Fabrizio Torchio

Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations

Vasileios Englezos, Kalliopi Rantsiou, Fabrizio Torchio et al. · International Journal of Food Microbiology · 2015 · 144 citations · Full text

Biology, Biosynthesis, Engineering +9

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

Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste

Arianna Roda, Luigi Lucini, Fabrizio Torchio et al. · Food Chemistry · 2017 · 140 citations

Food Chemistry, Agricultural Chemistry, Metabolite Profiling +7

Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

Vasileios Englezos, Kalliopi Rantsiou, Francesco Cravero et al. · Applied Microbiology and Biotechnology · 2016 · 115 citations · Full text

Biomanufacturing, Food Fermentation, Bioenergy +10

Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas

Fabrizio Torchio, E. Cagnasso, Vincenzo Gerbi et al. · Analytica Chimica Acta · 2009 · 111 citations

Food Chemistry, Barbera Grapes, Botany +7