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Scopus Author ID: 26028386300

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Italy

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Employment (1)

CREA-VE: Asti, IT

2003-10-01 to 2017-11-30 | researcher
Employment
Source: Self-asserted source
silvia motta

Education and qualifications (3)

Università degli Studi di Milano: Milano, Lombardia, IT

2010-10 to 2014-09-29 | PhD (Molecular sciences and plant, food and environmental biotechnology)
Education
Source: Self-asserted source
silvia motta

università di pavia: pavia, IT

2006-02 to 2007-04 | master in management and conservation of environment and fauna (biology)
Education
Source: Self-asserted source
silvia motta

università degli studi di Genova: genova, IT

1996-09-25 to 2002-07-25 | degree in biology (biology)
Education
Source: Self-asserted source
silvia motta

Works (16)

Effect of long-term moderate red wine consumption in CD1 female mice

Food & Function
2025 | Journal article
DOI: 10.1039/D5FO00435G
Contributors: Emilia Garcia-Moruno; Ana-Belén Blázquez; Nereida Jiménez de Oya; Ana Esteban; Silvia Motta; Antonella Costantini; Pedro J. Sánchez-Cordón; Eva Pericuesta; Miguel A. Martín-Acebes; Alfonso Gutiérrez-Adán et al.
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Crossref

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

Effect of some winemaking factors on rotundone levels of Pelaverga di Verduno wines

European Food Research and Technology
2021-07 | Journal article
DOI: 10.1007/s00217-021-03735-9
Contributors: Maurizio Petrozziello; Laura Espada-Rodríguez; Federica Bonello; Andriani Asproudi; Maria Carla Cravero; Silvia Motta; Loretta Panero; Ricardo Lopez
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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
silvia motta 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
silvia motta 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
silvia motta 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
silvia motta 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
silvia motta 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
silvia motta 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
silvia motta 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
silvia motta 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
silvia motta 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
silvia motta 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
silvia motta via Scopus - Elsevier
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