Loretta Panero

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 et al. · Food Chemistry · 2013 · 54 citations

Matrix Composition, Sensory Perception, Model Wine Solutions +1

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

Silvia Motta, Massimo Guaita, Maurizio Petrozziello et al. · Food Chemistry · 2016 · 51 citations

Food Chemistry, Volatile Composition, Chemical Composition +4

Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine

Tiziana Nardi, Loretta Panero, Maurizio Petrozziello et al. · European Food Research and Technology · 2018 · 42 citations

Food Fermentation, Wine Quality, Red Barbera Wine +4

Effects of high-temperature drying on the polyphenolic composition of skins and seeds from red grape pomace

Massimo Guaita, Loretta Panero, Silvia Motta et al. · LWT · 2021 · 33 citations

Food Chemistry, Botany, High-temperature Drying +6

Effect of SO2, reduced glutathione and ellagitannins on the shelf life of bottled white wines

Loretta Panero, Silvia Motta, Maurizio Petrozziello et al. · European Food Research and Technology · 2014 · 31 citations

Food Chemistry, Agricultural Chemistry, Shelf Life +3