G. Cioccia

Lipolytic activity of Williopsis californica and Saccharomyces cerevisiae in extra virgin olive oil

Gino Ciafardini, Biagi Angelo Zullo, G. Cioccia et al. · International Journal of Food Microbiology · 2005 · 53 citations

Food Chemistry, Lipid Analysis, Biosynthesis +11

Distribution of dimorphic yeast species in commercial extra virgin olive oil

Biagi Angelo Zullo, G. Cioccia, Gino Ciafardini · Food Microbiology · 2010 · 44 citations

Food Chemistry, Food Fermentation, Biotechnology +4

Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storage

Biagi Angelo Zullo, G. Cioccia, Gino Ciafardini · Food Microbiology · 2013 · 36 citations

Food Chemistry, Yeast, Sensory Science +6

Taggiasca extra virgin olive oil colonization by yeasts during the extraction process

Gino Ciafardini, G. Cioccia, Biagi Angelo Zullo · Food Microbiology · 2016 · 20 citations

Engineering, Food Fermentation, Biotechnology +4

Evaluation of polyphenol decay in the oily fraction of olive fruit during storage using a mild sample handling method

Biagi Angelo Zullo, Maria Giovanna Di Stefano, G. Cioccia et al. · European Journal of Lipid Science and Technology · 2013 · 19 citations

Shelf Life, Food Preservation, Polyphenolics +20