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List of works by Giuseppe Gambacorta

A Rapid Assay to Detect Toxigenic Penicillium spp. Contamination in Wine and Musts.

scientific article published on 8 August 2016

A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina

scientific article published on 01 June 2005

Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells

scientific article published on 11 October 2022

Application of Abscisic Acid (S-ABA) to ‘Crimson Seedless’ Grape Berries in a Mediterranean Climate: Effects on Color, Chemical Characteristics, Metabolic Profile, and S-ABA Concentration

article by Giuseppe Ferrara et al published 22 January 2013 in Journal of Plant Growth Regulation

Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries

Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum.

scientific article published on 4 August 2011

Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation

scientific article published on 28 June 2020

Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage

scientific article published on August 2010

Changes in phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage.

scientific article

Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy

article

Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk.

scientific article published on 22 April 2017

Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine

scientific article published in 2022

Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage

Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage.

scientific article published in April 2010

Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines

scientific article published on 30 January 2019

Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product

Ethephon As a Potential Abscission Agent for Table Grapes: Effects on Pre-Harvest Abscission, Fruit Quality, and Residue

scientific article published on 30 May 2016

Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity

scientific article

Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management

scientific article published on 01 September 2012

Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound

scientific article published on 5 July 2016

Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines

article

Morphological and qualitative characterisation of globe artichoke head from new seed-propagated cultivars.

scientific article published in December 2010

NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana

Phenolic composition and antioxidant activity of Southern Italian monovarietal virgin olive oils

article

Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese

article

Production and characterization of functional biscuits obtained from purple wheat

scientific article published on 12 February 2015

Production technology and characterization of Fior di latte cheeses made from sheep and goat milks.

scientific article published on 26 December 2014

Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet

Rapid screening for anthocyanins and anthocyanin dimers in crude grape extracts by high performance liquid chromatography coupled with diode array detection and tandem mass spectrometry

scientific article published on 03 March 2009

Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring.

scientific article

Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese

scientific article published on 28 March 2018

Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn.

scientific article published in July 2006

Technological attempts at producing cheese from donkey milk

scientific article published on 20 June 2018

Use of microfungi in the treatment of oak chips: possible effects on wine.

scientific article published on December 2010

Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties

scientific article published in 2022

Viticultural practice and winemaking effects on metabolic profile of Negroamaro.

scientific article published on 5 April 2014

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen

scientific article published on 01 February 2021