Publications by authors named "Marco Esti"

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Bioconversion of glycyrrhizin in a natural intensive sweetener by immobilized β-glucuronidase.
Ilaria Benucci, Monica Mollica Graziano, Claudio Lombardelli, Paola Oliveri, Vittorio Vinciguerra, Marco Esti

Food Res Int· November 2025

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Impact of Storage on the Color of a Green Isotonic Beverage With -Cyclodextrin/Chlorophyll Complexes.
Claudio Lombardelli, Ilaria Benucci, Chiara Pippolini, Rosita Marabottini, Marco Esti

Int J Food Sci· October 2025

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A comprehensive review on natural sweeteners: impact on sensory properties, food structure, and new frontiers for their application.
Ilaria Benucci, Claudio Lombardelli, Marco Esti

Crit Rev Food Sci Nutr· August 2025

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Stabilized chlorophyll-based food colorants from spinach: Kinetics of a tailored enzymatic extraction.
Claudio Lombardelli, Caterina Mazzocchi, Ilaria Benucci, Marco Esti

J Food Sci· September 2024

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Effective Ethyl Carbamate Prevention in Red Wines by Treatment with Immobilized Acid Urease.
Elisa Tavilli, Marco Esti, Marcello Fidaleo

Foods· August 2024

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Authenticity Markers of Aged Red Wines from Aglianico, Uva di Troia, Negroamaro and Primitivo Grapes.
Ilaria Benucci, Claudio Lombardelli, Pasquale Tamborra, Massimo Muganu, Marco Esti

Foods· June 2024

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Dosing oxygen from the early stages of white winemaking: Effect on oxidation-reduction potential, browning stability, volatile composition, and sensory properties.
Ilaria Benucci, Martina Cerreti, Marco Esti

Food Chem· January 2024

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Partitioning Recovery of Natural Pigments from Spirulina platensis.
Ilaria Benucci, Manuela Flore, Marco Esti

Plant Foods Hum Nutr· September 2023

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Enzyme-Assisted Extraction for the Recovery of Food-Grade Chlorophyll-Based Green Colorant.
Caterina Mazzocchi, Ilaria Benucci, Claudio Lombardelli, Marco Esti

Foods· September 2023

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Inclusion of curcumin in b-cyclodextrin: a promising prospective as food ingredient.
Ilaria Benucci, Caterina Mazzocchi, Claudio Lombardelli, Felicia Del Franco, Martina Cerreti, Marco Esti

Food Addit Contam Part A Chem Anal Control Expo Risk Assess· December 2022

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Phenolic-Degrading Enzymes: Effect on Haze Active Phenols and Chill Haze in India Pale Ale Beer.
Ilaria Benucci, Caterina Mazzocchi, Claudio Lombardelli, Marco Esti

Foods· December 2022

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Oilseed Extracts from Local Markets as Promising Coagulant Agents for Milk from Various Mammalian Species.
Katia Liburdi, Sofia Cucci, Marco Esti

Foods· July 2022

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A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment.
Ilaria Benucci, Claudio Lombardelli, Massimo Muganu, Caterina Mazzocchi, Marco Esti

Foods· July 2022

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Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability-A review.
Ilaria Benucci, Claudio Lombardelli, Caterina Mazzocchi, Marco Esti

Compr Rev Food Sci Food Saf· May 2022

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Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability.
Claudio Lombardelli, Ilaria Benucci, Caterina Mazzocchi, Marco Esti

Plant Foods Hum Nutr· September 2021

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Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile.
Ilaria Benucci, Teresa Cecchi, Claudio Lombardelli, Diamante Maresca, Gianluigi Mauriello, Marco Esti

Food Chem· March 2021

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Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinaris.
Katia Liburdi, Marco Esti, Verdiana Petroselli, Nóra Mendler-Drienyovszki, Emanuele Radicetti

J Food Biochem· February 2021

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A Novel Process for the Recovery of Betalains from Unsold Red Beets by Low-Temperature Enzyme-Assisted Extraction.
Claudio Lombardelli, Ilaria Benucci, Caterina Mazzocchi, Marco Esti

Foods· January 2021

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Papain Covalently Immobilized on Chitosan-Clay Nanocomposite Films: Application in Synthetic and Real White Wine.
Ilaria Benucci, Claudio Lombardelli, Ilaria Cacciotti, Marco Esti

Nanomaterials (Basel)· August 2020

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Heat and light stability of natural yellow colourants in model beverage systems.
Martina Cerreti, Katia Liburdi, Felicia Del Franco, Marco Esti

Food Addit Contam Part A Chem Anal Control Expo Risk Assess· June 2020

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Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite.
Sandra Pati, Pasquale Crupi, Maria L Savastano, Ilaria Benucci, Marco Esti

J Sci Food Agric· January 2020

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Yeast cells in double layer calcium alginate-chitosan microcapsules for sparkling wine production.
Ilaria Benucci, Martina Cerreti, Diamante Maresca, Gianluigi Mauriello, Marco Esti

Food Chem· December 2019

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An Evaluation of the Clotting Properties of Three Plant Rennets in the Milks of Different Animal Species.
Katia Liburdi, Carlo Boselli, Gilberto Giangolini, Simonetta Amatiste, Marco Esti

Foods· November 2019

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Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation.
Ilaria Benucci, Martina Cerreti, Katia Liburdi, Tiziana Nardi, Paola Vagnoli, Marco Esti

Food Res Int· May 2018

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A preliminary study of continuous milk coagulation using Cynara cardunculus flower extract and calf rennet immobilized on magnetic particles.
Katia Liburdi, Sara Emiliani Spinelli, Ilaria Benucci, Claudio Lombardelli, Marco Esti

Food Chem· January 2018

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