Daniela Strollo

<i>trans</i>-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 et al. · Journal of Agricultural and Food Chemistry · 2004 · 93 citations

Influence of Enological Practices on Ochratoxin A Concentration in Wine

Angelita Gambuti, Daniela Strollo, Alessandro Genovese et al. · American Journal of Enology and Viticulture · 2005 · 73 citations

Food Chemistry, Ota Adsorption, Microbial Contamination +15

Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines

Angelita Gambuti, Rosa Capuano, Maria Tiziana Lisanti et al. · European Food Research and Technology · 2010 · 49 citations

New Oak, Chestnut Barrels, Monovarietal Red Wines +1

Effect of Winemaking Practices on Color Indexes and Selected Bioactive Phenolics of Aglianico Wine

Angelita Gambuti, Daniela Strollo, A. Erbaggio et al. · Journal of Food Science · 2007 · 38 citations

Food Chemistry, Phenolic Compounds, Color Intensity +14

Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine

Silvia Jane Lombardi, Gianfranco Pannella, Massimo Iorizzo et al. · Microorganisms · 2020 · 38 citations · Full text