Massimo Guaita

Influence of solvents on the composition of condensed tannins in grape pomace seed extracts

Antonella Bosso, Massimo Guaita, Maurizio Petrozziello · Food Chemistry · 2016 · 77 citations

Condensed Tannins, Tannin, Botany +2

Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Maceration

Massimo Guaita, Antonella Bosso · Foods · 2019 · 72 citations · Full text

Polyphenolic Characterization, Botany, Polyphenolics +17

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

Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques

Silvia Motta, Massimo Guaita, Maurizio Petrozziello et al. · Food Chemistry · 2016 · 51 citations

Food Chemistry, Volatile Composition, Chemical Composition +4

Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine

Tiziana Nardi, Loretta Panero, Maurizio Petrozziello et al. · European Food Research and Technology · 2018 · 42 citations

Food Fermentation, Wine Quality, Red Barbera Wine +4