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Paola Domizio

University of Florence

H指数:34

被引数:6,499

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Comparative Impact of Saccharomycodes ludwigii Inactivation Techniques on the Physicochemical and Sensory Characteristics of Two Spanish White Wines

Saccharomycodes ludwigii灭活技术对两种西班牙白葡萄酒的理化和感官特性的比较影响

IF5.1

2026-06-160

OA

Saccharomycodes ludwigii revisited: exploring pilot-scale production and inactivation methods for oenological applications

Saccharomycodes ludwigii 再探讨：探索用于葡萄酒应用的 pilot-scale 生产与失活方法

Food Bioscience

IF5.9

2026-02-070

PRE

Solid-State Fermentation-Assisted Extraction for Enhancing Recovery of Polyphenol-Rich Extracts from Pomegranate Peels (Punica granatum L.): Aligning with OIV Standards for Oenotannins

固态发酵辅助提取法用于提高石榴皮（Punica granatum L.）中多酚富集提取物的回收率：符合OIV关于酒单宁的标准

ACS FOOD SCIENCE & TECHNOLOGY

IF2.8

2025-09-010

OAAI

Editorial: Microbial modulation to mitigate the impact of climate change on wine production

FRONTIERS IN MICROBIOLOGY

IF4.5

2024-08-070

OAAI

Non-Saccharomyces yeast derivatives: Characterization of novel potential bio-adjuvants for the winemaking process

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2024-01-012

OAAI

Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines

IF4.6

2023-11-030

OAAI

Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pate, Olea europaea L.)

IF9.8

2023-03-0115

PRE

Schizosaccharomyces japonicus/Saccharomyces cerevisiae mixed starter cultures: New perspectives for the improvement of Sangiovese aroma, taste, and color stability

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-02-0112

OAAI

Quality of veiled olive oil: Role of turbidity components

ITALIAN JOURNAL OF FOOD SCIENCE

IF3.3

2021-09-197

OA

Pilot Scale Fermentations of Sangiovese: An Overview on the Impact ofSaccharomycesand Non-SaccharomycesWine Yeasts

FERMENTATION-BASEL

IF3.3

2020-06-3012

OAAI

Yeast killer toxins: from ecological significance to application

CRITICAL REVIEWS IN BIOTECHNOLOGY

IF7.7

2019-04-2595

PREAI

Microbiota of Fermented Beverages

FERMENTATION-BASEL

IF3.3

2018-09-161

OAAI

Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking

FERMENTATION-BASEL

IF3.3

2018-02-2310

OAAI

An integrated bioprocess to recover bovine milk oligosaccharides from colostrum whey permeate

JOURNAL OF FOOD ENGINEERING

IF5.8

2018-01-0143

OAAI

Purification of caprine oligosaccharides at pilot-scale

JOURNAL OF FOOD ENGINEERING

IF5.8

2017-12-0123

OAAI

Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2016-10-0145

OAAI

A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine

ANNALS OF MICROBIOLOGY

IF3.4

2013-04-256

OA

Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2011-06-01209

PREAI

Non-Saccharomyces Yeasts in Controlled Mixed Culture Fermentation in Winemaking: the Role of Metabolic Interactions

JOURNAL OF BIOTECHNOLOGY

IF3.9

2010-11-0111

PREAI

Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae

ANNALS OF MICROBIOLOGY

IF3.4

2010-09-0346

OAAI