Concepedia

Alessandra Rinaldi

AR

34

Publications

1.5K

Citations

22

H-Index

2003

Active since

Affiliations

University of Naples Federico II(Current)

Institut Polytechnique de Bordeaux

Université de Bordeaux

Unité mixte de recherche Œnologie

Department of Agricultural Sciences

Alessandra Rinaldi is an author at University of Naples Federico II specializing in food chemistry, health sciences, and biochemistry.

Top concepts

Food ChemistryHealthBiochemistryEngineeringBiotechnologyBiosynthesisWine TastingChromatographyWine PerceptionAnalytical Chemistry

Publications per year

2003–2021

34

Publications

34

Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation

Marina Bely, Alessandra Rinaldi, Denis Dubourdieu · Journal of Bioscience and Bioengineering · 2003 · 132 citations

Biosynthesis, Engineering, Food Fermentation +9

Evaluation of aglianico grape skin and seed polyphenol astringency by SDS–PAGE electrophoresis of salivary proteins after the binding reaction

Angelita Gambuti, Alessandra Rinaldi, R Pessina et al. · Food Chemistry · 2005 · 101 citations

Food Chemistry, Polyphenolics, Engineering +12

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 et al. · Journal of Agricultural and Food Chemistry · 2012 · 97 citations

Engineering, Oxygen Exposure, Food Analysis +18

A beta-glucosidase gene isolated from wine Lactobacillus plantarum is regulated by abiotic stresses

Giuseppe Spano, Alessandra Rinaldi, Maurizio Ugliano et al. · Journal of Applied Microbiology · 2005 · 89 citations

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

Alessandra Rinaldi, Angelita Gambuti, Luigi Moio · Food Chemistry · 2012 · 85 citations

Food Chemistry, Red Wine Astringency, Food Analysis +6

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