Elisabetta Pittari

Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition

Paola Piombino, Elisabetta Pittari, Angelita Gambuti et al. · Australian Journal of Grape and Wine Research · 2020 · 29 citations · Full text

Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry

Elisabetta Pittari, Paola Piombino, Isabelle Andriot et al. · Food Chemistry · 2021 · 29 citations · Full text

Food Chemistry, Oenological Tannins, Tannin +5

Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines

Elisabetta Pittari, Luigi Moio, Panagiotis Arapitsas et al. · Foods · 2020 · 28 citations · Full text

The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines

Silvia Carlin, Maurizio Piergiovanni, Elisabetta Pittari et al. · Food Research International · 2022 · 26 citations · Full text

Flavoromics, Food Analysis, Food Chemistry +18

Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration

Alessandro Bianchi, Gregorio Santini, Paola Piombino et al. · Food Chemistry · 2022 · 18 citations · Full text

Wine Grape, Environmental Engineering, Nitrogen Maceration +2