| 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 |
Vai |
| 2025 |
The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine |
Articolo in rivista |
Vai |
| 2025 |
Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in “Suino Nero dei Nebrodi” salamis: Effects on microbiological, physicochemical, and antioxidant properties |
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 |
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 |
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 |
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 |
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method |
Articolo in rivista |
Vai |
| 2024 |
Industrial upcycling of almond skin through production of novel brioches |
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 |
Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads |
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 |
Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality |
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 |
| 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 |
| 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 |
| 2023 |
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts |
Articolo in rivista |
Vai |
| 2023 |
Reuse of almond by-products: scale-up production of functional almond skin added semolina sourdough breads |
Abstract in atti di convegno pubblicato in volume |
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 |
Wooden shelves: an ancient tool for sustainable cheese ripening in future |
Abstract in atti di convegno pubblicato in volume |
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 |
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 |
Farina di avocado: un nuovo prodotto ottenibile dai frutti di scarto |
Abstract in atti di convegno pubblicato in volume |
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 |
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 |
| 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 |
Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin |
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 |
| 2022 |
Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation |
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 |
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health |
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 |
Microbiological and physicochemical profile of sugar added ewe’s Ricotta during storage |
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 |
Application of hydrogen peroxide to improve the microbiological stability of food ice produced in industrial facilities |
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 |
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 |
Antibacterial activity and chemical characterization of almond (Prunus dulcis L.) peel extract |
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 |
The Impact of COVID-19 in the Italian Wine and Olive Oil Sector |
Capitolo o Saggio |
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 |
Is Environmental Sustainability Also "Economically Efficient"? The Case of the "SOStain" Certification for Sicilian Sparkling Wines |
Articolo in rivista |
Vai |
| 2022 |
Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level |
Articolo in rivista |
Vai |
| 2021 |
Biodiversity and oenological attitude of Saccharomyces cerevisiae strains isolated in the Montalcino district: biodiversity of S. cerevisiae strains of Montalcino wines |
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 |
Microbial Safety of Black Summer Truffle Collected from Sicily and Umbria Regions, Italy |
Articolo in rivista |
Vai |
| 2021 |
Effect on the antioxidant, lipoperoxyl radical scavenger capacity, nutritional, sensory and microbiological traits of an ovine stretched cheese produced with grape pomace powder addition |
Articolo in rivista |
Vai |
| 2021 |
Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation |
Articolo in rivista |
Vai |
| 2021 |
Monitoring commercial starter culture development in presence of red grape pomace powder to produce polyphenol-enriched fresh ovine cheeses at industrial scale level |
Articolo in rivista |
Vai |
| 2021 |
The use of winery by-products to enhance the functional aspects of the fresh ovine “primosale” cheese |
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 |
Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines |
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 |
Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread |
Articolo in rivista |
Vai |
| 2020 |
Microbial dynamics in durum wheat kernels during aging |
Articolo in rivista |
Vai |
| 2020 |
Soil carbon budget account for the sustainability improvement of a Mediterranean vineyard area |
Articolo in rivista |
Vai |
| 2020 |
Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols |
Articolo in rivista |
Vai |
| 2020 |
Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety |
Articolo in rivista |
Vai |
| 2020 |
Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits |
Articolo in rivista |
Vai |
| 2020 |
Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation |
Articolo in rivista |
Vai |
| 2020 |
Fungal pathogens associated with grapevine trunk diseases in young vineyards in Sicily |
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 |
| 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 |
| 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 |
Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads |
Articolo in rivista |
Vai |
| 2019 |
L’idromele e lo spiritu ré fascitrari, l’uso antico del miele fermentato |
Articolo in rivista |
Vai |
| 2019 |
Le proprietà sensoriali delle birre artigianali legate ai microrganismi della fermentazione |
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 |
Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form |
Articolo in rivista |
Vai |
| 2019 |
Valorisation of Dairy Wastes Through Kefir Grain Production |
Articolo in rivista |
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 |
| 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 |
Development of an ad hoc starter culture for the production of functional raw ewes’ milk cheeses through the addition of grape pomace powder |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2019 |
Microbial ecology of retail ready-to-eat escarole and red chicory sold in Palermo City, Italy |
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 |
Microbiological profile and bioactive properties of insect powders used in food and feed formulations |
Articolo in rivista |
Vai |
| 2019 |
Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations |
Articolo in rivista |
Vai |
| 2018 |
Yeasts and moulds contaminants of food ice cubes and their survival in different drinks |
Articolo in rivista |
Vai |
| 2018 |
Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes |
Articolo in rivista |
Vai |
| 2018 |
Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines |
Articolo in rivista |
Vai |
| 2018 |
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità |
Proceedings |
Vai |
| 2018 |
Survey of antibiotic resistance of Pseudomonas isolated
from fresh cut red chicory (Cichorium intybus L., Asteraceae) |
Articolo in rivista |
Vai |
| 2018 |
Processi tradizionali e polifenoli naturali per formaggi innovativi e nutraceutici |
Articolo 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 |
Biodiversità genetica e fisiologica, potenziale alterativo, di una popolazione di B. bruxellensis isolata da vini italiani |
Proceedings |
Vai |
| 2018 |
Uso in cantina di Starmerella bacillaris (sin. Candida zemplinina) per la produzione di vini rossi con meno alcol e più glicerolo |
Proceedings |
Vai |
| 2018 |
La macerazione post-fermentativa prolungata come strategia innovativa per il miglioramento dei vini rossi |
Proceedings |
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 |
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina |
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 |
| 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 |
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation |
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 |
Aspetti igienico-sanitari dei prodotti vegetali
di IV gamma |
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 |
Microorganisms of food ice cubes and their transfer to drinks |
Proceedings |
Vai |
| 2017 |
Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks |
Articolo in rivista |
Vai |
| 2017 |
Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems |
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 |
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies |
Articolo in rivista |
Vai |
| 2016 |
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation |
Articolo in rivista |
Vai |
| 2016 |
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms |
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 |
Characterization of kefir-like beverages produced from vegetable juices |
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 |
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria |
Articolo in rivista |
Vai |
| 2016 |
Identification of predominant lactic acid bacteria and yeasts of Turkish sourdoughs and selection of starter cultures for liquid sourdough production using different flours and dough yields |
Articolo in rivista |
Vai |
| 2016 |
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking |
Articolo in rivista |
Vai |
| 2016 |
Valorization of indigenous dairy cattle breed through salami production |
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 |
Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey |
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 |
| 2015 |
The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese |
Proceedings |
Vai |
| 2015 |
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation |
Articolo in rivista |
Vai |
| 2015 |
Biological activity of Bacillus spp. evaluated on eggs and larvae of red palm weevil Rhynchophorus ferrugineus |
Articolo in rivista |
Vai |
| 2015 |
Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses |
Articolo in rivista |
Vai |
| 2015 |
The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening |
Articolo in rivista |
Vai |
| 2015 |
The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta |
Articolo in rivista |
Vai |
| 2015 |
The migratory birds: novel ecological niche of fungal diversity? |
Proceedings |
Vai |
| 2015 |
An innovative method to produce green table olives based on "pied de cuve" technology |
Articolo in rivista |
Vai |
| 2014 |
Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains |
Articolo in rivista |
Vai |
| 2014 |
Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese |
Articolo in rivista |
Vai |
| 2014 |
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. |
Articolo in rivista |
Vai |
| 2014 |
Yeasts vectored by migratory birds collected in the Mediterranean island of Ustica and description of Phaffomyces usticensis f.a. sp. nov., a new species related to the cactus ecoclade. |
Articolo in rivista |
Vai |
| 2014 |
Cultivable microorganisms associated with honeys of different geographical and botanical origin |
Articolo in rivista |
Vai |
| 2014 |
Evolution of microbiological and chemical parameters during red wine
making with extended post-fermentation maceration |
Articolo in rivista |
Vai |
| 2014 |
Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production |
Articolo in rivista |
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 |
Microbial interactions in food model systems: In situ antilisterial activity of mundticin KS producing strains |
Proceedings |
Vai |
| 2013 |
Development of an ad hoc natural whey starter culture for the production of
Vastedda della valle del Belìce cheese |
Proceedings |
Vai |
| 2013 |
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine. |
Articolo in rivista |
Vai |
| 2013 |
Microbial characterisation of fermented meat productions from the Sicilian breed "Suino Nero dei Nebrodi" |
Articolo in rivista |
Vai |
| 2013 |
Filamentous Fungi transported by birds during migration across the mediterranean Sea. |
Articolo in rivista |
Vai |
| 2013 |
Il vino e la fermentazione alcolica |
Capitolo o Saggio |
Vai |
| 2013 |
I lieviti del Vino Fiano di Avellino DOCG: la tipicità attraverso le biotecnologie |
Monografia |
Vai |
| 2013 |
Metabolomic by 1H NMR Spectroscopy Differentiates “Fiano Di Avellino” White Wines Obtained with Different Yeast Strains |
Articolo in rivista |
Vai |
| 2013 |
Wickerhamomyces sylviae f.a., sp. nov., an ascomycetous yeast species isolated from migratory birds. |
Articolo in rivista |
Vai |
| 2013 |
Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: application on a traditional raw ewes’ milk cheese. |
Articolo in rivista |
Vai |
| 2013 |
Diversity and technological potential of lactic acid bacteria of wheat flours |
Articolo in rivista |
Vai |
| 2013 |
Microbiological investigation of Raphanus sativus L. grown hydroponically in nutrient solutions contaminated with spoilage and pathogenic bacteria |
Articolo in rivista |
Vai |
| 2012 |
Salvaguardia della tradizione casearia: indagine microbiologica sulla lavorazione tradizionale del Caciocavallo Palermitano |
Articolo in rivista |
Vai |
| 2012 |
Investigation of the hygienic safety of aromatic plants cultivated in soil contaminated with Listeria monocytogenes |
Articolo in rivista |
Vai |
| 2012 |
Dissemination of wine-related yeasts by migratory birds. |
Articolo in rivista |
Vai |
| 2012 |
Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains |
Articolo in rivista |
Vai |
| 2012 |
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese |
Articolo in rivista |
Vai |
| 2012 |
Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese |
Articolo in rivista |
Vai |
| 2011 |
Approccio multiplo per l’indagine del microbiota dominante negli impasti acidi tradizionali siciliani |
Proceedings |
Vai |
| 2011 |
Attitudine alla trasformazione in sidro di varietà di mele autoctone siciliane |
Articolo in rivista |
Vai |
| 2011 |
Effetti della tecnologia tradizionale di caseificazione sulle caratteristiche microbiologiche e organolettiche del Caciocavallo Palermitano |
Proceedings |
Vai |
| 2011 |
Evolution of yeast populations during different biodynamic winemaking processes |
Articolo in rivista |
Vai |
| 2011 |
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area. |
Articolo in rivista |
Vai |
| 2011 |
“Ecologia microbica del vitigno Grillo e selezione di ceppi ambientali
di Saccharomyces cerevisiae” |
Tesi di dottorato pre 2013 |
Vai |
| 2011 |
Indagine preliminare sull’attitudine alla trasformazione in sidro di varietà di mele autoctone siciliane |
Articolo in rivista |
Vai |
| 2011 |
Microbiological characteristics of traditional Caciocavallo Palermitano cheese making |
Proceedings |
Vai |
| 2010 |
Indigenous yeast communities in the environment of ‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation |
Articolo in rivista |
Vai |
| 2010 |
An Optimized and Rapid DNA Extraction Method From Leaves of Grapevine Suitable for PCR-DGGE Based Analysis |
Proceedings |
Vai |
| 2010 |
NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes |
Articolo in rivista |
Vai |
| 2010 |
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality? |
Articolo in rivista |
Vai |
| 2010 |
Metodi molecolari di tipizzazione, identificazione e monitoraggio dei lieviti di interesse enologico |
Articolo in rivista |
Vai |
| 2010 |
Preliminary Evaluation of the Influence of Traditional Dairy Plant Equipment on the Microbiological Quality of “Caciocavallo Palermitano” Cheese |
Proceedings |
Vai |
| 2009 |
Antimycotic activity of Bacillus amyloliquefaciens against fungi of vineyards soil origin |
Proceedings |
Vai |
| 2009 |
Le comunità blastomicetiche del vitigno autoctono Rovello bianco (Campania) e loro utilizzo in vinificazioni commerciali |
Articolo in rivista |
Vai |
| 2009 |
Indagini preliminari su bacilli sporigeni associati ad adulti di Punteruolo rosso e loro possibili impieghi in lotta biologica. |
Capitolo o Saggio |
Vai |
| 2009 |
Rovello bianco, caratterizzazione di un vitigno autoctono campano. |
Articolo in rivista |
Vai |
| 2009 |
Attitudini tecnologiche di batteri lattici starter per la fermentazione di olive verdi da mensa |
Articolo in rivista |
Vai |
| 2009 |
Dissemination of oenological yeasts through bird migration in Sicily. |
Proceedings |
Vai |
| 2009 |
Potential exploitation of lysozyme in the winemaking of Sicilian wines from “organic grapes” |
Abstract in rivista |
Vai |
| 2009 |
Investigation of yeast community of “Grillo” grapes and musts from Marsala wine production area. |
Abstract in rivista |
Vai |
| 2009 |
Ecology and technological capability of lactic acid bacteria associated with Grillo grapevine used as base wine for Marsala production. |
Proceedings |
Vai |
| 2008 |
Evoluzione della popolazione blastomicetica durante la produzione di olive da tavola di differenti cultivar siciliane monitorata attraverso l’analisi dell’ITS rDNA. |
Proceedings |
Vai |
| 2007 |
Isolation and characterization of wild “terroiristes” yeasts to be used in southern Italy wine fermentation. |
Proceedings |
Vai |
| 2006 |
Indirect Cost of Rheumatoid Arthritis Before and After Successful Initiation of Treatment With Biological Anti-TNFα Drugs: The GISEA Study |
Proceedings |
Vai |
| 2006 |
Predictors of Remission in RA Patients Treated With TNF Alpha Blockers at a Community Level: The GISEA Study |
Proceedings |
Vai |
