Angelita Gambuti

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

Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations

Alessandro Genovese, Paola Piombino, Angelita Gambuti et al. · Food Chemistry · 2008 · 104 citations

Food Chemistry, Electronic Tongue, Model Mouth System +3

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

<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