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Food Bioscience3
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Raffaele Guzzon results 8 · Newest (Page 1/1, per page 25)
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Influence of yeast adaptation with bio-activators on the process of wine alcoholic fermentationNARA Subscribed
Food Microbiology · 2025 · Vol. 132 · Academic Press
Enrico Viola; Vincenzo Naselli; Valentina Craparo; Filippo Amato; Riccardo Savastano; Antonino Pirrone; Azzurra Vella; Irene Dolce; Venera Seminerio; Micaela Carusi; Rosaria Arena; Raimondo Gaglio; Valeria Guarrasi; Raffaele Guzzon; Luca Settanni; Giancarlo Moschetti; Concetta Maria Messina; Nicola Francesca; Antonio Alfonzo; Simona Manuguerra
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Use of non-conventional yeasts for enhancing the sensory quality of craft beerNARA Subscribed
Food Research International · 2025 · Vol. 208 · Elsevier
Antonino Pirrone; Vincenzo Naselli; Ignazio Maria Gugino; Antonella Porrello; Enrico Viola; Valentina Craparo; Azzurra Vella; Davide Alongi; Venera Seminerio; Micaela Carusi; Carmelo Radici; Filippo Amato; Raffaele Guzzon; Aldo Todaro; Raimondo Gaglio; Luca Settanni; Antonella Maggio; Giancarlo Moschetti; Nicola Francesca; Antonio Alfonzo
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Corrigendum to “Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers” [Food Res. Int. 199 (2025) 1–14/115328]NARA Subscribed
Food Research International · 2025 · Vol. 200 · Elsevier
Antonino Pirrone; Vincenzo Naselli; Rosario Prestianni; Venera Seminerio; Ignazio Maria Gugino; Enrico Viola; Filippo Amato; Antonella Porrello; Aldo Todaro; Antonella Maggio; Maurizio Bruno; Raimondo Gaglio; Luca Settanni; Carmelo Radici; Raffaele Guzzon; Rosario Schicchi; Giancarlo Moschetti; Nicola Francesca; Antonio Alfonzo
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Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beersNARA Subscribed
Food Research International · 2025 · Vol. 199 · Elsevier
Antonino Pirrone; Vincenzo Naselli; Rosario Prestianni; Ignazio Maria Gugino; Enrico Viola; Filippo Amato; Antonella Porrello; Aldo Todaro; Antonella Maggio; Maurizio Bruno; Luca Settanni; Carmelo Radici; Raffaele Guzzon; Rosario Schicchi; Giancarlo Moschetti; Nicola Francesca; Antonio Alfonzo
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Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto winesNARA Subscribed
Food Chemistry · 2024 · Vol. 460 · Elsevier
Vincenzo Naselli; Antonino Pirrone; Enrico Viola; Valentina Craparo; Antonella Porrello; Antonella Maggio; Venera Seminerio; Giuseppe Rocca; Giuseppe Notarbartolo; Sibylle Krieger-Weber; Paola Vagnoli; Stéphanie Weidmann; Raffaele Guzzon; Luca Settanni; Giancarlo Moschetti; Nicola Francesca; Antonio Alfonzo
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Impact of two new non-conventional yeasts, Candida oleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aromaNARA Subscribed
Food Bioscience · 2024 · Vol. 57 · Elsevier
Nicola Francesca; Vincenzo Naselli; Rosario Prestianni; Antonino Pirrone; Enrico Viola; Raffaele Guzzon; Luca Settanni; Antonella Maggio; Alessandro Vaglica; Maurizio Bruno; Luciano Gristina; Daniele Oliva; Giuseppe Ferranti; Giuseppe Notarbartolo; Antonio Alfonzo; Giancarlo Moschetti
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A novel microbiological approach to impact the aromatic composition of sour loquat beerNARA Subscribed
Food Bioscience · 2023 · Vol. 55 · Elsevier
Nicola Francesca; Antonino Pirrone; Ignazio Gugino; Rosario Prestianni; Vincenzo Naselli; Luca Settanni; Aldo Todaro; Raffaele Guzzon; Antonella Maggio; Antonella Porrello; Maurizio Bruno; Vittorio Farina; Roberta Passafiume; Antonio Alfonzo; Giancarlo Moschetti; Raimondo Gaglio
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Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganismsNARA Subscribed
Food Bioscience · 2023 · Vol. 55 · Elsevier
Matteo Bordiga; Raffaele Guzzon; Marcello Manfredi; Elettra Barberis; Simona Grasso; Ana M. Benítez-González; Antonio J. Meléndez Martínez; Fabiano Travaglia; Marco Arlorio; Jean Daniel Coisson
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