Rocchina Pietrafesa

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

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

<scp><i>Saccharomyces cerevisiae</i></scp>and<scp><i>Hanseniaspora uvarum</i></scp>mixed starter cultures: Influence of microbial/physical interactions on wine characteristics

A. Pietrafesa, Angela Capece, Rocchina Pietrafesa et al. · Yeast · 2020 · 45 citations

Biology, Alcoholic Fermentation, Food Fermentation +12

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

Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine

Angela Capece, Rocchina Pietrafesa, Gabriella Siesto et al. · Fermentation · 2019 · 42 citations · Full text

Botany, Indigenous Starters, Indigenous Saccharomyces +16