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Microbial Resources and Enological Significance: Opportunities and Benefits

Frontiers in microbiology, 2017-06, Vol.8, p.995-995

2017

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Editorial: Wine Microbiology: Current Trends and Approaches

Frontiers in microbiology, 2022-03, Vol.13, p.873980-873980

2022

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Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas , Enterobacteriaceae and Fungi

Foods, 2020-05, Vol.9 (5), p.559

2020

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The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages

Beverages (Basel), 2020-06, Vol.6 (2), p.20

2020

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Viability, Sublethal Injury, and Release of Cellular Components From Alicyclobacillus acidoterrestris Spores and Cells After the Application of Physical Treatments, Natural Extracts, or Their Components

Frontiers in nutrition (Lausanne), 2021-08, Vol.8, p.700500-700500

2021

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Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging

Toxins, 2015-10, Vol.7 (10), p.4350-4365

2015

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Wine Microbiology and Predictive Microbiology: A Short Overview on Application, and Perspectives

Microorganisms (Basel), 2022-02, Vol.10 (2), p.421

2022

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Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from Bacillus clausii and Bacillus coagulans Spores and Cells

Foods, 2020-12, Vol.9 (12), p.1814

2020

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An In Vitro Fermentation Study on the Effects of Gluten FriendlyTM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects

Frontiers in microbiology, 2017-09, Vol.8, p.1722-1722

2017

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Functional Beverages: The Emerging Side of Functional Foods: Commercial Trends, Research, and Health Implications

Comprehensive reviews in food science and food safety, 2014-11, Vol.13 (6), p.1192-1206

2014

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Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Comprehensive reviews in food science and food safety, 2017-07, Vol.16 (4), p.668-691

2017

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Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Comprehensive reviews in food science and food safety, 2018-01, Vol.17 (1), p.2-62

2018

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Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis

Czech Journal of Food Sciences, 2015-01, Vol.33 (1), p.8-12

2015

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Viability and Acidification by Promising Yeasts Intended as Potential Starter Cultures for Rice-based Beverages

Advance Journal of Food Science and Technology, 2015-08, Vol.9 (5), p.326-331

2015

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Using regression and Multifactorial Analysis of Variance to assess the effect of ascorbic, citric, and malic acids on spores and activated spores of Alicyclobacillus acidoterrestris

Food microbiology, 2023-04, Vol.110, p.104158, Article 104158

2023

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Using regression and Multifactorial Analysis of Variance to assess the effect of ascorbic, citric, and malic acids on spores and activated spores of Alicyclobacillusacidoterrestris

Food microbiology, 2023-04, Vol.110, p.104158-104158, Article 104158

2023

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Ochratoxin A Removal by Yeasts after Exposure to Simulated Human Gastrointestinal Conditions

Journal of food science, 2016-11, Vol.81 (11), p.M2756-M2760

2016

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Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives

Journal of food science, 2017-06, Vol.82 (6), p.1291-1301

2017

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Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage

Food microbiology, 2016-02, Vol.53 (Pt B), p.1-8

2016

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Decontamination of ochratoxin A by yeasts: possible approaches and factors leading to toxin removal in wine

Applied microbiology and biotechnology, 2014-08, Vol.98 (15), p.6555-6567

2014

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Brewer's yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains

Food Reviews International, 2016-10, Vol.32 (4), p.341-363

2016

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A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety

Journal of food science, 2017-01, Vol.82 (1), p.124-133

2017

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Effect of weak acids, combined with pH and temperature, on the growth or inactivation of Alicyclobacillus acidoterrestris

Food bioscience, 2023-12, Vol.56, p.103146, Article 103146

2023

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Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La‐5 in response to pH, temperature and inulin

International journal of food science & technology, 2018-05, Vol.53 (5), p.1262-1268

2018

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Study of Saccharomyces cerevisiae W13 as a functional starter for the removal of ochratoxin A

Food control, 2014-01, Vol.35 (1), p.373-377

2014

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Microbial Resources and Enological Significance: Opportunities and Benefits

Editorial: Wine Microbiology: Current Trends and Approaches

Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas , Enterobacteriaceae and Fungi

The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages

Viability, Sublethal Injury, and Release of Cellular Components From Alicyclobacillus acidoterrestris Spores and Cells After the Application of Physical Treatments, Natural Extracts, or Their Components

Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging

Wine Microbiology and Predictive Microbiology: A Short Overview on Application, and Perspectives

Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from Bacillus clausii and Bacillus coagulans Spores and Cells

An In Vitro Fermentation Study on the Effects of Gluten FriendlyTM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects

Functional Beverages: The Emerging Side of Functional Foods: Commercial Trends, Research, and Health Implications

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis

Viability and Acidification by Promising Yeasts Intended as Potential Starter Cultures for Rice-based Beverages

Using regression and Multifactorial Analysis of Variance to assess the effect of ascorbic, citric, and malic acids on spores and activated spores of Alicyclobacillus acidoterrestris

Using regression and Multifactorial Analysis of Variance to assess the effect of ascorbic, citric, and malic acids on spores and activated spores of Alicyclobacillusacidoterrestris

Ochratoxin A Removal by Yeasts after Exposure to Simulated Human Gastrointestinal Conditions

Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives

Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage

Decontamination of ochratoxin A by yeasts: possible approaches and factors leading to toxin removal in wine

Brewer's yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains

A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety

Effect of weak acids, combined with pH and temperature, on the growth or inactivation of Alicyclobacillus acidoterrestris

Changes of the cell surface hydrophobicity of Lactobacillus acidophilus La‐5 in response to pH, temperature and inulin

Study of Saccharomyces cerevisiae W13 as a functional starter for the removal of ochratoxin A

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