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Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily.
Food Microbiol. 2022 Oct;107:104064. doi: 10.1016/j.fm.2022.104064. Epub 2022 May 27.
Food Microbiol. 2022.
PMID: 35953174
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production.
Matraxia M, Alfonzo A, Prestianni R, Francesca N, Gaglio R, Todaro A, Alfeo V, Perretti G, Columba P, Settanni L, Moschetti G.
Matraxia M, et al.
Food Microbiol. 2021 Oct;99:103806. doi: 10.1016/j.fm.2021.103806. Epub 2021 Apr 20.
Food Microbiol. 2021.
PMID: 34119099
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Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety.
Alfonzo A, Francesca N, Matraxia M, Craparo V, Naselli V, Mercurio V, Moschetti G.
Alfonzo A, et al. Among authors: matraxia m.
FEMS Microbiol Lett. 2020 Jun 1;367(12):fnaa079. doi: 10.1093/femsle/fnaa079.
FEMS Microbiol Lett. 2020.
PMID: 32558882
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Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage.
Francesca N, Gaglio R, Matraxia M, Naselli V, Prestianni R, Settanni L, Badalamenti N, Columba P, Bruno M, Maggio A, Alfonzo A, Moschetti G.
Francesca N, et al. Among authors: matraxia m.
Food Microbiol. 2022 Jun;104:103968. doi: 10.1016/j.fm.2021.103968. Epub 2021 Dec 15.
Food Microbiol. 2022.
PMID: 35287797
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Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts.
Naselli V, Prestianni R, Badalamenti N, Matraxia M, Maggio A, Alfonzo A, Gaglio R, Vagnoli P, Settanni L, Bruno M, Moschetti G, Francesca N.
Naselli V, et al. Among authors: matraxia m.
Antioxidants (Basel). 2023 Feb 10;12(2):439. doi: 10.3390/antiox12020439.
Antioxidants (Basel). 2023.
PMID: 36829997
Free PMC article.
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Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines.
Alfonzo A, Prestianni R, Gaglio R, Matraxia M, Maggio A, Naselli V, Craparo V, Badalamenti N, Bruno M, Vagnoli P, Settanni L, Moschetti G, Francesca N.
Alfonzo A, et al. Among authors: matraxia m.
Int J Food Microbiol. 2021 Dec 16;360:109325. doi: 10.1016/j.ijfoodmicro.2021.109325. Epub 2021 Jul 5.
Int J Food Microbiol. 2021.
PMID: 34281717
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