Antonio De Gianni

Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging

Leonardo Petruzzi, Antonietta Baiano, Antonio De Gianni et al. · Toxins · 2015 · 37 citations · Full text

Bioorganic Chemistry, Engineering, Fungal Cell Biology +16

The effect of in-amphorae aging on oenological parameters, phenolic profile and volatile composition of Minutolo white wine

Antonietta Baiano, Annalisa Mentana, Maurizio Quinto et al. · Food Research International · 2015 · 36 citations · Full text

Food Chemistry, Volatile Composition, Botany +3

Effects of defoliation on quality attributes of Nero di Troia ( Vitis vinifera L.) grape and wine

Antonietta Baiano, Antonio De Gianni, Maria Assunta Previtali et al. · Food Research International · 2015 · 36 citations · Full text

Engineering, Botany, Quality Attributes +8

Influence of type of amphora on physico-chemical properties and antioxidant capacity of ‘Falanghina’ white wines

Antonietta Baiano, Gabriella Varva, Antonio De Gianni et al. · Food Chemistry · 2013 · 34 citations

Food Chemistry, Wine Tasting, Antioxidant Capacity +2

Effects of the treatment with oak chips on color-related phenolics, volatile composition, and sensory profile of red wines: the case of Aglianico and Montepulciano

Antonietta Baiano, Antonio De Gianni, Annalisa Mentana et al. · European Food Research and Technology · 2015 · 29 citations

Food Chemistry, Red Wines, Oak Chips +5