Ciro Sannino

Cultivable microorganisms associated with honeys of different geographical and botanical origin

Milko Sinacori, Nicola Francesca, Antonio Alfonzo et al. · Food Microbiology · 2013 · 116 citations · Full text

Microbial Diversity, Cultivable Microorganisms, Plant-microbe Interaction +7

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

Valeria Guarrasi, Ciro Sannino, Marta Moschetti et al. · International Journal of Food Microbiology · 2017 · 85 citations

Individual Contribution, Food Fermentation, Food Spoilage +7

Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain

Giovanni De Francesco, Ciro Sannino, Valeria Sileoni et al. · Food Microbiology · 2018 · 84 citations

Biosynthesis, Biomanufacturing, Food Fermentation +9

Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains

Luca Settanni, Ciro Sannino, Nicola Francesca et al. · Journal of Bioscience and Bioengineering · 2012 · 71 citations · Full text

Biology, Marsala Wine Area, Food Fermentation +9

Animal Rennets as Sources of Dairy Lactic Acid Bacteria

Margherita Cruciata, Ciro Sannino, Danilo Ercolini et al. · Applied and Environmental Microbiology · 2014 · 52 citations · Full text