| Evolution of pigments, tannins and acetaldehyde during forced oxidation of red wine: Effect of tannins addition L Picariello, A Gambuti, B Picariello, L Moio LWT 77, 370-375, 2017 | 69 | 2017 |
| How must pH affects the level of red wine phenols M Forino, L Picariello, A Rinaldi, L Moio, A Gambuti Lwt 129, 109546, 2020 | 51 | 2020 |
| Evolution of Sangiovese wines with varied tannin and anthocyanin ratios during oxidative aging A Gambuti, L Picariello, A Rinaldi, L Moio Frontiers in chemistry 6, 63, 2018 | 50 | 2018 |
| Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes A Gambuti, T Siani, L Picariello, A Rinaldi, MT Lisanti, M Ugliano, ... European Food Research and Technology 243, 669-680, 2017 | 47 | 2017 |
| New insights into the formation of precipitates of quercetin in Sangiovese wines A Gambuti, L Picariello, A Rinaldi, M Forino, G Blaiotta, V Moine, L Moio Journal of Food Science and Technology 57, 2602-2611, 2020 | 40 | 2020 |
| Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine L Picariello, A Gambuti, F Petracca, A Rinaldi, L Moio International Journal of Food Science & Technology 53 (1), 228-236, 2018 | 35 | 2018 |
| Modification of the organic acid profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation L Picariello, A Rinaldi, F Martino, F Petracca, L Moio, A Gambuti Vitis 58 (5), 127-133, 2019 | 34 | 2019 |
| Fermentative and post‐fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response L Picariello, D Slaghenaufi, M Ugliano Journal of the Science of Food and Agriculture 100 (6), 2522-2533, 2020 | 26 | 2020 |
| Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines A Gambuti, L Picariello, A Rinaldi, M Ugliano, L Moio Oeno One 54 (3), 623-636, 2020 | 25 | 2020 |
| Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines A Rinaldi, L Picariello, S Soares, E Brandão, V de Freitas, L Moio, ... European Food Research and Technology 247 (12), 2977-2991, 2021 | 24 | 2021 |
| Effectiveness of chitosan as an alternative to sulfites in red wine production L Picariello, A Rinaldi, G Blaiotta, L Moio, P Pirozzi, A Gambuti European Food Research and Technology 246, 1795-1804, 2020 | 23 | 2020 |
| New insights into the chemical bases of wine color evolution and stability: The key role of acetaldehyde M Forino, L Picariello, A Lopatriello, L Moio, A Gambuti European Food Research and Technology 246 (4), 733-743, 2020 | 22 | 2020 |
| Oxygen and SO2 Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics M Ugliano, D Slaghenaufi, L Picariello, G Olivieri Journal of Agricultural and Food Chemistry 68 (47), 13418-13425, 2020 | 19 | 2020 |
| Effect of different enological tannins on oxygen consumption, phenolic compounds, color and astringency evolution of Aglianico wine L Picariello, A Rinaldi, M Forino, F Errichiello, L Moio, A Gambuti Molecules 25 (20), 4607, 2020 | 15 | 2020 |
| How acetaldehyde reacts with low molecular weight phenolics in white and red wines R Cucciniello, M Forino, L Picariello, F Coppola, L Moio, A Gambuti European Food Research and Technology 247 (12), 2935-2944, 2021 | 14 | 2021 |
| How the management of pH during winemaking affects acetaldehyde, polymeric pigments and color evolution of red wine A Gambuti, L Picariello, M Forino, F Errichiello, A Guerriero, L Moio Applied Sciences 12 (5), 2555, 2022 | 13 | 2022 |
| Evaluation of the use of sulfur dioxide and glutathione to prevent oxidative degradation of malvidin-3-monoglucoside by hydrogen peroxide in the model solution and real wine A Gambuti, L Picariello, L Rolle, L Moio Food Research International 99, 454-460, 2017 | 13 | 2017 |
| Phenolic profiles of red wine relate to vascular endothelial benefits mediated by SIRT1 and SIRT6 N D’Onofrio, E Martino, G Chianese, F Coppola, L Picariello, L Moio, ... International Journal of Molecular Sciences 22 (11), 5677, 2021 | 12 | 2021 |
| Cabernet sauvignon aging stability altered by microoxygenation A Gambuti, L Picariello, L Moio, AL Waterhouse American Journal of Enology and Viticulture 70 (3), 323-331, 2019 | 12 | 2019 |
| Comparison of three accelerated oxidation tests applied to red wines with different chemical composition F Coppola, L Picariello, M Forino, L Moio, A Gambuti Molecules 26 (4), 815, 2021 | 9 | 2021 |
