Luigi Moio

Sensory properties and aroma compounds of sweet Fiano wine

Alessandro Genovese, Angelita Gambuti, Paola Piombino et al. · Food Chemistry · 2006 · 220 citations

Food Chemistry, Chemical Composition, Sweet Fiano Wine +3

Antioxidant effect of red wine polyphenols on red blood cells

Idolo Tedesco, Maria Russo, Paola Russo et al. · The Journal of Nutritional Biochemistry · 2000 · 174 citations

Food Chemistry, Red Wine Polyphenols, Medicine +6

Grana Padano cheese aroma

Luigi Moio, Francesco Addeo · Journal of Dairy Research · 1998 · 167 citations

Food Chemistry, Flavoromics, Volatile Concentrate +15

Hydrolysis and Transformation of Grape Glycosidically Bound Volatile Compounds during Fermentation with Three<i>Saccharomyces</i>Yeast Strains

Maurizio Ugliano, Eveline Bartowsky, Jane McCarthy et al. · Journal of Agricultural and Food Chemistry · 2006 · 158 citations

Changes in the Concentration of Yeast-Derived Volatile Compounds of Red Wine during Malolactic Fermentation with Four Commercial Starter Cultures of<i>Oenococcus oeni</i>

Maurizio Ugliano, Luigi Moio · Journal of Agricultural and Food Chemistry · 2005 · 139 citations

Food Chemistry, Biosynthesis, Malolactic Fermentation +15