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paola vignoli
(4 results)?
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts.
Antioxidants (Basel). 2023 Feb 10;12(2):439. doi: 10.3390/antiox12020439.
Antioxidants (Basel). 2023.
PMID: 36829997
Free PMC article.
Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives.
Alfonzo A, Naselli V, Gaglio R, Settanni L, Corona O, La Croce F, Vagnoli P, Krieger-Weber S, Francesca N, Moschetti G.
Alfonzo A, et al. Among authors: vagnoli p.
Microorganisms. 2023 Mar 23;11(4):825. doi: 10.3390/microorganisms11040825.
Microorganisms. 2023.
PMID: 37110248
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: vagnoli p.
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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Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation.
Benucci I, Cerreti M, Liburdi K, Nardi T, Vagnoli P, Ortiz-Julien A, Esti M.
Benucci I, et al. Among authors: vagnoli p.
Food Res Int. 2018 May;107:257-266. doi: 10.1016/j.foodres.2018.02.029. Epub 2018 Feb 15.
Food Res Int. 2018.
PMID: 29580483
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Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.
Martorana A, Alfonzo A, Gaglio R, Settanni L, Corona O, La Croce F, Vagnoli P, Caruso T, Moschetti G, Francesca N.
Martorana A, et al. Among authors: vagnoli p.
Food Microbiol. 2017 Feb;61:150-158. doi: 10.1016/j.fm.2016.08.007. Epub 2016 Sep 8.
Food Microbiol. 2017.
PMID: 27697165
Free article.
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