Benucci I - Search Results

1

Inclusion of curcumin in b-cyclodextrin: a promising prospective as food ingredient.

Benucci I, Mazzocchi C, Lombardelli C, Del Franco F, Cerreti M, Esti M. Benucci I, et al. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2022 Dec;39(12):1942-1952. doi: 10.1080/19440049.2022.2135764. Epub 2022 Oct 18. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2022. PMID: 36255357

2

Effect of wine inhibitors on free pineapple stem bromelain activity in a model wine system.

Esti M, Benucci I, Liburdi K, Garzillo AM. Esti M, et al. Among authors: benucci i. J Agric Food Chem. 2011 Apr 13;59(7):3391-7. doi: 10.1021/jf104919v. Epub 2011 Mar 16. J Agric Food Chem. 2011. PMID: 21381670

3

Lysozyme immobilized on micro-sized magnetic particles: kinetic parameters at wine pH.

Liburdi K, Straniero R, Benucci I, Vittoria Garzillo AM, Esti M. Liburdi K, et al. Among authors: benucci i. Appl Biochem Biotechnol. 2012 Apr;166(7):1736-46. doi: 10.1007/s12010-012-9577-z. Epub 2012 Feb 11. Appl Biochem Biotechnol. 2012. PMID: 22328255

4

Effect of wine inhibitors on the proteolytic activity of papain from Carica papaya L. latex.

Benucci I, Esti M, Liburdi K. Benucci I, et al. Biotechnol Prog. 2015 Jan-Feb;31(1):48-54. doi: 10.1002/btpr.2015. Epub 2014 Nov 13. Biotechnol Prog. 2015. PMID: 25376439

5

Immobilised native plant cysteine proteases: packed-bed reactor for white wine protein stabilisation.

Benucci I, Lombardelli C, Liburdi K, Acciaro G, Zappino M, Esti M. Benucci I, et al. J Food Sci Technol. 2016 Feb;53(2):1130-9. doi: 10.1007/s13197-015-2125-4. Epub 2015 Dec 2. J Food Sci Technol. 2016. PMID: 27162393 Free PMC article.

6

Immobilized lysozyme for the continuous lysis of lactic bacteria in wine: Bench-scale fluidized-bed reactor study.

Cappannella E, Benucci I, Lombardelli C, Liburdi K, Bavaro T, Esti M. Cappannella E, et al. Among authors: benucci i. Food Chem. 2016 Nov 1;210:49-55. doi: 10.1016/j.foodchem.2016.04.089. Epub 2016 Apr 20. Food Chem. 2016. PMID: 27211619

7

Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rosé Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease.

Cerreti M, Fidaleo M, Benucci I, Liburdi K, Tamborra P, Moresi M. Cerreti M, et al. Among authors: benucci i. J Food Sci. 2016 Jul;81(7):C1603-12. doi: 10.1111/1750-3841.13344. Epub 2016 May 30. J Food Sci. 2016. PMID: 27239804

8

Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine Production.

Benucci I, Liburdi K, Cerreti M, Esti M. Benucci I, et al. J Food Sci. 2016 Aug;81(8):M2015-20. doi: 10.1111/1750-3841.13379. Epub 2016 Jul 4. J Food Sci. 2016. PMID: 27376497

9

Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes.

Benucci I, Río Segade S, Cerreti M, Giacosa S, Paissoni MA, Liburdi K, Bautista-Ortín AB, Gómez-Plaza E, Gerbi V, Esti M, Rolle L. Benucci I, et al. Food Chem. 2017 Dec 15;237:756-765. doi: 10.1016/j.foodchem.2017.06.003. Epub 2017 Jun 2. Food Chem. 2017. PMID: 28764064

10

A preliminary study of continuous milk coagulation using Cynara cardunculus flower extract and calf rennet immobilized on magnetic particles.

Liburdi K, Emiliani Spinelli S, Benucci I, Lombardelli C, Esti M. Liburdi K, et al. Among authors: benucci i. Food Chem. 2018 Jan 15;239:157-164. doi: 10.1016/j.foodchem.2017.06.093. Epub 2017 Jun 20. Food Chem. 2018. PMID: 28873553

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