| 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 | 717 | 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 | 635 | 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 | 426 | 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 | 316 | 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 | 257 | 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 | 153 | 2014 |
| 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 | 120 | 2016 |
| 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 | 119 | 1997 |
| 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 | 99 | 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 | 93 | 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 | 87 | 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 | 59 | 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 | 54 | 2016 |
| Yeasts LF Bisson, CML Joseph, P Domizio Biology of Microorganisms on Grapes, in Must and in Wine, 65-101, 2017 | 49 | 2017 |
| Production de macromolécules pariétales de Saccharomyces cerevisiae au cours de la fermentation et leur influence sur la fermentation malolactique. I Rosi, A Gheri, P Domizio, G Fia Revue des Oenologues et des techniques Vitivinicoles et Oenologiques 94, 23-25, 2000 | 45 | 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 | 44 | 2018 |
| 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 | 41 | 1999 |
| 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 | 32 | 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 | 24 | 1996 |
| Polysaccharides and glycerol production by non-Saccharomyces wine yeasts in mixed fermentation C Romani, P Domizio, L Lencioni, M Gobbi, F Comitini, M Ciani, ... Quad. Vitic. Enol. Univ. Torino 31, 185-189, 2010 | 22 | 2010 |
daniela barileUniversity of California DavisEmail verificata su ucdavis.edu
