Maria A. Paissoni
Alba, 12051, Italy
Last Updated: 09/26/2026
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Found 26 publications
Decoding the vegetal aroma profile of cabernet wines from Ningxia: from sensory perception to chemical analysis.
Journal: Food research international (Ottawa, Ont.)
Published: April 21, 2026
Understanding driver behaviour after consuming conventional wines with different sulphite contents: Insights from a driving simulator study.
Journal: PloS one
Published: November 25, 2025
Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines.
Journal: Journal of the science of food and agriculture
Published: October 06, 2025
A Comprehensive Literature Review on the Role of Bentonite in White Wine Protein Stabilization.
Journal: Foods (Basel, Switzerland)
Published: October 02, 2025
Exploring the Sensory Typicity of Timorasso Wines: Physicochemical and Sensory Characteristics of Seven Consecutive Vintages.
Journal: Foods (Basel, Switzerland)
Published: December 28, 2024
Phenolic budget in red winemaking: Influence of maceration temperature and time.
Journal: Food chemistry
Published: November 28, 2024
Cold liquid stabulation: Impact on the phenolic, antioxidant, and aroma characteristics of wines from aroma-neutral white grape varieties.
Journal: Food chemistry
Published: March 26, 2024
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency.
Journal: Current research in food science
Published: September 04, 2023
Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di Valtellina DOCG wine production.
Journal: Journal of the science of food and agriculture
Published: January 19, 2023
Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface.
Journal: Food chemistry
Published: November 15, 2022
Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical-chemical markers.
Journal: Comprehensive reviews in food science and food safety
Published: September 26, 2022
Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review.
Journal: Critical reviews in food science and nutrition
Published: August 05, 2022
Last Updated: 09/26/2026