DI CANITO, ALESSANDRA
DI CANITO, ALESSANDRA
Dipartimento di Scienze Biomediche, Chirurgiche ed Odontoiatriche
Grape-associated yeasts as promising antagonists against fungal pathogens
2026 T. Maghradze, A. Di Canito, C.C. De Oliveira Nobre Bezerra, M. Evodia Setati, R.C. Foschino, D. Fracassetti, I. Vigentini
Biocontrol Agents against Botrytis cinerea in Sustainable Winemaking: Impact on Fermentation and Wine Quality
2025 I. Vigentini, E. Maluleke, P.E. Mulero, N. Bonacina, L. Corte, G.L. Cardinali, F.F. Bauer, D. Fracassetti, M.E. Setati, D. Canito
Engineered Yeasts for Sustainable dsRNA Production: Molecular Tool Development and Fermentation Optimization
2025 A. Di Canito, S. Mendo, S. Ottelli, G. De Lorenzis, S. Toffolatti, I. Vigentini
Compounds Derived from Tryptophan Metabolism in Torulaspora delbrueckii CBS1146T and Zygosaccharomyces bailii ATCC36947T
2025 A. Di Canito, M. Dei Cas, S. Vitalini, M. Iriti, R. Paroni, I. Vigentini, R. Foschino
Endophytic Diversity in Vitis vinifera with Different Vineyard Managements and Vitis sylvestris Populations from Northern Italy: A Comparative Study of Culture-Dependent and Amplicon Sequencing Methods
2025 S. Pizzi, A. Conti, A. DI CANITO, D. Casagrande Pierantoni, R. Foschino, M. Evodia Setati, I. Vigentini
Flocculation Mechanisms in Brettanomyces bruxellensis: Influence of ethanol and sulfur dioxide on FLO gene expression
2025 A. Di Canito, R. Foschino, I. Vigentini
Comparative Analysis of Yeast Population Dynamics in Spontaneous Fermentation of Barbera Must: Amphorae vs. Steel Tanks
2024 A. Di Canito, N. Bonacina, L. Carbonetti, R. Foschino, I. Vigentini
Unveiling the Flocculation Potential of Brettanomyces bruxellensis: Innovating Spoilage Mitigation Strategies
2024 A. Di Canito, R. Foschino, I. Vigentini
Smart Biotechnology: Recycling Grape Wastes for Sustainable Protection Against Fungal Pathogens in Berry Cultivation
2024 A. Di Canito, S. Mendo, S. Ottelli, S. Masiero, G. De Lorenzis, S. Toffolatti, I. Vigentini
From Fruit to Beverage: Investigating Actinidia Species for Characteristics and Potential in Alcoholic Drink Production
2024 A. DI CANITO, A. Altomare, N. Giuggioli, R. Foschino, D. Fracassetti, I. Vigentini
Yeasts against grape pathogenic fungi: a sustainable alternative to agrochemicals
2023 T. Maghradze, A. Di Canito, D. Fracassetti, R. Foschino, I. Vigentini
Susceptibility to the light-struck taste of sparkling wine
2023 D. Fracassetti, A. Di Canito, A. Altomare, R. Foschino, I. Vigentini, A. Tirelli
“Smart” fermentations to improve sustainability of food supply chains by blending side streams
2023 R. Foschino, A. Di Canito, I. Vigentini
Impact of yeast derivative products of riboflavin and methionine synthesis during the alcoholic fermentation
2023 A. Di Canito, D. Fracassetti, A. Altomare, R. Foschino, A. Tirelli, I. Vigentini
Flocculation character in Brettanomyces bruxellensis strains: a potential innovative approach to counteract the spoilage
2023 A. Di Canito, R. Foschino, I. Vigentini
Yeast derivative products: characterization and impact on riboflavin release during the alcoholic fermentation
2023 A. Altomare, A. Di Canito, I. Vigentini, R. Foschino, A. Tirelli, D. Fracassetti
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
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
Il cubo di Rubik dell’enologia: Brettanomyces bruxellensis
2023 I. Vigentini, A. DI CANITO
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