1. Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation. (August 2020) Authors: Kinzurik, Matias I.; Deed, Rebecca C.; Herbst-Johnstone, Mandy; Slaghenaufi, Davide; Guzzon, Raffaele; Gardner, Richard C.; Larcher, Roberto; Fedrizzi, Bruno Journal: Food microbiology Issue: Volume 89(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Biodiversity and oenological attitude of Saccharomyces cerevisiae strains isolated in the Montalcino district: biodiversity of S. cerevisiae strains of Montalcino wines. Issue 2 (29th January 2021) Authors: Guzzon, Raffaele; Roman, Tomas; Larcher, Roberto; Francesca, Nicola; Guarcello, Rosa; Moschetti, Giancarlo Journal: FEMS microbiology letters Issue: Volume 368:Issue 2(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems. (April 2017) Authors: Guzzon, Raffaele; Carafa, Ilaria; Tuohy, Kieran; Cervantes, Gonzalo; Vernetti, Luca; Barmaz, Andrea; Larcher, Roberto; Franciosi, Elena Journal: Food microbiology Issue: Volume 62(2017:Apr.) Page Start: 160 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation. (9th April 2017) Authors: Bordiga, Matteo; Guzzon, Raffaele; Larcher, Roberto; Travaglia, Fabiano; Arlorio, Marco; Coïsson, Jean Daniel Journal: International journal of food science & technology Issue: Volume 52:Number 6(2017) Page Start: 1333 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Silicification of wood adopted for barrel production using pure silicon alkoxides in gas phase to avoid microbial colonisation. (February 2015) Authors: Guzzon, Raffaele; Widmann, Giacomo; Bertoldi, Daniela; Nardin, Tiziana; Callone, Emanuela; Nicolini, Giorgio; Larcher, Roberto Journal: Food microbiology Issue: Volume 45:Part A(2015) Page Start: 135 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines. (March 2018) Authors: Guzzon, Raffaele; Larcher, Roberto; Guarcello, Rosa; Francesca, Nicola; Settanni, Luca; Moschetti, Giancarlo Journal: Food research international Issue: Volume 105(2018) Page Start: 668 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Survey about the microbiological features, the oenological performance and the influence on the character of wine of active dry yeast employed as starters of wine fermentation. (14th July 2014) Authors: Guzzon, Raffaele; Nicolini, Giorgio; Nardin, Tiziana; Malacarne, Mario; Larcher, Roberto Journal: International journal of food science & technology Issue: Volume 49:Number 9(2014:Sep.) Page Start: 2142 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Variation in content of tyramine, histamine, 2‐phenylethylamine, tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and nitrogen sources. (7th August 2019) Authors: Bordiga, Matteo; Guzzon, Raffaele; Larcher, Roberto; Travaglia, Fabiano; Arlorio, Marco; Coïsson, Jean Daniel Journal: International journal of food science & technology Issue: Volume 55:Number 2(2020) Page Start: 559 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗