| Phenolic profiles and anti-inflammatory activities of sixteen table grape (Vitis vinifera L.) varieties F Colombo, C Di Lorenzo, L Regazzoni, M Fumagalli, E Sangiovanni, ... Food & function 10 (4), 1797-1807, 2019 | 80 | 2019 |
| Influence of solvents on the composition of condensed tannins in grape pomace seed extracts A Bosso, M Guaita, M Petrozziello Food Chemistry 207, 162-169, 2016 | 80 | 2016 |
| Polyphenolic characterization of grape skins and seeds of four Italian red cultivars at harvest and after fermentative maceration M Guaita, A Bosso Foods 8 (9), 395, 2019 | 57 | 2019 |
| Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions M Petrozziello, A Asproudi, M Guaita, D Borsa, S Motta, L Panero, ... Food chemistry 149, 197-202, 2014 | 47 | 2014 |
| Impact of increasing levels of oxygen consumption on the evolution of color, phenolic, and volatile compounds of Nebbiolo wines M Petrozziello, F Torchio, F Piano, S Giacosa, M Ugliano, A Bosso, ... Frontiers in chemistry 6, 137, 2018 | 41 | 2018 |
| Use of polyaspartate as inhibitor of tartaric precipitations in wines A Bosso, L Panero, M Petrozziello, M Sollazzo, A Asproudi, S Motta, ... Food chemistry 185, 1-6, 2015 | 41 | 2015 |
| Sul significato e sui metodi di determinazione dello stato di maturità dei polifenoli R Di Stefano, D Borsa, A Bosso, E Garcia Moruno | 41 | 2000 |
| Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques S Motta, M Guaita, M Petrozziello, A Ciambotti, L Panero, M Solomita, ... Food chemistry 221, 1-10, 2017 | 40 | 2017 |
| Effect of SO2, reduced glutathione and ellagitannins on the shelf life of bottled white wines L Panero, S Motta, M Petrozziello, M Guaita, A Bosso European Food Research and Technology 240, 345-356, 2015 | 39 | 2015 |
| The use of carboxymethylcellulose for the tartaric stabilization of white wines, in comparison with other oenological additives A Bosso, D Salmaso, E De Faveri, M Guaita, D Franceschi Vitis 49 (2), 95-99, 2010 | 37 | 2010 |
| Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine T Nardi, L Panero, M Petrozziello, M Guaita, C Tsolakis, C Cassino, ... European Food Research and Technology 245 (2), 293-307, 2019 | 33 | 2019 |
| Influence of two winemaking techniques on polyphenolic composition and color of wines A Bosso, M Guaita, L Panero, D Borsa, R Follis American journal of enology and viticulture 60 (3), 379-385, 2009 | 33 | 2009 |
| Analytical and sensory characterization of the aroma of “Langhe DOC Nebbiolo” wines: Influence of the prefermentative cold maceration with dry ice M Petrozziello, M Guaita, S Motta, L Panero, A Bosso Journal of Food Science 76 (4), C525-C534, 2011 | 29 | 2011 |
| Influence of submerged-cap vinification on polyphenolic composition and volatile compounds of Barbera wines A Bosso, L Panero, M Petrozziello, R Follis, S Motta, M Guaita American journal of enology and viticulture 62 (4), 503-511, 2011 | 26 | 2011 |
| Effect of grain type and toasting conditions of barrels on the concentration of the volatile substances released by the wood and on the sensory characteristics of Montepulciano … A Bosso, M Petrozziello, D Santini, S Motta, M Guaita, C Marulli Journal of food science 73 (7), S373-S382, 2008 | 26 | 2008 |
| Relationship between polyphenolic content, antioxidant properties and oxygen consumption rate of different tannins in a model wine solution S Motta, M Guaita, C Cassino, A Bosso Food chemistry 313, 126045, 2020 | 25 | 2020 |
| Influenza dell’ossigeno sull’evoluzione dei composti fenolici durante la conservazione dei vini rossi. Implicazioni sensoriali. A Bosso, M Guaita, E Vaudano, R Di Stefano | 22 | 2000 |
| Polyphenols from grape pomace: Functionalization of chitosan-coated hydroxyapatite for modulated swelling and release of polyphenols G Riccucci, S Ferraris, C Reggio, A Bosso, G Örlygsson, CH Ng, ... Langmuir 37 (51), 14793-14804, 2021 | 19 | 2021 |
| Validation of a rapid conductimetric test for the measurement of wine tartaric stability A Bosso, S Motta, M Petrozziello, M Guaita, A Asproudi, L Panero Food Chemistry 212, 821-827, 2016 | 19 | 2016 |
| Effects of high-temperature drying on the polyphenolic composition of skins and seeds from red grape pomace M Guaita, L Panero, S Motta, B Mangione, A Bosso LWT 145, 111323, 2021 | 17 | 2021 |
Maurizio PetrozzielloCREA - RESEARCH CENTRE FOR VITICULTURE AND ENOLOGYVerified email at crea.gov.it
