Concepedia

Luigi Picariello

LP

21

Publications

542

Citations

15

H-Index

2016

Active since

Affiliations

University of Naples Federico II(Current)

Department of Agricultural Sciences

University of Verona

Federico II University Hospital

Luigi Picariello is an author at University of Naples Federico II specializing in food chemistry, health sciences, and wine tasting.

Top concepts

Food ChemistryHealthWine TastingBiochemistryWine PerceptionFlavoromicsBiotechnologyBotanyMedicineChemistry

Publications per year

2016–2023

21

Publications

21

Evolution of pigments, tannins and acetaldehyde during forced oxidation of red wine: Effect of tannins addition

Luigi Picariello, Angelita Gambuti, Bruno Picariello et al. · LWT · 2016 · 62 citations

Food Chemistry, Tannin, Tannins Addition +4

How must pH affects the level of red wine phenols

Martino Forino, Luigi Picariello, Alessandra Rinaldi et al. · LWT · 2020 · 55 citations

Plant Physiology, Red Wine Phenols, Phytochemistry

Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging

Angelita Gambuti, Luigi Picariello, Alessandra Rinaldi et al. · Frontiers in Chemistry · 2018 · 48 citations · Full text

Food Chemistry, Agricultural Chemistry, Polyphenolics +15

Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes

Angelita Gambuti, T. Siani, Luigi Picariello et al. · European Food Research and Technology · 2016 · 47 citations

Food Chemistry, Sensory Attributes, Oxygen Exposure +8

New insights into the formation of precipitates of quercetin in Sangiovese wines

Angelita Gambuti, Luigi Picariello, Alessandra Rinaldi et al. · Journal of Food Science and Technology · 2020 · 35 citations · Full text

Food Chemistry, New Insights, Sangiovese Wines +1

Rows per page

1–5 of 21