Moio L - Search Results

1

Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration.

Bianchi A, Santini G, Piombino P, Pittari E, Sanmartin C, Moio L, Modesti M, Bellincontro A, Mencarelli F. Bianchi A, et al. Among authors: moio l. Food Chem. 2023 Mar 15;404(Pt A):134138. doi: 10.1016/j.foodchem.2022.134138. Epub 2022 Sep 8. Food Chem. 2023. PMID: 36444007

2

Odour-impact compounds of Gorgonzola cheese.

Moio L, Piombino P, Addeo F. Moio L, et al. J Dairy Res. 2000 May;67(2):273-85. doi: 10.1017/s0022029900004106. J Dairy Res. 2000. PMID: 10840681

3

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. Moio L, et al. J Agric Food Chem. 2004 Feb 25;52(4):891-7. doi: 10.1021/jf034869n. J Agric Food Chem. 2004. PMID: 14969547

4

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. Genovese A, et al. Among authors: moio l. Ann Chim. 2005 Jun;95(6):383-94. doi: 10.1002/adic.200590045. Ann Chim. 2005. PMID: 16136833

5

Determination of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) in some wines from Italian native grapes by Gas-Chromatography-SIM/MASS spectrometry.

Genovese A, Piombino P, Lisanti MT, Moio L. Genovese A, et al. Among authors: moio l. Ann Chim. 2005 Jun;95(6):415-9. doi: 10.1002/adic.200590048. Ann Chim. 2005. PMID: 16136836

6

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

Genovese A, Gambuti A, Lamorte SA, Moio L. Genovese A, et al. Among authors: moio l. Food Chem. 2013 Jan 15;136(2):822-34. doi: 10.1016/j.foodchem.2012.08.061. Epub 2012 Sep 12. Food Chem. 2013. PMID: 23122133

7

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. Muccillo L, et al. Among authors: moio l. Food Chem. 2014 Jan 15;143:506-13. doi: 10.1016/j.foodchem.2013.07.133. Epub 2013 Aug 8. Food Chem. 2014. PMID: 24054274

8

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. Piombino P, et al. Among authors: moio l. PLoS One. 2014 Jan 22;9(1):e85611. doi: 10.1371/journal.pone.0085611. eCollection 2014. PLoS One. 2014. PMID: 24465618 Free PMC article.

9

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

Lisanti MT, Gambuti A, Genovese A, Piombino P, Moio L. Lisanti MT, et al. Among authors: moio l. Food Chem. 2014 Jul 1;154:171-8. doi: 10.1016/j.foodchem.2013.12.100. Epub 2014 Jan 7. Food Chem. 2014. PMID: 24518330

10

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. Rinaldi A, et al. Among authors: moio l. Food Chem. 2014 Dec 1;164:142-9. doi: 10.1016/j.foodchem.2014.05.050. Epub 2014 May 20. Food Chem. 2014. PMID: 24996317

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