Lara Tat

Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility

Piergiorgio Comuzzo, Lara Tat, A. Tonizzo et al. · Food Chemistry · 2005 · 149 citations

Food Chemistry, Wine Aroma Volatility, Volatile Compounds +6

Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ionization detection

Lara Tat, Piergiorgio Comuzzo, Iva Stolfo et al. · Food Chemistry · 2005 · 58 citations

Wine Headspace Analysis, Gas Chromatography, Mass Spectrometry +7

Sweet-like Off-flavor in Aglianico del Vulture Wine:  Ethyl Phenylacetate as the Mainly Involved Compound

Lara Tat, Piergiorgio Comuzzo, Franco Battistutta et al. · Journal of Agricultural and Food Chemistry · 2007 · 50 citations

Interactions between yeast autolysates and volatile compounds in wine and model solution

Piergiorgio Comuzzo, Lara Tat, Dennis Fenzi et al. · Food Chemistry · 2011 · 38 citations

Food Chemistry, Volatile Compounds, Biochemistry +6

Release Behavior and Stability of Encapsulated <scp>d</scp>-Limonene from Emulsion-Based Edible Films

Eva Marcuzzo, Frédéric Debeaufort, Alessandro Sensidoni et al. · Journal of Agricultural and Food Chemistry · 2012 · 26 citations

Edible Film, Food Packaging, Engineering +18