Fabio Minervini

16PUBLICATIONS
43CO-AUTHORS
Food properties (incl. characteristics and health benefits)Sustainable agricultural developmentOenology and viticultureFermentationHorticultural crop improvement (incl. selection and breeding)
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Publications (16)

|Sep 29, 2026
Impact of Tunisian Fermented Zgougou and Related Lactobacilli on Caco-2 Cell Barrier Integrity: Upregulation of Key Tight Junction Proteins.

|Jun 26, 2026
Municipal Solid Waste (MSW)-Compost Amendment Increases Diversity, Functional Activities, and Network Connectivity of a Vineyard Soil Microbiota.

|Jan 28, 2026
Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines.

Yasmin Muhammed Refaie Muhammed, Ivana Cavoski, Carmen Aurora Apa

|Dec 30, 2025
From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems.

Yasmin Muhammed Refaie Muhammed, Fabio Minervini, Ivana Cavoski

|Sep 27, 2025
Development of Organic Sourdough Bread with Paste from Germinated Seeds.

Alberto Akiki, Yasmin Muhammed Refaie Muhammed, Fabio Minervini

|Apr 14, 2025
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple.

Maria Calasso, Alessia Lisi, Arianna Ressa

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Frequent Collaborators

10 joint publications

Maria De Angelis

5 joint publications

Giuseppe Celano

4 joint publications

Maria Calasso

4 joint publications

Mirco Vacca