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Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area”

Food microbiology, 2012-09, Vol.31 (2), p.159-166

2012

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Function of yeast species and strains in wine flavour

International journal of food microbiology, 2003-09, Vol.86 (1), p.169-180

2003

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Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis

International journal of food microbiology, 2010-06, Vol.140 (2), p.239-248

2010

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“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii

International journal of food microbiology, 2009-06, Vol.132 (2), p.180-184

2009

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Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of “Inzolia” grapes

World journal of microbiology & biotechnology, 2011-12, Vol.27 (12), p.2775-2783

2011

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Molecular and technological approaches to evaluate strain biodiversity in Hanseniaspora uvarum of wine origin

Journal of applied microbiology, 2005-01, Vol.98 (1), p.136-144

2005

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Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines

Food microbiology, 2011-08, Vol.28 (5), p.1080-1086

2011

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Molecular typing techniques as a tool to differentiate non- Saccharomyces wine species

International journal of food microbiology, 2003-07, Vol.84 (1), p.33-39

2003

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Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine

Journal of applied microbiology, 2004-01, Vol.96 (5), p.1169-1175

2004

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Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine

Letters in applied microbiology, 2002-01, Vol.34 (5), p.323-328

2002

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Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India

International journal of food microbiology, 2008-05, Vol.124 (2), p.115-125

2008

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uses of AFLP for detecting DNA polymorphism, genotype identification and genetic diversity between yeasts isolated from Mexican agave-distilled beverages and from grape musts

Letters in applied microbiology, 2005-01, Vol.41 (2), p.147-152

2005

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SPME–GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts

Food microbiology, 2009-05, Vol.26 (3), p.246-252

2009

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Species distribution and susceptibility profile of yeasts isolated from blood cultures: results of a multicenter active laboratory-based surveillance study in Argentina

Revista argentina de microbiología, 2011-07, Vol.43 (3), p.176-185

2011

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Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added

International journal of food microbiology, 2018-11, Vol.284, p.22-30

2018

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Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine

Microorganisms (Basel), 2020-05, Vol.8 (5), p.738

2020

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A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains

Frontiers in microbiology, 2023-07, Vol.14, p.1234884-1234884

2023

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Culturable yeast community associated with grape must and honey bees sampled from apiaries located in the vineyards

Journal of applied microbiology, 2024-07, Vol.135 (7)

2024

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Optimizing growth and biomass production of non- Saccharomyces wine yeast starters by overcoming sucrose consumption deficiency

Frontiers in microbiology, 2023-06, Vol.14, p.1209940-1209940

2023

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Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region

International journal of food microbiology, 2023-02, Vol.386, p.110041-110041, Article 110041

2023

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Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions

Frontiers in microbiology, 2016-06, Vol.7, p.1018-1018

2016

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Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine

Frontiers in microbiology, 2018-01, Vol.8, p.2632-2632

2018

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Yeast Interactions in Inoculated Wine Fermentation

Frontiers in microbiology, 2016-04, Vol.7, p.555-555

2016

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Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential

Frontiers in microbiology, 2020-01, Vol.10, p.3133-3133

2020

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Corrigendum: Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential

Frontiers in microbiology, 2020-06, Vol.11, p.1169-1169

2020

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Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area”

Function of yeast species and strains in wine flavour

Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis

“Pecorino di Filiano” cheese as a selective habitat for the yeast species, Debaryomyces hansenii

Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of “Inzolia” grapes

Molecular and technological approaches to evaluate strain biodiversity in Hanseniaspora uvarum of wine origin

Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines

Molecular typing techniques as a tool to differentiate non- Saccharomyces wine species

Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine

Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine

Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India

uses of AFLP for detecting DNA polymorphism, genotype identification and genetic diversity between yeasts isolated from Mexican agave-distilled beverages and from grape musts

SPME–GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts

Species distribution and susceptibility profile of yeasts isolated from blood cultures: results of a multicenter active laboratory-based surveillance study in Argentina

Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added

Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine

A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains

Culturable yeast community associated with grape must and honey bees sampled from apiaries located in the vineyards

Optimizing growth and biomass production of non- Saccharomyces wine yeast starters by overcoming sucrose consumption deficiency

Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region

Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions

Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine

Yeast Interactions in Inoculated Wine Fermentation

Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential

Corrigendum: Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential

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