Concepedia

Author

Rosario Prestianni

University of PalermoORCID

Also Known As

Rosario Prestianni

20

Publications

198

Citations

8

H-Index

14

Concepts

All Affiliations

University of PalermoFondazione Edmund Mach
RP

About

Rosario Prestianni is an author at University of Palermo specializing in food fermentation, microbiology, and biotechnology.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Microbiology

5

5

129

2

Health Sciences

3

3

49

3

Engineering

2

2

36

4

Medicine

1

1

20

5

Biochemistry

1

1

19

Rosario Prestianni

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8

Publications

173

Citations

8

H-Index

YearCitations

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

Michele Matraxia, Antonio Alfonzo, Rosario Prestianni,

Food Microbiology

2021

63

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,

International Journal of Food Microbiology

2021

22

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,

Food Microbiology

2022

20

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,

International Journal of Food Microbiology

2022

19

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

Nicola Francesca, Antonino Pirrone, Ignazio Maria Gugino,

Food Bioscience

2023

16

Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts

Vincenzo Naselli, Rosario Prestianni, Natale Badalamenti,

Antioxidants

2023

12

Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage

Nicola Francesca, Raimondo Gaglio, Michele Matraxia,

Food Microbiology

2021

11

Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different <scp><i>Saccharomyces cerevisiae</i></scp> strains

Antonio Alfonzo, Nicola Francesca, Vincenzo Mercurio,

Yeast

2020

10

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