Donato Colangelo

Donato Colangelo

Università Cattolica del Sacro Cuore - Milano / Italy
Others
AD Scientific Index ID: 5943465
Catholic University of the Sacred Heart
person_outline Donato Colangelo's MOST POPULAR ARTICLES
1-) 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 wineD Colangelo, F Torchio, DM De Faveri, M LambriFood chemistry 264, 301-309, 2018632018
2-) Relevance and perspectives of the use of chitosan in winemaking: A reviewA Castro Marín, D Colangelo, M Lambri, C Riponi, F ChinniciCritical Reviews in Food Science and Nutrition 61 (20), 3450-3464, 2021382021
3-) Effect of Bentonite Characteristics on Wine Proteins, Polyphenols, and Metals under Different pH ConditionsR Dordoni, D Colangelo, M Giribaldi, MG Giuffrida, ...American Journal of Enology and Viticulture, 201538*2015
4-) Influence of different berry treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice productionL Milena, F Torchio, D Colangelo, S Rio Segade, S Giacosa, ...Food Research International, 201538*2015
5-) Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wineR Dordoni, R Galasi, D Colangelo, DM De Faveri, M LambriInternational Journal of Food Science and Technology, 2015312015