1.Megazyme “advanced” wine test kits general characteristics and validation. Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.
2.Grape and wine analysis: Oenologists to exploit advanced test kits. Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.
3.Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization. Montemurro, M., Verni, M., Rizzello, C. G. & Pontonio, E. (2023). Foods, 12(3), 485.
4.High-throughput mass spectrometry analysis revealed a role for glucosamine in potentiating recovery following desiccation stress in Chironomus. Thorat, L., Oulkar, D., Banerjee, K., Gaikwad, S. M. & Nath, B. B. (2017). Scientific Reports, 7(1), 3659.
5.Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation. Deng, H., Wang, M. & Li, E. (2023). OENO One, 57(1), 363-374.
6.Up-cycling grape pomace through sourdough fermentation: Characterization of phenolic compounds, antioxidant activity, and anti-inflammatory potential. Torreggiani, A., Demarinis, C., Pinto, D., Papale, A., Difonzo, G., Caponio, F., Pontonio, E., Verni, M. & Rizzello, C. G. (2023).. Antioxidants, 12(8), 1521.
7.Agaricus bisporus chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine. Mederios, J., Xu, S., Pickering, G. & Kemp, B. (2023). Oeno One, 57(3), 255-268.
8.Growth-coupled anaerobic production of isobutanol from glucose in minimal medium with Escherichia coli. Boecker, S., Schulze, P. & Klamt, S. (2023). Biotechnology for Biofuels and Bioproducts, 16(1), 148.
9.Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods. Torreggiani, A., Beccaccioli, M., Verni, M., Cecchetti, V., Minisci, A., Reverberi, M., Pontonio, E. & Rizzello, C. G. (2023). LWT, 189, 115467.
10.Expression and Molecular Modification of Chitin Deacetylase from Streptomyces bacillaris. Yin, L., Wang, Q., Sun, J. & Mao, X. (2023). Molecules, 28(1), 113.
11.Consumption and Metabolism of Extracellular Pyruvate by Cultured Rat Brain Astrocytes. Denker, N., Harders, A. R., Arend, C. & Dringen, R. (2022). Neurochemical Research, 1-17.
12.Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products. Siroli, L., Giordani, B., Rossi, S., Gottardi, D., McMahon, H., Augustyniak, A., Menon, A., Vannini, L., Vitali, B., Patrignan, F. & Lanciotti, R. (2022). Fermentation, 8(12), 722.
13.Chemical composition and bioactivity of oilseed cake extracts obtained by subcritical and modified subcritical water. Švarc-Gajić, J., Rodrigues, F., Moreira, M. M., Delerue-Matos, C., Morais, S., Dorosh, O., Silva, A. M., Bassani, A., Dzedik, V. & Spigno, G. (2022). Bioresources and Bioprocessing, 9(1), 1-14.
14.Bioconversion of cellulose into bisabolene using Ruminococcus flavefaciens and Rhodosporidium toruloides. Walls, L. E., Otoupal, P., Ledesma-Amaro, R., Velasquez-Orta, S. B., Gladden, J. M. & Rios-Solis, L. (2022). Bioresource Technology, 368, 128216.
15.Effects of ensiling length and storage temperature on the nutritive value and fibre-bound protein of three tropical legumes ensiled alone or combined with sorghum. Aloba, T. A., Corea, E. E., Mendoza, M., Dickhoefer, U. & Castro-Montoya, J. (2022). Animal Feed Science and Technology, 283, 115172.