GRIECO, FRANCESCO
GRIECO, FRANCESCO
Istituto di Scienze delle Produzioni Alimentari - ISPA - Sede Secondaria di Lecce
Application of NMR for the assessment of physiological and sensorial performances of Saccharomyces cerevisiae strains as candidate starters for the production of sparkling wine
2025 Girelli, Chiara Roberta; Prezioso, Ilaria; Fioschi, Gabriele; Nita, Ana; Fanizzi, Francesco Paolo; Tufariello, Maria; Grieco, Francesco; Paradiso, Vito Michele
Characterisation of a sulphite-tolerant Schizosaccharomyces pombe strain: potential as spoilage in oversulphited must and as starter cultures in wine
2025 Berbegal, Carmen; Tufariello, Maria; Grieco, Francesco; La Gatta, Barbara; Capozzi, Vittorio; Fragasso, Mariagiovanna
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae
2025 Granchi, Lisa; Patrignani, Francesca; Bianco, Angela; Braschi, Giacomo; Budroni, Marilena; Canonico, Laura; Capece, Angela; Cauzzi, Anna; Ciani, Maurizio; Chinnici, Fabio; Civa, Valentina; Cocolin, Luca; Domizio, Paola; Englezos, Vasileios; Francesca, Nicola; Gerardi, Carmela; Grieco, Francesco; Lanciotti, Rosalba; Mangani, Silvia; Montanini, Carlo; Naselli, Vincenzo; Perpetuini, Giorgia; Pietrafesa, Rocchina; Racioppo, Angela; Siesto, Gabriella; Tofalo, Rosanna; Bevilacqua, Antonio; Romano, Patrizia
EDITORIAL: Microbial diversity, microbial resources and the quality/safety of fermented beverages
2025 Capozzi, V.; Yang, B.; He, W.; Liu, S.; Luan, C.; Grieco, F.
Fermentation of carob juice for the production of innovative low-alcohol beverages with high health benefits
2025 Grieco, F.; Romano, G.; Tedesco, F.; Tufariello, M.; Petrelli, V.; Loperfido, F.; Aronne, A.; Maggi, G.; Venerito, P.; Gerardi, C.
Il Ruolo dei Lieviti Autoctoni per Migliorare le Proprietà Polifenoliche e Antiossidanti del Vino: Un Viaggio tra Innovazione e Tradizione
2025 Romano, Giuseppe; Taurino, Marco; Tufariello, Maria; Grieco, Francesco; Gerardi, Carmela
Production of a "fermented lactic beverage" with health and probiotic properties from "Almond milk" of almond Apulian varieties
2025 Loperfido, Francesco; Petrelli, Valentina; Pupillo, Sabrina; Galeotti, Aronne; Turco, Andrea; Venerito, Pasquale; Maggi, Giuseppe; Romano, Giuseppe; Tedesco, Francesco; Gerardi, Carmela; Tufariello, Maria; Grieco, Francesco
Production of a “fermented lactic beverage” with health and probiotic properties from “Almond Milk” of Apulian almond varieties.
2025 28, 2. Granchi L.; Patrignani, F.; Bianco, A.; Braschi, G. Budroni M.; Canonico, L.; Capece, A.; Cauzzi, A. Ciani M.; Chinnici, F.; Civa, V.; Cocolin, L.; Domizio, D.; Englezos, V.; Francesca, N.; Gerardi, C.; Grieco, F.; Lanciotti, R.; Mangani, S.; Montanini, C.; Naselli, V.; Perpetuini, G.; Pietrafesa, R.; Racioppo, A.; Siesto, G.; Tofalo, R.; Bevilacqua, A.; Roman, O.
Production of quince (Cydonia oblonga Mill.) cider from Apulian varieties using non-Saccharomyces starters isolated from the fruit’s epiphytic microbiota.
2025 Loperfido, F.; Petrelli, V.; Galeotti, A.; Turco, A.; Maggi, G.; Venerito, P.; Silletti, S. R.; Manco, L.; Romano, G.; Tedesco, F.; Gerardi, C.; Tufariello, M.; Grieco, F.; Gallo, V.
Corrigendum to “Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers” [LWT - Food Science and Technology 199 (2024) 116044]
2024 Tufariello, Maria; Grieco, Francesco; Fiore, Anna; Gerardi, Carmela; Capozzi, Vittorio; Baiano, Antonietta
Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers
2024 Tufariello, M.; Grieco, F.; Fiore, A.; Gerardi, C.; Capozzi, V.; Baiano, A.
In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis
2024 Tufariello, M.; Palombi, L.; Baiano, A.; Grieco, F.
Industrial-level brewing using oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as mixed-inoculum
2024 Baiano, Antonietta; Fiore, Anna; Maruccia, Francesco; Gerardi, Carmela; Povero, Marco; Grieco, Francesco; Tufariello, Maria
L'influenza dei lieviti non-Saccharomyces sulla chimica del vino
2024 Grieco, Francesco
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest
2024 Cirat, Radjaa; Capozzi, Vittorio; Benmechernene, Zineb; Spano, Giuseppe; Grieco, Francesco; Fragasso, Mariagiovanna
Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts
2024 Grieco, Francesco; Fiore, Anna; Gerardi, Carmela; Tufariello, Maria; Romano, Giuseppe; Baiano, Antonietta
Unmalted Cereals, Oenological Yeasts, and in-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers
2024 Baiano, Antonietta; Fiore, Anna; la Gatta, Barbara; Capozzi, Vittorio; Gerardi, Carmela; Grieco, Francesco; De Simone, Nicola
Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation
2024 Baiano, Antonietta; Grieco, Francesco; Fiore, Anna
Yeast encapsulation and sparkling wines production
2024 Presutto, E.; Fragasso, M.; Grieco, F.; Spano, G.; Russo, P.; Capozzi, V.
Yeast starter culture identification to produce of red wines with enhanced antioxidant content
2024 Romano, Giuseppe; Taurino, Marco; Gerardi, Carmela; Tufariello, Maria; Lenucci, Marcello; Grieco, Francesco
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Application of NMR for the assessment of physiological and sensorial performances of Saccharomyces cerevisiae strains as candidate starters for the production of sparkling wine | 1-gen-2025 | Girelli, Chiara Roberta; Prezioso, Ilaria; Fioschi, Gabriele; Nita, Ana; Fanizzi, Francesco Paolo; Tufariello, Maria; Grieco, Francesco; Paradiso, Vito Michele | |
| Characterisation of a sulphite-tolerant Schizosaccharomyces pombe strain: potential as spoilage in oversulphited must and as starter cultures in wine | 1-gen-2025 | Berbegal, Carmen; Tufariello, Maria; Grieco, Francesco; La Gatta, Barbara; Capozzi, Vittorio; Fragasso, Mariagiovanna | |
| Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae | 1-gen-2025 | Granchi, Lisa; Patrignani, Francesca; Bianco, Angela; Braschi, Giacomo; Budroni, Marilena; Canonico, Laura; Capece, Angela; Cauzzi, Anna; Ciani, Maurizio; Chinnici, Fabio; Civa, Valentina; Cocolin, Luca; Domizio, Paola; Englezos, Vasileios; Francesca, Nicola; Gerardi, Carmela; Grieco, Francesco; Lanciotti, Rosalba; Mangani, Silvia; Montanini, Carlo; Naselli, Vincenzo; Perpetuini, Giorgia; Pietrafesa, Rocchina; Racioppo, Angela; Siesto, Gabriella; Tofalo, Rosanna; Bevilacqua, Antonio; Romano, Patrizia | |
| EDITORIAL: Microbial diversity, microbial resources and the quality/safety of fermented beverages | 1-gen-2025 | Capozzi, V.; Yang, B.; He, W.; Liu, S.; Luan, C.; Grieco, F. | |
| Fermentation of carob juice for the production of innovative low-alcohol beverages with high health benefits | 1-gen-2025 | Grieco, F.; Romano, G.; Tedesco, F.; Tufariello, M.; Petrelli, V.; Loperfido, F.; Aronne, A.; Maggi, G.; Venerito, P.; Gerardi, C. | |
| Il Ruolo dei Lieviti Autoctoni per Migliorare le Proprietà Polifenoliche e Antiossidanti del Vino: Un Viaggio tra Innovazione e Tradizione | 1-gen-2025 | Romano, Giuseppe; Taurino, Marco; Tufariello, Maria; Grieco, Francesco; Gerardi, Carmela | |
| Production of a "fermented lactic beverage" with health and probiotic properties from "Almond milk" of almond Apulian varieties | 1-gen-2025 | Loperfido, Francesco; Petrelli, Valentina; Pupillo, Sabrina; Galeotti, Aronne; Turco, Andrea; Venerito, Pasquale; Maggi, Giuseppe; Romano, Giuseppe; Tedesco, Francesco; Gerardi, Carmela; Tufariello, Maria; Grieco, Francesco | |
| Production of a “fermented lactic beverage” with health and probiotic properties from “Almond Milk” of Apulian almond varieties. | 1-gen-2025 | 28, 2. Granchi L.; Patrignani, F.; Bianco, A.; Braschi, G. Budroni M.; Canonico, L.; Capece, A.; Cauzzi, A. Ciani M.; Chinnici, F.; Civa, V.; Cocolin, L.; Domizio, D.; Englezos, V.; Francesca, N.; Gerardi, C.; Grieco, F.; Lanciotti, R.; Mangani, S.; Montanini, C.; Naselli, V.; Perpetuini, G.; Pietrafesa, R.; Racioppo, A.; Siesto, G.; Tofalo, R.; Bevilacqua, A.; Roman, O. | |
| Production of quince (Cydonia oblonga Mill.) cider from Apulian varieties using non-Saccharomyces starters isolated from the fruit’s epiphytic microbiota. | 1-gen-2025 | Loperfido, F.; Petrelli, V.; Galeotti, A.; Turco, A.; Maggi, G.; Venerito, P.; Silletti, S. R.; Manco, L.; Romano, G.; Tedesco, F.; Gerardi, C.; Tufariello, M.; Grieco, F.; Gallo, V. | |
| Corrigendum to “Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers” [LWT - Food Science and Technology 199 (2024) 116044] | 1-gen-2024 | Tufariello, Maria; Grieco, Francesco; Fiore, Anna; Gerardi, Carmela; Capozzi, Vittorio; Baiano, Antonietta | |
| Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers | 1-gen-2024 | Tufariello, M.; Grieco, F.; Fiore, A.; Gerardi, C.; Capozzi, V.; Baiano, A. | |
| In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis | 1-gen-2024 | Tufariello, M.; Palombi, L.; Baiano, A.; Grieco, F. | |
| Industrial-level brewing using oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as mixed-inoculum | 1-gen-2024 | Baiano, Antonietta; Fiore, Anna; Maruccia, Francesco; Gerardi, Carmela; Povero, Marco; Grieco, Francesco; Tufariello, Maria | |
| L'influenza dei lieviti non-Saccharomyces sulla chimica del vino | 1-gen-2024 | Grieco, Francesco | |
| LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest | 1-gen-2024 | Cirat, Radjaa; Capozzi, Vittorio; Benmechernene, Zineb; Spano, Giuseppe; Grieco, Francesco; Fragasso, Mariagiovanna | |
| Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts | 1-gen-2024 | Grieco, Francesco; Fiore, Anna; Gerardi, Carmela; Tufariello, Maria; Romano, Giuseppe; Baiano, Antonietta | |
| Unmalted Cereals, Oenological Yeasts, and in-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers | 1-gen-2024 | Baiano, Antonietta; Fiore, Anna; la Gatta, Barbara; Capozzi, Vittorio; Gerardi, Carmela; Grieco, Francesco; De Simone, Nicola | |
| Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation | 1-gen-2024 | Baiano, Antonietta; Grieco, Francesco; Fiore, Anna | |
| Yeast encapsulation and sparkling wines production | 1-gen-2024 | Presutto, E.; Fragasso, M.; Grieco, F.; Spano, G.; Russo, P.; Capozzi, V. | |
| Yeast starter culture identification to produce of red wines with enhanced antioxidant content | 1-gen-2024 | Romano, Giuseppe; Taurino, Marco; Gerardi, Carmela; Tufariello, Maria; Lenucci, Marcello; Grieco, Francesco |