FOSCHINO, ROBERTO CARMINE
FOSCHINO, ROBERTO CARMINE
Dipartimento di Scienze Biomediche, Chirurgiche ed Odontoiatriche
Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil and dairy industry
2024 A. Michalska-Ciechanowska, K. Masztalerz, N. Mangieri, R. Foschino, K. Lech, A. Wojdyło, P. Nowicka, J. Brzezowska
Shaping the structure of blends from sunflower press cake and whey proteins through heat treatment and fermentation
2023 N. Raak, N. Mangieri, R. Foschino, M. Corredig
Approcci innovativi e sostenibili per la prevenzione dei difetti fotoindotti nei vini bianchi e spumanti
2023 D. Fracassetti, I. Vigentini, A. Di Canito, A. Altomare, R. Foschino, A. Tirelli
Valutazione del rischio per la gestione dell’acqua di riutilizzo
2023 R. Foschino
“Smart” fermentations to improve sustainability of food supply chains by blending side streams
2023 R. Foschino, A. Di Canito, I. Vigentini
Turning poop into gold? Fermentation and Extrusion for Increasing the Value of Sunflower Seed Press Cakes and Cheese Whey
2023 N. Raak, N. Mangieri, G. Colombo, R. Foschino, M. Corredig
Georgian Viticulture and Winemaking: From Modernity to Past Biodiversity survey and selection of Georgian wine yeasts
2023 R. Foschino, A. Di Canito, T. Maghradze, S. Mendo, I. Vigentini
Yeasts against grape pathogenic fungi: a sustainable alternative to agrochemicals
2023 T. Maghradze, A. Di Canito, D. Fracassetti, R. Foschino, I. Vigentini
The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste
2023 A. DI CANITO, A. Altomare, D. Fracassetti, N. Messina, A.G. Tirelli, R.C. Foschino, I. Vigentini
Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique
2023 N. Mangieri, G. Rosciano, D. Porcellato, A.R. Winther, I. De Noni, D. Fracassetti, R. Foschino, I. Vigentini
Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey
2023 N. Raak, N. Mangieri, R. Foschino, M. Corredig
Isolation and characterization of Lactic acid bacteria and yeasts for the fermentation of food industry by-products
2022 N. Mangieri, C. Picozzi, I. Vigentini, R.C. Foschino
Identifying the Main Drivers in Microbial Diversity for Cabernet Sauvignon Cultivars from Europe to South Africa: Evidence for a Cultivar-Specific Microbial Fingerprint
2022 J. Tronchoni, M. Evodia Setati, D. Fracassetti, F. Valdetara, D. Maghradze, R.C. Foschino, J. Antonio Curiel, P. Morales, R. Gonzalez, I. Vigentini, F. Franz Bauer
Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system
2022 N. Raak, S. Struck, D. Jaros, I. Hernando, İ. Gülseren, A. Michalska-Ciechanowska, R.C. Foschino, M. Corredig, H. Rohm
Microbiologia delle uova e degli ovoprodotti
2022 R. Foschino, C. Picozzi
Fermentation-induced valorization of side stream blends from oilseed and dairy industry
2022 R. Foschino
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains
2022 P. Romano, G. Siesto, A. Capece, R. Pietrafesa, R. Lanciotti, F. Patrignani, L. Granchi, V. Galli, A. Bevilacqua, D. Campaniello, G. Spano, A. Caridi, M. Poiana, R. Foschino, I. Vigentini, G. Blaiotta, V. Corich, A. Giacomini, G. Cardinali, L. Corte, A. Toffanin, M. Agnolucci, F. Comitini, M. Ciani, I. Mannazzu, M. Budroni, V. Englezos, K. Rantsiou, L. Iacumin, G. Comi, V. Capozzi, F. Grieco, M. Tufariello
Culturable Yeast Diversity of Grape Berries from Vitis vinifera ssp. sylvestris (Gmelin) Hegi
2022 G. Cordero-Bueso, I. Vigentini, R.C. Foschino, D. Maghradze, M. Ruiz-Mu(~(n))oz, F. Benitez-Trujillo, J.M. Cantoral
Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials
2022 N. Mangieri, D. Ambrosini, S. Baroffio, I. Vigentini, R.C. Foschino, I. DE NONI
Identification of endogenous genetic elements in Oenococcus oeni for the development of novel molecular tools
2021 A. Di Canito, R. Foschino, G. Felis, I. Vigentini