Ilaria Mannazzu

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Francesca Comitini, Mirko Gobbi, Paola Domizio et al. · Food Microbiology · 2010 · 617 citations

Engineering, Food Fermentation, Controlled Multistarter Fermentations +8

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

Mirko Gobbi, Francesca Comitini, Paola Domizio et al. · Food Microbiology · 2012 · 384 citations

Biosynthesis, Engineering, Food Fermentation +10

Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation

Paola Domizio, Cristina Romani, Livio Lencioni et al. · International Journal of Food Microbiology · 2011 · 226 citations

Food Fermentation, Food Spoilage, Saccharomyces Cerevisiae +9

ROS accumulation and oxidative damage to cell structures in Saccharomyces cerevisiae wine strains during fermentation of high-sugar-containing medium

Sara Landolfo, Huguette Politi, Daniele Angelozzi et al. · Biochimica et Biophysica Acta (BBA) - General Subjects · 2008 · 143 citations

Ros Accumulation, Food Fermentation, Biochemistry +8

<i>Pichia anomala</i>and<i>Kluyveromyces wickerhamii</i>killer toxins as new tools against<i>Dekkera/Brettanomyces</i>spoilage yeasts

Francesca Comitini, Jessica Ingeniis De, Laura Pepe et al. · FEMS Microbiology Letters · 2004 · 137 citations

Mycology, New Tools, Microbiology +1