Andriani Asproudi

Grape aroma precursors in cv. Nebbiolo as affected by vine microclimate

Andriani Asproudi, Maurizio Petrozziello, Silvia Cavalletto et al. · Food Chemistry · 2016 · 63 citations · Full text

Biology, Vine Microclimate, Botany +7

Direct quantification of sulfur dioxide in wine by Surface Enhanced Raman Spectroscopy

Luisa Mandrile, Iris Cagnasso, Ludovico Berta et al. · Food Chemistry · 2020 · 58 citations · Full text

Chemical Engineering, Engineering, Optical Properties +9

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 et al. · Food Chemistry · 2013 · 54 citations

Matrix Composition, Sensory Perception, Model Wine Solutions +1

Key norisoprenoid compounds in wines from early-harvested grapes in view of climate change

Andriani Asproudi, Alessandra Ferrandino, Federica Bonello et al. · Food Chemistry · 2018 · 32 citations · Full text

Early-harvested Grapes, Botany, Key Norisoprenoid Compounds +1

Use of polyaspartate as inhibitor of tartaric precipitations in wines

Antonella Bosso, Loretta Panero, Maurizio Petrozziello et al. · Food Chemistry · 2015 · 30 citations

Food Chemistry, Tartaric Precipitations, Health Sciences +1