Maurizio Ugliano

Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts

Mar Vilanova, Maurizio Ugliano, Cristián Varela et al. · Applied Microbiology and Biotechnology · 2007 · 256 citations

Biosynthesis, Engineering, Food Fermentation +5

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

Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen

Maurizio Ugliano, Mariola Kwiatkowski, Stéphane Vidal et al. · Journal of Agricultural and Food Chemistry · 2011 · 177 citations

Engineering, Chemical Composition, Green Chemistry +16

Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

Diego Torrea, Cristián Varela, Maurizio Ugliano et al. · Food Chemistry · 2011 · 175 citations

Food Chemistry, Food Fermentation, Volatile Composition +4

Hydrolysis and Transformation of Grape Glycosidically Bound Volatile Compounds during Fermentation with Three<i>Saccharomyces</i>Yeast Strains

Maurizio Ugliano, Eveline Bartowsky, Jane McCarthy et al. · Journal of Agricultural and Food Chemistry · 2006 · 158 citations