| Alternative Methods to SO2 for Microbiological Stabilization of Wine MT Lisanti, G Blaiotta, C Nioi, L Moio Comprehensive Reviews in Food Science and Food Safety 18 (2), 455-479, 2019 | 155 | 2019 |
| Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks C Villano, MT Lisanti, A Gambuti, R Vecchio, L Moio, L Frusciante, ... Food control 80, 1-10, 2017 | 84 | 2017 |
| Partial dealcoholization of red wines by membrane contactor technique: Effect on sensory characteristics and volatile composition MT Lisanti, A Gambuti, A Genovese, P Piombino, L Moio Food and Bioprocess Technology 6, 2289-2305, 2013 | 80 | 2013 |
| Aroma composition of red wines by different extraction methods and gas chromatography‐SIM/mass spectrometry analysis A Genovese, R Dimaggio, MT Lisanti, P Piombino, L Moio Annali di Chimica: Journal of Analytical, Environmental and Cultural …, 2005 | 80 | 2005 |
| Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking P Piombino, F Sinesio, E Moneta, M Cammareri, A Genovese, MT Lisanti, ... Food Research International 50 (1), 409-419, 2013 | 67 | 2013 |
| Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines A Gambuti, R Capuano, MT Lisanti, D Strollo, L Moio European Food Research and Technology 231, 455-465, 2010 | 66 | 2010 |
| 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 |
| The role of production process and information on quality expectations and perceptions of sparkling wines R Vecchio, MT Lisanti, F Caracciolo, L Cembalo, A Gambuti, L Moio, ... Journal of the Science of Food and Agriculture 99 (1), 124-135, 2019 | 50 | 2019 |
| Effects of off‐vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine P Piombino, A Genovese, A Gambuti, SA Lamorte, MT Lisanti, L Moio International journal of food science & technology 45 (2), 234-244, 2010 | 49 | 2010 |
| 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 |
| Treatment by fining agents of red wine affected by phenolic off-odour MT Lisanti, A Gambuti, A Genovese, P Piombino, L Moio European Food Research and Technology 243, 501-510, 2017 | 45 | 2017 |
| Occurrence of Furaneol (4‐Hydroxy‐2, 5‐Dimethyl‐3 (2H)‐Furanone) in Some Wines from Italian Native Grapes A Genovese, P Piombino, MT Lisanti, L Moio Annali di Chimica: Journal of Analytical, Environmental and Cultural …, 2005 | 31 | 2005 |
| Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination MT Lisanti, A Gambuti, A Genovese, P Piombino, L Moio Food Chemistry 154, 171-178, 2014 | 28 | 2014 |
| Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method MT Lisanti, J Laboyrie, S Marchand-Marion, G de Revel, L Moio, L Riquier, ... Food Chemistry 361, 130029, 2021 | 27 | 2021 |
| Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines F De Filippis, M Aponte, P Piombino, MT Lisanti, L Moio, D Ercolini, ... Food Research International 120, 740-747, 2019 | 27 | 2019 |
| Relationship between sensory perception and aroma compounds of monovarietal red wines A Genovese, MT Lisanti, A Gambuti, P Piombino, L Moio International Workshop on Advances in Grapevine and Wine Research 754, 549-556, 2005 | 27 | 2005 |
| The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines S Carlin, M Piergiovanni, E Pittari, MT Lisanti, L Moio, P Piombino, ... Food Research International 157, 111404, 2022 | 15 | 2022 |
| Application of anti-transpirant to Control Sugar Accumulation in grape berries and alcohol degree in wines obtained from thinned and unthinned vines of cv. Falanghina (Vitis … C Di Vaio, C Villano, MT Lisanti, N Marallo, A Cirillo, R Di Lorenzo, ... Agronomy 10 (3), 345, 2020 | 15 | 2020 |
| Sensory profiling, volatiles and odor-active compounds of Canestrato pugliese PDO cheese made from raw and pasteurized ewes’ milk P Piombino, R Pessina, A Genovese, MT Lisanti, L Moio Ital. J. Food Sci 20, 225-237, 2008 | 14 | 2008 |
| Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols MT Lisanti, P Piombino, A Gambuti, A Genovese, VL Siani, L Moio Bulletin de l'OIV-Organisation Internationale de la Vigne et du Vin 81 (923 …, 2008 | 13 | 2008 |
