Food-based multisensory stimulation as a potential innovative approach for brain health and disease - Domenico Nuzzo; Stefano Predieri; Alessandro Tonacci; Lucia Billeci; Antonella Girgenti; Gennaro Tartarisco; Giovanni Pioggia; Serena Iacono Isidoro; Laura Palumbo; Truc Ngoc Hoang Dang; Antonella Amato; Jirayu Lainampetch; et al. (Trends in Food Science & Technology, 2026)

Advanced chemical–sensory profiling of juices from minor Apulian fruits: a data-driven approach using multivariate statistics - Francesco Grieco; Chiara Medoro; Marta Cianciabella; Miriana Durante; Francesco Tedesco; Lorenzo Palombi; Stefano Predieri; Maria Tufariello (Food Chemistry, 2026)

Pilot-scale application of selected microbial starters to enhance the nutritional and sensorial traits of fermented and pasteurized table olives - Annamaria Tarantini; Anna Rita Bavaro; Leonardo Mancini; Angelica Bruno; Giuseppe Celano; Chiara Medoro; Marta Cianciabella; Isabella D'Antuono; Giuseppe Romano; Leone D'Amico; Pierpaolo Branco; Stefano Predieri; et al. (International Journal of Food Microbiology, 2025)

Terpene emission in tissue culture - Stefano Predieri; Francesca Rapparini (Plant Cell, Tissue and Organ Culture (PCTOC), 2007)

Use of random amplified polymorphic DNA analysis to detect genetic variation inPyrus species - Elisabetta Schiliro; Stefano Predieri; Assunta Bertaccini (Plant Molecular Biology Reporter, 2001)

Mutation induction and tissue culture in improving fruits - Stefano Predieri (Plant Cell, Tissue and Organ Culture (PCTOC), 2001)

Pear mutagenesis: In vitro treatment with gamma-rays and field selection for productivity and fruit traits - Stefano Predieri; Richard Hale Zimmerman (Euphytica, 2001)