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List of works by Patrizia Romano

Alcoholic fermentation: beverages to biofuel

scientific article published in November 2008

Bioethanol production from mixed sugars by Scheffersomyces stipitis free and immobilized cells, and co-cultures with Saccharomyces cerevisiae

scientific article published on 27 February 2013

Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine

scientific article published on 15 May 2020

Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance

scientific article published on 15 February 2016

Corrigendum: Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential

scientific article published on 09 June 2020

Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions.

scientific article published on 30 June 2016

Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations

scientific article published in January 2006

Genetic improvement of Saccharomyces cerevisiae wine strains for enhancing cell viability after desiccation stress

scientific article

Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential

scientific article published on 01 January 2019

Genome renewal: A new phenomenon revealed from a genetic study of 43 strains ofSaccharomyces cerevisiae derived from natural fermentation of grape musts

scientific article (publication date: December 1994)

Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East India ⬇️

scientific article published on June 30, 2011

Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance

scientific article published on 21 July 2017

Impact of yeast starter formulations on the production of volatile compounds during wine fermentation

scientific article published on 29 August 2014

Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness

scientific article published on September 2016

Indigenous yeast population from Georgian aged wines produced by traditional "Kakhetian" method

scientific article published in August 2013

Indigenous<i>Saccharomyces cerevisiae</i>yeasts as a source of biodiversity for the selection of starters for specific fermentations

scientific article published in 2014

Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India

article

Molecular tools for assessing genetic diversity inSaccharomyces cerevisiaeand in the grapevine cultivar aglianico del vulture typical of South Italy

article

Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines.

scientific article published in May 2003

Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy)

article

SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts.

scientific article published on 20 January 2009

Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: influence of microbial/physical interactions on wine characteristics

scientific article published on 22 June 2020

Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation

scientific article published on 18 September 2010

The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance

scientific article published in September 2003

Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added

scientific article published on 02 July 2018

Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of <i>Saccharomyces cerevisiae</i> Wine Strains

scientific article published on 23 February 2022

Yeast Interactions in Inoculated Wine Fermentation

scientific article

Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine

scientific article published in January 2017

Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal

scientific article published on 8 June 2010

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