| Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: physiological and molecular characterizations V Englezos, K Rantsiou, F Torchio, L Rolle, V Gerbi, L Cocolin International journal of food microbiology 199, 33-40, 2015 | 169 | 2015 |
| Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations K Rantsiou, P Dolci, S Giacosa, F Torchio, R Tofalo, S Torriani, G Suzzi, ... Appl. Environ. Microbiol. 78 (6), 1987-1994, 2012 | 155 | 2012 |
| Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste A Roda, L Lucini, F Torchio, R Dordoni, DM De Faveri, M Lambri Food chemistry 229, 734-742, 2017 | 138 | 2017 |
| Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas F Torchio, E Cagnasso, V Gerbi, L Rolle Analytica Chimica Acta 660 (1-2), 183-189, 2010 | 131 | 2010 |
| Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine V Englezos, K Rantsiou, F Cravero, F Torchio, A Ortiz-Julien, V Gerbi, ... Applied microbiology and biotechnology 100 (12), 5515-5526, 2016 | 126 | 2016 |
| Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae V Englezos, F Torchio, F Cravero, F Marengo, S Giacosa, V Gerbi, ... LWT 73, 567-575, 2016 | 114 | 2016 |
| Influence of grape density and harvest date on changes in phenolic composition, phenol extractability indices, and instrumental texture properties during ripening L Rolle, S Río Segade, F Torchio, S Giacosa, E Cagnasso, F Marengo, ... Journal of agricultural and food chemistry 59 (16), 8796-8805, 2011 | 94 | 2011 |
| Comparative study of the resveratrol content of twenty-one Italian red grape varieties S Vincenzi, D Tomasi, F Gaiotti, L Lovat, S Giacosa, F Torchio, ... South African Journal of Enology and Viticulture 34 (1), 30-35, 2013 | 92 | 2013 |
| Comparative study of the resveratrol content in 21 italian red grape varieties. S Vincenzi, D Tomasi, F Gaiotti, L Lovat, S Giacosa, F Torchio, ... | 92* | 2013 |
| Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.) L Rolle, F Torchio, S Giacosa, SR Segade Food chemistry 173, 105-113, 2015 | 81 | 2015 |
| Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae V Englezos, K Rantsiou, F Cravero, F Torchio, M Pollon, D Fracassetti, ... Food chemistry 257, 350-360, 2018 | 77 | 2018 |
| Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles SR Segade, C Pace, F Torchio, S Giacosa, V Gerbi, L Rolle Food Research International 71, 50-57, 2015 | 70 | 2015 |
| Alcohol reduction in red wines by technological and microbiological approaches: a comparative study L Rolle, V Englezos, F Torchio, F Cravero, S Río Segade, K Rantsiou, ... Australian journal of grape and wine research 24 (1), 62-74, 2018 | 69 | 2018 |
| Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on‐vine drying process L Rolle, F Torchio, S Giacosa, V Gerbi Journal of the Science of Food and Agriculture 89 (11), 1973-1980, 2009 | 68 | 2009 |
| The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine D Colangelo, F Torchio, DM De Faveri, M Lambri Food chemistry 264, 301-309, 2018 | 62 | 2018 |
| Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.) SR Segade, S Giacosa, F Torchio, L de Palma, V Novello, V Gerbi, ... Scientia Horticulturae 160, 313-319, 2013 | 61 | 2013 |
| Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical–mechanical characteristics in wine grapes L Brillante, F Gaiotti, L Lovat, S Vincenzi, S Giacosa, F Torchio, ... Computers and Electronics in Agriculture 117, 186-193, 2015 | 59 | 2015 |
| CIEL* a* b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties L Rolle, M Giordano, S Giacosa, S Vincenzi, SR Segade, F Torchio, ... Analytica chimica acta 732, 105-113, 2012 | 58 | 2012 |
| Assessment of physicochemical differences in Nebbiolo grape berries from different production areas and sorted by flotation L Rolle, F Torchio, S Giacosa, SR Segade, E Cagnasso, V Gerbi American Journal of Enology and Viticulture 63 (2), 195-204, 2012 | 57 | 2012 |
| Influence of wine-grape skin hardness on the kinetics of anthocyanin extraction L Rolle, F Torchio, A Ferrandino, S Guidoni International Journal of Food Properties 15 (2), 249-261, 2012 | 55 | 2012 |
