Maria Alessandra Paissoni

Author

Also Known As

M. A. Paissoni, M.A. Paissoni, Maria Alessandra PAISSONI, Maria A. Paissoni, Maria Alessandra Paissoni, Paissoni, Maria Alessandra

Publications

733

Citations

H-Index

Concepts

All Affiliations

University of Turin Unité mixte de recherche Œnologie Oenology Research Unit Université de Bordeaux Ningxia University

About

Maria Alessandra Paissoni is an author at University of Turin specializing in food chemistry, botany, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	107
2	Medicine	6	6	303
3	Engineering	4	4	72
4	Natural Sciences	2	2	219
5	Biochemistry	2	2	222

Maria Alessandra Paissoni

Publications

628

Citations

H-Index

Page 1

	Year	Citations
Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins Maria Alessandra Paissoni, Pierre Waffo‐Téguo, Wen Ma, Scientific Reports BotanyBovin Serum AlbuminRipeningPolyphenolicsFood Chemistry	2018	201
Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins Giulia Scalzini, Alejandro López‐Prieto, Maria Alessandra Paissoni, Foods	2020	114
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices Simone Giacosa, Giuseppina Paola Parpinello, Susana Rı́o Segade, Food Research International Phenolic IndicesEnological ParametersBotanyWine TastingItalian Red Wines	2021	43
Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo ( Vitis vinifera L.) Maria Alessandra Paissoni, Susana Rı́o Segade, Simone Giacosa, Food Research International Post-harvest Ozone TreatmentsRed WinegrapesMedicineToxicologyPhytochemical	2016	39
New insight into the unresolved HPLC broad peak of Cabernet Sauvignon grape seed polymeric tannins by combining CPC and Q-ToF approaches Wen Ma, Pierre Waffo‐Téguo, Maria Alessandra Paissoni, Food Chemistry Q-tof ApproachesNew InsightTannin	2018	30
Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes Ilaria Benucci, Susana Rı́o Segade, Martina Cerreti, Food Chemistry Food ChemistryPolyphenolicsTanninMedicineBioanalysis	2017	26
Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface Simone Giacosa, L Ferrero, Maria Alessandra Paissoni, Food Chemistry Food ChemistryEngineeringBotanyGrape SeedsSeed Surface	2023	22
Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition Simone Giacosa, Carolina Ossola, Riccardo Botto, Food Research International Food ChemistryFood FermentationTanninPhenolic Compounds ExtractabilityWine Composition	2018	21
Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production Susana Rı́o Segade, Maria Alessandra Paissoni, Mar Vilanova, Molecules Food ChemistryPlant ProteinsPolyphenolicsBiosynthesisEngineering	2019	21
Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties Susana Rı́o Segade, Maria Alessandra Paissoni, Simone Giacosa, Food Chemistry EngineeringBotanyEnvironmental EngineeringOzone-enriched AtmosphereCell Wall Composition	2018	18

Page 1