| 2025 |
The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine |
Articolo in rivista |
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| 2025 |
MONITORING AND IDENTIFICATION OF BRETTANOMYCES BRUXELLENSIS IN YOUNG PORTUGUESE RED WINES |
Abstract in atti di convegno pubblicato in volume |
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| 2025 |
YEASTS ISOLATED FROM HIGH-SUGAR MATRICES (MANNA AND HONEY) AND GRAPE AS POTENTIAL STARTERS FOR PRODUCING TRADITIONAL SPARKLING WINES IN SICILY |
Abstract in atti di convegno pubblicato in volume |
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| 2025 |
METABOLOMIC FINGERPRINTING STUDIES OF STARMERELLA LACTIS-CONDENSI (A NOVEL WINE YEAST SPECIES) AND LACHANCEA THERMOTOLERANS: EFFECTS ON SENSORY QUALITY AND ACIDITY OF CATARRATTO AND SYRAH WINES IN SICILY |
Abstract in atti di convegno pubblicato in volume |
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| 2025 |
Bioprotective co-inoculation strategies for optimising the fermentation of Nocellara del Belice table olive |
Abstract in atti di convegno pubblicato in volume |
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| 2025 |
Bioprotection of Nocellara del Belice table olives: effects of Candida boidinii LC1 and Candida norvegica OC10 under different thermal storage conditions |
Abstract in atti di convegno pubblicato in volume |
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| 2025 |
INFLUENCE OF THE EARLY ADDITION OF BIO-ACTIVATORS ON LAG PHASE DURATION THROUGHOUT THE FIRST HOURS OF ALCOHOLIC FERMENTATION |
Abstract in atti di convegno pubblicato in volume |
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| 2025 |
Effect of Hot Air-Drying Technique on the Quality and Stability of Blood Orange Slices in Modified Atmosphere Packaging |
Articolo in rivista |
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| 2025 |
Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers |
Articolo in rivista |
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| 2025 |
IMPACT OF SEQUENTIAL INOCULATION OF STARMERELLA LACTIS-CONDENSI, SACCHAROMYCES CEREVISIAE AND LACTIC ACID BACTERIA ON QUALITY OF NERELLO MASCALESE WINE IN SICILY |
Abstract in atti di convegno pubblicato in volume |
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| 2025 |
How will artificial intelligence drive marketing in the beverage industry? - A bibliometric literature review |
Articolo in rivista |
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| 2025 |
Influence of yeast adaptation with bio-activators on the process of wine alcoholic fermentation |
Articolo in rivista |
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| 2025 |
Use of non-conventional yeasts for enhancing the sensory quality of craft beer |
Articolo in rivista |
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| 2025 |
INTERACTOME MODULATION OF MICROBIAL CONSORTIA TO INCREASE WINE SUSTAINABILITY: CASE STUDIES ON CATARRATTO WINE IN SICILY |
Abstract in atti di convegno pubblicato in volume |
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| 2024 |
Impact of two new non-conventional yeasts, Candida oleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma |
Articolo in rivista |
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| 2024 |
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method |
Articolo in rivista |
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| 2024 |
The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase |
Articolo in rivista |
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| 2024 |
Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads |
Articolo in rivista |
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| 2024 |
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wine |
Abstract in atti di convegno pubblicato in volume |
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| 2024 |
Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives |
Articolo in rivista |
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| 2024 |
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines |
Articolo in rivista |
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| 2024 |
Boosting post-harvest quality of 'Coscia' pears: Antioxidant-enriched coating and MAP storage |
Articolo in rivista |
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| 2024 |
Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking |
Articolo in rivista |
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| 2023 |
Non-conventional yeasts (Starmerella lactis-condensi and Candida oleophila) and Lactic Acid Bacteria (Lactiplantibacillus plantarum and Oenococcus oeni) in sequentially inoculated fermentations: a strategy to improve aroma of Catarratto wine |
Abstract in atti di convegno pubblicato in volume |
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| 2023 |
A novel microbiological approach to impact the aromatic composition of sour loquat beer |
Articolo in rivista |
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| 2023 |
Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives |
Articolo in rivista |
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| 2023 |
Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii |
Articolo in rivista |
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| 2023 |
Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives |
Articolo in rivista |
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| 2023 |
Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain |
Articolo in rivista |
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| 2023 |
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts |
Articolo in rivista |
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| 2023 |
Use of Lachancea thermotolerans and Saccharomyces cerevisiae isolated from manna ash products to improve quality of loquat beer |
Abstract in atti di convegno pubblicato in volume |
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| 2022 |
Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer |
Articolo in rivista |
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| 2022 |
Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage |
Articolo in rivista |
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| 2022 |
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer |
Abstract in atti di convegno pubblicato in volume |
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| 2022 |
Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily |
Articolo in rivista |
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| 2021 |
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines |
Articolo in rivista |
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| 2020 |
Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains |
Articolo in rivista |
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| 2020 |
Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety |
Articolo in rivista |
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