Petrozziello M - Search Results

1

Tasting the Italian Terroir through Craft Beer: Quality and Sensory Assessment of Cascade Hops Grown in Central Italy and Derived Monovarietal Beers.

Carbone K, Bianchi G, Petrozziello M, Bonello F, Macchioni V, Parisse B, De Natale F, Alilla R, Cravero MC. Carbone K, et al. Among authors: petrozziello m. Foods. 2021 Sep 3;10(9):2085. doi: 10.3390/foods10092085. Foods. 2021. PMID: 34574195 Free PMC article.

2

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: petrozziello m. 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

3

Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective.

Vigentini I, Maghradze D, Petrozziello M, Bonello F, Mezzapelle V, Valdetara F, Failla O, Foschino R. Vigentini I, et al. Among authors: petrozziello m. Front Microbiol. 2016 Mar 22;7:352. doi: 10.3389/fmicb.2016.00352. eCollection 2016. Front Microbiol. 2016. PMID: 27047468 Free PMC article.

4

Key norisoprenoid compounds in wines from early-harvested grapes in view of climate change.

Asproudi A, Ferrandino A, Bonello F, Vaudano E, Pollon M, Petrozziello M. Asproudi A, et al. Among authors: petrozziello m. Food Chem. 2018 Dec 1;268:143-152. doi: 10.1016/j.foodchem.2018.06.069. Epub 2018 Jun 15. Food Chem. 2018. PMID: 30064741 Free article.

5

Aroma precursors of Grignolino grapes (Vitis vinifera L.) and their modulation by vintage in a climate change scenario.

Asproudi A, Bonello F, Ragkousi V, Gianotti S, Petrozziello M. Asproudi A, et al. Among authors: petrozziello m. Front Plant Sci. 2023 Aug 4;14:1179111. doi: 10.3389/fpls.2023.1179111. eCollection 2023. Front Plant Sci. 2023. PMID: 37600189 Free PMC article.

6

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. J Food Sci. 2011 May;76(4):C525-34. doi: 10.1111/j.1750-3841.2011.02145.x. J Food Sci. 2011. PMID: 22417331

7

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. Among authors: petrozziello m. 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

8

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. 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

9

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. 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

10

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. Among authors: petrozziello m. 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

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