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List of works by Maria Tufariello

Application of a simplified calorimetric assay for the evaluation of extra virgin olive oil quality

Autochthonous fermentation starters for the industrial production of Negroamaro wines

article

Characterization of two Pantoea strains isolated from extra-virgin olive oil

scientific article published on 10 July 2018

Chromatographic analysis of VOC patterns in exhaled breath from smokers and nonsmokers.

scientific article

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

scientific article

Fermented Apulian table olives: Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility.

scientific article published on 11 December 2017

Intraspecific biodiversity and ‘spoilage potential’ of Brettanomyces bruxellensis in Apulian wines

article by Maria Rosaria Di Toro et al published January 2015 in Lebensmittel-Wissenschaft & Technologie

Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives

scientific article

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

scientific article

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

scientific article

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

article by Gianluca Bleve et al published April 2015 in Food Microbiology

Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties

article by Carmela Garofalo et al published 5 July 2018 in International Journal of Food Microbiology

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

scientific article

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

scientific article published on 9 May 2016

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

Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential

scientific article published in 2023

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