Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights

by Elisabetta Pittari, Luigi Moio, Paola Piombino
Published 2021-01-01

Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines

by Elisabetta Pittari, Luigi Moio, Panagiotis Arapitsas, Andrea Curioni, Vincenzo Gerbi, Giuseppina Paola Parpinello, Maurizio Ugliano, Paola Piombino
Published 2020-10-01

1-Methylcyclopropene Improves Postharvest Performances and Sensorial Attributes of Annurca-Type Apples Exposed to the Traditional Reddening in Open-Field <i>Melaio</i>

by Maria Tiziana Lisanti, Alessandro Mataffo, Pasquale Scognamiglio, Maurizio Teobaldelli, Maurizio Iovane, Paola Piombino, Youssef Rouphael, Marios C. Kyriacou, Giandomenico Corrado, Boris Basile
Published 2021-05-01

Saliva from obese individuals suppresses the release of aroma compounds from wine.

by Paola Piombino, Alessandro Genovese, Silvia Esposito, Luigi Moio, Pier Paolo Cutolo, Angela Chambery, Valeria Severino, Elisabetta Moneta, Daniel P Smith, Sarah M Owens, Jack A Gilbert, Danilo Ercolini
Published 2014-01-01

The same microbiota and a potentially discriminant metabolome in the saliva of omnivore, ovo-lacto-vegetarian and Vegan individuals.

by Francesca De Filippis, Lucia Vannini, Antonietta La Storia, Luca Laghi, Paola Piombino, Giuseppina Stellato, Diana I Serrazanetti, Giorgia Gozzi, Silvia Turroni, Ilario Ferrocino, Camilla Lazzi, Raffaella Di Cagno, Marco Gobbetti, Danilo Ercolini
Published 2014-01-01