L. Castellari

Yeast Influence on Volatile Composition of Wines

Andrea Antonelli, L. Castellari, Carlo Zambonelli et al. · Journal of Agricultural and Food Chemistry · 1999 · 194 citations

Food Chemistry, Biosynthesis, Biochemistry +12

Electronic nose based investigation of the sensorial properties of peaches and nectarines

Corrado Di Natale, Antonella Macagnano, Eugenio Martinelli et al. · Sensors and Actuators B Chemical · 2001 · 78 citations

Food Chemistry, Food Authentication, Sensorial Properties +4

Improvement of Wine Composition with Cryotolerant<i>Saccharomyces</i>Strains

Paolo Giudici, Carlo Zambonelli, P. Passarelli et al. · American Journal of Enology and Viticulture · 1995 · 63 citations

Biomanufacturing, Biosynthesis, Food Fermentation +12

Technological Properties and Temperature Response of InterspecificSaccharomyces Hybrids

Carlo Zambonelli, P. Passarelli, Sandra Rainieri et al. · Journal of the Science of Food and Agriculture · 1997 · 54 citations · Full text

Industrial Mycology, Biosynthesis, Temperature Response +11

Higher Alcohol Production by Cryotolerant<i>Saccharomyces</i>Strains

Luca Bertolini, Carlo Zambonelli, Paolo Giudici et al. · American Journal of Enology and Viticulture · 1996 · 45 citations

Biosynthesis, Engineering, Biochemistry +14