Annarita Panighel

Chemical compounds released from five different woods used to make barrels for aging wines and spirits: volatile compounds and polyphenols

Mirko De Rosso, Davide Cancian, Annarita Panighel et al. · Wood Science and Technology · 2008 · 116 citations

Environmental Chemistry, Wood Modification, Volatile Compounds +4

Changes in Chemical Composition of a Red Wine Aged in Acacia, Cherry, Chestnut, Mulberry, and Oak Wood Barrels

Mirko De Rosso, Annarita Panighel, Antonio Dalla Vedova et al. · Journal of Agricultural and Food Chemistry · 2009 · 115 citations

An innovative approach to grape metabolomics: stilbene profiling by suspect screening analysis

Riccardo Flamini, Mirko De Rosso, Fabiola De Marchi et al. · Metabolomics · 2013 · 96 citations

Biochemistry, Bioanalysis, Biotechnology +11

Study of Combined Effect of Proteins and Bentonite Fining on the Wine Aroma Loss

Simone Vincenzi, Annarita Panighel, Diana Gazzola et al. · Journal of Agricultural and Food Chemistry · 2015 · 72 citations

Food Chemistry, Engineering, Health Sciences +14

GC/MS‐positive ion chemical ionization and MS/MS study of volatile benzene compounds in five different woods used in barrel making

Riccardo Flamini, Antonio Dalla Vedova, Davide Cancian et al. · Journal of Mass Spectrometry · 2007 · 71 citations · Full text