An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines

Authors: Matteo, Clara Vitaggio, Fabrizio Ghinolfi, Filippo Amato, Luciano Cinquanta, Onofrio Corona

Source: OENO One, Vol 59, Iss 1 (2025)

Subject Terms: automatic yeast nutrition, industrial winemaking, industrial scale trials, GC-MS, mathematical model, non-linear regression, Agriculture, Botany, QK1-989

File Description: electronic resource

Relation: https://oeno-one.eu/article/view/7750; https://doaj.org/toc/2494-1271

Access URL: https://doaj.org/article/4441930f317549ab8889d182fc13d407

Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area

Authors: Umberto Tarì, Stefano Pettinelli, Alessandro Bianchi, Matteo Pollon, Gianmarco Alfieri, Clara Vitaggio, Onofrio Corona, Margherita Modesti, Fabrizio Onofrio Fiorino, Andrea Bellincontro, Fabio Mencarelli

Source: OENO One, Vol 58, Iss 1 (2024)

Subject Terms: Vitis Vinifera grape, volatile organic compounds, electronic nose, metallo-porphyrins, monoglucoside anthocyanins, multivariate statistics, Agriculture, Botany, QK1-989

File Description: electronic resource

Relation: https://oeno-one.eu/article/view/7752; https://doaj.org/toc/2494-1271

Access URL: https://doaj.org/article/4ba6edfe272b4ff8b9c01d6b4cb3c0ed

Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives

Authors: Antonio Alfonzo, Nicola Francesca, Vincenzo Naselli, Raimondo Gaglio, Onofrio Corona, Venera Seminerio, Luca Settanni, Francesco La Croce, Giancarlo Moschetti

Source: Fermentation, Vol 9, Iss 7, p 634 (2023)

Subject Terms: acidification, fermentation, lactic acid bacteria, sensory analysis, sevillian style, volatile organic compounds, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://www.mdpi.com/2311-5637/9/7/634; https://doaj.org/toc/2311-5637

Access URL: https://doaj.org/article/2c9625566ffe4d52a7a29d2e17e4f91f

Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives

Authors: Antonio Alfonzo, Vincenzo Naselli, Raimondo Gaglio, Luca Settanni, Onofrio Corona, Francesco La Croce, Paola Vagnoli, Sibylle Krieger-Weber, Nicola Francesca, Giancarlo Moschetti

Source: Microorganisms, Vol 11, Iss 4, p 825 (2023)

Subject Terms: table olives, start culture, lactic acid bacteria, nutrient, volatile organic compounds, Biology (General), QH301-705.5

File Description: electronic resource

Relation: https://www.mdpi.com/2076-2607/11/4/825; https://doaj.org/toc/2076-2607

Access URL: https://doaj.org/article/8329d6d5a3c146a496155a313bd0b20b

Effect of leaf removal and ripening stage on the content of quercetin glycosides in Sangiovese grapes

Authors: Donato Lanati, Patrizia Cascio, Matteo Pollon, Onofrio Corona, Dora Marchi

Source: OENO One, Vol 55, Iss 4 (2021)

Subject Terms: leaf removal, level of maturity, quercetin-3-glucuronide, quercetin-3-glucoside, myricetin-3-glucoside, Sangiovese grapes., Agriculture, Botany, QK1-989

File Description: electronic resource

Relation: http://revues.u-bordeaux.fr/journals/index.php/oeno-one/article/view/4708; https://doaj.org/toc/2494-1271

Access URL: https://doaj.org/article/d056721ca7534a8c9d904c30dbcc024f

Effect of leaf removal and ripening stage on the content of quercetin glycosides in Sangiovese grapes

Authors: Donato Lanati, Patrizia Cascio, Matteo Pollon, Onofrio Corona, Dora Marchi

Source: OENO One, Vol 55, Iss 4 (2021)

Subject Terms: leaf removal, level of maturity, quercetin-3-glucuronide, quercetin-3-glucoside, myricetin-3-glucoside, Sangiovese grapes., Agriculture, Botany, QK1-989

File Description: electronic resource

Relation: https://oeno-one.eu/article/view/4708; https://doaj.org/toc/2494-1271

Access URL: https://doaj.org/article/2e7462b3c08941c5a5c2d47c50345787

Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits

Authors: Giuseppe Maniaci, Marco Alabiso, Nicola Francesca, Cristina Giosuè, Antonino Di Grigoli, Onofrio Corona, Cinzia Cardamone, Graziella Graci, Baldassarre Portolano, Adriana Bonanno

Source: CyTA - Journal of Food, Vol 18, Iss 1, Pp 383-391 (2020)

Subject Terms: bresaola, cinisara breed, volatile organic compounds, sensory analysis, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345

Access URL: https://doaj.org/article/946c1b82e3f94fceafaac04c3fee55e8

Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times

Authors: Onofrio Corona, Luciano Cinquanta, Caterina Li Citra, Francesca Mazza, Vincenzo Ferrantelli, Gaetano Cammilleri, Emanuele Marconi, Francesca Cuomo, Maria Cristina Messia

Source: Foods, Vol 12, Iss 1, p 126 (2022)

Subject Terms: fish sauce, food safety, nutritional quality, biogenic amines, fermented seasoning, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/1/126; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/1d8beabfdd3a4ad6883eb10c6fe8c50a

Fast Field Cycling 1H-NMR Relaxation Properties During Convective Dehydration of Mango Fruits

Authors: Giuseppina Adiletta, Donatella Albanese, Marisa Di Matteo, Luciano Cinquanta, Onofrio Corona, Caterina Li Citra, Pellegrino Conte

Source: Chemical Engineering Transactions, Vol 87 (2021)

Subject Terms: Chemical engineering, TP155-156, Computer engineering. Computer hardware, TK7885-7895

File Description: electronic resource

Relation: https://www.cetjournal.it/index.php/cet/article/view/11714; https://doaj.org/toc/2283-9216

Access URL: https://doaj.org/article/17b4309b300748b19f0a4b661a41e404

Moscato Cerletti, a rediscovered aromatic cultivar with oenological potential in warm and dry areas

Authors: Antonio Sparacio, Francesco Mercati, Filippo Sciara, Antonino Pisciotta, Felice Capraro, Salvatore Sparla, Loredana Abbate, Antonio Mauceri, Diego Planeta, Onofrio Corona, Manna Crespan, Francesco Sunseri, Maria Gabriella Barbagallo

Source: OENO One, Vol 55, Iss 3 (2021)

Subject Terms: grapevine genetic resources, SSR (Simple Sequence Repeat), ampelographic description, agronomic traits, qualitative composition, Agriculture, Botany, QK1-989

File Description: electronic resource

Relation: https://oeno-one.eu/article/view/4605; https://doaj.org/toc/2494-1271

Access URL: https://doaj.org/article/8db791672e644fb1bcd6b706a684a4ac

Combined Membrane Process for Dealcoholization of Wines: Osmotic Distillation and Reverse Osmosis

Authors: Paola Russo, Loredana Liguori, Onofrio Corona, Donatella Albanese, Marisa Di Matteo, Luciano Cinquanta

Source: Chemical Engineering Transactions, Vol 75 (2019)

Subject Terms: Chemical engineering, TP155-156, Computer engineering. Computer hardware, TK7885-7895

File Description: electronic resource

Relation: https://www.cetjournal.it/index.php/cet/article/view/9660; https://doaj.org/toc/2283-9216

Access URL: https://doaj.org/article/f5f263c1c23b47daa4f0294f2c0f17c9

Drying Kinetics and Physico-chemical Quality of Mango Slices

Authors: Paola Russo, Giuseppina Adiletta, Marisa Di Matteo, Vittorio Farina, Onofrio Corona, Luciano Cinquanta

Source: Chemical Engineering Transactions, Vol 75 (2019)

Subject Terms: Chemical engineering, TP155-156, Computer engineering. Computer hardware, TK7885-7895

File Description: electronic resource

Relation: https://www.cetjournal.it/index.php/cet/article/view/9677; https://doaj.org/toc/2283-9216

Access URL: https://doaj.org/article/b390eb990efc49e18290f5365fe7cb3f

Use of Potassium Polyaspartate for the Tartaric Stabilization of Sicilian White Wines

Authors: Luciano Cinquanta, Davide Zarzana, Diego Planeta, Loredana Liguori, Donatella Albanese, Marisa Di Matteo, Onofrio Corona

Source: Chemical Engineering Transactions, Vol 75 (2019)

Subject Terms: Chemical engineering, TP155-156, Computer engineering. Computer hardware, TK7885-7895

File Description: electronic resource

Relation: https://www.cetjournal.it/index.php/cet/article/view/9705; https://doaj.org/toc/2283-9216

Access URL: https://doaj.org/article/80f091577cd24076b4ec523a2afa4eba

Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61

Authors: Raimondo Gaglio, Antonio Alfonzo, Noemi Polizzotto, Onofrio Corona, Nicola Francesca, Giuseppe Russo, Giancarlo Moschetti, Luca Settanni

Source: Fermentation, Vol 7, Iss 3, p 143 (2021)

Subject Terms: n/a, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://www.mdpi.com/2311-5637/7/3/143; https://doaj.org/toc/2311-5637

Access URL: https://doaj.org/article/33b84e59605d4fbb9935e9e194b5f556

Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines

Authors: Eleonora Barone, Giovanna Ponticello, Pieramaria Giaramida, Margherita Squadrito, Teresa Fasciana, Valentina Gandolfo, Francesco Ardizzone, Manuela Monteleone, Onofrio Corona, Nicola Francesca, Daniele Oliva

Source: Fermentation, Vol 7, Iss 2, p 79 (2021)

Subject Terms: Kluyveromyces marxianus, mixed fermentation, winemaking, non-Saccharomyces, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://www.mdpi.com/2311-5637/7/2/79; https://doaj.org/toc/2311-5637

Access URL: https://doaj.org/article/b1a8b63d293742a4b5981c9fd8e3bd11

Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)

Authors: Alessandra Fratianni, Giuseppina Adiletta, Marisa Di Matteo, Gianfranco Panfili, Serena Niro, Carla Gentile, Vittorio Farina, Luciano Cinquanta, Onofrio Corona

Source: Foods, Vol 9, Iss 10, p 1424 (2020)

Subject Terms: mango, drying, carotenoids, antioxidant activity, volatile compounds, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/9/10/1424; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/a8b779a38c914299b90c9fb25d5465cd

Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.)

Authors: Onofrio Corona, Diego Planeta, Paola Bambina, Simone Giacosa, Maria Alessandra Paissoni, Margherita Squadrito, Fabrizio Torchio, Susana Río Segade, Luciano Cinquanta, Vincenzo Gerbi, Luca Rolle

Source: Foods, Vol 9, Iss 5, p 666 (2020)

Subject Terms: Zibibbo, postharvest dehydration, alkaline pre-treatments, aroma compounds, linalool, Passito wine, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/9/5/666; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/97fa72ee641a4d6cb2cbeea0b02556b1

Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice

Authors: Daniela Fracassetti, Paolo Bottelli, Onofrio Corona, Roberto Foschino, Ileana Vigentini

Source: Metabolites, Vol 9, Iss 5, p 86 (2019)

Subject Terms: fruit wines, food innovation, yeasts, secondary metabolites, grape must, kiwi juice, Microbiology, QR1-502

File Description: electronic resource

Relation: https://www.mdpi.com/2218-1989/9/5/86; https://doaj.org/toc/2218-1989

Access URL: https://doaj.org/article/9d8a2c2ccc2248a79316c2f2e0d3791d

Evolution of anthocyanin profile from grape to wine

Authors: Margherita Squadrito, Onofrio Corona, Giacomo Ansaldi, Rocco Di Stefano

Source: OENO One, Vol 44, Iss 3, Pp 167-177 (2010)

Subject Terms: anthocyanins, grapes, wines, anthocyanin profile, varietal origin, Agriculture, Botany, QK1-989

File Description: electronic resource

Relation: https://oeno-one.eu/article/view/1468; https://doaj.org/toc/2494-1271

Access URL: https://doaj.org/article/6583a25624244b0d82f8c9f43115a022

Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina

Authors: Raimondo Gaglio, Antonio Alfonzo, Noemi Polizzotto, Onofrio Corona, Nicola Francesca, Giuseppe Russo, Giancarlo Moschetti, Luca Settanni

Source: Fermentation, Vol 4, Iss 3, p 61 (2018)

Subject Terms: facultative heterofermentative species, lactic acid bacteria, obligate heterofermentative species, pizza, sourdough fermentation, shape descriptors, volatile organic compounds, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: http://www.mdpi.com/2311-5637/4/3/61; https://doaj.org/toc/2311-5637

Access URL: https://doaj.org/article/4c32f27685a043009dfc5dbda501332c