Renato L. Binati

Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy

Renato L. Binati, Wilson José Fernandes Lemos, Giovanni Luzzini et al. · International Journal of Food Microbiology · 2019 · 178 citations

Food Fermentation, Non-saccharomyces Yeasts, Yeast +6

Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking

Renato L. Binati, Giada Innocente, Veronica Gatto et al. · Food Research International · 2019 · 63 citations

Biology, Food Fermentation, Co-starter Cultures +6

Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile

Wilson José Fernandes Lemos, Renato L. Binati, Giovanna E. Felis et al. · Food Microbiology · 2020 · 56 citations

Food Chemistry, Gray Mold, Cider Aroma Profile +5

Single Cell Proteins production from food processing effluents and digestate

Davide Bertasini, Renato L. Binati, David Bolzonella et al. · Chemosphere · 2022 · 55 citations

Biomanufacturing, Protein Expression, Biochemistry +12

Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea

Nicola Ferremi Leali, Renato L. Binati, Francesco Martelli et al. · Foods · 2022 · 37 citations · Full text