Publications by authors named "Massimo Guaita"

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Polyphenolic Profile and Antioxidant Activity of Green Extracts from Grape Pomace Skins and Seeds of Italian Cultivars.
Massimo Guaita, Silvia Motta, Stefano Messina, Francesco Casini, Antonella Bosso

Foods· October 2023

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Polyphenolic Composition and In Vitro Antioxidant Activity of Red Grape Seeds as Byproducts of Short and Medium-Long Fermentative Macerations.
Antonella Bosso, Claudio Cassino, Silvia Motta, Loretta Panero, Christos Tsolakis, Massimo Guaita

Foods· October 2020

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Use of potassium polyaspartate for stabilization of potassium bitartrate in wines: influence on colloidal stability and interactions with other additives and enological practices.
Antonella Bosso, Silvia Motta, Loretta Panero, Stefania Lucini, Massimo Guaita

J Food Sci· August 2020

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Relationship between polyphenolic content, antioxidant properties and oxygen consumption rate of different tannins in a model wine solution.
Silvia Motta, Massimo Guaita, Claudio Cassino, Antonella Bosso

Food Chem· May 2020

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Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Maceration.
Massimo Guaita, Antonella Bosso

Foods· September 2019

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Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques.
Silvia Motta, Massimo Guaita, Maurizio Petrozziello, Aldo Ciambotti, Loretta Panero

Food Chem· April 2017

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Validation of a rapid conductimetric test for the measurement of wine tartaric stability.
Antonella Bosso, Silvia Motta, Maurizio Petrozziello, Massimo Guaita, Andriani Asproudi

Food Chem· December 2016

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Influence of solvents on the composition of condensed tannins in grape pomace seed extracts.
Antonella Bosso, Massimo Guaita, Maurizio Petrozziello

Food Chem· September 2016

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Use of polyaspartate as inhibitor of tartaric precipitations in wines.
Antonella Bosso, Loretta Panero, Maurizio Petrozziello, Marco Sollazzo, Andriani Asproudi, Massimo Guaita

Food Chem· October 2015

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Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions.
Maurizio Petrozziello, Andriani Asproudi, Massimo Guaita, Daniela Borsa, Silvia Motta

Food Chem· April 2014

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Effect of the closure type on the evolution of the physical-chemical and sensory characteristics of a Montepulciano d'Abruzzo Rosé wine.
Massimo Guaita, Maurizio Petrozziello, Silvia Motta, Federica Bonello, Maria Carla Cravero

J Food Sci· February 2013

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Quantification by solid phase micro extraction and stable isotope dilution assay of norisoprenoid compounds in red wines obtained from Piedmont rare varieties.
Maurizio Petrozziello, Daniela Borsa, Massimo Guaita, Vincenzo Gerbi, Antonella Bosso

Food Chem· December 2012

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Analytical and sensory characterization of the aroma of "Langhe D.O.C. Nebbiolo" wines: influence of the prefermentative cold maceration with dry ice.
Maurizio Petrozziello, Massimo Guaita, Silvia Motta, Loretta Panero, Antonella Bosso

J Food Sci· May 2011

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