Paola Piombino

机构：University of Naples Federico II · ORCID：0000-0001-8705-9846

发表论文 99 篇 · 总被引 5852 次 · h-index 28

代表论文

• Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights (2021 · Applied Sciences · 被引 103)
• Use of Untargeted Liquid Chromatography–Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs (2020 · Journal of Agricultural and Food Chemistry · 被引 83)
• Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices (2021 · Food Research International · 被引 51)
• The role of production process and information on quality expectations and perceptions of sparkling wines (2018 · Journal of the Science of Food and Agriculture · 被引 48)
• 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 (2021 · Food Chemistry · 被引 36)
• Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition (2020 · Australian Journal of Grape and Wine Research · 被引 33)