Vagnoli P - Search Results

1

Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts.

Naselli V, Prestianni R, Badalamenti N, Matraxia M, Maggio A, Alfonzo A, Gaglio R, Vagnoli P, Settanni L, Bruno M, Moschetti G, Francesca N. Naselli V, et al. Among authors: vagnoli p. Antioxidants (Basel). 2023 Feb 10;12(2):439. doi: 10.3390/antiox12020439. Antioxidants (Basel). 2023. PMID: 36829997 Free PMC article.

2

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.

Martorana A, Alfonzo A, Gaglio R, Settanni L, Corona O, La Croce F, Vagnoli P, Caruso T, Moschetti G, Francesca N. Martorana A, et al. Among authors: vagnoli p. Food Microbiol. 2017 Feb;61:150-158. doi: 10.1016/j.fm.2016.08.007. Epub 2016 Sep 8. Food Microbiol. 2017. PMID: 27697165 Free article.

3

Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines.

Alfonzo A, Prestianni R, Gaglio R, Matraxia M, Maggio A, Naselli V, Craparo V, Badalamenti N, Bruno M, Vagnoli P, Settanni L, Moschetti G, Francesca N. Alfonzo A, et al. Among authors: vagnoli p. Int J Food Microbiol. 2021 Dec 16;360:109325. doi: 10.1016/j.ijfoodmicro.2021.109325. Epub 2021 Jul 5. Int J Food Microbiol. 2021. PMID: 34281717

4

Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives.

Alfonzo A, Naselli V, Gaglio R, Settanni L, Corona O, La Croce F, Vagnoli P, Krieger-Weber S, Francesca N, Moschetti G. Alfonzo A, et al. Among authors: vagnoli p. Microorganisms. 2023 Mar 23;11(4):825. doi: 10.3390/microorganisms11040825. Microorganisms. 2023. PMID: 37110248 Free PMC article.

5

Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines.

Naselli V, Pirrone A, Viola E, Craparo V, Porrello A, Maggio A, Seminerio V, Rocca G, Notarbartolo G, Krieger-Weber S, Vagnoli P, Weidmann S, Guzzon R, Settanni L, Moschetti G, Francesca N, Alfonzo A. Naselli V, et al. Among authors: vagnoli p. Food Chem. 2024 Dec 1;460(Pt 3):140647. doi: 10.1016/j.foodchem.2024.140647. Epub 2024 Jul 27. Food Chem. 2024. PMID: 39121781

6

Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation.

Benucci I, Cerreti M, Liburdi K, Nardi T, Vagnoli P, Ortiz-Julien A, Esti M. Benucci I, et al. Among authors: vagnoli p. Food Res Int. 2018 May;107:257-266. doi: 10.1016/j.foodres.2018.02.029. Epub 2018 Feb 15. Food Res Int. 2018. PMID: 29580483

7

The SKS1 gene of Saccharomyces cerevisiae is required for long-term adaptation of snf3 null strains to low glucose.

Vagnoli P, Bisson LF. Vagnoli P, et al. Yeast. 1998 Mar 15;14(4):359-69. doi: 10.1002/(SICI)1097-0061(19980315)14:4<359::AID-YEA227>3.0.CO;2-#. Yeast. 1998. PMID: 9559544

8

The C-terminal domain of Snf3p mediates glucose-responsive signal transduction in Saccharomyces cerevisiae.

Vagnoli P, Coons DM, Bisson LF. Vagnoli P, et al. FEMS Microbiol Lett. 1998 Mar 1;160(1):31-6. doi: 10.1111/j.1574-6968.1998.tb12886.x. FEMS Microbiol Lett. 1998. PMID: 9495009

9

The C-terminal domain of Snf3p is sufficient to complement the growth defect of snf3 null mutations in Saccharomyces cerevisiae: SNF3 functions in glucose recognition.

Coons DM, Vagnoli P, Bisson LF. Coons DM, et al. Among authors: vagnoli p. Yeast. 1997 Jan;13(1):9-20. doi: 10.1002/(SICI)1097-0061(199701)13:1<9::AID-YEA51>3.0.CO;2-U. Yeast. 1997. PMID: 9046082

10

Occurrence of killer yeasts in spontaneous wine fermentations from the tuscany region of Italy.

Vagnoli P, Musmanno RA, Cresti S, Di Maggio T, Coratza G. Vagnoli P, et al. Appl Environ Microbiol. 1993 Dec;59(12):4037-43. doi: 10.1128/aem.59.12.4037-4043.1993. Appl Environ Microbiol. 1993. PMID: 16349105 Free PMC article.

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