All Stories

  1. Qualitative and quantitative screening of the β -glucosidase activity in Saccharomyces cerevisiae and Saccharomyces uvarum strains isolated from refrigerated must

    Article • Letters in Applied Microbiology, May 2018, Wiley

    Dr Luciana De Vero

  2. High glutathione producer S. cerevisiae strains

    Article • FEMS Yeast Research, August 2014, Oxford University Press (OUP)

    Dr Luciana De Vero, Mr Francesco Mezzetti

  3. Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine

    Article • European Food Research and Technology, March 2014, Springer Science + Business Media

    Dr Luciana De Vero

  4. Significance and management of acetic acid bacteria culture collections

    Article • Acetic Acid Bacteria, February 2013, PAGEPress Publications

    Dr Luciana De Vero

  5. Evolution-based strategy to generate non-genetically modified organisms Saccharomyces cerevisiae strains impaired in sulfate assimilation pathway

    Article • Letters in Applied Microbiology, September 2011, Wiley

    Dr Luciana De Vero

  6. Acetic Acid Bacteria, Biotechnological Applications

    Article • March 2010, Wiley

    Dr Luciana De Vero

  7. Genus-specific profile of acetic acid bacteria by 16S rDNA PCR-DGGE

    Article • International Journal of Food Microbiology, June 2008, Elsevier

    Dr Luciana De Vero

  8. Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar

    Article • Food Microbiology, December 2006, Elsevier

    Dr Luciana De Vero