| Sensory properties and aroma compounds of sweet Fiano wine A Genovese, A Gambuti, P Piombino, L Moio Food Chemistry 103 (4), 1228-1236, 2007 | 247 | 2007 |
| trans-Resveratrol, Quercetin, (+)-Catechin, and (−)-Epicatechin Content in South Italian Monovarietal Wines: Relationship with Maceration Time and Marc … A Gambuti, D Strollo, M Ugliano, L Lecce, L Moio Journal of agricultural and food chemistry 52 (18), 5747-5751, 2004 | 124 | 2004 |
| 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 |
| Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations A Genovese, P Piombino, A Gambuti, L Moio Food Chemistry 114 (1), 100-107, 2009 | 104 | 2009 |
| 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 |
| Phenol compound metabolism and gene expression in the skin of wine grape (Vitis vinifera L.) berries subjected to partial postharvest dehydration C Bonghi, FM Rizzini, A Gambuti, L Moio, L Chkaiban, P Tonutti Postharvest Biology and Technology 67, 102-109, 2012 | 93 | 2012 |
| 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 |
| Influence of enological practices on ochratoxin A concentration in wine A Gambuti, D Strollo, A Genovese, M Ugliano, A Ritieni, L Moio American journal of enology and viticulture 56 (2), 155-162, 2005 | 91 | 2005 |
| Influence of clarification treatment on concentrations of selected free varietal aroma compounds and glycoconjugates in Falanghina (Vitis vinifera L.) must and wine L Moio, M Ugliano, A Gambuti, A Genovese, P Piombino American journal of enology and viticulture 55 (1), 7-12, 2004 | 91 | 2004 |
| Aroma of Aglianico and Uva di Troia grapes by aromatic series A Genovese, SA Lamorte, A Gambuti, L Moio Food research international 53 (1), 15-23, 2013 | 90 | 2013 |
| 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 | 79 | 2013 |
| 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 | 76 | 2012 |
| Alcohol reduction in red wines by technological and microbiological approaches: A comparative study L Rolle, V Englezos, F Torchio, F Cravero, S Río Segade, K Rantsiou, ... Australian Journal of Grape and Wine Research 24 (1), 62-74, 2018 | 70 | 2018 |
| Effect of Antioxidant Protection of Must on Volatile Compounds and Aroma Shelf Life of Falanghina (Vitis vinifera L.) Wine L Moio, M Ugliano, A Genovese, A Gambuti, R Pessina, P Piombino Journal of Agricultural and Food Chemistry 52 (4), 891-897, 2004 | 68 | 2004 |
| 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 |
| 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 | 65 | 2010 |
| Evolution of pigments, tannins and acetaldehyde during forced oxidation of red wine: Effect of tannins addition L Picariello, A Gambuti, B Picariello, L Moio LWT 77, 370-375, 2017 | 63 | 2017 |
| 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 |
| 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 |
Luigi FruscianteUNIVERSITA' DEGLI STUDI DI NAPOLI FEDERICO II在 unina.it 的电子邮件经过验证
