Luigi Moio

Best Publications

• Sensory properties and aroma compounds of sweet Fiano wine

  Alessandro Genovese;Angelita Gambuti;Paola Piombino;Luigi Moio

  256
  Citations

• Grana Padano cheese aroma

  Luigi Moio;Francesco Addeo

  240
  Citations

• Antioxidant effect of red wine polyphenols on red blood cells.

  Idolo Tedesco;Maria Russo;Paola Russo;Giuseppe Iacomino

  229
  Citations

• Changes in the concentration of yeast-derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni.

  Maurizio Ugliano;Luigi Moio

  187
  Citations

• Hydrolysis of wine aroma precursors during malolactic fermentation with four commercial starter cultures of Oenococcus oeni.

  Maurizio Ugliano;and Alessandro Genovese;Luigi Moio

  181
  Citations

• Neutral volatile compounds in the raw milks from different species

  Luigi Moio;Jocelyne Dekimpe;Patrick Etievant;Francesco Addeo

  146
  Citations

• Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine

  Paola Piombino;Alessandro Genovese;Silvia Esposito;Luigi Moio

  134
  Citations

• trans-Resveratrol, quercetin, (+)-catechin, and (-)-epicatechin content in south Italian monovarietal wines: relationship with maceration time and marc pressing during winemaking.

  Angelita Gambuti;Daniela Strollo;Maurizio Ugliano;Lucia Lecce

  119
  Citations

• Odorous Constituents of Ovine Milk in Relationship to Diet

  L. Moio;L. Rillo;A. Ledda;F. Addeo

  116
  Citations

• Relationships Between Flavoring Capabilities, Bacterial Composition, and Geographical Origin of Natural Whey Cultures Used for Traditional Water-Buffalo Mozzarella Cheese Manufacture

  G. Mauriello;L. Moio;A. Genovese;D. Ercolini

  115
  Citations

• Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine.

  Maurizio Ugliano;Luigi Moio

  113
  Citations

• Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations

  Alessandro Genovese;Paola Piombino;Angelita Gambuti;Luigi Moio

  109
  Citations

• Evolution of phenolic compounds and astringency during aging of red wine: effect of oxygen exposure before and after bottling.

  Angelita Gambuti;Alessandra Rinaldi;Maurizio Ugliano;Luigi Moio

  108
  Citations

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

  Alessandra Rinaldi;Angelita Gambuti;Luigi Moio

  97
  Citations

• Phenol compound metabolism and gene expression in the skin of wine grape (Vitis vinifera L.) berries subjected to partial postharvest dehydration

  Claudio Bonghi;Fabio Massimo Rizzini;Angelita Gambuti;Luigi Moio

  95
  Citations

• Ethyl Anthranilate, Ethyl Cinnamate, 2,3-Dihydrocinnamate, and Methyl Anthranilate: Four Important Odorants Identified in Pinot noir Wines of Burgundy

  Unknown

  94
  Citations

• Aroma of Aglianico and Uva di Troia grapes by aromatic series

  Alessandro Genovese;Simona A. Lamorte;Angelita Gambuti;Luigi Moio

  93
  Citations

• Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks

  Clizia Villano;Maria Tiziana Lisanti;Angelita Gambuti;Riccardo Vecchio

  91
  Citations

• Influence of clarification treatment on concentrations of selected free varietal aroma compounds and glycoconjugates in Falanghina (Vitis vinifera L.) must and wine

  Luigi Moio;Maurizio Ugliano;Angelita Gambuti;Alessandro Genovese

  90
  Citations

• Influence of Enological Practices on Ochratoxin A Concentration in Wine

  Angelita Gambuti;Daniela Strollo;Alessandro Genovese;Maurizio Ugliano

  86
  Citations