| 1 |
A multi-phase approach to select new wine yeast strains with enhanced fermentative fitness and glutathione production
Bonciani T, De Vero L, Mezzetti F, Fay JC, Giudici P
Applied Microbiology and Biotechnology, 102(5), 2269, 2018 |
| 2 |
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives
Gullo M, La China S, Falcone PM, Giudici P
Applied Microbiology and Biotechnology, 102(16), 6885, 2018 |
| 3 |
Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking
Verspohl A, Solieri L, Giudici P
Applied Microbiology and Biotechnology, 101(6), 2507, 2017 |
| 4 |
Increased production of bacterial cellulose as starting point for scaled-up applications
Gullo M, Sola A, Zanichelli G, Montorsi M, Messori M, Giudici P
Applied Microbiology and Biotechnology, 101(22), 8115, 2017 |
| 5 |
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode
Gullo M, Zanichelli G, Verzelloni E, Lemmetti F, Giudici P
Process Biochemistry, 51(9), 1129, 2016 |
| 6 |
Fast method for identifying inter- and intra-species Saccharomyces hybrids in extensive genetic improvement programs based on yeast breeding
Solieri L, Verspohl A, Bonciani T, Caggia C, Giudici P
Journal of Applied Microbiology, 119(1), 149, 2015 |
| 7 |
Acetobacter pasteurianus Strain AB0220: Cultivability and Phenotypic Stability Over 9 Years of Preservation
Gullo M, Mamlouk D, De Vero L, Giudici P
Current Microbiology, 64(6), 576, 2012 |
| 8 |
Diversity of Acetobacter pasteurianus Strains Isolated From Solid-State Fermentation of Cereal Vinegars
Wu JJ, Gullo M, Chen FS, Giudici P
Current Microbiology, 60(4), 280, 2010 |
| 9 |
Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures
Solieri L, Genova F, De Paola M, Giudici P
Journal of Applied Microbiology, 108(1), 285, 2010 |
| 10 |
A rheological approach to the quantitative assessment of Traditional Balsamic Vinegar quality
Falcone PM, Verzelloni E, Tagliazucchi D, Giudici P
Journal of Food Engineering, 86(3), 433, 2008 |
