Alessandra Rinaldi

Summary

Affiliation: Federico II University
Country: Italy

Publications

  1. ncbi request reprint A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins
    A Rinaldi
    Universita di Napoli Federico II, Dipartimento di Agraria, Corso di Laurea in Viticoltura ed Enologia, Viale Italia, c o I T A de Sanctis, 83100 Avellino, Italy Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France Electronic address
    Food Chem 164:142-9. 2014
  2. 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
  3. 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
  4. doi request reprint Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania region
    Livio Muccillo
    Department of Biological, Geological and Environmental Sciences, University of Sannio, Via Port Arsa 11, 82100 Benevento, Italy Department of Agricultural Sciences, Division of Plant Genetics and Biotechnology, University of Naples Federico II, Via Universita 100, 80055 Portici, Italy
    Food Chem 143:506-13. 2014
  5. 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, Portici Napoli, Italy
    J Agric Food Chem 61:1618-27. 2013

Collaborators

Detail Information

Publications5

  1. ncbi request reprint A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins
    A Rinaldi
    Universita di Napoli Federico II, Dipartimento di Agraria, Corso di Laurea in Viticoltura ed Enologia, Viale Italia, c o I T A de Sanctis, 83100 Avellino, Italy Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France Electronic address
    Food Chem 164:142-9. 2014
    ..The mDP and the percentage of ECG in terminal units resulted to significantly contribute to the precipitation of salivary proteins by grape proanthocyanidins. ..
  2. 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...
  3. 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...
  4. doi request reprint Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania region
    Livio Muccillo
    Department of Biological, Geological and Environmental Sciences, University of Sannio, Via Port Arsa 11, 82100 Benevento, Italy Department of Agricultural Sciences, Division of Plant Genetics and Biotechnology, University of Naples Federico II, Via Universita 100, 80055 Portici, Italy
    Food Chem 143:506-13. 2014
    ..Our approach might be reasonably adopted for future characterisations and traceability of grapevines and corresponding wines. ..
  5. 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, Portici Napoli, Italy
    J Agric Food Chem 61:1618-27. 2013
    ..For both experiments the effect of oxygen exposure depended on wine composition...