Antonio Tirelli

Via G. Celoria 2
Milan, 20133, Italy

Last Updated: 09/26/2026

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Found 19 publications

The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste.

The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste.

Journal: Journal of fungi (Basel, Switzerland)

Published: December 24, 2022

Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin.

Response Surface Methodology Approach to Evaluate the Effect of Transition Metals and Oxygen on Photo-Degradation of Methionine in a Model Wine System Containing Riboflavin.

Journal: Journal of agricultural and food chemistry

Published: December 13, 2022

Evaluation of oenological tannins for preventing the light-struck taste.

Evaluation of oenological tannins for preventing the light-struck taste.

Journal: Food chemistry

Published: May 20, 2022

Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins.

Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins.

Journal: Molecules (Basel, Switzerland)

Published: July 30, 2021

Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics.

Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics.

Journal: Food chemistry

Published: October 26, 2020

From plant resistance response to the discovery of antimicrobial compounds: The role of volatile organic compounds (VOCs) in grapevine downy mildew infection.

From plant resistance response to the discovery of antimicrobial compounds: The role of volatile organic compounds (VOCs) in grapevine downy mildew infection.

Journal: Plant physiology and biochemistry : PPB

Published: September 23, 2020

Polyphenol Bioavailability and Plasma Antiradical Capacity in Healthy Subjects after Acute Intake of Pigmented Rice: A Crossover Randomized Controlled Clinical Trial.

Polyphenol Bioavailability and Plasma Antiradical Capacity in Healthy Subjects after Acute Intake of Pigmented Rice: A Crossover Randomized Controlled Clinical Trial.

Journal: Journal of clinical medicine

Published: September 20, 2020

Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars.

Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars.

Journal: Foods (Basel, Switzerland)

Published: July 04, 2020

Oxidations in white grape (Vitis vinifera L.) skins: Comparison between ripening process and photooxidative sunburn symptoms.

Oxidations in white grape (Vitis vinifera L.) skins: Comparison between ripening process and photooxidative sunburn symptoms.

Journal: Plant physiology and biochemistry : PPB

Published: December 09, 2019

Production of melatonin and other tryptophan derivatives by Oenococcus oeni under winery and laboratory scale.

Production of melatonin and other tryptophan derivatives by Oenococcus oeni under winery and laboratory scale.

Journal: Food microbiology

Published: May 08, 2019

Assessment of Tryptophan, Tryptophan Ethylester, and Melatonin Derivatives in Red Wine by SPE-HPLC-FL and SPE-HPLC-MS Methods.

Assessment of Tryptophan, Tryptophan Ethylester, and Melatonin Derivatives in Red Wine by SPE-HPLC-FL and SPE-HPLC-MS Methods.

Journal: Foods (Basel, Switzerland)

Published: February 22, 2019

Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxide.

Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxide.

Journal: Food chemistry

Published: January 29, 2019

Showing 1-12 of 19

Last Updated: 09/26/2026