Influence of Non- Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds von Tufariello, Maria, Fragasso, Mariagiovanna, Pico, Joana, Panighel, Annarita, Castellarin, Simone Diego, Flamini, Riccardo, Grieco, Francesco

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Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest von De Simone, Nicola, Pace, Bernardo, Grieco, Francesco, Chimienti, Michela, Tyibilika, Viwe, Santoro, Vincenzo, Capozzi, Vittorio, Colelli, Giancarlo, Spano, Giuseppe, Russo, Pasquale

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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 von Pietrafesa, Rocchina, Siesto, Gabriella, Tufariello, Maria, Palombi, Lorenzo, Baiano, Antonietta, Gerardi, Carmela, Braghieri, Ada, Genovese, Francesco, Grieco, Francesco, Capece, Angela

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Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector von Berbegal, Carmen, Fragasso, Mariagiovanna, Russo, Pasquale, Bimbo, Francesco, Grieco, Francesco, Spano, Giuseppe, Capozzi, Vittorio

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Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle... von Baiano, Antonietta, Grieco, Francesco, Fiore, Anna

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Complexity and Dynamics of the Winemaking Bacterial Communities in Berries, Musts, and Wines from Apulian Grape Cultivars through Time and Space von Marzano, Marinella, Fosso, Bruno, Manzari, Caterina, Grieco, Francesco, Intranuovo, Marianna, Cozzi, Giuseppe, Mulè, Giuseppina, Scioscia, Gaetano, Valiente, Gabriel, Tullo, Apollonia, Sbisà, Elisabetta, Pesole, Graziano, Santamaria, Monica

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Industrial-Level Brewing Using Oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as Mixed-Inoculum von Baiano, Antonietta, Fiore, Anna, Maruccia, Francesco, Gerardi, Carmela, Povero, Marco, Grieco, Francesco, Tufariello, Maria

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Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine von Capozzi, Vittorio, Russo, Pasquale, Ladero, Victor, Fernández, María, Fiocco, Daniela, Alvarez, Miguel A, Grieco, Francesco, Spano, Giuseppe

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Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS von Tufariello, Maria, Pati, Sandra, Palombi, Lorenzo, Grieco, Francesco, Losito, Ilario

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Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety von Capozzi, Vittorio, Tufariello, Maria, De Simone, Nicola, Fragasso, Mariagiovanna, Grieco, Francesco

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Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy von Tristezza, Mariana, Vetrano, Cosimo, Bleve, Gianluca, Spano, Giuseppe, Capozzi, Vittorio, Logrieco, Antonio, Mita, Giovanni, Grieco, Francesco

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Editorial: Lactic Acid Fermentation and the Colours of Biotechnology 2.0 von Capozzi, Vittorio, Grieco, Francesco

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Autochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines von Grieco, Francesco, Carluccio, Maria Annunziata, Giovinazzo, Giovanna

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LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest von Cirat, Radjaa, Capozzi, Vittorio, Benmechernene, Zineb, Spano, Giuseppe, Grieco, Francesco, Fragasso, Mariagiovanna

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Multiscale correlated analysis of the Aguas Zarcas CM chondrite von Dionnet, Zélia, Aléon‐Toppani, Alice, Brunetto, Rosario, Rubino, Stefano, Suttle, Martin D., Lantz, Cateline, Avdellidou, Chrysa, Baklouti, Donia, Borondics, Ferenc, Djouadi, Zahia, Grieco, Francesco, Héripré, Eva, Nakamura, Tomoki, Rotundi, Alessandra, Scheel, Mario

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Effect of Co-Inoculation of Candida zemplinina , Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy) von Tufariello, Maria, Capozzi, Vittorio, Spano, Giuseppe, Cantele, Giovanni, Venerito, Pasquale, Mita, Giovanni, Grieco, Francesco

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Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts von Grieco, Francesco, Fiore, Anna, Gerardi, Carmela, Tufariello, Maria, Romano, Giuseppe, Baiano, Antonietta

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Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content von Romano, Giuseppe, Taurino, Marco, Gerardi, Carmela, Tufariello, Maria, Lenucci, Marcello, Grieco, Francesco

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Functional Properties of Grape and Wine Polyphenols von Giovinazzo, Giovanna, Grieco, Francesco

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Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients von De Simone, Nicola, Russo, Pasquale, Tufariello, Maria, Fragasso, Mariagiovanna, Solimando, Michele, Capozzi, Vittorio, Grieco, Francesco, Spano, Giuseppe

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