Sfoglia per Autore
Analysis of metabolic and mineral changes in response to salt stress in durum wheat (Triticum turgidum ssp. durum) genotypes, which differ in salinity tolerance
2018-01-01 Borrelli, Grazia Maria; Fragasso, Mariagiovanna; Nigro, Franca; Platani, Cristiano; Papa, Roberto; Beleggia, Romina; Trono, Daniela
Evaluation of two groups of quinoa (Chenopodium quinoa Willd.) accessions with different seed colours for adaptation to the Mediterranean environment
2018-01-01 De Santis, Giuditta; Ronga, Domenico; Caradonia, Federica; D Ambrosio, Tiziana; Troisi, Jacopo; Rascio, Agata; Fragasso, Mariagiovanna; Pecchioni, Nicola; Rinaldi, Michele
A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine
2019-01-01 Berbegal, C.; Borruso, L.; Fragasso, M.; Tufariello, Maria; Russo, P.; Brusetti, L.; Spano, G.; Capozzi, V.
Climate changes and food quality: The potential of microbial activities as mitigating strategies in the wine sector
2019-01-01 Berbegal, C.; Fragasso, M.; Russo, P.; Bimbo, F.; Grieco, F.; Spano, G.; Capozzi, V.
Metabolomics Provides Valuable Insight for the Study of Durum Wheat: A Review
2019-01-01 Saia, Sergio; Fragasso, Mariagiovanna; De Vita, Pasquale; Beleggia, Romina
PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study
2020-01-01 Berbegal, C.; Khomenko, I.; Russo, P.; Spano, G.; Fragasso, M.; Capozzi, F. Biasioli and V.
Chapter 2: Microorganisms Able to Produce Biogenic Amines and Factors Affecting Their Activity
2020-01-01 Russo, P.; Fragasso, M.; Berbegal, C.; Grieco, F.; Spano, G.; Capozzi, V.
Microbiological safety and the management of microbial resources in artisanal foods and beverages: The need for a transdisciplinary assessment to conciliate actual trends and risks avoidance
2020-01-01 Capozzi, V.; Fragasso, M.; Russo, P.
Real-Time Monitoring of Flavoring Starter Cultures for Different Food Matrices Using PTR-MS
2021-01-01 Capozzi, V.; Fragasso, M.; Khomenko, I.; Silcock, P.; Biasioli, F.
Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds
2021-01-01 Tufariello, Maria; Fragasso, Mariagiovanna; Pico, Joana; Panighel, Annarita; Castellarin, Simone Diego; Flamini, Riccardo; Grieco, Francesco
Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience
2021-01-01 Capozzi, Vittorio; Fragasso, Mariagiovanna; Bimbo, Francesco
Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety
2021-01-01 Capozzi, Vittorio; Tufariello, Maria; DE SIMONE, Nicola; Fragasso, Mariagiovanna; Grieco, Francesco
Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling
2022-01-01 Mazzucotelli, M.; Farneti, B.; Khomenko, I.; Gonzalez-Estanol, K.; Pedrotti, M.; Fragasso, M.; Capozzi, V.; Biasioli, F.
Microbial Resources and Sparkling Wine Differentiation: State of the Arts
2022-01-01 Capozzi, V; Tufariello, M; Berbegal, C; Fragasso, M; De Simone, N; Spano, G; Russo, P; Venerito, P; Bozzo, F; Grieco, F
Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential
2022-01-01 De Gioia, M; Russo, P; De Simone, N; Grieco, F; Spano, G; Capozzi, V; Fragasso, M
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