Rinaldi A - Search Results

1

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: rinaldi a. 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

2

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. Spano G, et al. Among authors: rinaldi a. J Appl Microbiol. 2005;98(4):855-61. doi: 10.1111/j.1365-2672.2004.02521.x. J Appl Microbiol. 2005. PMID: 15752331

3

Precipitation of salivary proteins after the interaction with wine: the effect of ethanol, pH, fructose, and mannoproteins.

Rinaldi A, Gambuti A, Moio L. Rinaldi A, et al. J Food Sci. 2012 Apr;77(4):C485-90. doi: 10.1111/j.1750-3841.2012.02639.x. J Food Sci. 2012. PMID: 22515240

4

Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency.

Rinaldi A, Gambuti A, Moio L. Rinaldi A, et al. Food Chem. 2012 Dec 15;135(4):2498-504. doi: 10.1016/j.foodchem.2012.07.031. Epub 2012 Jul 16. Food Chem. 2012. PMID: 22980834

5

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. Gambuti A, et al. Among authors: rinaldi a. J Agric Food Chem. 2013 Feb 27;61(8):1618-27. doi: 10.1021/jf302822b. Epub 2012 Nov 12. J Agric Food Chem. 2013. PMID: 23110349

6

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. 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

7

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. Rinaldi A, et al. Electrophoresis. 2014 Jun;35(11):1735-41. doi: 10.1002/elps.201300622. Electrophoresis. 2014. PMID: 25025096

8

Performance of a protein extracted from potatoes for fining of white musts.

Gambuti A, Rinaldi A, Romano R, Manzo N, Moio L. Gambuti A, et al. Among authors: rinaldi a. Food Chem. 2016 Jan 1;190:237-243. doi: 10.1016/j.foodchem.2015.05.067. Epub 2015 May 16. Food Chem. 2016. PMID: 26212966

9

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. Rinaldi A, et al. Food Microbiol. 2016 Feb;53(Pt B):128-34. doi: 10.1016/j.fm.2015.09.013. Epub 2015 Sep 25. Food Microbiol. 2016. PMID: 26678140

10

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. Rinaldi A, et al. Food Chem. 2017 Oct 15;233:52-59. doi: 10.1016/j.foodchem.2017.04.093. Epub 2017 Apr 18. Food Chem. 2017. PMID: 28530607

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