Search Results - Maria Tufariello

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  1. 21
    In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis

    In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis by Tufariello, Maria, Palombi, Lorenzo, Baiano, Antonietta, Grieco, Francesco

    Published in Food chemistry
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  2. 22
    Characterization of two Pantoea strains isolated from extra-virgin olive oil

    Characterization of two Pantoea strains isolated from extra-virgin olive oil by Pizzolante, Graziano, Durante, Miriana, Rizzo, Daniela, Di Salvo, Marco, Tredici, Salvatore Maurizio, Tufariello, Maria, De Paolis, Angelo, Talà, Adelfia, Mita, Giovanni, Alifano, Pietro, De Benedetto, Giuseppe Egidio

    Published in AMB Express
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  3. 23
    Analytical characterisation of Negroamaro red wines by “Aroma Wheels”

    Analytical characterisation of Negroamaro red wines by “Aroma Wheels” by Capone, Simonetta, Tufariello, Maria, Siciliano, Pietro

    Published in Food chemistry
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  4. 24
    Perinatal depression screening and prevention: Descriptive findings from a multicentric program in the South of Italy

    Perinatal depression screening and prevention: Descriptive findings from a multicentric program in the South of Italy by Bellomo, Antonello, Severo, Melania, Petito, Annamaria, Nappi, Luigi, Iuso, Salvatore, Altamura, Mario, Marconcini, Alessia, Giannaccari, Elisa, Maruotti, Giuseppe, Palma, Giuseppe Luigi, Vicino, Mario, Perrone, Antonio, Tufariello, Anna Maria, Sannicandro, Valeria, Milano, Eleonora, Arcidiacono, Giulia, Di Salvatore, Melanie, Caroli, Antonella, Di Pinto, Isabella, Ventriglio, Antonio

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  5. 25
    Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations

    Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations by Capozzi, Vittorio, Berbegal, Carmen, Tufariello, Maria, Grieco, Francesco, Spano, Giuseppe, Grieco, Francesco

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  6. 26
    Advances in Microbial Fermentation Processes

    Advances in Microbial Fermentation Processes by Tufariello, Maria, Grieco, Francesco

    Published in Processes
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  7. 27
    Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: A chemometric approach

    Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: A chemometric approach by Palombi, Lorenzo, Tufariello, Maria, Durante, Miriana, Fiore, Anna, Baiano, Antonietta, Grieco, Francesco

    Published in Food chemistry
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  8. 28
    Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties

    Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties by Garofalo, Carmela, Berbegal, Carmen, Grieco, Francesco, Tufariello, Maria, Spano, Giuseppe, Capozzi, Vittorio

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  9. 29
    Impact of semolina‐barley mixture on the volatolomic profile of dough and pasta: characterization by a multivariate chemometric approach

    Impact of semolina‐barley mixture on the volatolomic profile of dough and pasta: characterization by a multivariate chemometric approach by Palombi, Lorenzo, Pati, Sandra, Lamacchia, Carmela, Montebello, Roberta, Savastano, Maria Luisa, Tufariello, Maria

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  10. 30
    Using a continuous microwave system for postharvest almond disinfestation

    Using a continuous microwave system for postharvest almond disinfestation by Tamborrino, Antonia, Berardi, Antonio, de Lillo, Enrico, Ragone, Gianvito, Benedictis, Maria De, Tufariello, Maria, Santino, Angelo, Leone, Alessandro

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  11. 31
    Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers

    Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers by Tufariello, Maria, Grieco, Francesco, Fiore, Anna, Gerardi, Carmela, Capozzi, Vittorio, Baiano, Antonietta

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  12. 32
    Corrigendum to “Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers” [LWT - Food Science and Technology 199 (2024) 116044]

    Corrigendum to “Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers” [LWT - Food S... by Tufariello, Maria, Grieco, Francesco, Fiore, Anna, Gerardi, Carmela, Capozzi, Vittorio, Baiano, Antonietta

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  13. 33
    Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine

    Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine by Tristezza, Mariana, di Feo, Luca, Tufariello, Maria, Grieco, Francesco, Capozzi, Vittorio, Spano, Giuseppe, Mita, Giovanni, Grieco, Francesco

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  14. 34
    Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains

    Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains by Tufariello, Maria, Palombi, Lorenzo, Rizzuti, Antonino, Musio, Biagia, Capozzi, Vittorio, Gallo, Vito, Mastrorilli, Piero, Grieco, Francesco

    Published in Food control
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  15. 35
    Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine

    Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine by Tufariello, Maria, Pati, Sandra, D'Amico, Leone, Bleve, Gianluca, Losito, Ilario, Grieco, Francesco

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  16. 36
    Comprehensive identification and quantification of chlorogenic acids in sweet cherry by tandem mass spectrometry techniques

    Comprehensive identification and quantification of chlorogenic acids in sweet cherry by tandem mass spectrometry techniques by Crupi, Pasquale, Bleve, Gianluca, Tufariello, Maria, Corbo, Filomena, Clodoveo, Maria Lisa, Tarricone, Luigi

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  17. 37
    Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains

    Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains by Tufariello, Maria, Rizzuti, Antonino, Palombi, Lorenzo, Ragone, Rosa, Capozzi, Vittorio, Gallo, Vito, Mastrorilli, Piero, Grieco, Francesco

    Published in Food control
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  18. 38
    The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production

    The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production by Tristezza, Mariana, Tufariello, Maria, Capozzi, Vittorio, Spano, Giuseppe, Mita, Giovanni, Grieco, Francesco

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  19. 39
    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

    Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation star... by Bleve, Gianluca, Tufariello, Maria, Durante, Miriana, Grieco, Francesco, Ramires, Francesca Anna, Mita, Giovanni, Tasioula-Margari, Maria, Logrieco, Antonio Francesco

    Published in Food microbiology
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  20. 40
    Evaluation of bioactive compounds in black table olives fermented with selected microbial starters

    Evaluation of bioactive compounds in black table olives fermented with selected microbial starters by Durante, Miriana, Tufariello, Maria, Tommasi, Luca, Lenucci, Marcello Salvatore, Bleve, Gianluca, Mita, Giovanni

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