Mario Bertuccioli

Prediction of perceived astringency induced by phenolic compounds

Erminio Monteleone, Nicola Condelli, Caterina Dinnella et al. · Food Quality and Preference · 2004 · 135 citations

Agriculture, Chemistry, Psychology +13

Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli

Caterina Dinnella, Annamaria Recchia, Giovanna Fia et al. · Chemical Senses · 2009 · 112 citations · Full text

Dentistry, Oral Biology, Oral Health +14

Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples

Nicola Condelli, Caterina Dinnella, António Cerone et al. · Food Quality and Preference · 2005 · 89 citations

Agriculture, Enology, Viticulture +17

Rapid determination of phenol content in extra virgin olive oil

Fabio Favati, G. Caporale, Mario Bertuccioli · Grasas y Aceites · 1994 · 72 citations · Full text

Agriculture, Biochemistry, Food Science +15

Quantification and characterization of cell wall polysaccharides released by non-Saccharomyces yeast strains during alcoholic fermentation

Giovanna Giovani, Iolanda Rosi, Mario Bertuccioli · International Journal of Food Microbiology · 2012 · 67 citations

Agriculture, Food Science, Microbiology +16