Maria Tufariello

9PUBLICATIONS
24CO-AUTHORS
Beverage chemistry and beverage sensory scienceOenology and viticultureFood technologyHorticultural crop improvement (incl. selection and breeding)Metabolomic chemistry
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Publications (9)

|Aug 13, 2026
Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances.

|Jan 23, 2024
Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content.

Giuseppe Romano, Marco Taurino, Carmela Gerardi

|Nov 14, 2023
Novel Approaches in Food Preservation and Their Impact on the Food System.

Maria Tufariello, Marco Iammarino, Fabio Licciardello

|Jul 14, 2023
Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential.

Carmela Gerardi, Leone D'Amico, Miriana Durante

|Apr 12, 2022
Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS.

Maria Tufariello, Sandra Pati, Lorenzo Palombi

|Aug 27, 2021
Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients.

Nicola De Simone, Pasquale Russo, Maria Tufariello

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Frequent Collaborators

5 joint publications

Francesco Grieco

2 joint publications

Miriana Durante

2 joint publications

Giuseppe Romano

2 joint publications

Lorenzo Palombi