Luciana De Vero - Concepedia

Author

Luciana De Vero

University of Modena and Reggio Emilia ORCID

Also Known As

L De Vero, L. De Vero, Luciana De Vero

130

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

University of Modena and Reggio Emilia Technical University of Denmark National Research Council University of Reggio Calabria University of Catania

About

Luciana De Vero is an author at University of Modena and Reggio Emilia specializing in microbiology, food microbiology, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	9	9	482
2	Health Sciences	8	8	215
3	Engineering	7	7	313
4	Public Health	3	3	72
5	Natural Sciences	1	1	13

Luciana De Vero

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Characterization of acetic acid bacteria in “traditional balsamic vinegar” Maria Gullo, Cinzia Caggia, Luciana De Vero, International Journal of Food Microbiology Acetic Acid BacteriaFood FermentationMicrobial EcologyEnvironmental MicrobiologyMicrobiology	2005	178
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar Luciana De Vero, Elisabetta Gala, Maria Gullo, Food Microbiology Acetic Acid BacteriaEngineeringMicrobial ContaminationGradient Gel ElectrophoresisBioanalysis	2006	121
Succession of Selected Strains of <i>Acetobacter pasteurianus</i> and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar Maria Gullo, Luciana De Vero, Paolo Giudici Applied and Environmental Microbiology	2009	104
Molecular assessment of indigenous yeast population from traditional balsamic vinegar Lisa Solieri, Sara Landi, Luciana De Vero, Journal of Applied Microbiology	2006	102
Occurrence and dominance of yeast species in sourdough Andrea Pulvirenti, Lisa Solieri, Maria Gullo, Letters in Applied Microbiology	2004	98
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine Mirko Gobbi, Luciana De Vero, Lisa Solieri, European Food Research and Technology EngineeringFood FermentationBiochemical EngineeringBiotechnologyWine Tasting	2014	74
Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331 Lisa Solieri, Luciana De Vero, Davide Tagliazucchi International Dairy Journal Peptidomic StudyCasein ProteolysisBiochemistryBovine MilkLactic Acid Bacteria	2018	52
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds Leonardo Di Donna, Lucia Bartella, Luciana De Vero, European Food Research and Technology Food ChemistryBiosynthesisBioactive CompoundsVinegar ProductionMicrobiology	2020	40
Evolved<i>Saccharomyces cerevisiae</i>wine strains with enhanced glutathione production obtained by an evolution-based strategy Francesco Mezzetti, Luciana De Vero, Paolo Giudici FEMS Yeast Research EngineeringGeneticsMicrobial EvolutionGlutathione ConcentrationGsh Production	2014	37
Acetobacter pasteurianus Strain AB0220: Cultivability and Phenotypic Stability Over 9 Years of Preservation Maria Gullo, Dhouha Mamlouk, Luciana De Vero, Current Microbiology BacteriologyMicrobial PhysiologyPhenotypic StabilityMicrobial EcologyFood Microbiology	2012	34

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