Vincenzo Alfeo

Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production

Michele Matraxia, Antonio Alfonzo, Rosario Prestianni et al. · Food Microbiology · 2021 · 63 citations

Food Fermentation, Biotechnology, Non-conventional Yeasts +5

Effect of the time and temperature of germination on the phenolic compounds of Triticum aestivum, L. and Panicum miliaceum, L.

Dayana Ceccaroni, Vincenzo Alfeo, Elisabetta Bravi et al. · LWT · 2020 · 33 citations

Phenolic Compounds, Engineering, Botany +6

Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

Raimondo Gaglio, Elena Franciosi, Aldo Todaro et al. · Food Research International · 2020 · 33 citations

Food Fermentation, Food Spoilage, Lactic Acid Bacteria +8

Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces

Vincenzo Alfeo, Giovanni De Francesco, Valeria Sileoni et al. · Journal of Food Composition and Analysis · 2021 · 30 citations

Food Chemistry, Food Analysis, Glycobiology +7

Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability

Vincenzo Alfeo, Barbara Jaskula‐Goiris, G. Venora et al. · Journal of Cereal Science · 2018 · 29 citations

Engineering, Botany, Crop Protection +11