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3Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages...Subjects: “...artisanal fermented food...”
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4Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible...by Nicola De Simone, Pasquale Russo, Maria Tufariello, Mariagiovanna Fragasso, Michele Solimando, Vittorio Capozzi, Francesco Grieco, Giuseppe Spano“...Foods...”
Published 2021-08-01
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5by Vincenzo Michele Sellitto, Severino Zara, Fabio Fracchetti, Vittorio Capozzi, Tiziana NardiSubjects: “...food...”
Published 2021-04-01
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6Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MSby Vittorio Capozzi, Valentina Lonzarich, Iuliia Khomenko, Luca Cappellin, Luciano Navarini, Franco BiasioliSubjects: “...dairy product...”
Published 2020-03-01
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7by Nicola De Simone, Bernardo Pace, Francesco Grieco, Michela Chimienti, Viwe Tyibilika, Vincenzo Santoro, Vittorio Capozzi, Giancarlo Colelli, Giuseppe Spano, Pasquale Russo“...Foods...”
Published 2020-08-01
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8by Joana Pico, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini, Franco Biasioli“...Foods...”
Published 2020-10-01
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9by Carmen Berbegal, Iuliia Khomenko, Pasquale Russo, Giuseppe Spano, Mariagiovanna Fragasso, Franco Biasioli, Vittorio Capozzi“...The management of the alcoholic fermentation (AF) in wine is crucial to shaping product quality...”
Published 2020-05-01
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