2023

"An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation"

Identification and evaluation of spoilage potential of four Bacillus strains isolated from slimy rice noodles

Addition of Saccharomyces eubayanus to SCOBY fermentations modulates the chemical and volatile compound profiles in kombucha

Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage

2022

Mycofumigation of postharvest blueberries with volatile compounds from Trichoderma atroviride IC-11 is a promising tool to control rots caused by Botrytis cinerea

Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine

Efficacy and mechanism of action of food isolated yeasts in the control of Aspergillus flavus growth on pistachio nuts

Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production

Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging

"Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage"

Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily

2021

Effect of chitosan and gum Arabic with natamycin on the aroma profile and bacterial community of Australian grown black Perigord truffles (Tuber melansoporum) during storage

"Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics"

Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles

High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham

Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation

Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review

Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae

Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis

Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium

Survival and metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines

The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China

2020

"Discovering microbiota and volatile compounds of surstromming, the traditional Swedish sour herring"

Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa

Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu

"The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste"

Aureobasidium pullulans volatile organic compounds as alternative postharvest method to control brown rot of stone fruits

Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation

Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)

Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation

Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation

Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

"Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines"

The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine

Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu

Biocontrol ability and action mechanism of Metschnikowia citriensis against Geotrichum citri-aurantii causing sour rot of postharvest citrus fruit

Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)

Biocidal effects of volatile organic compounds produced by the myxobacterium Corrallococcus sp. EGB against fungal phytopathogens

"Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine"

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile

Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits

2019

Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine

Influence of nitrogen status in wine alcoholic fermentation

Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging

Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions

Metabolism of phenolic acids in whole wheat and rye malt sourdoughs

Are bacteria responsible for aroma deterioration upon storage of the black truffle Tuber aestivum: A microbiome and volatilome study

Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides

In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains

Volatile organic compounds (VOCs) produced by biocontrol yeasts

Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea

"Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations"

The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine

2018

"Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres"

Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine

Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds

Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture

Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp (Hypophthalmichthys molitrix) fillets during storage

Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp (Cyprinus carpio) during chilled and freeze-chilled storage

Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2?ª+ degrees C using next generation sequencing and volatilome analysis

Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media

Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

Torulaspora delbrueckii for secondary fermentation in sparkling wine production

"Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines"

Response of Leuconostoc strains against technological stress factors: Growth performance and volatile profiles

Volatile organic compounds from Hypoxylon anthochroum endophytic strains as postharvest mycofumigation alternative for cherry tomatoes

"Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese"

Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS

Quantitative physiology and aroma formation of a dairy Lactococcus lactis at near-zero growth rates

2017

Comparing PTR-MS profile of milk inoculated with pure or mixed cultures of spoilage bacteria

Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives

"Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes' milk cheese"

Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation

Antifungal effect of volatile organic compounds produced by Bacillus amyloliquefaciens CPA-8 against fruit pathogen decays of cherry

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

Hanseniaspora uvarum prolongs shelf life of strawberry via volatile production

Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives

Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ

Postharvest biocontrol ability of killer yeasts against Monilinia fructigena and Monilinia fructicola on stone fruit

"Performance evaluation of volatile organic compounds by antagonistic yeasts immobilized on hydrogel spheres against gray, green and blue postharvest decays"

2016

Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese

"1-Octanol, a self-inhibitor of spore germination in Penicillium camemberti"

Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines

Volatile chemical spoilage indexes of raw Atlantic salmon (Salmo salar) stored under aerobic condition in relation to microbiological and sensory shelf lives

2015

Bacterial populations and the volatilome associated to meat spoilage

Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives

An innovative method to produce green table olives based on 'pied de cuve' technology

Biocontrol ability and action mechanism of food-isolated yeast strains against Botrytis cinerea causing post-harvest bunch rot of table grape

Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 degrees C

2014

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives

Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines

2013

Diversity and technological potential of lactic acid bacteria of wheat flours

Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma

Inactivation of food-borne viruses using natural biochemical substances

High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production

Genetic analysis of geraniol metabolism during fermentation

Detection of Escherichia coli via VOC profiling using secondary electrospray ionization-mass spectrometry (SESI-MS)

2012

Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese

Comparison of different IlvE aminotransferases in Lactobacillus sakei and investigation of their contribution to aroma formation from branched chain amino acids

Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis involved in volatile phenol production: relationship with cell viability

Microbiological spoilage of vacuum and modified atmosphere packaged Vietnamese Pangasius hypophthalmus fillets

Evaluation of fast volatile analysis for detection of Botrytis cinerea infections in strawberry

"Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution"

Production of volatile compounds by Lactobacillus sakei from branched chain alpha-keto acids

Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

2011

Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines

Efficacy of natamycin to control fungal growth in natural black olive fermentation

Effects of the origins of Botrytis cinerea on earthy aromas from grape broth media further inoculated with Penicillium expansum

A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives

Production of volatile phenols by Pichia manshurica and Pichia membranifaciens isolated from spoiled wines and cellar environment in Patagonia

2010

"Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses"

2009

Effect of phenolic acids on glucose and organic acid metabolism by lactic acid bacteria from wine

2008

Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria

2006

Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives

Metabolite production of yeasts on a strawberry-agar during storage at 7 degrees C in air and low oxygen atmosphere