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	1.	Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking. [electronic resource] by Ivanova-Petropulos, Violeta Durakova, Sanja Ricci, Arianna Parpinello, Giuseppina P Versari, Andrea Producer: 20160801 In: Journal of food science and technology vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Attenuated Total Reflection Mid-Infrared (ATR-MIR) Spectroscopy and Chemometrics for the Identification and Classification of Commercial Tannins. [electronic resource] by Ricci, Arianna Parpinello, Giuseppina P Olejar, Kenneth J Kilmartin, Paul A Versari, Andrea Producer: 20160916 In: Applied spectroscopy vol. 69 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines. [electronic resource] by Ivanova-Petropulos, Violeta Ricci, Arianna Nedelkovski, Dusko Dimovska, Violeta Parpinello, Giuseppina P Versari, Andrea Producer: 20150526 In: Food chemistry vol. 171 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Antioxidant activity of commercial food grade tannins exemplified in a wine model. [electronic resource] by Ricci, Arianna Olejar, Kenneth J Parpinello, Giuseppina P Mattioli, Alessia U Teslić, Nemanja Kilmartin, Paul A Versari, Andrea Producer: 20170316 In: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment vol. 33 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)