Tufariello M - Search Results

1

Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives.

Bleve G, Tufariello M, Durante M, Perbellini E, Ramires FA, Grieco F, Cappello MS, De Domenico S, Mita G, Tasioula-Margari M, Logrieco AF. Bleve G, et al. Among authors: tufariello m. Front Microbiol. 2014 Oct 28;5:570. doi: 10.3389/fmicb.2014.00570. eCollection 2014. Front Microbiol. 2014. PMID: 25389422 Free PMC article.

2

Novel Approaches in Food Preservation and Their Impact on the Food System.

Tufariello M, Iammarino M, Licciardello F, Mentana A. Tufariello M, et al. Foods. 2023 Nov 6;12(21):4046. doi: 10.3390/foods12214046. Foods. 2023. PMID: 37959165 Free PMC article.

3

An optimized procedure for the enological selection of non-Saccharomyces starter cultures.

De Benedictis M, Bleve G, Grieco F, Tristezza M, Tufariello M, Grieco F. De Benedictis M, et al. Among authors: tufariello m. Antonie Van Leeuwenhoek. 2011 Feb;99(2):189-200. doi: 10.1007/s10482-010-9475-8. Epub 2010 Jun 24. Antonie Van Leeuwenhoek. 2011. PMID: 20571862

4

Autochthonous fermentation starters for the industrial production of Negroamaro wines.

Tristezza M, Vetrano C, Bleve G, Grieco F, Tufariello M, Quarta A, Mita G, Spano G, Grieco F. Tristezza M, et al. Among authors: tufariello m. J Ind Microbiol Biotechnol. 2012 Jan;39(1):81-92. doi: 10.1007/s10295-011-1002-z. Epub 2011 Jun 21. J Ind Microbiol Biotechnol. 2012. PMID: 21691795

5

Role of the C-terminus of Pleurotus eryngii Ery4 laccase in determining enzyme structure, catalytic properties and stability.

Bleve G, Lezzi C, Spagnolo S, Tasco G, Tufariello M, Casadio R, Mita G, Rampino P, Grieco F. Bleve G, et al. Among authors: tufariello m. Protein Eng Des Sel. 2013 Jan;26(1):1-13. doi: 10.1093/protein/gzs056. Epub 2012 Sep 20. Protein Eng Des Sel. 2013. PMID: 22996391

6

Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters.

Bleve G, Tufariello M, Durante M, Grieco F, Ramires FA, Mita G, Tasioula-Margari M, Logrieco AF. Bleve G, et al. Among authors: tufariello m. Food Microbiol. 2015 Apr;46:368-382. doi: 10.1016/j.fm.2014.08.021. Epub 2014 Sep 6. Food Microbiol. 2015. PMID: 25475307

7

New process for production of fermented black table olives using selected autochthonous microbial resources.

Tufariello M, Durante M, Ramires FA, Grieco F, Tommasi L, Perbellini E, Falco V, Tasioula-Margari M, Logrieco AF, Mita G, Bleve G. Tufariello M, et al. Front Microbiol. 2015 Sep 24;6:1007. doi: 10.3389/fmicb.2015.01007. eCollection 2015. Front Microbiol. 2015. PMID: 26441932 Free PMC article.

8

The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.

Tristezza M, Tufariello M, Capozzi V, Spano G, Mita G, Grieco F. Tristezza M, et al. Among authors: tufariello m. Front Microbiol. 2016 May 9;7:670. doi: 10.3389/fmicb.2016.00670. eCollection 2016. Front Microbiol. 2016. PMID: 27242698 Free PMC article.

9

Simultaneous Alcoholic and Malolactic Fermentations by Saccharomyces cerevisiae and Oenococcus oeni Cells Co-immobilized in Alginate Beads.

Bleve G, Tufariello M, Vetrano C, Mita G, Grieco F. Bleve G, et al. Among authors: tufariello m. Front Microbiol. 2016 Jun 14;7:943. doi: 10.3389/fmicb.2016.00943. eCollection 2016. Front Microbiol. 2016. PMID: 27379072 Free PMC article.

10

Evaluation of bioactive compounds in black table olives fermented with selected microbial starters.

Durante M, Tufariello M, Tommasi L, Lenucci MS, Bleve G, Mita G. Durante M, et al. Among authors: tufariello m. J Sci Food Agric. 2018 Jan;98(1):96-103. doi: 10.1002/jsfa.8443. Epub 2017 Jul 5. J Sci Food Agric. 2018. PMID: 28543537

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