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Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2020 | 1 |
2021 | 1 |
2022 | 3 |
2023 | 3 |
2024 | 0 |
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6 results
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Page 1
Effects of Leaf Removal on Free and Glycoconjugate Aromas of Skins and Pulps of Two Italian Red Grapevine Varieties.
Foods. 2023 Oct 4;12(19):3661. doi: 10.3390/foods12193661.
Foods. 2023.
PMID: 37835314
Free PMC article.
Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures.
Petruzziello E, Blaiotta G, Pittari E, Piombino P, Aponte M.
Petruzziello E, et al. Among authors: pittari e.
Foods. 2023 Jan 24;12(3):526. doi: 10.3390/foods12030526.
Foods. 2023.
PMID: 36766056
Free PMC article.
Item in Clipboard
Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration.
Bianchi A, Santini G, Piombino P, Pittari E, Sanmartin C, Moio L, Modesti M, Bellincontro A, Mencarelli F.
Bianchi A, et al. Among authors: pittari e.
Food Chem. 2023 Mar 15;404(Pt A):134138. doi: 10.1016/j.foodchem.2022.134138. Epub 2022 Sep 8.
Food Chem. 2023.
PMID: 36444007
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The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines.
Carlin S, Piergiovanni M, Pittari E, Tiziana Lisanti M, Moio L, Piombino P, Marangon M, Curioni A, Rolle L, Rìo Segade S, Versari A, Ricci A, Parpinello GP, Luzzini G, Ugliano M, Perenzoni D, Vrhovsek U, Mattivi F.
Carlin S, et al. Among authors: pittari e.
Food Res Int. 2022 Jul;157:111404. doi: 10.1016/j.foodres.2022.111404. Epub 2022 May 25.
Food Res Int. 2022.
PMID: 35761658
Free article.
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Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry.
Pittari E, Piombino P, Andriot I, Cheynier V, Cordelle S, Feron G, Gourrat K, Le Quéré JL, Meudec E, Moio L, Neiers F, Schlich P, Canon F.
Pittari E, et al.
Food Chem. 2022 Mar 15;372:131229. doi: 10.1016/j.foodchem.2021.131229. Epub 2021 Sep 27.
Food Chem. 2022.
PMID: 34624784
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Exploring Olfactory-Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines.
Pittari E, Moio L, Arapitsas P, Curioni A, Gerbi V, Parpinello GP, Ugliano M, Piombino P.
Pittari E, et al.
Foods. 2020 Oct 24;9(11):1530. doi: 10.3390/foods9111530.
Foods. 2020.
PMID: 33114385
Free PMC article.
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