Rocco Di Stefano | Researchain

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Featured researches published by Rocco Di Stefano.

Food Chemistry | 2015

Over-evaluation of total flavonoids in grape skin extracts containing sulphur dioxide

Onofrio Corona; M. Squadrito; Giorgia Vento; Antonio Tirelli; Rocco Di Stefano

Sulphur dioxide (SO2) proved to increase absorbance at 280 nm of grape skin and seed extracts containing it, diluted with ethanol-HCl to assess total flavonoids and anthocyanins in the same analysis. Additional absorbance at 280 nm was also observed in acetone:H2O extracts, if the acetone had not completely evaporated before the extracts were diluted with a solvent. Flavonoids were correctly quantified in the extracts when SO2 or acetone were removed by solid-phase extraction with a C18 RP as sorbent and methanol as eluting solvent.

Food Microbiology | 2006

Influence of yeast strain on ochratoxin A content during fermentation of white and red must

Francesca Cecchini; Massimo Morassut; Emilia García Moruno; Rocco Di Stefano

American Journal of Enology and Viticulture | 2005

Treatment with Yeast to Reduce the Concentration of Ochratoxin A in Red Wine

Emilia García Moruno; Chiara Sanlorenzo; Barbara Boccaccino; Rocco Di Stefano

Journal of Food Composition and Analysis | 2007

Aroma compounds in varietal wines from Alentejo, Portugal

Maria João Cabrita; A.M. Costa Freitas; Olga Laureano; Daniela Borsa; Rocco Di Stefano

Journal of the Science of Food and Agriculture | 2006

Glycosidic aroma compounds of some Portuguese grape cultivars

Maria João Cabrita; Ana Maria Costa Freitas; Olga Laureano; Rocco Di Stefano

Food Chemistry | 2013

A traceability study on the Moscato wine chain.

Maurizio Aceto; Elisa Robotti; Matteo Oddone; Massimo Baldizzone; Gabriella Bonifacino; Guido Bezzo; Rocco Di Stefano; Fabio Gosetti; Eleonora Mazzucco; Marcello Manfredi; Emilio Marengo

Journal of The Institute of Brewing | 2004