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Sant'Anna - Scuola Universitaria Superiore Pisa

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Ricercatore

Istituto di Produzioni Vegetali

Scarica il curriculum vitae

Stefano Brizzolara

stefano.brizzolara@santannapisa.it
Istituto SdVita-Centri di Ricerca

Pubblicazioni

Ordonez Trejo, E. J.; Brizzolara, S.; Cardillo, V.; Ruperti, B.; Bonghi, C.; Tonutti, P.

The impact of PGRs applied in the field on the postharvest behavior of fruit crops Open new browser tab

(2023)
Salame, E.; Brizzolara, S.; Rodrigues, M.; Iob, M.; Tonutti, P.; Ruperti, B.

Ethanol fermentation and ethylene physiologyrelated genes expression profiles in Red Delicious apples stored under variable hypoxic conditions and protocols Open new browser tab

(2023)
Modesti, M.; Brizzolara, S.; Forniti, R.; Ceccantoni, B.; Bellincontro, A.; Catelli, C.; Mencarelli, F.; Tonutti, P.

Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine Open new browser tab

(2023)
Calatayud, M. V.; Brizzolara, S.; Meoni, G.; Tenori, L.; Luchinat, C.; Tonutti, P.

Effects of pre-processing cooling treatments of harvested olives on oil volatilome and quality parameters Open new browser tab

(2023)
Tonutti, P.; Brizzolara, S.; Beckles, D.

Reducing crop losses by gene-editing control of organ developmental physiology Open new browser tab

(2023)
Santin, Marco; Brizzolara, Stefano; Castagna, Antonella; Ranieri, Annamaria; Tonutti, Pietro

Short-Term CO2 Treatment of Harvested Grapes (Vitis vinifera L., cv. Trebbiano) before Partial Dehydration Affects Berry Secondary Metabolism and the Aromatic Profile of the Resulting Wine Open new browser tab

(2022)
Tonutti, Pietro; Bonghi, Claudio; Brizzolara, Stefano

POSTHARVEST HANDLING: Multiomics approaches for the improvements of postharvest systems Open new browser tab

(2022)
Modesti, Margherita; Shmuleviz, Ron; Macaluso, Monica; Bianchi, Alessandro; Venturi, Francesca; Brizzolara, Stefano; Zinnai, Angela; Tonutti, Pietro

Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine Open new browser tab

(2021)
Dourou, A.; Brizzolara, S.; Famiani, F.; Tonutti, P.

Changes in volatile organic composition of olive oil extracted from cv. ‘Leccino’ fruit subjected to ethylene treatments at different ripening stages Open new browser tab

(2021)
Dourou, ATHANASIA MARIA; Brizzolara, Stefano; Meoni, Gaia; Tenori, Leonardo; Famiani, Franco; Luchinat, Claudio; Tonutti, Pietro

The inner temperature of the olives (cv. Leccino) before processing affects the volatile profile and the composition of the oil Open new browser tab

(2020)