| Grape aroma precursors in cv. Nebbiolo as affected by vine microclimate A Asproudi, M Petrozziello, S Cavalletto, S Guidoni Food chemistry 211, 947-956, 2016 | 63 | 2016 |
| Direct quantification of sulfur dioxide in wine by Surface Enhanced Raman Spectroscopy L Mandrile, I Cagnasso, L Berta, AM Giovannozzi, M Petrozziello, ... Food chemistry 326, 127009, 2020 | 47 | 2020 |
| 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 |
| 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 |
| Key norisoprenoid compounds in wines from early-harvested grapes in view of climate change A Asproudi, A Ferrandino, F Bonello, E Vaudano, M Pollon, M Petrozziello Food chemistry 268, 143-152, 2018 | 31 | 2018 |
| Aromatic characterization and enological potential of 21 minor varieties (Vitis vinifera L.) S García-Muñoz, A Asproudi, F Cabello, D Borsa European Food Research and Technology 233 (3), 473-481, 2011 | 21 | 2011 |
| 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 |
| Proanthocyanidin composition and evolution during grape ripening as affected by variety: Nebbiolo and Barbera cv. A Asproudi, F Piano, G Anselmi, R Di Stefano, E Bertolone, D Borsa OENO One 49 (1), 59-69, 2015 | 18 | 2015 |
| Caratterizzazione di uve Malvasia attraverso lo studio dei metaboliti secondari A Asproudi, L Monticelli, D Carniel, D Borsa, M Crespan Rivista di Viticoltura e di Enologia 58 (2), 167-182, 2005 | 13 | 2005 |
| Bunch Microclimate Affects Carotenoids Evolution in cv. Nebbiolo (V. vinifera L.) A Asproudi, M Petrozziello, S Cavalletto, A Ferrandino, E Mania, ... Applied Sciences 10 (11), 3846, 2020 | 12 | 2020 |
| Focusing on bioactive compounds in grapes: stilbenes in Uvalino cv. F Piano, E Bertolone, D Pes, A Asproudi, D Borsa European Food Research and Technology 237 (6), 897-904, 2013 | 11 | 2013 |
| Use of polyaspartates for the tartaric stabilisation of white and red wines and side effects on wine characteristics A Bosso, R Lopez, L Panero, S Motta, M Petrozziello, A Asproudi, ... Oeno One, 2020 | 10 | 2020 |
| Chemistry and technology of wine aging with oak chips M Petrozziello, T Nardi, A Asproudi, MC Cravero, F Bonello Chemistry and biochemistry of winemaking, wine stabilization and aging 9, 2020 | 7 | 2020 |
| Xylovolatile fingerprint of wines aged in barrels or with oak chips: This article is published in cooperation with the 11th OenoIVAS International Symposium, June 25–28 2019 … M Petrozziello, F Bonello, A Asproudi, T Nardi, C Tsolakis, A Bosso, ... OENO One 54 (3), 513-522, 2020 | 4 | 2020 |
| Vineyard vigour, microclimate and secondary metabolites in cv Nebbiolo S Guidoni, A Asproudi, E Mania, S Cavaletto, L Gangemi, A Matese, ... Cienc Tec Vitivinic 28, 644-648, 2013 | 3 | 2013 |
| Characterization of Malvasia grapes by secondary metabolites. D Borsa, D Carniel, A Asproudi, L Monticelli, M Crespan, A Costacurta | 3 | 2005 |
| Characterisation of Refined Marc Distillates with Alternative Oak Products Using Different Analytical Approaches M Petrozziello, L Rosso, C Portesi, A Asproudi, F Bonello, T Nardi, ... Applied Sciences 12 (17), 8444, 2022 | 2 | 2022 |
| Differences in xylovolatiles composition between chips or barrel aged wines. M Petrozziello, F Bonello, A Asproudi, T Nardi, C Tsolakis, A Bosso, ... | 2 | 2020 |
| Analisi della componente aromatica varietale del vino Nero d’Avola microvinificato in purezza O Corona, A Asproudi | 2 | 2004 |
| Aroma precursors of Grignolino grapes (Vitis vinifera L.) and their modulation by vintage in a climate change scenario A Asproudi, F Bonello, V Ragkousi, S Gianotti, M Petrozziello Frontiers in Plant Science 14, 1179111, 2023 | 1 | 2023 |
Maurizio PetrozzielloCREA - RESEARCH CENTRE FOR VITICULTURE AND ENOLOGYVerified email at crea.gov.it
