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Items: 42

1.

Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines.

De Filippis F, Aponte M, Piombino P, Lisanti MT, Moio L, Ercolini D, Blaiotta G.

Food Res Int. 2019 Jun;120:740-747. doi: 10.1016/j.foodres.2018.11.033. Epub 2018 Nov 19.

PMID:
31000293
2.

Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions.

Piombino P, Moio L, Genovese A.

Food Res Int. 2019 Feb;116:548-558. doi: 10.1016/j.foodres.2018.08.072. Epub 2018 Sep 3.

PMID:
30716979
3.

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
4.

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
5.

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
6.

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.

7.

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
8.

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
9.

Metabolic and RNA profiling elucidates proanthocyanidins accumulation in Aglianico grape.

Rinaldi A, Villano C, Lanzillo C, Tamburrino A Jr, Jourdes M, Teissedre PL, Moio L, Frusciante L, Carputo D, Aversano R.

Food Chem. 2017 Oct 15;233:52-59. doi: 10.1016/j.foodchem.2017.04.093. Epub 2017 Apr 18.

PMID:
28530607
10.

Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines.

Rinaldi A, Blaiotta G, Aponte M, Moio L.

Food Microbiol. 2016 Feb;53(Pt B):128-34. doi: 10.1016/j.fm.2015.09.013. Epub 2015 Sep 25.

PMID:
26678140
11.

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
12.

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
13.

A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins.

Rinaldi A, Jourdes M, Teissedre PL, Moio L.

Food Chem. 2014 Dec 1;164:142-9. doi: 10.1016/j.foodchem.2014.05.050. Epub 2014 May 20.

PMID:
24996317
14.

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
15.

Saliva from obese individuals suppresses the release of aroma compounds from wine.

Piombino P, Genovese A, Esposito S, Moio L, Cutolo PP, Chambery A, Severino V, Moneta E, Smith DP, Owens SM, Gilbert JA, Ercolini D.

PLoS One. 2014 Jan 22;9(1):e85611. doi: 10.1371/journal.pone.0085611. eCollection 2014.

16.

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
17.

Dealcoholated red wine induces autophagic and apoptotic cell death in an osteosarcoma cell line.

Tedesco I, Russo M, Bilotto S, Spagnuolo C, Scognamiglio A, Palumbo R, Nappo A, Iacomino G, Moio L, Russo GL.

Food Chem Toxicol. 2013 Oct;60:377-84. doi: 10.1016/j.fct.2013.07.078. Epub 2013 Aug 6.

PMID:
23933363
18.

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
19.

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
20.

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
21.

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
22.

Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine.

Ugliano M, Moio L.

Anal Chim Acta. 2008 Jul 21;621(1):79-85. doi: 10.1016/j.aca.2008.03.002. Epub 2008 Mar 13.

PMID:
18573373
23.

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
24.

Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains.

Ugliano M, Bartowsky EJ, McCarthy J, Moio L, Henschke PA.

J Agric Food Chem. 2006 Aug 23;54(17):6322-31.

PMID:
16910726
26.
27.

Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.

Genovese A, Dimaggio R, Lisanti MT, Piombino P, Moio L.

Ann Chim. 2005 Jun;95(6):383-94.

PMID:
16136833
28.

A beta-glucosidase gene isolated from wine Lactobacillus plantarum is regulated by abiotic stresses.

Spano G, Rinaldi A, Ugliano M, Moio L, Beneduce L, Massa S.

J Appl Microbiol. 2005;98(4):855-61.

29.
30.

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
31.
33.
34.

Influence of flavor on goat feeding preferences.

De RG, Moio L, Napolitano F, Grasso F, Gubitosi L, Bordi A.

J Chem Ecol. 2002 Feb;28(2):269-81.

PMID:
11925067
35.

Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey.

Mauriello G, Moio L, Moschetti G, Piombino P, Addeo F, Coppola S.

J Appl Microbiol. 2001 Jun;90(6):928-42.

36.

Odour-impact compounds of Gorgonzola cheese.

Moio L, Piombino P, Addeo F.

J Dairy Res. 2000 May;67(2):273-85.

PMID:
10840681
37.

Antioxidant effect of red wine polyphenols on red blood cells.

Tedesco I, Russo M, Russo P, Iacomino G, Russo GL, Carraturo A, Faruolo C, Moio L, Palumbo R.

J Nutr Biochem. 2000 Feb;11(2):114-9.

PMID:
10715597
38.

Isolation of specific oligoclonal antibodies against bovine alpha s1-casein by FPLC tandem immunoaffinity of the polyclonal antibodies.

Moio L, Marchisano C, Addeo F.

J Dairy Res. 1998 Aug;65(3):515-20. No abstract available.

PMID:
9718498
39.

Odorous constituents of ovine milk in relationship to diet.

Moio L, Rillo L, Ledda A, Addeo F.

J Dairy Sci. 1996 Aug;79(8):1322-31.

40.

New alpha s2-casein variant from caprine milk.

Chianese L, Mauriello R, Intorcia N, Moio L, Addeo F.

J Dairy Res. 1992 Aug;59(3):299-305.

PMID:
1401353
41.

Determination of ovine casein heterogeneity using gel electrophoresis and immunochemical techniques.

Chianese L, Mauriello R, Moio L, Intorcia N, Addeo F.

J Dairy Res. 1992 Feb;59(1):39-47.

PMID:
1560127
42.

Fast isoelectric focusing of milk proteins on small ultrathin polyacrylamide gels containing urea.

Moio L, Di Luccia A, Addeo F.

Electrophoresis. 1989 Jul;10(7):533-5.

PMID:
2776737

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