Wilson José Fernandes Lemos

Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy

Renato L. Binati, Wilson José Fernandes Lemos, Giovanni Luzzini et al. · International Journal of Food Microbiology · 2019 · 178 citations

Food Fermentation, Non-saccharomyces Yeasts, Yeast +6

Bark and Grape Microbiome of Vitis vinifera: Influence of Geographic Patterns and Agronomic Management on Bacterial Diversity

Nicola Vitulo, Wilson José Fernandes Lemos, Matteo Calgaro et al. · Frontiers in Microbiology · 2019 · 99 citations · Full text

Probiotic potential and biofilm inhibitory activity of Lactobacillus casei group strains isolated from infant feces

Armin Tarrah, Vinícius da Silva Duarte, Juliana de Castilhos et al. · Journal of Functional Foods · 2019 · 85 citations · Full text

Probiotic, Probiotic Potential, Antimicrobial Susceptibility +9

Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation

Wilson José Fernandes Lemos, Barbara Bovo, Chiara Nadai et al. · Frontiers in Microbiology · 2016 · 73 citations · Full text

Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile

Wilson José Fernandes Lemos, Renato L. Binati, Giovanna E. Felis et al. · Food Microbiology · 2020 · 56 citations

Food Chemistry, Gray Mold, Cider Aroma Profile +5