A. 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 · 162 citations

Life Sciences, Biotechnology, Microbiology +16

The Influence of Processing and Preservation on the Retention of Health‐Promoting Compounds in Broccoli

Fernanda Galgano, Fabio Favati, Marisa Carmela Caruso et al. · Journal of Food Science · 2007 · 80 citations

Agriculture, Food Science, Nutritional Sciences +17

<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 · 48 citations

Agriculture, Enology, Microbiology +17

Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations

Angela Capece, A. Pietrafesa, Rocchina Pietrafesa et al. · Food Research International · 2022 · 37 citations · Full text

Agriculture, Microbiology, Fermentation Science +16

Uptake and translocation of pharmaceutically active compounds by olive tree (Olea europaea L.) irrigated with treated municipal wastewater

Alba N. Mininni, A. Pietrafesa, Maria Calabritto et al. · Frontiers in Plant Science · 2024 · 12 citations · Full text

Agriculture, Agronomy, Soil Sciences +13