Zobrazeno 1 - 10
of 155
pro vyhledávání: '"Luigi MOIO"'
Autor:
Alessandra Rinaldi, Giovanna Bifulco, Alessandra Luciano, Luigi Picariello, Luigi Moio, Raffaele Marrone, Giuseppe Campanile, Angelita Gambuti
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100792- (2024)
The cheese wine pairing is a beloved combination subject to a certain subjectivity due to sensorial, psychological, chemical, and cultural factors. This work represents a first attempt to explore the in vitro interactions between cheese, wine, and sa
Externí odkaz:
https://doaj.org/article/cc17d71569324e70ac27e9be270d13f3
Autor:
Francesco Errichiello, Luigi Picariello, Martino Forino, Giuseppe Blaiotta, Ernesto Petruzziello, Luigi Moio, Angelita Gambuti
Publikováno v:
Molecules, Vol 29, Iss 12, p 2907 (2024)
Copper (II), a vital fungicide in organic viticulture, also acts as a wine oxidation catalyst. However, limited data are currently available on the impact that maximum allowed copper (II) ion doses in wine grapes at harvest can have on aged wine qual
Externí odkaz:
https://doaj.org/article/13b15ab986544b3c8ba0a9fde58d5620
Autor:
Maria D'Amato, Antonietta Cerulli, Francesco Errichiello, Angelita Gambuti, Luigi Moio, Martino Forino, Sonia Piacente
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100201- (2023)
Minor grape varieties often possess key traits to produce wines with specific territorial identity. Italy is home to a wide selection of autochthonous grapevines. In 2005, four white grape varieties from the Amalfi coast, Fenile, Ginestra, Pepella an
Externí odkaz:
https://doaj.org/article/da2e2bd4659b4d25bb4bfc30edd07758
Autor:
Ada Raucci, Antonella Miglione, Gelsomina Manganiello, Carmen Cimminella, Luigi Moio, Sheridan L. Woo, Joseph Wang, Stefano Cinti
Publikováno v:
ECS Sensors Plus, Vol 3, Iss 4, p 044601 (2024)
Intensive use of copper-based pesticides in agriculture can impact human health and biodiversity: the accumulation of this metal in soil negatively affects crop yields. There is growing interest in developing new tools that are capable of monitoring
Externí odkaz:
https://doaj.org/article/8187e74b8da4404381ebc4b95e91bea2
Autor:
Francesco Errichiello, Maria D'Amato, Angelita Gambuti, Luigi Moio, Arianna Pastore, Hekmat AL-Hmadi, Mariano Stornaiuolo, Elena Serino, Orazio Taglialatela-Scafati, Martino Forino
Publikováno v:
Journal of Functional Foods, Vol 104, Iss , Pp 105548- (2023)
Grape pomace, a bulky component of winery waste, is a source of healthy compounds. So far, scientific research has mainly focused on its polyphenol content, but given the impressive number of bioactivities shown by grape pomace, it is not unlikely th
Externí odkaz:
https://doaj.org/article/d6c5aa45b381448db307de11a3f84b6f
Autor:
Paola Domizio, Alessandra Luciano, Antigone Marino, Luigi Picariello, Martino Forino, Francesco Errichiello, Giuseppe Blaiotta, Luigi Moio, Angelita Gambuti
Publikováno v:
Molecules, Vol 28, Iss 21, p 7423 (2023)
Climate change is causing a significant decrease in the total acidity of grapes and related wines. This represents a serious issue for sparkling wine production. Consequently, before the second fermentation, the acidification of base wines is often n
Externí odkaz:
https://doaj.org/article/b4607e7b55d14d2cb9d67eb48dbd7e4a
Autor:
Paola Piombino, Elisabetta Pittari, Alessandro Genovese, Andrea Bellincontro, Osvaldo Failla, Luigi Moio
Publikováno v:
Foods, Vol 12, Iss 19, p 3661 (2023)
Leaf removal is a cultural practice mainly aimed at improving cluster zone microclimates and impacting primary and secondary metabolites, such as volatiles. This research aimed to assess the impact of defoliation on free and glycosylated aromas of a
Externí odkaz:
https://doaj.org/article/06bdf0a99e1f4a3ca9fa9df7bf0de41c
Autor:
Cristian Galaz Torres, Arianna Ricci, Giuseppina Paola Parpinello, Angelita Gambuti, Alessandra Rinaldi, Luigi Moio, Luca Rolle, Maria Alessandra Paissoni, Fulvio Mattivi, Daniele Perenzoni, Panagiotis Arapitsas, Matteo Marangon, Christine Mayr Marangon, Davide Slaghenaufi, Maurizio Ugliano, Andrea Versari
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100626- (2023)
Astringency is an essential sensory attribute of red wine closely related to the saliva precipitation upon contact with the wine. In this study a data matrix of 52 physico-chemical parameters was used to predict the Saliva Precipitation Index (SPI) i
Externí odkaz:
https://doaj.org/article/12c691901e5b46b89883d690f1c7979b
Autor:
Davide Slaghenaufi, Leonardo Vanzo, Giovanni Luzzini, Panagiotis Arapitsas, Matteo Marangon, Andrea Curioni, Fulvio Mattivi, Paola Piombino, Luigi Moio, Andrea Versari, Arianna Ricci, Susana Rio Segade, Luca Rolle, Maurizio Ugliano
Publikováno v:
OENO One, Vol 56, Iss 3 (2022)
This work aimed to investigate the occurrence of different monoterpenoids and norisoprenoids in 10 monovarietal Italian red wines (Aglianico, Cannonau, Corvina, Montepulciano, Nebbiolo, Nerello, Primitivo, Raboso, Sangiovese and Teroldego) from 12 re
Externí odkaz:
https://doaj.org/article/dfca06e3b3714acc9e156d27a7a25ff6
Autor:
Matteo Marangon, Alberto De Iseppi, Vincenzo Gerbi, Fulvio Mattivi, Luigi Moio, Paola Piombino, Giuseppina Paola Parpinello, Luca Rolle, Davide Slaghenaufi, Andrea Versari, Urska Vrhovsek, Maurizio Ugliano, Andrea Curioni
Publikováno v:
OENO One, Vol 56, Iss 2 (2022)
While red wine phenolics have been extensively studied, polysaccharides and proteins have not received the same level of attention, especially when considering Italian wines. In this study, for the first time, quantitative and qualitative data on the
Externí odkaz:
https://doaj.org/article/7cb2a5c624cc499c8f214f811999c887