Giovanni De Francesco

Screening of new strains of<i>Saccharomycodes ludwigii</i>and<i>Zygosaccharomyces rouxii</i>to produce low-alcohol beer

Giovanni De Francesco, Benedetta Turchetti, Valeria Sileoni et al. · Journal of the Institute of Brewing · 2015 · 125 citations · Full text

Engineering, Food Chemistry, Biosynthesis +17

Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain

Giovanni De Francesco, Ciro Sannino, Valeria Sileoni et al. · Food Microbiology · 2018 · 84 citations

Biosynthesis, Biomanufacturing, Food Fermentation +9

Production and characterization of alcohol-free beer by membrane process

Loredana Liguori, Giovanni De Francesco, Paola Russo et al. · Food and Bioproducts Processing · 2015 · 59 citations

Chemical Engineering, Engineering, Biochemical Engineering +4

Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing

Linnea Johansson, Jarkko Nikulin, Riikka Juvonen et al. · Food Microbiology · 2020 · 55 citations

Biomanufacturing, Engineering, Food Fermentation +10

Specialty rice malt optimization and improvement of rice malt beer aspect and aroma

Dayana Ceccaroni, Valeria Sileoni, Ombretta Marconi et al. · LWT · 2018 · 48 citations

Seed Processing, Grain Quality, Food Quality