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Foods (Basel, Switzerland)|September 23, 2022
Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft BeerLaura Canonico, Alice Agarbati, Emanuele Zannini, et al.
Food Microbiology|August 19, 2019
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditionsLaura Canonico, Mark Solomon, Francesca Comitini, et al.
Frontiers in Microbiology|March 23, 2019
Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking CellarLucia Oro, Laura Canonico, Valentina Marinelli, et al.
World Journal of Microbiology & Biotechnology|March 28, 2024
Agro-ecosystem of honeybees as source for native probiotic yeastsAlice Agarbati, Laura Moretti, Laura Canonico, et al.
Applied Microbiology and Biotechnology|January 26, 2024
Yeast communities related to honeybees: occurrence and distribution in flowers, gut mycobiota, and bee productsAlice Agarbati, Silvia Gattucci, Laura Canonico, et al.
Bioresource Technology|February 21, 2012
Screening of yeasts for growth on crude glycerol and optimization of biomass productionManuela Taccari, Laura Canonico, Francesca Comitini, et al.
Foods (Basel, Switzerland)|February 26, 2025
Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration ConditionsLaura Canonico, Silvia Gattucci, Laura Moretti, et al.
Microorganisms|February 25, 2022
Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinereaAlice Agarbati, Laura Canonico, Tania Pecci, et al.
Frontiers in Microbiology|May 6, 2016
Yeast Interactions in Inoculated Wine FermentationMaurizio Ciani, Angela Capece, Francesca Comitini, et al.
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