about
Microbial terroir and food innovation: The case of yeast biodiversity in wineComplexity and Dynamics of the Winemaking Bacterial Communities in Berries, Musts, and Wines from Apulian Grape Cultivars through Time and SpaceSimultaneous Alcoholic and Malolactic Fermentations by Saccharomyces cerevisiae and Oenococcus oeni Cells Co-immobilized in Alginate BeadsPhysico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives.Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy.Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern ItalyFrom grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar.Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach.New process for production of fermented black table olives using selected autochthonous microbial resources.Biodegradation of Ochratoxin A by Bacterial Strains Isolated from Vineyard Soils.Use of Lactobacillus plantarum Strains as a Bio-Control Strategy against Food-Borne Pathogenic MicroorganismsTranscriptional Analysis of Acinetobacter sp. neg1 Capable of Degrading Ochratoxin A.Functional Properties of Grape and Wine Polyphenols.Nucleotide sequence of the 3'-terminal region of artichoke mottled crinkle tombusvirus RNA.Nucleotide sequence of a cucumber mosaic virus satellite RNA associated with a tomato top stunting.Nucleotide sequence of a satellite RNA of a strain of cucumber mosaic virus associated with a tomato fruit necrosisThe Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.Nucleotide sequence of the genome of a citrus isolate of olive latent virus 1.Complete nucleotide sequence of RNA-2 of Olive latent ringspot virus.Technological properties of Oenococcus oeni strains isolated from typical southern Italian wines.Selection of non-conventional yeasts and their use in immobilized form for the bioremediation of olive oil mill wastewaters.AtSYP51/52 functions diverge in the post-Golgi traffic and differently affect vacuolar sorting.Subcellular localization and immunodetection of movement proteins of olive latent virus 1.Microdroplet-based multiplex PCR on chip to detect foodborne bacteria producing biogenic amines.Synthesis of infectious transcripts of olive latent virus 1: genes required for RNA replication and virus movement.Genotyping by Amplified Fragment Length Polymorphism and malate metabolism performances of indigenous Oenococcus oeni strains isolated from Primitivo wine.Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine.Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine.Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation.Production of recombinant Agaricus bisporus tyrosinase in Saccharomyces cerevisiae cells.Over-expression of functional Saccharomyces cerevisiae GUP1, induces proliferation of intracellular membranes containing ER and Golgi resident proteins.Molecular cloning and heterologous expression of a laccase gene from Pleurotus eryngii in free and immobilized Saccharomyces cerevisiae cells.Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation startersConstruction of a Laccase Chimerical Gene: Recombinant Protein Characterization and Gene Expression via Yeast Surface DisplayEarly Ongoing Speciation of Within the Grape Ecosystem Revealed by the Internal Variability Among the rDNA Operon RepeatsAn optimized protocol for the production of interdelta markers in Saccharomyces cerevisiae by using capillary electrophoresisIsolation of epiphytic yeasts with potential for biocontrol of Aspergillus carbonarius and A. niger on grapeIntraspecific biodiversity and ‘spoilage potential’ of Brettanomyces bruxellensis in Apulian winesExpression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes in wine correlates with substrate availabilityAutochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines
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P50
description
hulumtues
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Francesco Grieco
@ast
Francesco Grieco
@en
Francesco Grieco
@es
Francesco Grieco
@nl
Francesco Grieco
@sl
type
label
Francesco Grieco
@ast
Francesco Grieco
@en
Francesco Grieco
@es
Francesco Grieco
@nl
Francesco Grieco
@sl
prefLabel
Francesco Grieco
@ast
Francesco Grieco
@en
Francesco Grieco
@es
Francesco Grieco
@nl
Francesco Grieco
@sl
P1153
P106
P1153
56091292100
56515525300
7004360675
P21
P31
P496
0000-0002-8599-6091