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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1989 1
1992 2
1996 1
1998 1
2000 2
2001 1
2002 1
2003 3
2004 2
2005 4
2006 1
2007 1
2008 1
2012 4
2013 4
2014 5
2015 2
2016 2
2017 3
2018 6
2019 6
2020 3
2021 8
2022 3
2023 4
2024 4

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63 results

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Page 1
Odour-impact compounds of Gorgonzola cheese.
Moio L, Piombino P, Addeo F. Moio L, et al. J Dairy Res. 2000 May;67(2):273-85. doi: 10.1017/s0022029900004106. J Dairy Res. 2000. PMID: 10840681
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines.
Carlin S, Piergiovanni M, Pittari E, Tiziana Lisanti M, Moio L, Piombino P, Marangon M, Curioni A, Rolle L, Rìo Segade S, Versari A, Ricci A, Parpinello GP, Luzzini G, Ugliano M, Perenzoni D, Vrhovsek U, Mattivi F. Carlin S, et al. Among authors: moio l. Food Res Int. 2022 Jul;157:111404. doi: 10.1016/j.foodres.2022.111404. Epub 2022 May 25. Food Res Int. 2022. PMID: 35761658 Free article.
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices.
Giacosa S, Parpinello GP, Río Segade S, Ricci A, Paissoni MA, Curioni A, Marangon M, Mattivi F, Arapitsas P, Moio L, Piombino P, Ugliano M, Slaghenaufi D, Gerbi V, Rolle L, Versari A. Giacosa S, et al. Among authors: moio l. Food Res Int. 2021 May;143:110277. doi: 10.1016/j.foodres.2021.110277. Epub 2021 Mar 9. Food Res Int. 2021. PMID: 33992377
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.
Pittari E, Piombino P, Andriot I, Cheynier V, Cordelle S, Feron G, Gourrat K, Le Quéré JL, Meudec E, Moio L, Neiers F, Schlich P, Canon F. Pittari E, et al. Among authors: moio l. Food Chem. 2022 Mar 15;372:131229. doi: 10.1016/j.foodchem.2021.131229. Epub 2021 Sep 27. Food Chem. 2022. PMID: 34624784
63 results