Rosario Prestianni

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

Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines

Antonio Alfonzo, Rosario Prestianni, Raimondo Gaglio et al. · International Journal of Food Microbiology · 2021 · 22 citations

Food Chemistry, Food Fermentation, Aroma Characteristics +6

Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily

Rosario Prestianni, Michele Matraxia, Vincenzo Naselli et al. · Food Microbiology · 2022 · 20 citations

Engineering, Food Fermentation, Saccharomyces Cerevisiae +9

Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer

Antonino Pirrone, Rosario Prestianni, Vincenzo Naselli et al. · International Journal of Food Microbiology · 2022 · 19 citations

Food Chemistry, Aromatic Composition, Biochemistry +6

A novel microbiological approach to impact the aromatic composition of sour loquat beer

Nicola Francesca, Antonino Pirrone, Ignazio Maria Gugino et al. · Food Bioscience · 2023 · 16 citations · Full text

Engineering, Sensory Science, Novel Microbiological Approach +17