Alessandra Rinaldi

Summary

Affiliation: Federico II University
Country: Italy

Publications

  1. doi request reprint Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency
    Alessandra Rinaldi
    Dipartimento di Scienze degli Alimenti, Universita di Napoli Federico II, Facolta di Agraria, Via Universita 100, 80055 Portici Na, Italy
    Food Chem 135:2498-504. 2012
  2. doi request reprint Precipitation of salivary proteins after the interaction with wine: the effect of ethanol, pH, fructose, and mannoproteins
    Alessandra Rinaldi
    Dipartamento di Scienze degli Alimenti, Universita di Napoli Federico II, Facolta di Agraria, Portici NA, Italy
    J Food Sci 77:C485-90. 2012
  3. doi request reprint Evolution of Phenolic Compounds and Astringency during Aging of Red Wine: Effect of Oxygen Exposure before and after Bottling
    Angelita Gambuti
    Dipartimento di Scienza degli Alimenti, Universita degli Studi di Napoli Federico II, Via Universita 100, 80055 Portici Napoli, Italy
    J Agric Food Chem 61:1618-27. 2013

Collaborators

Detail Information

Publications3

  1. doi request reprint Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency
    Alessandra Rinaldi
    Dipartimento di Scienze degli Alimenti, Universita di Napoli Federico II, Facolta di Agraria, Via Universita 100, 80055 Portici Na, Italy
    Food Chem 135:2498-504. 2012
    ..A significant correlation between the SPI and the astringency of red wines was found (R(2)=0.969), thus indicating that this assay may be useful as estimator of astringency...
  2. doi request reprint Precipitation of salivary proteins after the interaction with wine: the effect of ethanol, pH, fructose, and mannoproteins
    Alessandra Rinaldi
    Dipartamento di Scienze degli Alimenti, Universita di Napoli Federico II, Facolta di Agraria, Portici NA, Italy
    J Food Sci 77:C485-90. 2012
    ..9-3.0-3.6), a decrease in the precipitation of salivary proteins was observed. A difference in the SPI between model solution and red wine stated that an influence of wine matrix on the precipitation of salivary proteins occurred...
  3. doi request reprint Evolution of Phenolic Compounds and Astringency during Aging of Red Wine: Effect of Oxygen Exposure before and after Bottling
    Angelita Gambuti
    Dipartimento di Scienza degli Alimenti, Universita degli Studi di Napoli Federico II, Via Universita 100, 80055 Portici Napoli, Italy
    J Agric Food Chem 61:1618-27. 2013
    ..For both experiments the effect of oxygen exposure depended on wine composition...