GERARDI, CARMELA
GERARDI, CARMELA
Istituto di Scienze delle Produzioni Alimentari - ISPA - Sede Secondaria di Lecce
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
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.
White grape pomace (cv Fiano) as plant alternative ingredient in food industry: Stability of functional components of milled white pomace
2025 Angile, F.; Tufariello, M.; Giovinazzo, G.; Gerardi, C.
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.
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
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
Smart pH-sensitive indicators based on rice starch/pectin/alginate loading Lambrusco pomace extract and curcumin to track the freshness of pink shrimps
2024 Viscusi, Gianluca; Lamberti, Elena; Angilè, Federica; Di Stasio, Luca; Gerardi, Carmela; Giovinazzo, Giovanna; Vigliotta, Giovanni; Gorrasi, Giuliana
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
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
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods
2023 Baiano, Antonietta; Fiore, Anna; la Gatta, Barbara; Gerardi, Carmela; Grieco, Francesco; Tufariello, Maria
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains
2023 Pietrafesa, Rocchina; Siesto, Gabriella; Tufariello, Maria; Palombi, Lorenzo; Baiano, Antonietta; Gerardi, Carmela; Braghieri, Ada; Genovese, Francesco; Grieco, Francesco; Capece, Angela
Application of microbial cross-over for the production of Italian Grape Ale (IGA), a fruit beer obtained by grape must addition
2023 Siesto, Gabriella; Pietrafesa, Rocchina; Tufariello, Maria; Gerardi, Carmela; Grieco, Francesco; Capece, Angela
Crossover starter yeast strains for the production of Italian Grape Ale (IGA), a fruit beer brewed after grape must adding.
2023 Grieco, F; Siesto, G; Pietrafesa, R; Tufariello, M; Gerardi, C; Capece, A
Effects of time and temperature on stability of bioactive molecules, color and volatile compounds during storage of grape pomace flour
2023 Gerardi, C.; Durante, M.; Tufariello, M.; Grieco, F.; Giovinazzo, G.
Phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity
2023 Manco, Antonio; Gerardi, Carmela; Romano, Giuseppe; D'Amico, Leone; Blanco, Antonio; Milano, Francesco; Pietro Di Sansebastiano, Gian; Balech, Rind; Laddomada, Barbara
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| 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 | |
| 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. | |
| White grape pomace (cv Fiano) as plant alternative ingredient in food industry: Stability of functional components of milled white pomace | 1-gen-2025 | Angile, F.; Tufariello, M.; Giovinazzo, G.; Gerardi, C. | |
| 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. | |
| 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 | |
| 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 | |
| Smart pH-sensitive indicators based on rice starch/pectin/alginate loading Lambrusco pomace extract and curcumin to track the freshness of pink shrimps | 1-gen-2024 | Viscusi, Gianluca; Lamberti, Elena; Angilè, Federica; Di Stasio, Luca; Gerardi, Carmela; Giovinazzo, Giovanna; Vigliotta, Giovanni; Gorrasi, Giuliana | |
| 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 | |
| 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 | |
| A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods | 1-gen-2023 | Baiano, Antonietta; Fiore, Anna; la Gatta, Barbara; Gerardi, Carmela; Grieco, Francesco; Tufariello, Maria | |
| A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains | 1-gen-2023 | Pietrafesa, Rocchina; Siesto, Gabriella; Tufariello, Maria; Palombi, Lorenzo; Baiano, Antonietta; Gerardi, Carmela; Braghieri, Ada; Genovese, Francesco; Grieco, Francesco; Capece, Angela | |
| Application of microbial cross-over for the production of Italian Grape Ale (IGA), a fruit beer obtained by grape must addition | 1-gen-2023 | Siesto, Gabriella; Pietrafesa, Rocchina; Tufariello, Maria; Gerardi, Carmela; Grieco, Francesco; Capece, Angela | |
| Crossover starter yeast strains for the production of Italian Grape Ale (IGA), a fruit beer brewed after grape must adding. | 1-gen-2023 | Grieco, F; Siesto, G; Pietrafesa, R; Tufariello, M; Gerardi, C; Capece, A | |
| Effects of time and temperature on stability of bioactive molecules, color and volatile compounds during storage of grape pomace flour | 1-gen-2023 | Gerardi, C.; Durante, M.; Tufariello, M.; Grieco, F.; Giovinazzo, G. | |
| Phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity | 1-gen-2023 | Manco, Antonio; Gerardi, Carmela; Romano, Giuseppe; D'Amico, Leone; Blanco, Antonio; Milano, Francesco; Pietro Di Sansebastiano, Gian; Balech, Rind; Laddomada, Barbara |