| 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 |
| 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 |
| Indigenous Georgian wine-associated yeasts and grape cultivars to edit the wine quality in a precision oenology perspective I Vigentini, D Maghradze, M Petrozziello, F Bonello, V Mezzapelle, ... Frontiers in microbiology 7, 352, 2016 | 50 | 2016 |
| 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 | 48 | 2014 |
| 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 |
| 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 |
| 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, 1-12, 2014 | 39 | 2014 |
| 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 | 34 | 2019 |
| Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria V Englezos, DC Cachón, K Rantsiou, P Blanco, M Petrozziello, M Pollon, ... Applied microbiology and biotechnology 103, 7687-7702, 2019 | 31 | 2019 |
| 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 |
| 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 | 27 | 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 |
| 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 |
| Effect of the Closure Type on the Evolution of the Physical‐Chemical and Sensory Characteristics of a Montepulciano d'Abruzzo Rosé Wine M Guaita, M Petrozziello, S Motta, F Bonello, MC Cravero, C Marulli, ... Journal of food science 78 (2), C160-C169, 2013 | 17 | 2013 |
| Quantification by solid phase micro extraction and stable isotope dilution assay of norisoprenoid compounds in red wines obtained from Piedmont rare varieties M Petrozziello, D Borsa, M Guaita, V Gerbi, A Bosso Food Chemistry, 2012 | 16 | 2012 |
| Dry ice blasting, a new tool for barrel regeneration treatment A Costantini, E Vaudano, MC Cravero, M Petrozziello, F Piano, ... European Food Research and Technology 242 (10), 1673-1683, 2016 | 14 | 2016 |
| Effect of reductive pressing on the concentration of reduced glutathione and phenols in the musts of four Italian cultivars S Motta, M Guaita, M Petrozziello, L Panero, A Bosso American Journal of Enology and Viticulture 65 (4), 471-478, 2014 | 14 | 2014 |
Antonella BossoConsiglio per la ricerca in agricoltura e l'analisi dell'economia agrariaEmail verificata su crea.gov.it
