Fulvio Mattivi
Overview
Explore the profile of Fulvio Mattivi including associated specialties, affiliations and a list of published articles.
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Articles
162
Citations
3212
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Recent Articles
1.
Saez V, Ferrero-Del-Teso S, Mattivi F, Vrhovsek U, Arapitsas P
Methods Mol Biol
. 2025 Jan;
2891():239-256.
PMID: 39812986
The final aim of metabolomics is the comprehensive and holistic study of the metabolome in biological samples. Therefore, the use of instruments that enable the analysis of metabolites belonging to...
2.
Arapitsas P, Carlin S, Mattivi F, Rapaccioli A, Vrhovsek U, Guella G
Food Res Int
. 2024 Nov;
196:115017.
PMID: 39614544
The evolution of volatile compounds in wine comprises several acid-catalyzed reactions, such as glycosides precursors' hydrolysis and rearrangements, and significantly contributes to its sensory qualities, even after prolonged aging. The...
3.
Perenzoni D, Dellafiora L, Perugino F, Vrhovsek U, Piombino P, Pittari E, et al.
J Agric Food Chem
. 2024 Nov;
72(47):26189-26208.
PMID: 39540612
Some oligopeptides can impart kokumi flavor to foods and beverages, a topic still not addressed in wine. A targeted ultra-high performance liquid-chromatography-mass spectrometry (UHPLC-MS/MS) metabolomics method capable of quantifying both...
4.
Marangon M, Marassi V, Roda B, Zattoni A, Reschiglian P, Mattivi F, et al.
Food Res Int
. 2024 May;
187:114414.
PMID: 38763663
Red wine colloids, crucial in determining wine quality and stability, are understudied due to inadequate techniques for studying them effectively in the natural wine environment. Recently, Asymmetrical Flow Field-flow Fractionation...
5.
Mattivi F, Waters E, Fischer U, Durner D
J Agric Food Chem
. 2024 Jan;
72(4):1849-1854.
PMID: 38291983
Oenology, behind the more visible social and convivial aspects associated with the consumption of wine and spirits, has great complexity due to the coexistence of countless different styles of artisanal...
6.
Galaz Torres C, Ricci A, Parpinello G, Gambuti A, Rinaldi A, Moio L, et al.
Curr Res Food Sci
. 2023 Nov;
7:100626.
PMID: 38021261
Astringency is an essential sensory attribute of red wine closely related to the saliva precipitation upon contact with the wine. In this study a data matrix of 52 physico-chemical parameters...
7.
Ferrero-Del-Teso S, Arapitsas P, Jeffery D, Ferreira C, Mattivi F, Fernandez-Zurbano P, et al.
Food Chem
. 2023 Oct;
437(Pt 1):137726.
PMID: 37907002
This study aimed to establish relationships between wine composition and in-mouth sensory properties using a sensometabolomic approach. Forty-two red wines were sensorially assessed and chemically characterised using UPLC-QTOF-MS for targeted...
8.
Oluwagbemigun K, Anesi A, Vrhovsek U, Mattivi F, Martino Adami P, Pentzek M, et al.
Mol Neurobiol
. 2023 Aug;
61(12):9776-9793.
PMID: 37605096
The gut microbiome may be involved in the occurrence of dementia primarily through the molecular mechanisms of producing bioactive molecules and promoting inflammation. Epidemiological evidence linking gut microbiome molecules and...
9.
Renai L, Marzullo L, Bonaccorso G, Orlandini S, Mattivi F, Bruzzoniti M, et al.
Anal Chim Acta
. 2023 Jun;
1269:341429.
PMID: 37290855
In this study, the use of thermal desorption in on-line solid phase extraction coupled with reversed phase liquid chromatography (on-line SPE-LC) was for the first time proposed and demonstrated for...
10.
Ghiglieno I, Carlin S, Cola G, Vrhovsek U, Valenti L, Garcia-Aloy M, et al.
Front Plant Sci
. 2023 Jun;
14:1125560.
PMID: 37265632
Climate change is a major concern in agriculture; in grapevine production, climate change can affect yield and wine quality as they depend on the complex interactions between weather, plant material,...