| 2024 |
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method |
Articolo in rivista |
Vai |
| 2024 |
Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2024 |
Tracking the transfer of antimicrobial resistance genes from raw materials to sourdough breads |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 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 |
Vai |
| 2024 |
The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process |
Articolo in rivista |
Vai |
| 2024 |
Description of “Ovino Belmontese”, a new semisoft sheep's milk cheese processed using “Italico” cheese technology |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2024 |
Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2023 |
A novel microbiological approach to impact the aromatic composition of sour loquat beer |
Articolo in rivista |
Vai |
| 2023 |
Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain |
Articolo in rivista |
Vai |
| 2023 |
Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii |
Articolo in rivista |
Vai |
| 2023 |
Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 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 |
Vai |
| 2023 |
Application of Candida boidinii and Candida norvegica to improve the quality and safety of Nocellara del Belice table olives processed through Castelvetrano-style technology. |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2023 |
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts |
Articolo in rivista |
Vai |
| 2023 |
Rubus idaeus by-products: Sustainable improvement of the antioxidant value of sourdough bread by a new end-use of exhausted seeds still containing bioactive compounds |
Articolo in rivista |
Vai |
| 2023 |
Recycling wastes from Rubus idaeus by-products: sourdough bread production as a new end-use of exhausted seeds still containing active compounds |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 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 |
Vai |
| 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 |
Vai |
| 2022 |
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2022 |
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese |
Articolo in rivista |
Vai |
| 2022 |
Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer |
Articolo in rivista |
Vai |
| 2022 |
Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese |
Articolo in rivista |
Vai |
| 2022 |
Cellulolytic bacteria joined with deproteinized whey decrease carbon to nitrogen ratio and improve stability of compost from wine production chain by-products |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2022 |
Interactions between Bacillus amyloliquefaciens AG1 and Aspergillus spp. contaminating food and feedstuffs |
Articolo in rivista |
Vai |
| 2021 |
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines |
Articolo in rivista |
Vai |
| 2021 |
Influence of grain quality, semolinas and baker's yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat |
Articolo in rivista |
Vai |
| 2021 |
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production |
Articolo in rivista |
Vai |
| 2021 |
Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening |
Articolo in rivista |
Vai |
| 2020 |
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder |
Articolo in rivista |
Vai |
| 2020 |
Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads |
Articolo in rivista |
Vai |
| 2020 |
Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety |
Articolo in rivista |
Vai |
| 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 |
Vai |
| 2019 |
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy |
Articolo in rivista |
Vai |
| 2019 |
Use of selected indigenous yeasts from racemes of Grillo grape variety to improve the production of sparkling base wine |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2019 |
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums |
Articolo in rivista |
Vai |
| 2019 |
Fermented Honey and Manna Ash Products: Novel Ecological Niches of Wine Yeasts |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2019 |
Le proprietà sensoriali delle birre artigianali legate ai microrganismi della fermentazione |
Articolo in rivista |
Vai |
| 2019 |
Microbiological characteristics of compost produced from dairy and wine by-products |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2019 |
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2019 |
Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2018 |
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.) |
Articolo in rivista |
Vai |
| 2018 |
La macerazione post-fermentativa prolungata come strategia innovativa per il miglioramento dei vini rossi |
Proceedings |
Vai |
| 2018 |
Utilizzo della tecnica F.I.S.H. (Fluorescence In Situ Hybridization) per la localizzazione di batteri endogeni nel lievito Issatchenkia Terricola |
Proceedings |
Vai |
| 2018 |
Pathogenicity and possible biological control of fungi associated to Botryosphaeria dieback of grapevine in Western Sicily |
Abstract in atti di convegno pubblicato in rivista |
Vai |
| 2018 |
Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production |
Articolo in rivista |
Vai |
| 2018 |
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina |
Articolo in rivista |
Vai |
| 2018 |
Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes |
Articolo in rivista |
Vai |
| 2017 |
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies |
Articolo in rivista |
Vai |
| 2017 |
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) |
Articolo in rivista |
Vai |
| 2017 |
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives |
Articolo in rivista |
Vai |
| 2017 |
Production of the Sicilian distillate “Spiritu re fascitrari” from honey byproducts: An interesting source of yeast diversity |
Articolo in rivista |
Vai |
| 2017 |
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation |
Articolo in rivista |
Vai |
| 2017 |
Combined approach for the investigation of dominant fermenting microbiota in two traditional sourdoughs produced in sicily |
Articolo in rivista |
Vai |
| 2017 |
Effects of irrigation treatments on the quality of table olives produced with the Greek-style process |
Articolo in rivista |
Vai |
| 2016 |
Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives |
Articolo in rivista |
Vai |
| 2016 |
Jaminaea phylloscopi sp. Nov. (microstromatales), a basidiomycetous yeast isolated from migratory birds in the mediterranean basin |
Articolo in rivista |
Vai |
| 2016 |
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine |
Articolo in rivista |
Vai |
| 2016 |
Detection of Bacterial Endophytes in Vitis vinifera L. and Antibiotic Activity against Grapevine Fungal Pathogens |
Capitolo o Saggio |
Vai |
| 2016 |
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria |
Articolo in rivista |
Vai |
| 2016 |
Effect of Vibration on the Quality of Strawberry Fruits Caused by Simulated Transport |
Articolo in rivista |
Vai |
| 2016 |
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production |
Articolo in rivista |
Vai |
| 2016 |
Valorization of indigenous dairy cattle breed through salami production |
Articolo in rivista |
Vai |
| 2015 |
An innovative method to produce green table olives based on "pied de cuve" technology |
Articolo in rivista |
Vai |
| 2015 |
The migratory birds: novel ecological niche of fungal diversity? |
Proceedings |
Vai |
| 2015 |
Biological activity of Bacillus spp. evaluated on eggs and larvae of red palm weevil Rhynchophorus ferrugineus |
Articolo in rivista |
Vai |
| 2015 |
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation |
Articolo in rivista |
Vai |
| 2015 |
Identification of Acremonium isolates from grapevines and evaluation of their antagonism towards Plasmopara viticola |
Articolo in rivista |
Vai |
| 2014 |
Cultivable microorganisms associated with honeys of different geographical and botanical origin |
Articolo in rivista |
Vai |
| 2014 |
Attività antifungina e composizione chimica di oli essenziali estratti da agrumi coltivati in Sicilia. |
Proceedings |
Vai |
| 2013 |
Ecologia delle popolazioni lattiche associate alle farine di frumento e studio delle attitudini tecnologiche per la produzione di impasti acidi |
Proceedings |
Vai |
| 2013 |
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production |
Articolo in rivista |
Vai |
| 2013 |
First report of Neofusiccoccum vitifusiforme and presence of other
Botryosphaeriaceae species associated with Botryosphaeria dieback
of grapevine in Sicily (Italy) |
Articolo in rivista |
Vai |
| 2013 |
Diversity and technological potential of lactic acid bacteria of wheat flours |
Articolo in rivista |
Vai |
| 2013 |
Filamentous Fungi transported by birds during migration across the mediterranean Sea. |
Articolo in rivista |
Vai |
| 2012 |
Antifungal peptides produced by Bacillus amyloliquefaciens AG1 active against grapevine fungal pathogens |
Articolo in rivista |
Vai |
| 2012 |
A simple and rapid DNA extraction method from leaves of grapevine suitable for polymerase chain reaction analysis. |
Articolo in rivista |
Vai |
| 2011 |
DISTRIBUTION OF BOTRYOSPHAERIACEAE SPECIES ASSOCIATED WITH GRAPEVINE DECLINE IN WESTERN SICILY. |
Proceedings |
Vai |
| 2010 |
Il Mal dell'esca della vite in Sicilia |
Capitolo o Saggio |
Vai |
| 2010 |
Alterazioni del legno della vite: prime osservazioni in areali della Sicilia occidentale |
Articolo in rivista |
Vai |
| 2010 |
Sull'antagonismo in vivo ed in vitro di Acremonium byssoides, endofita in Vitis vinifera, nei confronti di Plasmopara viticola |
Proceedings |
Vai |
| 2010 |
Sull'antagonismo in vivo e in vitro di Acremonium byssoides, endofita in Vitis vinifera, nei confronti di Plasmopara viticola |
Abstract in rivista |
Vai |
| 2010 |
Presence of endophytic bacteria in Vitis vinifera leaves as detected by fluorescence in situ hybridization. |
Articolo in rivista |
Vai |
| 2010 |
Studio delle popolazioni di aspergilli e penicilli in uve della sicilia occidentale |
Articolo in rivista |
Vai |
| 2009 |
Antagonism of Bacillus subtilis strain AG1 against vine wood fungal pathogens |
Articolo in rivista |
Vai |
| 2009 |
First observations on the interaction between Lasiodiplodia Theobromae and Epicoccum purpurascens, both endophytes in grapevine buds |
Proceedings |
Vai |
| 2009 |
Antimycotic activity of Bacillus amyloliquefaciens against fungi of vineyards soil origin |
Proceedings |
Vai |
| 2009 |
Study of the variability of an endophytic Acremonium population in symptomless grapevines. |
Proceedings |
Vai |
| 2009 |
Epidemiological study of Lasiodiplodia theobromae in a sicilian vineyard. |
Proceedings |
Vai |
| 2009 |
Antagonistic activity of Bacillus subtilis strain AG1 against fungal microorganisms associated with Vitis vinifera. |
Proceedings |
Vai |
| 2008 |
Antagonism of the endophytic Bacillus subtilis strain AG1 to fungal pathogens that cause tracheomycotic deterioration of wine wood |
Proceedings |
Vai |
| 2008 |
Studio delle popolazioni di aspergilli e penicilli in uve della Sicilia occidentale |
Proceedings |
Vai |
| 2008 |
Alterazioni del legno della vite: prime osservazioni in areali della Sicilia occidentale. |
Proceedings |
Vai |
| 2008 |
"In vitro" antagonism of a grapevine endophytic bacillus subtilis strain towards "esca" fungi |
Proceedings |
Vai |
| 2008 |
Indagine sulla dinamica di presenza delle popolazioni di aspergilli e penicilli in vigneti della Sicilia occidentale |
Articolo in rivista |
Vai |
| 2008 |
Interaction between Acremonium byssoides and Plasmopara viticola in Vitis vinifera. |
Articolo in rivista |
Vai |
| 2008 |
Specie di Trichoderma associate alla "muffa verde" di Pleurotus ostreatus. |
Articolo in rivista |
Vai |
| 2008 |
Preliminary studies on "esca" disease in Sicilian vineyards |
Articolo in rivista |
Vai |
| 2008 |
Grapevine decline in Italy caused by Lasiodiplodia theobromae |
Articolo in rivista |
Vai |
| 2007 |
"In vitro" antagonism of a grapevine endophytic Bacillus subtilis strain towards "esca" fungi. |
Proceedings |
Vai |
| 2007 |
Preliminary studies on "esca" disease in Sicilian vineyards. |
Proceedings |
Vai |
| 2006 |
Indagine sulla dinamica di presenza in campo delle popolazioni di aspergilli e penicilli in vigneti della Sicilia occidentale |
Proceedings |
Vai |
| 2006 |
Specie di Trichoderma associate alla produzione di Pleurotus ostreatus |
Proceedings |
Vai |
| 2006 |
Plasmopara viticola: three decades of observation in Sicily |
Proceedings |
Vai |
| 2005 |
Aspergillia and Penicillia on grapes in some Sicilian vineyards |
Proceedings |
Vai |
| 2005 |
"In vitro" antagonism towards Plasmopara viticola from an endophyte Acremonium sp. in grapevine |
Proceedings |
Vai |
| 2004 |
Evoluzione di Acremonium sp., endofita in tessuti fogliari di Vitis vinifera, durante la patogenesi di Plasmopara viticola |
Articolo in rivista |
Vai |
| 2004 |
Ulteriori osservazione sull'interazione tra Acremonium sp., Vitis vinifera e Plasmopara viticola |
Proceedings |
Vai |
| 2004 |
On Acremonium sp., endophytic in grape leaves and antagonistic to the downy mildew agent Plasmopara viticola: chimical structure and activity of acremonines A and B |
Proceedings |
Vai |
| 2003 |
Breve nota: funghi associati a marciumi anomali in acini d'uva. |
Articolo in rivista |
Vai |
