| 2025 |
Use of non-conventional yeasts for enhancing the sensory quality of craft beer |
Articolo in rivista |
Vai |
| 2025 |
The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine |
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 wine |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2024 |
Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives |
Abstract in atti di convegno pubblicato in volume |
Vai |
