Concepedia

Astringency Evolution

Astringency Evolution is a theoretical framework within the domain of oxidative stabilization that characterizes the dynamic transformation of astringent phenolic compounds during oxidation processes in plant-based matrices.

8

Publications

301

Citations

28

Authors

11

Institutions

Publications per year

2017–2026

3

Parents

Publications

8

Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer—A Review

Delphine Callemien, Sonia Collin · Food Reviews International · 2009 · 139 citations

, , +17

Evolution of Phenolic Compounds in Red Winemaking as Affected by Must Oxygenation

Massimo Castellari, Giuseppe Arfelli, Claudio Riponi et al. · American Journal of Enology and Viticulture · 1998 · 36 citations

, , +17

Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines

Angelita Gambuti, Luigi Picariello, Alessandra Rinaldi et al. · OENO One · 2020 · 23 citations · Full text

, , +17

The Origin and Cultivar Development of Japanese Persimmon (<i>Diospyros kaki </i>Thunb.)

Shinya Kanzaki · Nippon Shokuhin Kagaku Kogaku Kaishi · 2016 · 23 citations · Full text

, , +8

Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine

Luigi Picariello, Alessandra Rinaldi, Martino Forino et al. · Molecules · 2020 · 22 citations · Full text

, , +17

1–5 of 8

Authors

28

  1. LM
    Luigi Moio

    University of Naples Federico II, Italy

    2 publications · 45 citations

    2

    h-index

  2. LP
    Luigi Picariello

    University of Naples Federico II, Italy

    2 publications · 45 citations

    2

    h-index

  3. AR
    Alessandra Rinaldi

    University of Naples Federico II, Italy

    2 publications · 45 citations

    2

    h-index

  4. AG
    Angelita Gambuti

    University of Naples Federico II, Italy

    2 publications · 45 citations

    2

    h-index

  5. BG
    Beatriz González‐Muñoz

    Universidad de Santiago de Chile, Chile

    1 publications · 20 citations

    1

    h-index

1–5 of 28

Institutions

11

  1. University of Naples Federico II

    Naples, Italy

    2 h-index

    10 publications

    224 citations

  2. Pontificia Universidad Católica Argentina

    Buenos Aires, Argentina

    1 h-index

    2 publications

    42 citations

  3. Universidad de Santiago de Chile

    Santiago, Chile

    1 h-index

    1 publications

    20 citations

  4. Kindai University

    Osaka, Japan

    1 h-index

    1 publications

    23 citations

  5. Pontificia Universidad Católica de Chile

    Santiago, Chile

    1 h-index

    4 publications

    80 citations

  6. Zhejiang Gongshang University

    Hangzhou, China

    1 h-index

    2 publications

    40 citations

  7. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    1 h-index

    1 publications

    21 citations

  8. University of Bologna

    Bologna, Italy

    1 h-index

    2 publications

    40 citations

1–8 of 11

Venues

  1. Food Reviews International

    1 publications · 139 citations

    1

    h-index

  2. OENO One

    1 publications · 23 citations

    1

    h-index

  3. American Journal of Enology and Viticulture

    AJEV · 1 publications · 36 citations

    1

    h-index

  4. Nippon Shokuhin Kagaku Kogaku Kaishi

    1 publications · 23 citations

    1

    h-index

  5. Molecules

    1 publications · 22 citations

    1

    h-index

1–5