High-glutathione producing yeasts obtained by genetic improvement strategies: a focus on adaptive evolution approaches for novel wine strains by De Vero, Luciana, Bonciani, Tommaso, Verspohl, Alexandra, Mezzetti, Francesco, Giudici, Paolo

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Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar by De Vero, Luciana, Gala, Elisabetta, Gullo, Maria, Solieri, Lisa, Landi, Sara, Giudici, Paolo

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Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331 by Solieri, Lisa, De Vero, Luciana, Tagliazucchi, Davide

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Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products by Iosca, Giovanna, Turetta, Monica, De Vero, Luciana, Bang-Berthelsen, Claus Heiner, Gullo, Maria, Pulvirenti, Andrea

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Evolved Saccharomyces cerevisiae wine strains with enhanced glutathione production obtained by an evolution‐based strategy by Mezzetti, Francesco, De Vero, Luciana, Giudici, Paolo

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Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine by Gobbi, Mirko, De Vero, Luciana, Solieri, Lisa, Comitini, Francesca, Oro, Lucia, Giudici, Paolo, Ciani, Maurizio

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Candidate Acetic Acid Bacteria Strains for Levan Production by Anguluri, Kavitha, La China, Salvatore, Brugnoli, Marcello, De Vero, Luciana, Pulvirenti, Andrea, Cassanelli, Stefano, Gullo, Maria

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Improved wine yeasts by direct mating and selection under stressful fermentative conditions by Bonciani, Tommaso, Solieri, Lisa, De Vero, Luciana, Giudici, Paolo

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Corrigendum to: Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons [Food Microbiol. 115 (2023) 104337] by Wätjen, Anders Peter, De Vero, Luciana, Núñez Carmona, Estefania, Sberveglieri, Veronica, Huang, Wenkang, Turner, Mark S., Bang-Berthelsen, Claus Heiner

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Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons by Wätjen, Anders Peter, De Vero, Luciana, Carmona, Estefania Núñez, Sberveglieri, Veronica, Huang, Wenkang, Turner, Mark S., Bang-Berthelsen, Claus Heiner

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Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections by De Vero, Luciana, Boniotti, Maria Beatrice, Budroni, Marilena, Buzzini, Pietro, Cassanelli, Stefano, Comunian, Roberta, Gullo, Maria, Logrieco, Antonio F, Mannazzu, Ilaria, Musumeci, Rosario, Perugini, Iolanda, Perrone, Giancarlo, Pulvirenti, Andrea, Romano, Paolo, Turchetti, Benedetta, Varese, Giovanna Cristina

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Selection of Promising Exopolysaccharide-Producing Starter Cultures for Gluten-Free Sourdough by Giovanna Iosca, Camilla Febo, Hossein Haghighi, Luciana De Vero, Maria Gullo, Andrea Pulvirenti

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Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A by Pulvirenti, Andrea, De Vero, Luciana, Blaiotta, Giuseppe, Sidari, Rossana, Iosca, Giovanna, Gullo, Maria, Caridi, Andrea

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Antagonistic fungi producing hydrolytic enzymes, active in degrading the cell wall of some foot rot pathogens (Fusarium spp.) of wheat by ROBERTI, Roberta, ZAKRISSON, Eva, FLAMIGNI, F, DE VERO, Luciana, CESARI, A

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Antagonistic fungi producing hydrolytic enzymes, active in degrading the cell wall of some foot rot pathogens (Fusarium spp.) of wheat / Antagonistische Pilze, die hydrolytische En... by Roberti, Roberta, Zakrisson, Eva, Flamigni, F., De Vero, Luciana, Cesari, A.

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