Bruno Fedrizzi

Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir

Sarah Knight, Steffen Klaere, Bruno Fedrizzi et al. · Scientific Reports · 2015 · 307 citations · Full text

Agriculture, Enology, Microbiology +16

Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine

Michela Azzolini, Bruno Fedrizzi, Emanuele Tosi et al. · European Food Research and Technology · 2012 · 135 citations

Agriculture, Food Science, Microbiology +16

Effect of Nitrogen Supplementation and Saccharomyces Species on Hydrogen Sulfide and Other Volatile Sulfur Compounds in Shiraz Fermentation and Wine

Maurizio Ugliano, Bruno Fedrizzi, Tracey Siebert et al. · Journal of Agricultural and Food Chemistry · 2009 · 118 citations

Agriculture, Biochemistry, Enology +17

First Identification of 4-<i>S</i>-Glutathionyl-4-methylpentan-2-one, a Potential Precursor of 4-Mercapto-4-methylpentan-2-one, in Sauvignon Blanc Juice

Bruno Fedrizzi, Kevin H. Pardon, Mark A. Sefton et al. · Journal of Agricultural and Food Chemistry · 2009 · 106 citations

Agriculture, Biochemistry, Enology +13

Centella asiatica (Gotu kola) as a neuroprotectant and its potential role in healthy ageing

Rasangani Sabaragamuwa, Conrad O. Perera, Bruno Fedrizzi · Trends in Food Science & Technology · 2018 · 98 citations

Medicine, Neurobiology, Neuroscience +15