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	1.	Isolation of a tyrosinase inhibitor from unripe grapes juice: A spectrophotometric study. [electronic resource] by Honisch, Claudia Osto, Alice Dupas de Matos, Amanda Vincenzi, Simone Ruzza, Paolo Producer: 20191211 In: Food chemistry vol. 305 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent. [electronic resource] by Dupas de Matos, Amanda Marangon, Matteo Magli, Massimiliano Cianciabella, Marta Predieri, Stefano Curioni, Andrea Vincenzi, Simone Producer: 20190419 In: Food chemistry vol. 286 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles. [electronic resource] by Dupas de Matos, Amanda Longo, Edoardo Chiotti, Danila Pedri, Ulrich Eisenstecken, Daniela Sanoll, Christof Robatscher, Peter Boselli, Emanuele Publication details: Foods (Basel, Switzerland) Apr 2020 In: Foods (Basel, Switzerland) vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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