1. Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition. (April 2023) Authors: Siesto, Gabriella; Pietrafesa, Rocchina; Tufariello, Maria; Gerardi, Carmela; Grieco, Francesco; Capece, Angela Journal: Food bioscience Issue: Volume 52(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells. (May 2016) Authors: Crispo, Fabiana; Capece, Angela; Guerrieri, Antonio; Romano, Patrizia Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 68(2016) Page Start: 506 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Genetic improvement of Saccharomyces cerevisiae wine strains for enhancing cell viability after desiccation stress. Issue 8 (22nd May 2013) Authors: López‐Martínez, Gema; Pietrafesa, Rocchina; Romano, Patrizia; Cordero‐Otero, Ricardo; Capece, Angela; Liti, Gianni; Abbas, Charles; Kurtzman, Cletus Journal: Yeast Issue: Volume 30:Issue 8(2013:Aug.) Page Start: 319 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. Issue 10 (18th August 2017) Authors: Zambuto, Marianna; Romaniello, Rossana; Guaragnella, Nicoletta; Romano, Patrizia; Votta, Sonia; Capece, Angela Journal: Yeast Issue: Volume 34:Issue 10(2017:Oct.) Page Start: 417 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations. (September 2022) Authors: Capece, Angela; Pietrafesa, Angela; Pietrafesa, Rocchina; Garrigós, Víctor; Tedesco, Francesco; Romano, Patrizia; Matallana, Emilia; Siesto, Gabriella; Aranda, Agustín Journal: Food research international Issue: Volume 159(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Impact of yeast starter formulations on the production of volatile compounds during wine fermentation. Issue 1 (29th August 2014) Authors: Romano, Patrizia; Pietrafesa, Rocchina; Romaniello, Rossana; Zambuto, Marianna; Calabretti, Antonella; Capece, Angela Journal: Yeast Issue: Volume 32:Issue 1(2015:Jan.) Page Start: 245 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Optimized conversion of wheat straw into single cell oils by Yarrowia lipolytica and Lipomyces tetrasporus and synthesis of advanced biofuels. (January 2023) Authors: Caporusso, Antonio; De Bari, Isabella; Liuzzi, Federico; Albergo, Roberto; Valerio, Vito; Viola, Egidio; Pietrafesa, Rocchina; Siesto, Gabriella; Capece, Angela Journal: Renewable energy Issue: Volume 202(2023) Page Start: 184 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics. Issue 11 (15th July 2020) Authors: Pietrafesa, Angela; Capece, Angela; Pietrafesa, Rocchina; Bely, Marina; Romano, Patrizia Journal: Yeast Issue: Volume 37:Issue 11(2020:Nov.) Page Start: 609 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗