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ArticlesPeer ReviewedFull Text
The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties
Author / Creator:Agarbati, Alice ; Canonico, Laura ; Ciani, Maurizio ; Comitini, Francesca
Publisher:United States: Public Library of Science
Journal title:PloS one, 2019-06, Vol.14 (6), p.e0217385-e0217385
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Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine
Author / Creator:Agarbati, Alice ; Canonico, Laura ; Ciani, Maurizio ; Comitini, Francesca
Publisher:Basel: MDPI AG
Journal title:Fermentation (Basel), 2023-03, Vol.9 (3), p.302
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Biocontrol and Probiotic Function of Non- Saccharomyces Yeasts: New Insights in Agri-Food Industry
Author / Creator:Comitini, Francesca ; Canonico, Laura ; Agarbati, Alice ; Ciani, Maurizio
Publisher:Switzerland: MDPI AG
Journal title:Microorganisms (Basel), 2023-05, Vol.11 (6), p.1450
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Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with "Winery Effect"
Author / Creator:Agarbati, Alice ; Comitini, Francesca ; Ciani, Maurizio ; Canonico, Laura
Publisher:Switzerland: MDPI AG
Journal title:Microorganisms (Basel), 2024-07, Vol.12 (7), p.1494
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Exploitation of Three Non-Conventional Yeast Species in the Brewing Process
Author / Creator:Canonico, Laura ; Galli, Edoardo ; Ciani, Enrico ; Comitini, Francesca ; Ciani, Maurizio
Publisher:Switzerland: MDPI AG
Journal title:Microorganisms (Basel), 2019-01, Vol.7 (1), p.11
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Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods
Author / Creator:Agarbati, Alice ; Canonico, Laura ; Marini, Enrica ; Zannini, Emanuele ; Ciani, Maurizio ; Comitini, Francesca
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2020-03, Vol.9 (3), p.287
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Recycled Brewer's Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts
Author / Creator:Canonico, Laura ; Agarbati, Alice ; Comitini, Francesca ; Ciani, Maurizio
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2024-02, Vol.13 (4), p.505
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Biocontrol of Non- Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea
Author / Creator:Agarbati, Alice ; Canonico, Laura ; Pecci, Tania ; Romanazzi, Gianfranco ; Ciani, Maurizio ; Comitini, Francesca
Publisher:Switzerland: MDPI AG
Journal title:Microorganisms (Basel), 2022-01, Vol.10 (2), p.200
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Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery
Author / Creator:Agarbati, Alice ; Canonico, Laura ; Comitini, Francesca ; Ciani, Maurizio
Publisher:Basel: MDPI AG
Journal title:Fermentation (Basel), 2022-05, Vol.8 (5), p.224
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Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale
Author / Creator:Canonico, Laura ; Agarbati, Alice ; Comitini, Francesca ; Ciani, Maurizio
Publisher:Basel: MDPI AG
Journal title:Beverages (Basel), 2022-09, Vol.8 (3), p.49
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Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer
Author / Creator:Canonico, Laura ; Agarbati, Alice ; Zannini, Emanuele ; Ciani, Maurizio ; Comitini, Francesca
Publisher:Basel: MDPI AG
Journal title:Foods, 2022-09, Vol.11 (18), p.2787
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Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites
Author / Creator:Agarbati, Alice ; Canonico, Laura ; Comitini, Francesca ; Ciani, Maurizio
Publisher:Basel: MDPI AG
Journal title:Applied sciences, 2020-10, Vol.10 (19), p.6722
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Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts
Author / Creator:Comitini, Francesca ; Agarbati, Alice ; Canonico, Laura ; Galli, Edoardo ; Ciani, Maurizio
Publisher:Switzerland: MDPI AG
Journal title:Microorganisms (Basel), 2020-12, Vol.9 (1), p.56
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ArticlesPeer ReviewedFull Text
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium
Author / Creator:Agarbati, Alice ; Ciani, Maurizio ; Canonico, Laura ; Galli, Edoardo ; Comitini, Francesca
Publisher:Basel: MDPI AG
Journal title:Fermentation (Basel), 2022-01, Vol.8 (1), p.9
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ArticlesPeer ReviewedFull Text
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines
Author / Creator:Canonico, Laura ; Agarbati, Alice ; Galli, Edoardo ; Comitini, Francesca ; Ciani, Maurizio
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2023-07, Vol.12 (15), p.2899
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ArticlesPeer ReviewedFull Text
Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions
Author / Creator:Canonico, Laura ; Gattucci, Silvia ; Moretti, Laura ; Agarbati, Alice ; Comitini, Francesca ; Ciani, Maurizio
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2025-02, Vol.14 (4), p.618
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ArticlesPeer ReviewedFull Text
Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine
Author / Creator:Agarbati, Alice ; Canonico, Laura ; Comitini, Francesca ; Ciani, Maurizio
Publisher:Switzerland: MDPI
Journal title:Foods, 2020-05, Vol.9 (5), p.658
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ArticlesPeer ReviewedFull Text
Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant
Author / Creator:Canonico, Laura ; Ciani, Enrico ; Galli, Edoardo ; Comitini, Francesca ; Ciani, Maurizio
Publisher:MDPI AG
Journal title:Fermentation (Basel), 2020, Vol.6 (1), p.7
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ArticlesPeer ReviewedFull Text
Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile
Author / Creator:Canonico, Laura ; Galli, Edoardo ; Agarbati, Alice ; Comitini, Francesca ; Ciani, Maurizio
Publisher:Basel: MDPI AG
Journal title:Foods, 2021-05, Vol.10 (5), p.1047
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ArticlesPeer ReviewedFull Text
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production
Author / Creator:Agarbati, Alice ; Canonico, Laura ; Ciani, Maurizio ; Comitini, Francesca
Publisher:Basel: MDPI AG
Journal title:Fermentation (Basel), 2018-06, Vol.4 (2), p.37
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The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties

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Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine

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Biocontrol and Probiotic Function of Non- Saccharomyces Yeasts: New Insights in Agri-Food Industry

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Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with "Winery Effect"

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Exploitation of Three Non-Conventional Yeast Species in the Brewing Process

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Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

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Recycled Brewer's Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts

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Biocontrol of Non- Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea

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Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery

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Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale

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Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer

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Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites

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Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts

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Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium

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Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines

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Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions

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Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine

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Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant

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Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile

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Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production

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