italie]Dissemination of wine‐related yeasts by migratory birds
001547 (2010) Pierluigi Mazzei [Italie] ; Nicola Francesca ; Giancarlo Moschetti ; Alessandro PiccoloNMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes.
001751 (2010) Pierluigi Mazzei [Italie] ; Nicola Francesca [Italie] ; Giancarlo Moschetti [Italie] ; Alessandro Piccolo [Italie]NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes
001755 (2010) Nicola Francesca [Italie] ; Mario Chiurazzi [Italie] ; Raffaele Romano [Italie] ; Maria Aponte [Italie] ; Luca Settanni [Italie] ; Giancarlo Moschetti [Italie]Indigenous yeast communities in the environment of "Rovello bianco" grape variety and their use in commercial white wine fermentation
001A25 (2009) Nicola Francesca [Italie] ; Mario Chiurazzi [Italie] ; Raffaele Romano [Italie] ; Maria Aponte [Italie] ; Luca Settanni [Italie] ; Giancarlo Moschetti [Italie]Indigenous yeast communities in the environment of “Rovello bianco” grape variety and their use in commercial white wine fermentation

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