User profiles for Angelita Gambuti
angelita gambutiFood Science Department University of Naples Federico II Verified email at unina.it Cited by 3048 |
Sensory properties and aroma compounds of sweet Fiano wine
The aroma of sweet Fiano wine, the most representative non-aromatic white wine variety in
southern Italy, was evaluated by sensory and instrumental analysis to determine the …
southern Italy, was evaluated by sensory and instrumental analysis to determine the …
Evaluation of aglianico grape skin and seed polyphenol astringency by SDS–PAGE electrophoresis of salivary proteins after the binding reaction
SDS–PAGE electrophoresis and densitometry analysis were carried out to evaluate the reactivity
of Aglianico red grape skin and seed polyphenols with human salivary proteins in order …
of Aglianico red grape skin and seed polyphenols with human salivary proteins in order …
Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations
The influence of saliva on aroma release from white and red wines was studied in a model
mouth system. Aroma compounds were analysed in the dynamic headspace of wines by solid …
mouth system. Aroma compounds were analysed in the dynamic headspace of wines by solid …
Evolution of phenolic compounds and astringency during aging of red wine: Effect of oxygen exposure before and after bottling
The aim of this study was to evaluate the effect of oxygen exposure of red wine, before (micro-oxygenation)
and after (nano-oxygenation) bottling, on the phenolic composition and …
and after (nano-oxygenation) bottling, on the phenolic composition and …
trans-Resveratrol, Quercetin, (+)-Catechin, and (−)-Epicatechin Content in South Italian Monovarietal Wines: Relationship with Maceration Time and Marc Pressing …
A Gambuti, D Strollo, M Ugliano, L Lecce… - Journal of agricultural …, 2004 - ACS Publications
The concentrations of trans-resveratrol, (+)-catechin, (−)-epicatechin, and quercetin were
evaluated by means of high-performance liquid chromatography−diode array detection in red …
evaluated by means of high-performance liquid chromatography−diode array detection in red …
Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency
The aim of this work was to evaluate the astringency of red wines by means of a SDS–PAGE
based-method. The optimization of the in vitro assay, named SPI (Saliva Precipitation Index…
based-method. The optimization of the in vitro assay, named SPI (Saliva Precipitation Index…
Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks
Due to the worldwide importance of wine and frequent cases of fraud and mislabeling, in recent
years there has been growing interest in developing analytical methods to determine the …
years there has been growing interest in developing analytical methods to determine the …
Aroma of Aglianico and Uva di Troia grapes by aromatic series
A Genovese, SA Lamorte, A Gambuti, L Moio - Food research international, 2013 - Elsevier
In this study free and bound volatile compounds of Aglianico and Uva di Troia grape skins
and pulp juices were extracted and concentrated by Solid Phase Extraction (SPE) technique. …
and pulp juices were extracted and concentrated by Solid Phase Extraction (SPE) technique. …
Phenol compound metabolism and gene expression in the skin of wine grape (Vitis vinifera L.) berries subjected to partial postharvest dehydration
Specific polyphenol compound concentrations and gene expression patterns were determined
by both microarray and qRT-PCR analyses in the epicarp of red-skinned grape berries (…
by both microarray and qRT-PCR analyses in the epicarp of red-skinned grape berries (…
Alcohol reduction in red wines by technological and microbiological approaches: A comparative study
Background and Aims The aim of this work was to assess and compare the chemical composition
and colour characteristics of Barbera red wines obtained after partial alcohol reduction …
and colour characteristics of Barbera red wines obtained after partial alcohol reduction …