Antonella Bosso - Concepedia

Author

Antonella Bosso

Azienda Sanitaria Locale di Asti ORCID

Also Known As

A. Bosso, Antonella Bosso, Bosso, A.

Publications

947

Citations

H-Index

Concepts

All Affiliations

Azienda Sanitaria Locale di Asti Centro di Ricerca per l’Orticoltura Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria Università Cattolica del Sacro Cuore Università degli Studi del Piemonte Orientale “Amedeo Avogadro”

About

Antonella Bosso is an author at Azienda Sanitaria Locale di Asti specializing in food chemistry, health sciences, and wine tasting.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	297
2	Engineering	3	3	76
3	Medicine	2	2	92
4	Biomedical Engineering	2	2	61
5	Chemical Engineering	1	1	22

Antonella Bosso

Publications

875

Citations

H-Index

Page 1

	Year	Citations
Influence of solvents on the composition of condensed tannins in grape pomace seed extracts Antonella Bosso, Massimo Guaita, Maurizio Petrozziello Food Chemistry Condensed TanninsTanninBotanyPhytochemistryPhytochemical	2016	77
Phenolic profiles and anti-inflammatory activities of sixteen table grape (<i>Vitis vinifera</i>L.) varieties Francesca Colombo, Chiara Di Lorenzo, Luca Regazzoni, Food & Function	2019	77
Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Maceration Massimo Guaita, Antonella Bosso Foods Polyphenolic CharacterizationBotanyPolyphenolicsFood ChemistryFermentative Maceration	2019	72
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, Food Chemistry Matrix CompositionSensory PerceptionModel Wine SolutionsFlavoromics	2013	54
Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques Silvia Motta, Massimo Guaita, Maurizio Petrozziello, Food Chemistry Food ChemistryVolatile CompositionChemical CompositionBeverage IndustryDifferent Dealcoholization Techniques	2016	51
Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine Tiziana Nardi, Loretta Panero, Maurizio Petrozziello, European Food Research and Technology Food FermentationWine QualityRed Barbera WineWine TastingMicrobiology	2018	42
Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines Maurizio Petrozziello, Fabrizio Torchio, Federico Piano, Frontiers in Chemistry	2018	40
Polyphenols from Grape Pomace: Functionalization of Chitosan-Coated Hydroxyapatite for Modulated Swelling and Release of Polyphenols Giacomo Riccucci, Sara Ferraris, Camilla Reggio, Langmuir Tissue EngineeringNanomedicineBiofunctional MaterialPolyphenolicsGrape Pomace	2021	39
Effects of high-temperature drying on the polyphenolic composition of skins and seeds from red grape pomace Massimo Guaita, Loretta Panero, Silvia Motta, LWT Food ChemistryBotanyHigh-temperature DryingRipeningPost-harvest Physiology	2021	33
Relationship between polyphenolic content, antioxidant properties and oxygen consumption rate of different tannins in a model wine solution Silvia Motta, Massimo Guaita, Claudio Cassino, Food Chemistry Food ChemistryTanninModel Wine SolutionWine PerceptionPolyphenolic Content	2019	32

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