Alessandra Rinaldi

Summary

Affiliation: Federico II University
Country: Italy

Publications

  1. ncbi 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. ncbi 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. ncbi 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

Publications3

  1. ncbi 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. ncbi 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. ncbi 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...