Davide Slaghenaufi

Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy

Renato L. Binati, Wilson José Fernandes Lemos, Giovanni Luzzini et al. · International Journal of Food Microbiology · 2019 · 178 citations

Food Fermentation, Non-saccharomyces Yeasts, Yeast +6

Assessment of yeasts for apple juice fermentation and production of cider volatile compounds

Marilinda Lorenzini, Barbara Simonato, Davide Slaghenaufi et al. · LWT · 2018 · 100 citations

Food Chemistry, Food Fermentation, Cider Volatile Compounds +8

Norisoprenoids, Sesquiterpenes and Terpenoids Content of Valpolicella Wines During Aging: Investigating Aroma Potential in Relationship to Evolution of Tobacco and Balsamic Aroma in Aged Wine

Davide Slaghenaufi, Maurizio Ugliano · Frontiers in Chemistry · 2018 · 96 citations · Full text

Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile

Wilson José Fernandes Lemos, Renato L. Binati, Giovanna E. Felis et al. · Food Microbiology · 2020 · 56 citations

Food Chemistry, Gray Mold, Cider Aroma Profile +5

Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices

Simone Giacosa, Giuseppina Paola Parpinello, Susana Rı́o Segade et al. · Food Research International · 2021 · 43 citations · Full text

Phenolic Indices, Enological Parameters, Botany +2