| 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 |
| 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 |
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 |
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 |
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 |
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 |
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 |
| 2024 |
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method |
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 |
A novel microbiological approach to impact the aromatic composition of sour loquat beer |
Articolo in rivista |
Vai |
| 2023 |
Effetti della disidratazione convettiva e successiva conservazione in atmosfera modificata su frutti di arancia rossa di Sicilia |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2023 |
Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging |
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 |
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 |
Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain |
Articolo in rivista |
Vai |
| 2023 |
Effetti della disidratazione in corrente di aria calda e dell’atmosfera modificata sulla qualità di frutti di mango |
Abstract in atti di convegno pubblicato in volume |
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 |
Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japonica Lindl.) Fruit |
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 |
Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer |
Articolo in rivista |
Vai |
| 2022 |
Nespole disidratate: un nuovo prodotto creato a partire da frutti di scarto |
Articolo in rivista |
Vai |
| 2021 |
Mango siciliano di IV gamma: come aumentarne la shelf life con l’uso di film edibili di origine naturale. |
Articolo in rivista |
Vai |
