LOMOLINO, GIOVANNA
LOMOLINO, GIOVANNA
Dipartimento di Agronomia Animali Alimenti Risorse Naturali e Ambiente - DAFNAE
Green extraction of glycoproteins and polysaccharides from wine lees using natural deep eutectic solvents
2025 Teslić, Nemanja; Curioni, Andrea; Marangon, Matteo; Stupar, Alena; Lomolino, Giovanna; Jones-Moore, Hayden; Iseppi, Alberto De
Label-free quantitative proteomics of commercial rice beverages reveals the presence of high amounts of exogenous amylases
2025 Battisti, Ilaria; Ebinezer, Leonard Barnabas; Lomolino, Giovanna; Masi, Antonio; Arrigoni, Giorgio
White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability
2024 Lomolino, Giovanna; Vincenzi, Simone; Zannoni, Stefania; Vegro, Mara; De Iseppi, Alberto
Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines
2023 Franceschi, D; Lomolino, G; Sato, R; Vincenzi, S; De Iseppi, A
Wine and Health: From the Perspective of Alvise Cornaro to the Latest Scientific Opinions
2023 Lante, Anna; Marangon, Matteo; Vincenzi, Simone; Lomolino, Giovanna; Crapisi, Antonella; Pasini, Gabriella; Malavasi, Stefania; Curioni, Andrea
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream
2022 Lomolino, G.; De Iseppi, A.; Bravo, S.; Vegro, M.; Marangon, M.; Crapisi, A.; Curioni, A.
Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions
2022 Lomolino, G.; Vincenzi, S.; Zannoni, S.; Marangon, M.; De Iseppi, A.; Curioni, A.
Foam Characteristics and Sensory Analysis of Arabica Coffee, Extracted by Espresso Capsule and Moka Methods
2022 Lomolino, Giovanna; Dal Zotto, Valentina; Zannoni, Stefania; De Iseppi, Alberto
Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO2 Process
2022 Zambon, Alessandro; González-Alonso, Víctor; Lomolino, Giovanna; Zulli, Riccardo; Rajkovic, Andreja; Spilimbergo, Sara
Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment
2022 Lomolino, G.; Marangon, M.; Vincenzi, S.; De Iseppi, A.
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties
2021 De Iseppi, Alberto; Marangon, Matteo; Vincenzi, Simone; Lomolino, Giovanna; Curioni, Andrea; Divol, Benoit
Garlic greening: Pigments biosynthesis and control strategies
2021 De Iseppi, Alberto; Curioni, Andrea; Marangon, Matteo; Vincenzi, Simone; Lomolino, Giovanna
Protein profile of commercial soybean milks analyzed by label-free quantitative proteomics
2021 Battisti, Ilaria; Ebinezer, Leonard Barnabas; Lomolino, Giovanna; Masi, Antonio; Arrigoni, Giorgio
Red and white wine lees as a novel source of emulsifiers and foaming agents
2021 De Iseppi, A.; Marangon, M.; Lomolino, G.; Crapisi, A.; Curioni, A.
Sensory preferences for pomegranate arils in Italy: A comparison between different varieties and cultivation sites
2021 Rozzanigo, E.; Stiletto, A.; Lomolino, G.; Vincenzi, S.; Trestini, S.
Applicazioni del lievito come ingrediente alimentare
2020 DE ISEPPI, Alberto; Curioni, Andrea; Marangon, Matteo; Lomolino, Giovanna
Current and future strategies for wine yeast lees valorization
2020 De Iseppi, Alberto; Lomolino, Giovanna; Marangon, Matteo; Curioni, Andrea
Ice recrystallization and melting in ice cream with different proteins levels and subjected to thermal fluctuation
2020 Lomolino, Giovanna; Zannoni, Stefania; Zabara, Andrada; Da Lio, Matteo; DE ISEPPI, Alberto
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain
2019 De Iseppi, A.; Curioni, A.; Marangon, M.; Vincenzi, S.; Kantureeva, G.; Lomolino, G.
Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs
2019 González-Alonso, Víctor; Cappelletti, Martina; Bertolini, Francesca Maria; Lomolino, Giovanna; Zambon, Alessandro; Spilimbergo, Sara