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Items: 18

1.

Malvidin-3- O-glucoside Chemical Behavior in the Wine pH Range.

Forino M, Gambuti A, Luciano P, Moio L.

J Agric Food Chem. 2019 Jan 30;67(4):1222-1229. doi: 10.1021/acs.jafc.8b05895. Epub 2019 Jan 14.

PMID:
30604613
2.

NMR-based systematic analysis of bioactive phytochemicals in red wine. First determination of xanthurenic and oleanic acids.

Forino M, Gambuti A, Moio L.

Food Chem. 2019 Apr 25;278:497-501. doi: 10.1016/j.foodchem.2018.11.103. Epub 2018 Nov 22.

PMID:
30583403
3.

The role of production process and information on quality expectations and perceptions of sparkling wines.

Vecchio R, Lisanti MT, Caracciolo F, Cembalo L, Gambuti A, Moio L, Siani T, Marotta G, Nazzaro C, Piombino P.

J Sci Food Agric. 2019 Jan 15;99(1):124-135. doi: 10.1002/jsfa.9153. Epub 2018 Jul 20.

PMID:
29808544
4.

Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging.

Gambuti A, Picariello L, Rinaldi A, Moio L.

Front Chem. 2018 Mar 15;6:63. doi: 10.3389/fchem.2018.00063. eCollection 2018.

5.

NMR-based phytochemical analysis of Vitis vinifera cv Falanghina leaves. Characterization of a previously undescribed biflavonoid with antiproliferative activity.

Tartaglione L, Gambuti A, De Cicco P, Ercolano G, Ianaro A, Taglialatela-Scafati O, Moio L, Forino M.

Fitoterapia. 2018 Mar;125:13-17. doi: 10.1016/j.fitote.2017.12.009. Epub 2017 Dec 11.

PMID:
29242038
6.

Evaluation of the use of sulfur dioxide and glutathione to prevent oxidative degradation of malvidin-3-monoglucoside by hydrogen peroxide in the model solution and real wine.

Gambuti A, Picariello L, Rolle L, Moio L.

Food Res Int. 2017 Sep;99(Pt 1):454-460. doi: 10.1016/j.foodres.2017.06.010. Epub 2017 Jun 3.

PMID:
28784505
7.

Performance of a protein extracted from potatoes for fining of white musts.

Gambuti A, Rinaldi A, Romano R, Manzo N, Moio L.

Food Chem. 2016 Jan 1;190:237-243. doi: 10.1016/j.foodchem.2015.05.067. Epub 2015 May 16.

PMID:
26212966
8.

Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva.

Rinaldi A, Iturmendi N, Gambuti A, Jourdes M, Teissedre PL, Moio L.

Electrophoresis. 2014 Jun;35(11):1735-41.

PMID:
25025096
9.

Earthy off-flavour in wine: evaluation of remedial treatments for geosmin contamination.

Lisanti MT, Gambuti A, Genovese A, Piombino P, Moio L.

Food Chem. 2014 Jul 1;154:171-8. doi: 10.1016/j.foodchem.2013.12.100. Epub 2014 Jan 7.

PMID:
24518330
10.

Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania region.

Muccillo L, Gambuti A, Frusciante L, Iorizzo M, Moio L, Raieta K, Rinaldi A, Colantuoni V, Aversano R.

Food Chem. 2014 Jan 15;143:506-13. doi: 10.1016/j.foodchem.2013.07.133. Epub 2013 Aug 8.

PMID:
24054274
11.

An extract procedure for studying the free and glycosilated aroma compounds in grapes.

Genovese A, Gambuti A, Lamorte SA, Moio L.

Food Chem. 2013 Jan 15;136(2):822-34. doi: 10.1016/j.foodchem.2012.08.061. Epub 2012 Sep 12.

PMID:
23122133
12.

Evolution of phenolic compounds and astringency during aging of red wine: effect of oxygen exposure before and after bottling.

Gambuti A, Rinaldi A, Ugliano M, Moio L.

J Agric Food Chem. 2013 Feb 27;61(8):1618-27. doi: 10.1021/jf302822b. Epub 2012 Nov 12.

PMID:
23110349
13.

Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency.

Rinaldi A, Gambuti A, Moio L.

Food Chem. 2012 Dec 15;135(4):2498-504. doi: 10.1016/j.foodchem.2012.07.031. Epub 2012 Jul 16.

PMID:
22980834
14.

Precipitation of salivary proteins after the interaction with wine: the effect of ethanol, pH, fructose, and mannoproteins.

Rinaldi A, Gambuti A, Moio L.

J Food Sci. 2012 Apr;77(4):C485-90. doi: 10.1111/j.1750-3841.2012.02639.x.

PMID:
22515240
15.

Effect of winemaking practices on color indexes and selected bioactive phenolics of Aglianico wine.

Gambuti A, Strollo D, Erbaggio A, Lecce L, Moio L.

J Food Sci. 2007 Nov;72(9):S623-8.

PMID:
18034746
16.
17.

Effect of antioxidant protection of must on volatile compounds and aroma shelf life of Falanghina (Vitis vinifera L.) wine.

Moio L, Ugliano M, Genovese A, Gambuti A, Pessina R, Piombino P.

J Agric Food Chem. 2004 Feb 25;52(4):891-7.

PMID:
14969547
18.

Interaction with D-glucose and thermal denaturation of yeast hexokinase B: A DSC study.

Catanzano F, Gambuti A, Graziano G, Barone G.

J Biochem. 1997 Mar;121(3):568-77.

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