| Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation M Bely, A Rinaldi, D Dubourdieu Journal of bioscience and bioengineering 96 (6), 507-512, 2003 | 192 | 2003 |
| A β‐glucosidase gene isolated from wine Lactobacillus plantarum is regulated by abiotic stresses G Spano, A Rinaldi, M Ugliano, L Moio, L Beneduce, S Massa Journal of Applied Microbiology 98 (4), 855-861, 2005 | 117 | 2005 |
| Evaluation of aglianico grape skin and seed polyphenol astringency by SDS–PAGE electrophoresis of salivary proteins after the binding reaction A Gambuti, A Rinaldi, R Pessina, L Moio Food Chemistry 97 (4), 614-620, 2006 | 116 | 2006 |
| Evolution of phenolic compounds and astringency during aging of red wine: Effect of oxygen exposure before and after bottling A Gambuti, A Rinaldi, M Ugliano, L Moio Journal of agricultural and food chemistry 61 (8), 1618-1627, 2013 | 100 | 2013 |
| Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency A Rinaldi, A Gambuti, L Moio Food chemistry 135 (4), 2498-2504, 2012 | 92 | 2012 |
| Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine A Gambuti, A Rinaldi, L Moio European Food Research and Technology 235, 753-765, 2012 | 79 | 2012 |
| Precipitation of salivary proteins after the interaction with wine: the effect of ethanol, pH, fructose, and mannoproteins A Rinaldi, A Gambuti, L Moio Journal of Food Science 77 (4), C485-C490, 2012 | 66 | 2012 |
| Evaluation of the astringency of commercial tannins by means of the SDS–PAGE-based method A Rinaldi, A Gambuti, V Moine-Ledoux, L Moio Food Chemistry 122 (4), 951-956, 2010 | 62 | 2010 |
| A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins A Rinaldi, M Jourdes, PL Teissedre, L Moio Food chemistry 164, 142-149, 2014 | 61 | 2014 |
| Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index A Gambuti, A Rinaldi, MT Lisanti, R Pessina, L Moio European Food Research and Technology 233, 647-655, 2011 | 61 | 2011 |
| Effect of enological tannin addition on astringency subqualities and phenolic content of red wines A Rinaldi, L Moio Journal of Sensory Studies 33 (3), e12325, 2018 | 52 | 2018 |
| Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes A Gambuti, T Siani, L Picariello, A Rinaldi, MT Lisanti, M Ugliano, ... European Food Research and Technology 243, 669-680, 2017 | 48 | 2017 |
| Aging of Aglianico and Sangiovese wine on mannoproteins: Effect on astringency and colour A Rinaldi, M Coppola, L Moio Lwt 105, 233-241, 2019 | 46 | 2019 |
| Evolution of Sangiovese wines with varied tannin and anthocyanin ratios during oxidative aging A Gambuti, L Picariello, A Rinaldi, L Moio Frontiers in chemistry 6, 63, 2018 | 46 | 2018 |
| Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania region L Muccillo, A Gambuti, L Frusciante, M Iorizzo, L Moio, K Raieta, A Rinaldi, ... Food chemistry 143, 506-513, 2014 | 43 | 2014 |
| Performance of a protein extracted from potatoes for fining of white musts A Gambuti, A Rinaldi, R Romano, N Manzo, L Moio Food Chemistry 190, 237-243, 2016 | 41 | 2016 |
| How must pH affects the level of red wine phenols M Forino, L Picariello, A Rinaldi, L Moio, A Gambuti Lwt 129, 109546, 2020 | 39 | 2020 |
| New insights into the formation of precipitates of quercetin in Sangiovese wines A Gambuti, L Picariello, A Rinaldi, M Forino, G Blaiotta, V Moine, L Moio Journal of Food Science and Technology 57, 2602-2611, 2020 | 35 | 2020 |
| Modification of the organic acid profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation L Picariello, A Rinaldi, F Martino, F Petracca, L Moio, A Gambuti Vitis 58 (5), 127-133, 2019 | 33 | 2019 |
| Bis-indols: a novel class of molecules enhancing the cytodifferentiating properties of retinoids in myeloid leukemia cells C Pisano, P Kollar, M Giannı, Y Kalac, V Giordano, FF Ferrara, R Tancredi, ... Blood, The Journal of the American Society of Hematology 100 (10), 3719-3730, 2002 | 33 | 2002 |
angelita gambutiFood Science Department University of Naples Federico II在 unina.it 的电子邮件经过验证
angelita gambutiFood Science Department University of Naples Federico II在 unina.it 的电子邮件经过验证