| Discrimination of Saccharomyces cerevisiae wine strains using microsatellite multiplex PCR and band pattern analysis E Vaudano, E Garcia-Moruno Food microbiology 25 (1), 56-64, 2008 | 110 | 2008 |
| Biogenic amine production by contaminating bacteria found in starter preparations used in winemaking A Costantini, E Vaudano, V Del Prete, M Danei, E Garcia-Moruno Journal of agricultural and food chemistry 57 (22), 10664-10669, 2009 | 68 | 2009 |
| Modulation of geraniol metabolism during alcohol fermentation E Vaudano, EG Moruno, R Di Stefano Journal of the Institute of Brewing 110 (3), 213-219, 2004 | 67 | 2004 |
| An overview on biogenic amines in wine A Costantini, E Vaudano, L Pulcini, T Carafa, E Garcia-Moruno Beverages 5 (1), 19, 2019 | 50 | 2019 |
| Yeast distribution in Grignolino grapes growing in a new vineyard in Piedmont and the technological characterization of indigenous Saccharomyces spp. strains E Vaudano, G Quinterno, A Costantini, L Pulcini, E Pessione, ... International journal of food microbiology 289, 154-161, 2019 | 37 | 2019 |
| Application of real-time RT–PCR to study gene expression in active dry yeast (ADY) during the rehydration phase E Vaudano, A Costantini, M Cersosimo, V Del Prete, E Garcia-Moruno International journal of food microbiology 129 (1), 30-36, 2009 | 34 | 2009 |
| Key norisoprenoid compounds in wines from early-harvested grapes in view of climate change A Asproudi, A Ferrandino, F Bonello, E Vaudano, M Pollon, M Petrozziello Food chemistry 268, 143-152, 2018 | 31 | 2018 |
| New genes involved in osmotic stress tolerance in Saccharomyces cerevisiae R Gonzalez, P Morales, J Tronchoni, G Cordero-Bueso, E Vaudano, ... Frontiers in Microbiology 7, 218934, 2016 | 31 | 2016 |
| Short-term response of different Saccharomyces cerevisiae strains to hyperosmotic stress caused by inoculation in grape must: RT-qPCR study and metabolite analysis O Noti, E Vaudano, E Pessione, E Garcia-Moruno Food microbiology 52, 49-58, 2015 | 23 | 2015 |
| Influenza dell’ossigeno sull’evoluzione dei composti fenolici durante la conservazione dei vini rossi. Implicazioni sensoriali. A Bosso, M Guaita, E Vaudano, R Di Stefano | 22 | 2000 |
| Identification of reference genes suitable for normalization of RT-qPCR expression data in Saccharomyces cerevisiae during alcoholic fermentation E Vaudano, O Noti, A Costantini, E Garcia-Moruno Biotechnology letters 33 (8), 1593-1599, 2011 | 18 | 2011 |
| An event-specific method for the detection and quantification of ML01, a genetically modified Saccharomyces cerevisiae wine strain, using quantitative PCR E Vaudano, A Costantini, E Garcia-Moruno International journal of food microbiology 234, 15-23, 2016 | 16 | 2016 |
| Dry ice blasting, a new tool for barrel regeneration treatment A Costantini, E Vaudano, MC Cravero, M Petrozziello, F Piano, ... European Food Research and Technology 242 (10), 1673-1683, 2016 | 14 | 2016 |
| Enhanced arginine biosynthesis and lower proteolytic profile as indicators of Saccharomyces cerevisiae stress in stationary phase during fermentation of high sugar grape must … O Noti, E Vaudano, MG Giuffrida, C Lamberti, L Cavallarin, ... Food research international 105, 1011-1018, 2018 | 13 | 2018 |
| Aroma compounds and sensory characteristics of Arneis Terre Alfieri DOC wines: the concentration of polyfunctional thiols and their evolution in relation to different … F Piano, M Petrozziello, E Vaudano, F Bonello, V Ferreira, J Zapata, ... European Food Research and Technology 239, 267-277, 2014 | 13 | 2014 |
| Quantitative expression analysis of mleP gene and two genes involved in the ABC transport system in Oenococcus oeni during rehydration A Costantini, E Vaudano, K Rantsiou, L Cocolin, E Garcia-Moruno Applied microbiology and biotechnology 91, 1601-1609, 2011 | 12 | 2011 |
| Yeast biodiversity in vineyard during grape ripening: comparison between culture dependent and NGS analysis A Costantini, E Vaudano, L Pulcini, L Boatti, E Gamalero, ... Processes 10 (5), 901, 2022 | 11 | 2022 |
| An RT-qPCR approach to study the expression of genes responsible for sugar assimilation during rehydration of active dry yeast E Vaudano, A Costantini, O Noti, E Garcia-Moruno Food microbiology 27 (6), 802-808, 2010 | 11 | 2010 |
| The effects of sulphur dioxide on wine metabolites: New insights from 1H NMR spectroscopy based in-situ screening, detection, identification and quantification C Cassino, C Tsolakis, F Gulino, E Vaudano, D Osella Lwt 145, 111296, 2021 | 8 | 2021 |
| Wine Fermentation Performance of Indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus Strains Isolated in a Piedmont Vineyard A Costantini, MC Cravero, L Panero, F Bonello, E Vaudano, L Pulcini, ... Beverages 7 (2), 30, 2021 | 8 | 2021 |
Maurizio PetrozzielloCREA - RESEARCH CENTRE FOR VITICULTURE AND ENOLOGYVerified email at crea.gov.it
