Massimo Guaita - Concepedia

Author

Massimo Guaita

Azienda Sanitaria Locale di Asti ORCID

Also Known As

Guaita, M., M. Guaita, Massimo Guaita

Publications

755

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 degli Studi del Piemonte Orientale “Amedeo Avogadro”Istituto Sperimentale per la Frutticoltura

About

Massimo Guaita 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	9	9	277
2	Engineering	2	2	47
3	Medicine	1	1	72
4	Biomolecular Engineering	1	1	32
5	Chemical Engineering	1	1	32

Massimo Guaita

Publications

709

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
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
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
Surface functionalization of Ti6Al4V with an extract of polyphenols from red grape pomace Giacomo Riccucci, Martina Cazzola, Sara Ferraris, Materials & Design Chemical EngineeringBiomanufacturingNatural PolyphenolsEngineeringPolyphenolics	2021	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
Use of polyaspartate as inhibitor of tartaric precipitations in wines Antonella Bosso, Loretta Panero, Maurizio Petrozziello, Food Chemistry Food ChemistryTartaric PrecipitationsHealth SciencesWine Tasting	2015	30

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