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Foods (Basel, Switzerland)|March 8, 2020
Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed FoodsAlice Agarbati, Laura Canonico, Enrica Marini, et al.
Microorganisms|May 1, 2019
The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent MethodsAlice Agarbati, Laura Canonico, Leonardo Mancabelli, et al.
International Journal of Food Microbiology|August 14, 2024
Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant propertiesAlice Agarbati, Laura Canonico, Maurizio Ciani, et al.
Frontiers in Microbiology|May 21, 2016
Non-conventional Yeast Species for Lowering Ethanol Content of WinesMaurizio Ciani, Pilar Morales, Francesca Comitini, et al.
Frontiers in Microbiology|January 9, 2019
Investigation of the Dominant Microbiota in Ready-to-Eat Grasshoppers and Mealworms and Quantification of Carbapenem Resistance Genes by qPCRVesna Milanović, Andrea Osimani, Andrea Roncolini, et al.
Scientific Reports|November 20, 2019
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolutionVesna Milanović, Andrea Osimani, Federica Cardinali, et al.
Frontiers in Microbiology|July 17, 2025
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiaeLisa Granchi, Francesca Patrignani, Angela Bianco, et al.
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