Gabriella Siesto

Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added

Angela Capece, Rossana Romaniello, A. Pietrafesa et al. · International Journal of Food Microbiology · 2018 · 157 citations

Biomanufacturing, Food Fermentation, Saccharomyces Cerevisiae Var +7

Conventional and Non-Conventional Yeasts in Beer Production

Angela Capece, Rossana Romaniello, Gabriella Siesto et al. · Fermentation · 2018 · 119 citations · Full text

Biomanufacturing, Biosynthesis, Food Fermentation +12

Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation

Angela Capece, Rossana Romaniello, Gabriella Siesto et al. · International Journal of Food Microbiology · 2010 · 96 citations

Food Fermentation, Starter Implantation, Pilot Fermentation +3

Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area”

Angela Capece, Rossana Romaniello, Gabriella Siesto et al. · Food Microbiology · 2012 · 89 citations

Biology, Saccharomyces Cerevisiae Yeasts, Food Fermentation +7

Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method

Angela Capece, Gabriella Siesto, Cinzia Poeta et al. · Food Microbiology · 2013 · 42 citations · Full text

Indigenous Yeast Population, Food Fermentation, Yeast