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Luigi Moio

university of napoli federico ii

48H指数
214论文数
6.2K被引数
收录论文 86
发表时间
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Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines
errJournal of the Science of Food and Agriculture
IF3.5
err2026-01-28
err0
errOAAI
errPaola Piombino; Elisabetta Pittari; Roberto Salvatore Di Fede; Maria Tiziana Lisanti; Silvia Carlin; Andrea Curioni; Giovanni Luzzini; Christine Mayr Marangon; Matteo Marangon; Fulvio Mattivi; Maria Alessandra Paissoni; Giuseppina Paola Parpinello; Maurizio Piergiovanni; Arianna Ricci; Susana Río Segade; Luca Rolle; Maurizio Ugliano; Luigi Moio
err分享
err收藏
Effects of Trichoderma treatments on the phenolic and sensory quality of Aglianico grapes and wineTrichoderma处理对Aglianico葡萄和葡萄酒中酚类物质及感官品质的影响
errJournal of the Science of Food and Agriculture
IF3.5
err2025-08-29
err0
errOAAI
errMaria Tiziana Lisanti; Sheridan L. Woo; Angelita Gambuti; Roberta Marra; Giada d'Errico; Francesco Vinale; Gelsomina Manganiello; Luigi Moio; Nadia Lombardi
err分享
err收藏
Analysis of Polyphenols During Alcoholic Fermentation of Red Grape Aglianico (Vitis vinifera L.): Potential Winemaking Optimization and Pomace Valorization
errMOLECULES
IF4.6
err2024-12-18
err1
errOAAI
errErrichiello, Francesco; Forino, Martino; Picariello, Luigi; Moio, Luigi; Gambuti, Angelita
err分享
err收藏
Exploring Putative Kokumi Oligopeptides in Classic Sparkling Wines with a UHPLC-ESI-MS/MS Targeted Protocol使用uhplc-esi-ms/MS靶向方案探索经典起泡酒中推定的Kokumi寡肽
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-11-14
err0
PREAI
errPerenzoni, Daniele; Dellafiora, Luca; Perugino, Florinda; Vrhovsek, Urska; Piombino, Paola; Pittari, Elisabetta; Guzzon, Raffaele; Moio, Luigi; Galaverna, Gianni; Mattivi, Fulvio
err分享
err收藏
Studying how dry extract can affect the aroma release and perception in different red wine styles
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2024-09-10
err0
errOAAI
errPiombino, Paola; Lisanti, Maria Tiziana; Pittari, Elisabetta; Gambuti, Angelita; Moio, Luigi
err分享
err收藏
Postharvest dehydration of red grapes: impact of temperature and water-loss conditions on free and glycosylated volatile metabolites of exocarp and epicarp of Nebbiolo and Aleatico varieties
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2024-08-12
err0
errOAAI
errPiombino, Paola; Pittari, Elisabetta; Genovese, Alessandro; Bellincontro, Andrea; Moio, Luigi
err分享
err收藏
Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-07-01
err0
errOAAI
errMarangon, Matteo; Marassi, Valentina; Roda, Barbara; Zattoni, Andrea; Reschiglian, Pierluigi; Mattivi, Fulvio; Moio, Luigi; Ricci, Arianna; Piombino, Paola; Segade, Susana Rio; Giacosa, Simone; Slaghenaufi, Davide; Versari, Andrea; Vrhovsek, Urska; Ugliano, Maurizio; De Iseppi, Alberto; Marangon, Christine Mayr; Curioni, Andrea
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err收藏
Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines
errMOLECULES
IF4.6
err2024-06-19
err2
errOAAI
errErrichiello, Francesco; Picariello, Luigi; Forino, Martino; Blaiotta, Giuseppe; Petruzziello, Ernesto; Moio, Luigi; Gambuti, Angelita
err分享
err收藏
Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2024-02-27
err3
PREAI
errLuciano, Alessandra; Picariello, Luigi; Forino, Martino; Moio, Luigi; Gambuti, Angelita
err分享
err收藏
Exploring cheese and red wine pairing by an in vitro simulation of tasting
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2024-01-01
err0
errOAAI
errRinaldi, Alessandra; Bifulco, Giovanna; Luciano, Alessandra; Picariello, Luigi; Moio, Luigi; Marrone, Raffaele; Campanile, Giuseppe; Gambuti, Angelita
err分享
err收藏
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines
errMOLECULES
IF4.6
err2023-11-03
err0
errOAAI
errDomizio, Paola; Luciano, Alessandra; Marino, Antigone; Picariello, Luigi; Forino, Martino; Errichiello, Francesco; Blaiotta, Giuseppe; Moio, Luigi; Gambuti, Angelita
err分享
err收藏
Fining strategies for quercetin deposit prevention in sangiovese wines
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-08-01
err3
errOAAI
errPicariello, Luigi; Rinaldi, Alessandra; Moio, Luigi; Moine, Virginie; Gambuti, Angelita
err分享
err收藏
Effect of chitosan addition on acetaldehyde and polymeric pigments production after oxidation of red wines with different tannin/anthocyanins ratio
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2023-07-20
err4
errOAAI
errPicariello, Luigi; Errichiello, Francesco; Coppola, Francesca; Rinaldi, Alessandra; Moio, Luigi; Gambuti, Angelita
err分享
err收藏
Oleanolic acid: A promising antidiabetic metabolite detected in Aglianico grape pomace齐墩果酸: 在Aglianico葡萄皮渣中检测到的有希望的抗糖尿病代谢物
errJOURNAL OF FUNCTIONAL FOODS
IF4
err2023-05-01
err11
errOAAI
errErrichiello, Francesco; 'Amato, Maria; Gambuti, Angelita; Moio, Luigi; Pastore, Arianna; AL-Hmadi, Hekmat; Stornaiuolo, Mariano; Serino, Elena; Taglialatela-Scafati, Orazio; Forino, Martino
err分享
err收藏
Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration
errFOOD CHEMISTRY
IF9.8
err2023-03-01
err17
PREAI
errBianchi, Alessandro; Santini, Gregorio; Piombino, Paola; Pittari, Elisabetta; Sanmartin, Chiara; Moio, Luigi; Modesti, Margherita; Bellincontro, Andrea; Mencarelli, Fabio
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Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2023-01-01
err0
errOAAI
errTorres, Cristian Galaz; Ricci, Arianna; Parpinello, Giuseppina Paola; Gambuti, Angelita; Rinaldi, Alessandra; Moio, Luigi; Rolle, Luca; Paissoni, Maria Alessandra; Mattivi, Fulvio; Perenzoni, Daniele; Arapitsas, Panagiotis; Marangon, Matteo; Marangon, Christine Mayr; Slaghenaufi, Davide; Ugliano, Maurizio; Versari, Andrea
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The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines
errFOOD RESEARCH INTERNATIONAL
IF8
err2022-07-01
err12
errOAAI
errCarlin, Silvia; Piergiovanni, Maurizio; Pittari, Elisabetta; Lisanti, Maria Tiziana; Moio, Luigi; Piombino, Paola; Marangon, Matteo; Curioni, Andrea; Rolle, Luca; Segade, Susana Rio; Versari, Andrea; Ricci, Arianna; Parpinello, Giuseppina Paola; Luzzini, Giovanni; Ugliano, Maurizio; Perenzoni, Daniele; Vrhovsek, Urska; Mattivi, Fulvio
err分享
err收藏
Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry
errFOOD CHEMISTRY
IF9.8
err2022-03-01
err17
errOAAI
errPittari, Elisabetta; Piombino, Paola; Andriot, Isabelle; Cheynier, Veronique; Cordelle, Sylvie; Feron, Gilles; Gourrat, Karine; Le Quere, Jean-Luc; Meudec, Emmanuelle; Moio, Luigi; Neiers, Fabrice; Schlich, Pascal; Canon, Francis
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Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method
errFOOD CHEMISTRY
IF9.8
err2021-11-01
err22
PREAI
errLisanti, Maria Tiziana; Laboyrie, Justine; Marchand-Marion, Stephanie; de Revel, Gilles; Moio, Luigi; Riquier, Laurent; Franc, Celine
err分享
err收藏
Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2021-08-27
err20
PREAI
errRinaldi, Alessandra; Picariello, Luigi; Soares, Susana; Brandao, Elsa; de Freitas, Victor; Moio, Luigi; Gambuti, Angelita
err分享
err收藏

研究方向

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F
Fulvio Mattivi
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P
Pierre‐Louis Teissèdre
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