paola domizio
paola domizio
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Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
F Comitini, M Gobbi, P Domizio, C Romani, L Lencioni, I Mannazzu, ...
Food Microbiology 28 (5), 873-882, 2011
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking
M Ciani, F Comitini, I Mannazzu, P Domizio
FEMS yeast research 10 (2), 123-133, 2010
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine
M Gobbi, F Comitini, P Domizio, C Romani, L Lencioni, I Mannazzu, ...
Food microbiology 33 (2), 271-281, 2013
Characterization of β‐glucosidase activity in yeasts of oenological origin
I Rosi, M Vinella, P Domizio
Journal of Applied Bacteriology 77 (5), 519-527, 1994
Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation
P Domizio, C Romani, L Lencioni, F Comitini, M Gobbi, I Mannazzu, ...
International journal of food microbiology 147 (3), 170-180, 2011
Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine
P Domizio, Y Liu, LF Bisson, D Barile
Food microbiology 43, 5-15, 2014
Secondary products formation as a tool for discriminating non-Saccharomyces wine strains
P Romano, G Suzzi, P Domizio, F Fatichenti
Antonie van Leeuwenhoek 71, 239-242, 1997
Lachancea thermotolerans as an alternative yeast for the production of beer
P Domizio, JF House, CML Joseph, LF Bisson, CW Bamforth
Journal of the Institute of Brewing 122 (4), 599-604, 2016
Yeast killer toxins: From ecological significance to application
I Mannazzu, P Domizio, G Carboni, S Zara, G Zara, F Comitini, M Budroni, ...
Critical reviews in biotechnology 39 (5), 603-617, 2019
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: Quantification and characterization
P Domizio, Y Liu, LF Bisson, D Barile
Food Microbiology 61, 136-149, 2017
Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions
P Domizio, L Lencioni, M Ciani, S Di Blasi, C Pontremolesi, MP Sabatelli
International journal of food microbiology 115 (3), 281-289, 2007
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae
P Domizio, C Romani, F Comitini, M Gobbi, L Lencioni, I Mannazzu, ...
Annals of microbiology 61, 137-144, 2011
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae
L Lencioni, C Romani, M Gobbi, F Comitini, M Ciani, P Domizio
International Journal of Food Microbiology 234, 36-44, 2016
LF Bisson, CML Joseph, P Domizio
Biology of Microorganisms on Grapes, in Must and in Wine, 65-101, 2017
Extraction and immobilization in one step of two β-glucosidases released from a yeast strain of Debaryomyces hansenii
P Riccio, R Rossano, M Vinella, P Domizio, F Zito, F Sansevrino, A D’Elia, ...
Enzyme and Microbial Technology 24 (3-4), 123-129, 1999
Production de macromolécules pariétales de Saccharomyces cerevisiae au cours de la fermentation et leur influence sur la fermentation malolactique
I Rosi
Revue des oenologues et des techniques vitivinicoles et oenologiques …, 2000
An integrated bioprocess to recover bovine milk oligosaccharides from colostrum whey permeate
JMLN de Moura Bell, JL Cohen, LFMC de Aquino, H Lee, ...
Journal of food engineering 216, 27-35, 2018
Evaluation of the yeast Schizosaccharomyces japonicus for use in wine production
P Domizio, L Lencioni, L Calamai, L Portaro, LF Bisson
American Journal of Enology and Viticulture 69 (3), 266-277, 2018
Determination of 2,3‐butanediol in high and low acetoin producers of Saccharomyces cerevisiae wine yeasts by automated multiple development (AMD)
P Romano, G Suzzi, V Brandolini, E Menziani, P Domizio
Letters in applied microbiology 22 (4), 299-302, 1996
Cell-recycle batch fermentation using immobilized cells of flocculent Saccharomyces cerevisiae wine strains
G Suzzi, P Romano, L Vannini, L Turbanti, P Domizio
World Journal of Microbiology and Biotechnology 12, 25-27, 1996
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