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Plos One|June 21, 2019
The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varietiesAlice Agarbati, Laura Canonico, Maurizio Ciani, et al.
Foods (Basel, Switzerland)|January 28, 2026
A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer ProductionLaura Canonico, Francesca Comitini, Alice Agarbati, et al.
Foods (Basel, Switzerland)|February 24, 2024
Recycled Brewer's Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional YeastsLaura Canonico, Alice Agarbati, Francesca Comitini, et al.
Microorganisms|June 28, 2023
Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food IndustryFrancesca Comitini, Laura Canonico, Alice Agarbati, et al.
Food Microbiology|February 28, 2016
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol contentLaura Canonico, Alice Agarbati, Francesca Comitini, et al.
International Journal of Molecular Sciences|November 9, 2024
Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces YeastsLaura Canonico, Alice Agarbati, Francesca Comitini, et al.
Foods (Basel, Switzerland)|May 24, 2020
Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free WineAlice Agarbati, Laura Canonico, Francesca Comitini, et al.
International Journal of Molecular Sciences|July 24, 2021
Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive ReviewFrancesca Comitini, Alice Agarbati, Laura Canonico, et al.
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