Maurizio Petrozziello

Author

Azienda Sanitaria Locale di Asti ORCID

Also Known As

M Petrozziello, M. Petrozziello, Maurizio Petrozziello, Petrozziello, M., Petrozziello, Maurizio

Publications

840

Citations

H-Index

Concepts

All Affiliations

Azienda Sanitaria Locale di Asti University of Turin Centro di Ricerca per l’Orticoltura Istituto Sperimentale per la Frutticoltura Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria

About

Maurizio Petrozziello 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	6	6	152
2	Natural Sciences	3	3	133
3	Engineering	2	2	73
4	Biology	2	2	75
5	Medicine	1	1	31

Maurizio Petrozziello

Publications

732

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
Grape aroma precursors in cv. Nebbiolo as affected by vine microclimate Andriani Asproudi, Maurizio Petrozziello, Silvia Cavalletto, Food Chemistry BiologyVine MicroclimateBotanyNatural SciencesPlant Metabolomics	2016	63
Direct quantification of sulfur dioxide in wine by Surface Enhanced Raman Spectroscopy Luisa Mandrile, Iris Cagnasso, Ludovico Berta, Food Chemistry Chemical EngineeringEngineeringOptical PropertiesSpectroscopyNatural Sciences	2020	58
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
Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective Ileana Vigentini, D. Maghradze, Maurizio Petrozziello, Frontiers in Microbiology	2016	52
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
Key norisoprenoid compounds in wines from early-harvested grapes in view of climate change Andriani Asproudi, Alessandra Ferrandino, Federica Bonello, Food Chemistry Early-harvested GrapesBotanyKey Norisoprenoid CompoundsClimate Change	2018	32
Effect of SO2, reduced glutathione and ellagitannins on the shelf life of bottled white wines Loretta Panero, Silvia Motta, Maurizio Petrozziello, European Food Research and Technology Food ChemistryAgricultural ChemistryShelf LifeBottled White WinesPharmacology	2014	31

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