1. Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques. (15th April 2017) Authors: Motta, Silvia; Guaita, Massimo; Petrozziello, Maurizio; Ciambotti, Aldo; Panero, Loretta; Solomita, Mauro; Bosso, Antonella Journal: Food chemistry Issue: Volume 221(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Direct quantification of sulfur dioxide in wine by Surface Enhanced Raman Spectroscopy. (1st October 2020) Authors: Mandrile, Luisa; Cagnasso, Iris; Berta, Ludovico; Giovannozzi, Andrea M.; Petrozziello, Maurizio; Pellegrino, Francesco; Asproudi, Andriani; Durbiano, Francesca; Rossi, Andrea M. Journal: Food chemistry Issue: Volume 326(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of the Closure Type on the Evolution of the Physical‐Chemical and Sensory Characteristics of a Montepulciano d'Abruzzo Rosé Wine. Issue 2 (16th January 2013) Authors: Guaita, Massimo; Petrozziello, Maurizio; Motta, Silvia; Bonello, Federica; Cravero, Maria Carla; Marulli, Concezio; Bosso, Antonella Journal: Journal of food science Issue: Volume 78:Issue 2(2013) Page Start: C160 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Grape aroma precursors in cv. Nebbiolo as affected by vine microclimate. (15th November 2016) Authors: Asproudi, Andriani; Petrozziello, Maurizio; Cavalletto, Silvia; Guidoni, Silvia Journal: Food chemistry Issue: Volume 211(2016) Page Start: 947 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Influence of solvents on the composition of condensed tannins in grape pomace seed extracts. (15th September 2016) Authors: Bosso, Antonella; Guaita, Massimo; Petrozziello, Maurizio Journal: Food chemistry Issue: Volume 207(2016) Page Start: 162 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Influence of solvents on the composition of condensed tannins in grape pomace seed extracts. (15th September 2016) Authors: Bosso, Antonella; Guaita, Massimo; Petrozziello, Maurizio Journal: Food chemistry Issue: Volume 207(2016) Page Start: 162 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Key norisoprenoid compounds in wines from early-harvested grapes in view of climate change. (1st December 2018) Authors: Asproudi, Andriani; Ferrandino, Alessandra; Bonello, Federica; Vaudano, Enrico; Pollon, Matteo; Petrozziello, Maurizio Journal: Food chemistry Issue: Volume 268(2018) Page Start: 143 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Use of polyaspartate as inhibitor of tartaric precipitations in wines. (15th October 2015) Authors: Bosso, Antonella; Panero, Loretta; Petrozziello, Maurizio; Sollazzo, Marco; Asproudi, Andriani; Motta, Silvia; Guaita, Massimo Journal: Food chemistry Issue: Volume 185(2015) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Validation of a rapid conductimetric test for the measurement of wine tartaric stability. (1st December 2016) Authors: Bosso, Antonella; Motta, Silvia; Petrozziello, Maurizio; Guaita, Massimo; Asproudi, Andriani; Panero, Loretta Journal: Food chemistry Issue: Volume 212(2016) Page Start: 821 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Validation of a rapid conductimetric test for the measurement of wine tartaric stability. (1st December 2016) Authors: Bosso, Antonella; Motta, Silvia; Petrozziello, Maurizio; Guaita, Massimo; Asproudi, Andriani; Panero, Loretta Journal: Food chemistry Issue: Volume 212(2016) Page Start: 821 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗