Publications

Publications

Journals

1. Arapitsas, P.; Antonopoulos, A.; Stefanou, E. and Dourtoglou V.G. “Artificial again of wines using oak chips” Food Chemistry, 86 (2004) 563-570. link

2. Romani, A.; Menichetti, S.; Arapitsas, P.; Nativi, C.; Turchetti, B.and Buzzini, P “O-methylglucogalloyl esters: Synthesis and evaluation of their antimycotic activity” Bioorganic & Medicinal Chemistry Letters 15 (2005) 4000-4003. link

3. Arapitsas, P.; Menichetti, S.; Vincieri, F. F. and Romani, A. “Hydrolysable Tannins with the Hexahydroxydiphenoyl Unit and the m-Depsidic Link: HPLC-DAD-MS Identification and Model Synthesis” Journal of Agricultural and Food Chemistry, 50 (1) (2007) 48-55. link

4. Arapitsas, P. and Turner, C. “Pressurized Solvent Extraction and Monolithic Column-HPLC/DAD analysis of Anthocyanins in Red Cabbage” Talanta, 74 (2008) 1218-1223. link

5. Arapitsas, P.; Sjöberg, P.J.R. and Turner, L. “Characterization of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry” Food Chemistry, 109 (2008) 219-226. link

6. Arapitsas, P. “Identification and quantification of polyphenolic compounds from okra seeds and skins” Food Chemistry, 110 (2008) 1041-1045. link

7. Arapitsas, P.; Formentini, L.; Menichetti, S.; Romani, A.; Moroni, F. and Chiarugi, A. “Mono-galloyl glucose derivatives are potent poly(ADP-ribose) glycohydrolase (PARG) inhibitors and reduce PARP-1-dependent cell death” British Journal of Pharmacology, 155 (2008) 1235-1249. link

8. Buzzini, P.; Arapitsas, P.; Goretti, M.; Branda, E.; Turchetti, B.; Pinelli, P.; Ieri, F. and Romani, A. “Antimicrobial activity of natural and synthetic hydrolyzable tannins” Mini Review in Medicinal Chemistry, 8 (2008) 1179-1187. link

9. Theodoridis, G.; Gika, H.; Franceschi, P.; Caputi, L.; Arapitsas, P.; Scholz, M.; Masuero, D.; Wehrens, R.; Vrhovsek, U. and Mattivi, F. “LC-MS based global metabolite profiling of grape: solvent extraction protocol optimization” Metabolomics, 8 (2012) 175-185. link

10. Arapitsas, P.; Scholz, M.; Vrhovsek, U.; Di Blasi, S.; Biondi Bartolini, A.; Masuero, D.; Perenzoni, D.; Rigo, A. and Mattivi, F. “A metabolomic approach to the study of the wine micro-oxygenation” PLoS One, 7:5 (2012). open

11. Arapitsas, P. Review: “Hydrolyzable analysis in food” Food Chemistry, 135 (2012) 1708-1717. link

12. Arapitsas, P.; Perenzoni, D.; Nicolini, G.; and Mattivi, F. “Study of Sangiovese wines pigments profile by UHPLC-MS/MS” Journal of Agricultural and Food Chemistry, 60:42 (2012) 10461–10471. link

13. Arapitsas, P.; Turchetti, B.; Melani, F.; Tacconi, D.; Nativi, C.; Romani, A. Menichetti, S.; Buzzini, P. “In vitro synergistic anti-yeast activity between galloyl derivatives and amphotericin B” Natural Product Journal, 3 (2013) 131-139. link

14. Sternad Lemut, M.; Trost, K.; Sivilotti, P.; Arapitsas, P.; Vrhovsek, U. “Early vs. late leaf removal strategies for ‘Pinot Noir’ (Vitis vinifera L.): effect on colour-related phenolics in young wines following alcoholic fermentation” Journal of the Science of Food and Agriculture, 93 (2013) 3670-3681. link

15. Shahaf, N.; Franceschi, P.; Rogachev, I.; Arapitsas, P.; Vrhovsek, U.; Wehrents, R. “Constructing a Mass Measurement Error Surface to Improve Automatic Annotations in LCMS Based Metabolomics” Rapid Communications in Mass Spectrometry, 27 (2013) 2425-2431. link

16. Flamini, R.; Mattivi, F.; De Rosso, M.; Arapitsas, P.; Bavaresco, L. “Advanced knowledge of the principal classes of grape polyphenols: Anthocyanins, Stilbenes and Flavonols” International Journal of Molecular Sciences, 14 (2013) 19651-19669. open

17. Arapitsas, P.; Speri, G.; Perenzoni, D.; Angeli, A.; Mattivi. F. “The influence of storage on the “chemical age” of red wines” Metabolomics, 10 (2014), 816-832. link

18. Ehrhardt, C.; Arapitsas, P.; Stefanini, M.; Flick, G.; Mattivi, F. “Analysis of the phenolic composition of fungus resistant grape varieties cultivated in Italy and Germany using UHPLC-MS/MS” Journal of Mass Spectrometry, 49 (2014), 860–869. link

19. Franceschi, P., Mylonas, R., Shahaf, N., Scholz, M., Arapitsas, P., Masuero, D., Weingart, G., Carlin, S., Vrhovsek, U., Mattivi, F., Wehrens, R. ‘The Data Processing Workflow in Untargeted MS-Based Metabolomics Experiments’ Frontiers in Bioengineering and Biotechnology, section Bioinformatics and Computational Biology, 2 (2014) 72. open

20. Arapitsas, P.; Oliveira, J.; Mattivi, F. “Do white grapes really exist?” Food Research International 69 (2015) 21-25. link

21. Arapitsas P, Della Corte A, Gika H, Narduzzi L, Mattivi F, Theodoridis G. “Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC–MS based metabolomics” Food Chemistry, 197 (2016) 1331. link

22. Arapitsas P, Ugliano M, Perenzoni D, Angeli A, Pangrazzi P, Mattivi F. “Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen” Journal of Chromatography A, 1429 (2016) 155. link

23. Savoi S, Wong DC, Arapitsas P, Miculan M, Bucchetti B, Peterlunger E, Fait A, Mattivi F, Castellarin SD. “Transcriptome and metabolite profiling reveals that prolonged drought modulates the phenylpropanoid and terpenoid pathway in white grapes (Vitis vinifera L.).“ BMC Plant Biology 16 (2016) 67. link

24. Carvalho E, Franceschi P, Feller A, Herrera L, Palmieri L, Arapitsas P, Riccadonna S, Martens S. “Discovery of A-type procyanidin dimers in yellow raspberries by untargeted metabolomics and correlation based data analysis“ Metabolomics 12 (2016) 144. link

25. Oertel A, Matros A, Hartmann A, Arapitsas P, Dehmer KJ, Martens S, Mock HP. “Metabolite profiling of red and blue potatoes revealed cultivar and tissue specific patterns for anthocyanins and other polyphenols“ Planta 246 (2017) 281. link

26. Arapitsas P, Guella G, Mattivi F. “The impact of SO2 on wine flavanols and indoles in relation to wine style and age“ Scientific Reports 8 (2018) 858. link

27. Álvarez-Fernández MA, Fernández-Cruz E, Garcia-Parrilla MC, Troncoso AM, Mattivi F, Vrhovsek U, Arapitsas P. “Saccharomyces cerevisiae and Torulaspora delbrueckii Intra- and Extra-Cellular Aromatic Amino Acids Metabolism“ Journal of Agricultural and Food Chemistry 67/28 (2019) 7942. link

28. Parpinello GP, Ricci A, Arapitsas P, Curioni A, Moio L, Riosegade S, Ugliano M, Versari A. “Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy“ OENO one 53/4 (2019). link

29. Moro L, Da Ros A, Vieira da Mota R, Purgatto E, Mattivi F, Arapitsas P. "LC–MS untargeted approach showed that methyl jasmonate application on Vitis labrusca L. grapes increases phenolics at subtropical Brazilian regions" Metabolomics 16, 18 (2020). link

30. Arapitsas P, Dalledonne S., Scholz M, Catapano A, Carlin S, Mattivi F. “White wine light-strike fault: A comparison between flint and green glass bottles under the typical supermarket conditions“ Food Packaging and shelf life 24, 100492 (2020). link

31. Arapitsas P, Ugliano M, Marangon M, Piombino P, Rolle L, Gerbi V, Versari A, Mattivi F. “Use of untargeted LC-MS metabolome to discriminate Italian mono-varietal red wines, produced in their different terroirs“ Journal of Agricultural and Food Chemistry, 68, 47, 13353 (2020). link

32. Bonaldo F, Guella G, Mattivi F, Catorci D, Arapitsas P. “Kinetic investigations of sulfite addition to flavanols“ Scientific Reports https://doi.org/10.1038/s41598-020-69483-0 (2020). link

33. Álvarez-Fernández MA, Carafa I, Vrhovsek U, Arapitsas P. "Modulating Wine Aromatic Amino Acid Catabolites by Using Torulaspora delbrueckii in Sequentially Inoculated Fermentations or Saccharomyces cerevisiae Alone" Microorganisms 8(9), 1349 (2020). link

34. Ontañón I, Sánchez V, Mattivi F, Ferreira, V, Arapitsas P. “Liquid Chromatography–Mass Spectrometry-Based Metabolomics for Understanding the Compositional Changes Induced by Oxidative or Anoxic Storage of Red Wines“ Journal of Agricultural and Food Chemistry. 68, 47, 13367 (2020) link

35. Pittari E, Moio L, Arapitsas P, Curioni A, Gerbi V, Parpinello GP, Ugliano M, Piombino P. "Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines" Foods, 9(11), 1530 (2020). link

36. Arapitsas P, Perenzoni D, Guella G, Mattivi F. "Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins" Molecules, 26(4), 1087 (2021). link

37. Giacosa S, Parpinello GP, Rio Segade S, Ricci A, Paissoni MA, Curioni A, Marangon M, Mattivi F, Arapistas P, Moio L, Piombino P, Ugliano M, Slaghenaufi D, Gerbi V, Versari A, Rolle L. "Diversity of Italian red wines: a study by enological parameters, color, and phenolic indices" Food Research International, 143, 110277 (2021). link

38. Kanellis A, Aničić N, Patelou E, Papanikolaou A, Kanioura A, Valdesturli C, Arapitsas P, Skorić M, Dragićević M, Gašić U, Koukounaras A, Kostas S, Sarrou E, Martens S, Mišić D. "Comparative metabolite and gene expression analyses in combination with gene characterization revealed the patterns of flavonoid accumulation during Cistus creticus subsp. creticus fruit development." Frontiers in Plant Science, 26 March 2021, (2021). link

39. Škrab D, Sivilotti P, Comuzzo P, Voce V, Degano F, Carlin S, Arapitsas P, Masuero D, Vrhovšek U. "Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines" Metabolites (2021) 11, 331. link

40. Yaskolka Meir A, Tuohy K, von Bergen M, Krajmalnik-Brown R, Heinig U, Zelicha H, Tsaban G, Rinott E, Kaplan A, Aharoni A, Zeibich L, Chang D, Dirks B, Diotallevi C, Arapitsas P, Vrhovsek V, Ceglarek U, Haange S, Rolle-Kampczyk U, Engelmann B, Lapidot M, Colt M, Sun Q, Shai I. "The Metabolomic-Gut-Clinical Axis of Mankai Plant-Derived Dietary Polyphenols" Nutrients (2021) 13, 1866. link

41. Bonaldo F, Mattivi F, Mattivi F, Catorci D, Arapitsas P, Guella G, “H/D Exchange Processes in Flavonoids: Kinetics and Mechanistic Investigations“ Molecules (2021), 26(12), 3544. link

42. Savoi S, Arapitsas P, Duchêne E, Nikolantonaki M, Ontañón I, Carlin S, Schwander F, Gougeon RD, Ferreira A, Theodoridis G, Töpfer R, Vrhovsek U, Adam-Blondon AF, Pezzotti M, and Mattivi F. “Grapevine and Wine Metabolomics-Based Guidelines for FAIR Data and Metadata Management” Metabolites (2021), 11 (11) 757. link

43. Sáez S, Schober D, González A, Arapitsas P. “LC–MS-Based Metabolomics Discriminates Premium from Standard Chilean cv. Cabernet Sauvignon Wines from Different Valleys” Metabolites (2021) 11(12), 829. link

44. Ferrero-del-Teso S, Suárez A, Ferreira C, Perenzoni D, Arapitsas P, Mattivi F, Ferreira V, Fernández-Zurbano P, Sáenz-Navajas MP. "Modeling grape taste and mouthfeel from chemical composition" Food Chemistry (2022) 371, 131168. link

45. Carlin S, Lotti C, Correggi L, Mattivi F, Arapitsas P, Vrhovsek U. “Measurement of the effect of accelerated aging on the aromatic compounds of Gewürztraminer and Teroldego wines, using a new SPE-GC-MS /MS protocol” Metabolites (2022) 12(2), 180.

46. Moro L, Vieira da Mota R, Purgatto E, Mattivi F, Arapitsas P. “Investigation of Brazilian grape juice metabolomic profile changes caused by methyl jasmonate preharvest treatment” International Journal of Food Science & Technology (2022) https://doi.org/10.1111/ijfs.15894.

47. Carlin S, Mattivi F, Durantini V, Dalledonne S, Arapitsas P. “Flint glass bottles cause white wine aroma identity degradation” PNAS (2022) 119 (29) e2121940119.

Book Chapters

1. Mattivi, F.; Arapitsas, P.; Biondi Bartolini, A.; Di Blasi, S.; Perenzoni, D.; Rigo, A.; and Vrhovsek, U. Chapter : “Il primo approccio metabolomico per lo studio della micro-ossigenazione” in La ricerca applicata ai vini di qualità. Edizioni dell’Università degli Studi di Firenze, 2012.

2. Mattivi F, Arapitsas P, Perenzoni D and Guella G. Chapter: “Influence of storage conditions on the composition of red wines” in Advances in Wine Research. ACS Books, 2015.

3. Arapitsas P, Mattivi F. “LC-MS Untargeted Protocol for the Analysis of Wine“ in Metabolic Profiling: Methods and Protocols. Humana Press, 2018. ISBN 978-1-4939-7643-0

4. Mattivi F, Arapitsas P. “Cambio climatico e profilo polifenolico“ in Il Sangiovese del futuro. Cambiamenti tra clima, vitigno, mercato. Sanguis Jovis, Fondazione Banfi. 2019. ISBN 978-88-94997-01-9

Informative journals

1. Arapitsas, P.; Oliveira, J.; Mattivi, F. “Uva bianca: esiste davvero?” OICCE Times, 62, Primavera 2015, 27-29.

2. Arapitsas P, Ugliano M, Perenzoni D, Angeli A, Pangrazzi P, Mattivi F. “Verso l’uso intelligente della solforosa” OICCE Times, 65, Primavera 2016.

3. Arapitsas, P.; Guella, G.; Mattivi, F. "Il destino della SO2 nei vini". OICCE Times, 74, Primavera 2018.

4. Arapitsas, P.; Guella, G.; Mattivi, F. "L’impact des réactions diffuses du SO2 sur le profil métabolomique des vins". Revue des Œnologues , 174, January 2020.

5. Giacosa S, Parpinello GP, Rio Segade S, Ricci A, Paissoni MA, Curioni A, Marangon M, Mattivi F, Arapistas P, Moio L, Piombino P, Ugliano M, Slaghenaufi D, Gerbi V, Versari A, Rolle L. "La diversità dei vini rossi. Caratteristiche compositive di base, del colore e degli indici fenolici per descrivere la diversità dei vini rossi monovarietali italiani”. OICCE Times, 88, Autunno 2021.

Application note

1. Arapitsas, P.; Langridge, J.; Mattivi, F.;Astarita, G. “A Facile Database Search Engine for Metabolite Identification and Biomarker Discovery in Metabolomics”. Waters http://www.waters.com/waters/library.htm?locale=en_US&lid=134796033&cid=511436 (accessed July 31, 2014).

Public repositories

1. MTBLS137: MetaDB a Data Processing Workflow in Untargeted MS-Based Metabolomics Experiments (2014). https://www.ebi.ac.uk/metabolights/MTBLS137/descriptors

2. MTBLS55: The influence of storage on the “chemical age” of red wines. (2014). https://www.ebi.ac.uk/metabolights/MTBLS55/descriptors

3. MTBLS1443: Use of untargeted LC-MS metabolome to discriminate Italian mono-varietal red wines, produced in their different terroirs (2020). https://www.ebi.ac.uk/metabolights/MTBLS1443/descriptors

4. MTBLS784: LC-MS untargeted approach showed that methyl jasmonate application on Vitis labrusca L. grapes increases phenolics at subtropical Brazilian regions (2020). https://www.ebi.ac.uk/metabolights/MTBLS784/descriptors

5. MTBLS2413: LC–MS-Based Metabolomics Discriminates Premium from Standard Chilean cv. Cabernet Sauvignon Wines from Different Valleys (2022). https://www.ebi.ac.uk/metabolights/MTBLS2413/descriptors

6. MTBLS2401: Investigation of Brazilian grape juice metabolomic profile changes caused by methyl jasmonate pre-harvest treatment (2022). https://www.ebi.ac.uk/metabolights/MTBLS2401/descriptors

7. MTBLS3201: Flint glass bottles cause white wine aroma identity degradation (2022)

https://www.ebi.ac.uk/metabolights/MTBLS3201/descriptors

Online guidelines

1. How to submit metabolomic data to MetaboLights. Intergrape cost action. link