Veronica Vendramin

Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure

Stefano Campanaro, Laura Treu, Veronica Vendramin et al. · Applied Microbiology and Biotechnology · 2014 · 41 citations

Agriculture, Microbiology, Molecular Biology +17

Potential use of<i>scotta</i>, the by-product of the ricotta cheese manufacturing process, for the production of fermented drinks

Petros A. Maragkoudakis, Veronica Vendramin, Barbara Bovo et al. · Journal of Dairy Research · 2015 · 36 citations

Agriculture, Food Science, Microbiology +17

Comparative Transcriptomic Analysis of Streptococcus thermophilus TH1436 and TH1477 Showing Different Capability in the Use of Galactose

Sabrina Giaretta, Laura Treu, Veronica Vendramin et al. · Frontiers in Microbiology · 2018 · 36 citations · Full text

Life Sciences, Biochemistry, Microbiology +17

Genome comparison and physiological characterization of eight Streptococcus thermophilus strains isolated from Italian dairy products

Veronica Vendramin, Laura Treu, Stefano Campanaro et al. · Food Microbiology · 2016 · 32 citations · Full text

Life Sciences, Genetics, Microbiology +12

Caftaric Acid Isolation from Unripe Grape: A “Green” Alternative for Hydroxycinnamic Acids Recovery

Veronica Vendramin, Alessia Viel, Simone Vincenzi · Molecules · 2021 · 24 citations · Full text

Agriculture, Biochemistry, Food Science +17