texture analysis
- You have accessRestricted accessRelationship between Skin Break Force and Anthocyanin Extractability at Different Ripening StagesLuca Rolle, Fabrizio Torchio, Giuseppe Zeppa, Vincenzo GerbiAm J Enol Vitic. 2009 60: 93-97 ; DOI: 10.5344/ajev.2009.60.1.93Luca Rolle1Researcher, 2Ph.D. student, 3Professor, Di.Va.P.R.A., Microbiology and Food Technology sector, University of Turin, Via L. da Vinci 44, 10095 Grugliasco, Torino, Italy.Fabrizio Torchio1Researcher, 2Ph.D. student, 3Professor, Di.Va.P.R.A., Microbiology and Food Technology sector, University of Turin, Via L. da Vinci 44, 10095 Grugliasco, Torino, Italy.Giuseppe Zeppa1Researcher, 2Ph.D. student, 3Professor, Di.Va.P.R.A., Microbiology and Food Technology sector, University of Turin, Via L. da Vinci 44, 10095 Grugliasco, Torino, Italy.Vincenzo Gerbi1Researcher, 2Ph.D. student, 3Professor, Di.Va.P.R.A., Microbiology and Food Technology sector, University of Turin, Via L. da Vinci 44, 10095 Grugliasco, Torino, Italy.
- You have accessRestricted accessMechanical Behavior of Winegrapes under Compression TestsHend Letaief, Luca Rolle, Vincenzo GerbiAm J Enol Vitic. 2008 59: 323-329 ; DOI: 10.5344/ajev.2008.59.3.323Hend Letaief1Doctoral student, 2Researcher, 3Professor, Di.Va.P.R.A. Microbiology and Food Technology sector, University of Turin, Via L. da Vinci 44, 10095 Grugliasco, Torino, Italy.Luca Rolle1Doctoral student, 2Researcher, 3Professor, Di.Va.P.R.A. Microbiology and Food Technology sector, University of Turin, Via L. da Vinci 44, 10095 Grugliasco, Torino, Italy.Vincenzo Gerbi1Doctoral student, 2Researcher, 3Professor, Di.Va.P.R.A. Microbiology and Food Technology sector, University of Turin, Via L. da Vinci 44, 10095 Grugliasco, Torino, Italy.