| Spontaneous food fermentations and potential risks for human health V Capozzi, M Fragasso, R Romaniello, C Berbegal, P Russo, G Spano Fermentation 3 (4), 49, 2017 | 186 | 2017 |
| Non-Saccharomyces commercial starter cultures: scientific trends, recent patents and innovation in the wine sector L Roudil, P Russo, C Berbegal, W Albertin, G Spano, V Capozzi Recent patents on food, nutrition & agriculture 11 (1), 27-39, 2020 | 148 | 2020 |
| Microbial resources and enological significance: Opportunities and benefits L Petruzzi, V Capozzi, C Berbegal, MR Corbo, A Bevilacqua, G Spano, ... Frontiers in microbiology 8, 995, 2017 | 128 | 2017 |
| Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation C Berbegal, N Peña, P Russo, F Grieco, I Pardo, S Ferrer, G Spano, ... Food microbiology 57, 187-194, 2016 | 118 | 2016 |
| Requirement of the Lactobacillus casei MaeKR Two-Component System for l-Malic Acid Utilization via a Malic Enzyme Pathway JM Landete, L García-Haro, A Blasco, P Manzanares, C Berbegal, ... Applied and environmental microbiology 76 (1), 84-95, 2010 | 78 | 2010 |
| Climate changes and food quality: The potential of microbial activities as mitigating strategies in the wine sector C Berbegal, M Fragasso, P Russo, F Bimbo, F Grieco, G Spano, ... Fermentation 5 (4), 85, 2019 | 76 | 2019 |
| Microbial resources and innovation in the wine production sector C Berbegal, G Spano, M Tristezza, F Grieco, V Capozzi South African Journal of Enology and Viticulture 38 (2), 156-166, 2017 | 68 | 2017 |
| Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine C Berbegal, G Spano, M Fragasso, F Grieco, P Russo, V Capozzi Applied Microbiology and Biotechnology 102, 569-576, 2018 | 65 | 2018 |
| Saccharomyces cerevisiae and Oenococcus oeni immobilized in different layers of a cellulose/starch gel composite for simultaneous alcoholic and malolactic wine fermentations I Servetas, C Berbegal, N Camacho, A Bekatorou, S Ferrer, P Nigam, ... Process Biochemistry 48 (9), 1279-1284, 2013 | 55 | 2013 |
| PTR-ToF-MS for the online monitoring of alcoholic fermentation in wine: Assessment of VOCs variability associated with different combinations of Saccharomyces/non-Saccharomyces … C Berbegal, I Khomenko, P Russo, G Spano, M Fragasso, F Biasioli, ... Fermentation 6 (2), 55, 2020 | 54 | 2020 |
| Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties C Garofalo, C Berbegal, F Grieco, M Tufariello, G Spano, V Capozzi International journal of food microbiology 285, 7-17, 2018 | 54 | 2018 |
| A metagenomic-based approach for the characterization of bacterial diversity associated with spontaneous malolactic fermentations in wine C Berbegal, L Borruso, M Fragasso, M Tufariello, P Russo, L Brusetti, ... International Journal of Molecular Sciences 20 (16), 3980, 2019 | 50 | 2019 |
| Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine C Berbegal, C Garofalo, P Russo, S Pati, V Capozzi, G Spano Fermentation 3 (4), 65, 2017 | 47 | 2017 |
| Starter cultures for sparkling wine C Garofalo, MP Arena, B Laddomada, MS Cappello, G Bleve, F Grieco, ... Fermentation 2 (4), 21, 2016 | 44 | 2016 |
| Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations V Capozzi, C Berbegal, M Tufariello, F Grieco, G Spano LWT 109, 241-249, 2019 | 37 | 2019 |
| Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter C Berbegal, Y Benavent-Gil, E Navascués, A Calvo, C Albors, I Pardo, ... International journal of food microbiology 244, 11-18, 2017 | 36 | 2017 |
| Pesticide residues and stuck fermentation in wine: new evidences indicate the urgent need of tailored regulations P Russo, C Berbegal, C De Ceglie, F Grieco, G Spano, V Capozzi Fermentation 5 (1), 23, 2019 | 34 | 2019 |
| Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine C Berbegal, L Polo, MJ García-Esparza, V Lizama, S Ferrer, I Pardo Food microbiology 78, 25-37, 2019 | 23 | 2019 |
| The use of core‐shell high‐performance liquid chromatography column technology to improve biogenic amine quantification in wine C Berbegal, I Pardo, S Ferrer Journal of the Science of Food and Agriculture 96 (5), 1556-1561, 2016 | 21 | 2016 |
| A new fear in wine: Isolation of Staphylococcus epidermidis histamine producer Y Benavent-Gil, C Berbegal, O Lucio, I Pardo, S Ferrer Food Control 62, 142-149, 2016 | 18 | 2016 |
