Angelita Gambuti

university of naples federico ii

H指数:32

被引数:3,001

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A green extract rich in oleanolic acid obtained from Aglianico red grape pomace as a promising anti-browning agent

从阿格里亚尼科红葡萄皮渣中提取的富含齐墩果酸的绿色提取物作为有前景的抗褐变剂

Food Chemistry

IF9.8

2026-08-010

PRE

Quercetin Instability in Red Wines: Insights into Precipitation and Control Approaches

Current Research in Food Science

IF7

2026-01-220

OAAI

Effects of Trichoderma treatments on the phenolic and sensory quality of Aglianico grapes and wine

Trichoderma处理对Aglianico葡萄和葡萄酒中酚类物质及感官品质的影响

Journal of the Science of Food and Agriculture

IF3.5

2025-08-290

OAAI

Climate change adaptation strategy of Greco grapevine

希腊葡萄藤的气候变化适应策略

Agricultural Water Management

IF6.5

2025-06-060

Flavonoid Profiling of Aglianico and Cabernet Sauvignon Cultivars from Campania, Sicily, and Molise, Three Regions of Southern Italy

Aglianico和Cabernet Sauvignon品种在南意大利三个地区（坎帕尼亚、西西里和莫利塞）的类黄酮分析

FERMENTATION-BASEL

IF3.3

2025-05-140

Analysis of Polyphenols During Alcoholic Fermentation of Red Grape Aglianico (Vitis vinifera L.): Potential Winemaking Optimization and Pomace Valorization

MOLECULES

IF4.6

2024-12-181

OAAI

Studying how dry extract can affect the aroma release and perception in different red wine styles

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-09-100

Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines

MOLECULES

IF4.6

2024-06-192

OAAI

Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-02-273

PRE

Exploring cheese and red wine pairing by an in vitro simulation of tasting

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2024-01-010

OAAI

Efficient and selective extraction of oleanolic acid from grape pomace with dimethyl carbonate

GREEN CHEMISTRY

IF9.2

2024-01-011

Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines

MOLECULES

IF4.6

2023-11-030

OAAI

Experimental and theoretical studies on the acetaldehyde reaction with (+)-catechin

FOOD CHEMISTRY

IF9.8

2023-11-012

Investigating the impact of pedoclimatic conditions on the oenological performance of two red cultivars grown throughout southern Italy

FRONTIERS IN PLANT SCIENCE

IF4.8

2023-09-156

OAAI

Fining strategies for quercetin deposit prevention in sangiovese wines

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-08-013

OAAI

Effect of chitosan addition on acetaldehyde and polymeric pigments production after oxidation of red wines with different tannin/anthocyanins ratio

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2023-07-204

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

JOURNAL OF FUNCTIONAL FOODS

IF4

2023-05-0111

OAAI

Water stress, yield, and grape quality in a hilly rainfed Aglianico vineyard grown in two different soils along a slope

AGRICULTURAL WATER MANAGEMENT

IF6.5

2023-04-015

OAAI

Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2023-01-010

OAAI

Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2021-08-2720

PREAI

Angelita Gambuti

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