Simone Giacosa

Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

Kalliopi Rantsiou, Paola Dolci, Simone Giacosa et al. · Applied and Environmental Microbiology · 2012 · 143 citations · Full text

Sweet Wine Fermentation, Engineering, Bioenergy +17

Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins

Giulia Scalzini, Alejandro López‐Prieto, Maria Alessandra Paissoni et al. · Foods · 2020 · 114 citations · Full text

Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae

Vasileios Englezos, Fabrizio Torchio, Francesco Cravero et al. · LWT · 2016 · 90 citations · Full text

Food Fermentation, Aroma Profile, Barbera Wines +2

Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction

Massimo Blandino, Valentina Sovrani, Federico Marinaccio et al. · Food Chemistry · 2013 · 80 citations · Full text

Food Chemistry, Nutrition, Food Analysis +7

Starmerella bacillaris in winemaking: opportunities and risks

Vasileios Englezos, Simone Giacosa, Kalliopi Rantsiou et al. · Current Opinion in Food Science · 2017 · 78 citations

Plant Pathology, Beverage Industry, Starmerella Bacillaris +1