Bosso A - Search Results

1

Polyphenolic Composition and In Vitro Antioxidant Activity of Red Grape Seeds as Byproducts of Short and Medium-Long Fermentative Macerations.

Bosso A, Cassino C, Motta S, Panero L, Tsolakis C, Guaita M. Bosso A, et al. Foods. 2020 Oct 13;9(10):1451. doi: 10.3390/foods9101451. Foods. 2020. PMID: 33066058 Free PMC article.

2

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 d'Abruzzo.

Bosso A, Petrozziello M, Santini D, Motta S, Guaita M, Marulli C. Bosso A, et al. J Food Sci. 2008 Sep;73(7):S373-82. doi: 10.1111/j.1750-3841.2008.00891.x. Epub 2008 Aug 19. J Food Sci. 2008. PMID: 18803731

3

Analytical and sensory characterization of the aroma of "Langhe D.O.C. Nebbiolo" wines: influence of the prefermentative cold maceration with dry ice.

Petrozziello M, Guaita M, Motta S, Panero L, Bosso A. Petrozziello M, et al. Among authors: bosso a. J Food Sci. 2011 May;76(4):C525-34. doi: 10.1111/j.1750-3841.2011.02145.x. J Food Sci. 2011. PMID: 22417331

4

Quantification by solid phase micro extraction and stable isotope dilution assay of norisoprenoid compounds in red wines obtained from Piedmont rare varieties.

Petrozziello M, Borsa D, Guaita M, Gerbi V, Bosso A. Petrozziello M, et al. Among authors: bosso a. Food Chem. 2012 Dec 15;135(4):2483-9. doi: 10.1016/j.foodchem.2012.07.082. Epub 2012 Jul 26. Food Chem. 2012. PMID: 22980832

5

Effect of the closure type on the evolution of the physical-chemical and sensory characteristics of a Montepulciano d'Abruzzo Rosé wine.

Guaita M, Petrozziello M, Motta S, Bonello F, Cravero MC, Marulli C, Bosso A. Guaita M, et al. Among authors: bosso a. J Food Sci. 2013 Feb;78(2):C160-9. doi: 10.1111/1750-3841.12022. Epub 2013 Jan 16. J Food Sci. 2013. PMID: 23324077

6

Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions.

Petrozziello M, Asproudi A, Guaita M, Borsa D, Motta S, Panero L, Bosso A. Petrozziello M, et al. Among authors: bosso a. Food Chem. 2014 Apr 15;149:197-202. doi: 10.1016/j.foodchem.2013.10.098. Epub 2013 Oct 30. Food Chem. 2014. PMID: 24295695

7

Use of polyaspartate as inhibitor of tartaric precipitations in wines.

Bosso A, Panero L, Petrozziello M, Sollazzo M, Asproudi A, Motta S, Guaita M. Bosso A, et al. Food Chem. 2015 Oct 15;185:1-6. doi: 10.1016/j.foodchem.2015.03.099. Epub 2015 Mar 28. Food Chem. 2015. PMID: 25952834

8

Influence of solvents on the composition of condensed tannins in grape pomace seed extracts.

Bosso A, Guaita M, Petrozziello M. Bosso A, et al. Food Chem. 2016 Sep 15;207:162-9. doi: 10.1016/j.foodchem.2016.03.084. Epub 2016 Mar 25. Food Chem. 2016. PMID: 27080893

9

Validation of a rapid conductimetric test for the measurement of wine tartaric stability.

Bosso A, Motta S, Petrozziello M, Guaita M, Asproudi A, Panero L. Bosso A, et al. Food Chem. 2016 Dec 1;212:821-7. doi: 10.1016/j.foodchem.2016.06.044. Epub 2016 Jun 16. Food Chem. 2016. PMID: 27374600

10

Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques.

Motta S, Guaita M, Petrozziello M, Ciambotti A, Panero L, Solomita M, Bosso A. Motta S, et al. Among authors: bosso a. Food Chem. 2017 Apr 15;221:1-10. doi: 10.1016/j.foodchem.2016.10.046. Epub 2016 Oct 12. Food Chem. 2017. PMID: 27979050

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