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Scopus Author ID: 23060140700

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Employment (1)

CREA - Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria: Roma, IT

1999 to present (CREA-VE - Centro di ricerca Viticoltura ed Enologia)
Employment
Source: Self-asserted source
Massimo Guaita

Education and qualifications (3)

University of Turin: Turin, Piemonte, IT

2012 to 2015 | Ph.D Degree in Agriculture, Forest and Food Sciences (Doctoral School of Sciences and Innovative Technologies)
Education
Source: Self-asserted source
Massimo Guaita

University of Turin: Turin, Piemonte, IT

1996 to 1999 | Master in Viticultural and Oenological Sciences (Faculty of Agriculture)
Education
Source: Self-asserted source
Massimo Guaita

University of Turin: Turin, Piemonte, IT

1986 to 1994 | Degree in chemistry (Faculty of Science m.f.n.)
Education
Source: Self-asserted source
Massimo Guaita

Works (24)

Tribological Performance of ZnO Green Particles as Lubricating Oil Additives

Sustainability
2024-08-08 | Journal article
DOI: 10.3390/su16166810
Contributors: Giovanna Gautier di Confiengo; Eligio Malusà; Massimo Guaita; Silvia Motta; Mattia Di Maro; Maria Giulia Faga
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Crossref
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Preferred source (of 2)‎

Polyphenolic Profile and Antioxidant Activity of Green Extracts from Grape Pomace Skins and Seeds of Italian Cultivars

Foods
2023-10-23 | Journal article
DOI: 10.3390/foods12203880
Contributors: Massimo Guaita; Silvia Motta; Stefano Messina; Francesco Casini; Antonella Bosso
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Crossref
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Preferred source (of 2)‎

Effect of SO<sub>2</sub>, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes

OENO One
2022-12-08 | Journal article
DOI: 10.20870/oeno-one.2022.56.4.7139
Contributors: Silvia Motta; Antonio Tirelli; Maria Carla Cravero; Massimo Guaita; Antonella Bosso
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Crossref

Surface functionalization of Ti6Al4V with an extract of polyphenols from red grape pomace

Materials & Design
2021-08 | Journal article
DOI: 10.1016/j.matdes.2021.109776
Contributors: G. Riccucci; M. Cazzola; S. Ferraris; V.A. Gobbo; M. Guaita; S. Spriano
Source: check_circle
Crossref

Effects of high-temperature drying on the polyphenolic composition of skins and seeds from red grape pomace

LWT
2021-06 | Journal article
DOI: 10.1016/j.lwt.2021.111323
Contributors: Massimo Guaita; Loretta Panero; Silvia Motta; Biagio Mangione; Antonella Bosso
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Crossref

Polyphenolic Composition and In Vitro Antioxidant Activity of Red Grape Seeds as Byproducts of Short and Medium-Long Fermentative Macerations

Foods
2020-10-13 | Journal article
DOI: 10.3390/foods9101451
Contributors: Antonella Bosso; Claudio Cassino; Silvia Motta; Loretta Panero; Christos Tsolakis; Massimo Guaita
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Crossref
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Preferred source (of 2)‎

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

Foods
2019-09-06 | Journal article
DOI: 10.3390/foods8090395
Contributors: Massimo Guaita; Antonella Bosso
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Crossref
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Preferred source (of 2)‎

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

European Food Research and Technology
2019-02-28 | Journal article
DOI: 10.1007/s00217-018-3161-x
Contributors: Tiziana Nardi; Loretta Panero; Maurizio Petrozziello; Massimo Guaita; Christos Tsolakis; Claudio Cassino; Paola Vagnoli; Antonella Bosso
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Crossref

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

Food Chemistry
2017 | Journal article
DOI: 10.1016/j.foodchem.2016.10.046
EID:

2-s2.0-84991728451
Contributors: Motta, S.; Guaita, M.; Petrozziello, M.; Ciambotti, A.; Panero, L.; Solomita, M.; Bosso, A.
Source: Self-asserted source
Massimo Guaita via Scopus - Elsevier

Influence of early seeds removal on the physicochemical, polyphenolic, aromatic and sensory characteristics of red wines from Gaglioppo cv.

European Food Research and Technology
2017 | Journal article
DOI: 10.1007/s00217-017-2842-1
EID:

2-s2.0-85010736780
Contributors: Guaita, M.; Petrozziello, M.; Panero, L.; Tsolakis, C.; Motta, S.; Bosso, A.
Source: Self-asserted source
Massimo Guaita via Scopus - Elsevier

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

Food Chemistry
2016 | Journal article
DOI: 10.1016/j.foodchem.2016.03.084
EID:

2-s2.0-84962360290
Contributors: Bosso, A.; Guaita, M.; Petrozziello, M.
Source: Self-asserted source
Massimo Guaita via Scopus - Elsevier

Validation of a rapid conductimetric test for the measurement of wine tartaric stability

Food Chemistry
2016 | Journal article
DOI: 10.1016/j.foodchem.2016.06.044
EID:

2-s2.0-84976553455
Contributors: Bosso, A.; Motta, S.; Petrozziello, M.; Guaita, M.; Asproudi, A.; Panero, L.
Source: Self-asserted source
Massimo Guaita via Scopus - Elsevier

Use of polyaspartate as inhibitor of tartaric precipitations in wines

Food Chemistry
2015 | Journal article
DOI: 10.1016/j.foodchem.2015.03.099
EID:

2-s2.0-84926314628
Contributors: Bosso, A.; Panero, L.; Petrozziello, M.; Sollazzo, M.; Asproudi, A.; Motta, S.; Guaita, M.
Source: Self-asserted source
Massimo Guaita via Scopus - Elsevier

Effect of reductive pressing on the concentration of reduced glutathione and phenols in the musts of four Italian cultivars

American Journal of Enology and Viticulture
2014 | Journal article
DOI: 10.5344/ajev.2014.13087
EID:

2-s2.0-84914118258
Contributors: Motta, S.; Guaita, M.; Petrozziello, M.; Panero, L.; Bosso, A.
Source: Self-asserted source
Massimo Guaita via Scopus - Elsevier

Effect of SO<inf>2</inf>, reduced glutathione and ellagitannins on the shelf life of bottled white wines

European Food Research and Technology
2014 | Journal article
DOI: 10.1007/s00217-014-2334-5
EID:

2-s2.0-84925506830
Contributors: Panero, L.; Motta, S.; Petrozziello, M.; Guaita, M.; Bosso, A.
Source: Self-asserted source
Massimo Guaita via Scopus - Elsevier

Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions

Food Chemistry
2014 | Journal article
DOI: 10.1016/j.foodchem.2013.10.098
EID:

2-s2.0-84887591531
Contributors: Petrozziello, M.; Asproudi, A.; Guaita, M.; Borsa, D.; Motta, S.; Panero, L.; Bosso, A.
Source: Self-asserted source
Massimo Guaita via Scopus - Elsevier

Effect of the Closure Type on the Evolution of the Physical-Chemical and Sensory Characteristics of a Montepulciano d'Abruzzo Rosé Wine

Journal of Food Science
2013 | Journal article
DOI: 10.1111/1750-3841.12022
EID:

2-s2.0-84873455802
Contributors: Guaita, M.; Petrozziello, M.; Motta, S.; Bonello, F.; Cravero, M.C.; Marulli, C.; Bosso, A.
Source: Self-asserted source
Massimo Guaita via Scopus - Elsevier

Quantification by solid phase micro extraction and stable isotope dilution assay of norisoprenoid compounds in red wines obtained from Piedmont rare varieties

Food Chemistry
2012 | Journal article
DOI: 10.1016/j.foodchem.2012.07.082
EID:

2-s2.0-84865322312
Contributors: Petrozziello, M.; Borsa, D.; Guaita, M.; Gerbi, V.; Bosso, A.
Source: Self-asserted source
Massimo Guaita via Scopus - Elsevier

Analytical and Sensory Characterization of the Aroma of "Langhe D.O.C. Nebbiolo" Wines: Influence of the Prefermentative Cold Maceration with Dry Ice

Journal of Food Science
2011 | Journal article
DOI: 10.1111/j.1750-3841.2011.02145.x
EID:

2-s2.0-79955634806
Contributors: Petrozziello, M.; Guaita, M.; Motta, S.; Panero, L.; Bosso, A.
Source: Self-asserted source
Massimo Guaita via Scopus - Elsevier

Influence of submerged-cap vinification on polyphenolic composition and volatile compounds of barbera wines

American Journal of Enology and Viticulture
2011 | Journal article
DOI: 10.5344/ajev.2011.10124
EID:

2-s2.0-83455201664
Contributors: Bosso, A.; Panero, L.; Petrozziello, M.; Follis, R.; Motta, S.; Guaita, M.
Source: Self-asserted source
Massimo Guaita via Scopus - Elsevier

The use of carboxymethylcellulose for the tartaric stabilization of white wines, in comparison with other oenological additives

Vitis - Journal of Grapevine Research
2010 | Journal article
EID:

2-s2.0-77952030775
Contributors: Bosso, A.; Salmaso, D.; De Faveri, E.; Guaita, M.; Franceschi, D.
Source: Self-asserted source
Massimo Guaita via Scopus - Elsevier

Influence of two winemaking techniques on polyphenolic composition and color of wines

American Journal of Enology and Viticulture
2009 | Journal article
EID:

2-s2.0-70349516323
Contributors: Bosso, A.; Guaita, M.; Panero, L.; Borsa, D.; Follis, R.
Source: Self-asserted source
Massimo Guaita via Scopus - Elsevier

Effect of grain type and toasting conditions of barrels on the concentration of the volatile substances released by the wood and on the sensory characteristics of Montepulciano d'Abruzzo

Journal of Food Science
2008 | Journal article
DOI: 10.1111/j.1750-3841.2008.00891.x
EID:

2-s2.0-51349149875
Contributors: Bosso, A.; Petrozziello, M.; Santini, D.; Motta, S.; Guaita, M.; Marulli, C.
Source: Self-asserted source
Massimo Guaita via Scopus - Elsevier

Study of some factors involved in ethanal production during alcoholic fermentation

European Food Research and Technology
2008 | Journal article
DOI: 10.1007/s00217-007-0805-7
EID:

2-s2.0-46549084339
Contributors: Bosso, A.; Guaita, M.
Source: Self-asserted source
Massimo Guaita via Scopus - Elsevier

Peer review (2 reviews for 1 publication/grant)

Review activity for Lebensmittel-Wissenschaft + [i.e. und] Technologie. (2)
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