Concepedia

Octavio Gioia

OG

Statistics

Publications

3

Citations

319

H-Index

3

Active since

1993

Affiliations

Universidad de la República de Uruguay(Current)

Octavio Gioia is an author at Universidad de la República de Uruguay specializing in food fermentation, health sciences, and food microbiology.

Top concepts

Food FermentationHealthMicrobiologyFood MicrobiologyBiologyFood SafetyBiochemistryWine TastingBiotechnologyNatural Sciences

Publications per year

1993–2013

3

Publications

3

Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae

Karina Medina, Eduardo Boido, Laura Fariña et al. · Food Chemistry · 2013 · 254 citations

Food Fermentation, Chardonnay Wines, Wine Tasting +3

Stuck wine fermentations: Effect of killer/sensitive yeast interactions

Francisco M. Carrau, Edison Neirotti, Octavio Gioia · Journal of Fermentation and Bioengineering · 1993 · 38 citations

Food Fermentation, Yeast, Food Microbiology +2

Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains

Karina Medina, Francisco M. Carrau, Octavio Gioia et al. · Applied and Environmental Microbiology · 1997 · 27 citations · Full text

Biology, Food Fermentation, In Vitro Fermentation +14

1–3 of 3