Editor Profile
Dr. Luigi Picariello, Ph.D.
Technical-Scientific Officer
Nov 2020 - Present
University of Naples Federico II
Naples
Italy
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- Anthocyanins
- Antioxidant Activity
- Food Chemistry
- Food Analysis
- Fermentation
- Chromatography
- Food Science and Technology
- Food Quality
- Free Radical Scavengers
- Phenolic Compounds
- Picariello, L., Gambuti, A., Picariello, B., & Moio, L. (2017). Evolution of pigments, tannins and acetaldehyde during forced oxidation of red wine: Effect of tannins addition. LWT, 77, 370-375.
- Gambuti, A., Siani, T., Picariello, L., Rinaldi, A., Lisanti, M. T., Ugliano, M., ... & Moio, L. (2017). Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes. European Food Research and Technology, 243, 669-680.
- Gambuti, A., Picariello, L., Rolle, L., & Moio, L. (2017). 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. Food Research International, 99, 454-460.
- Picariello, L., Gambuti, A., Petracca, F., Rinaldi, A., & Moio, L. (2018). Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine. International Journal of Food Science & Technology, 53(1), 228-236.
- Gambuti, A., Forino, M., Picariello, L., Francesca, P., & Moio, L. (2018). The effect of pH and organic acids on anthocyanins and pigment stability of red wine. In Abstracts Book: International Congress on Grapevine and Wine Sciences (p. 214). Instituto de las Ciencias de la Vid y del Vino. Gambuti, A., Picariello, L., Lisanti, M. T., Petracca, F., & Moio, L. (2018). Use of membrane contactor technique to manage gas (oxygen, sulfur compounds and CO2) in red wines: effect on sensory characteristics, acetaldehyde and phenolic compounds. In Abstracts Book: International Congress on Grapevine and Wine Sciences (p. 219). Instituto de las Ciencias de la Vid y del Vino.
- Gambuti, A., Picariello, L., Rinaldi, A., & Moio, L. (2018). Evolution of Sangiovese wines with varied tannin and anthocyanin ratios during oxidative aging. Frontiers in chemistry, 6, 63.
- Picariello, L., Rinaldi, A., Martino, F., Petracca, F., Moio, L., & Gambuti, A. (2019). Modification of the organic acid profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation. Vitis, 58(5), 127-133.
- Gambuti, A., Picariello, L., Moio, L., & Waterhouse, A. L. (2019). Cabernet sauvignon aging stability altered by microoxygenation. American Journal of Enology and Viticulture, 70(3), 323-331.
- Ugliano, M., Slaghenaufi, D., Picariello, L., & Olivieri, G. (2020). Oxygen and SO2 consumption of different enological tannins in relationship to their chemical and electrochemical characteristics. Journal of Agricultural and Food Chemistry, 68(47), 13418-13425.
- Picariello, L., Slaghenaufi, D., & Ugliano, M. (2020). Fermentative and postfermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response. Journal of the Science of Food and Agriculture, 100(6), 2522-2533.
- Forino, M., Picariello, L., Lopatriello, A., Moio, L., & Gambuti, A. (2020). New insights into the chemical bases of wine color evolution and stability: The key role of acetaldehyde. European Food Research and Technology, 246(4), 733-743.
- Gambuti, A., Picariello, L., Rinaldi, A., Forino, M., Blaiotta, G., Moine, V., & Moio, L. (2020). New insights into the formation of precipitates of quercetin in Sangiovese wines. Journal of Food Science and Technology, 57, 2602-2611.
- Forino, M., Picariello, L., Rinaldi, A., Moio, L., & Gambuti, A. (2020). How must pH affects the level of red wine phenols. Lwt, 129, 109546.
- Picariello, L., Rinaldi, A., Blaiotta, G., Moio, L., Pirozzi, P., & Gambuti, A. (2020). Effectiveness of chitosan as an alternative to sulfites in red wine production. European Food Research and Technology, 246, 1795-1804.
- Gambuti, A., Picariello, L., Rinaldi, A., Ugliano, M., & Moio, L. (2020). Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines. Oeno One, 54(3), 623-636.
- Picariello, L., Rinaldi, A., Forino, M., Errichiello, F., Moio, L., & Gambuti, A. (2020). Effect of different enological tannins on oxygen consumption, phenolic compounds, color and astringency evolution of Aglianico wine. Molecules, 25(20), 4607.
- Coppola, F., Picariello, L., Forino, M., Moio, L., & Gambuti, A. (2021). Comparison of three accelerated oxidation tests applied to red wines with different chemical composition. Molecules, 26(4), 815.
- D'Onofrio, N., Martino, E., Chianese, G., Coppola, F., Picariello, L., Moio, L., ... & Forino, M. (2021). Phenolic profiles of red wine relate to vascular endothelial benefits mediated by SIRT1 and SIRT6. International Journal of Molecular Sciences, 22(11), 5677.
- Errichiello, F., Picariello, L., Guerriero, A., Moio, L., Forino, M., & Gambuti, A. (2021). The management of dissolved oxygen by a polypropylene hollow fiber membrane contactor affects wine aging. Molecules, 26(12), 3593.
- Cucciniello, R., Forino, M., Picariello, L., Coppola, F., Moio, L., & Gambuti, A. (2021). How acetaldehyde reacts with low molecular weight phenolics in white and red wines. European Food Research and Technology, 247(12), 2935-2944.
- Rinaldi, A., Picariello, L., Soares, S., Brandão, E., de Freitas, V., Moio, L., & Gambuti, A. (2021). Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines. European Food Research and Technology, 247(12), 2977-2991.
- Picariello, L., Errichiello, F., Coppola, F., Rinaldi, A., Moio, L., & Gambuti, A. (2021). Effect of chitosan on the removal of different types of tannins from red wines. Applied Sciences, 11(24), 11743.
- Iorizzo, M., Sicilia, A., Nicolosi, E., Forino, M., Picariello, L., Lo Piero, A. R., ... & Coppola, R. (2023). Investigating the impact of pedoclimatic conditions on the oenological performance of two red cultivars grown throughout southern Italy. Frontiers in Plant Science, 14, 1250208.
- Domizio, P., Luciano, A., Marino, A., Picariello, L., Forino, M., Errichiello, F., ... & Gambuti, A. (2023). Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines. Molecules, 28(21), 7423.
- Rinaldi, A., Bifulco, G., Luciano, A., Picariello, L., Moio, L., Marrone, R., ... & Gambuti, A. (2024). Exploring cheese and red wine pairing by an in vitro simulation of tasting. Current Research in Food Science, 9, 100792.
- Errichiello, F., Picariello, L., Forino, M., Blaiotta, G., Petruzziello, E., Moio, L., & Gambuti, A. (2024). Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines. Molecules, 29(12), 2907.
- Luciano, A., Picariello, L., Forino, M., Moio, L., & Gambuti, A. (2024). Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines. Journal of the Science of Food and Agriculture, 104(9), 5163-5175.
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