Giuseppe Blaiotta

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 11

Top Topics

Biofilm Formation

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Journal of food science

This page only lists publications with an associated author ORCID identifier.

Publications

Francesco Errichiello, Luigi Picariello, Martino Forino, Giuseppe Blaiotta, Ernesto Petruzziello, Luigi Moio, Angelita Gambuti
Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines. Molecules (Basel, Switzerland) 29 (12) (2024)
Nicoletta P Mangia, Michele Cottu, Maria Aponte, Marco A Murgia, Maria E Mura, Giuseppe Blaiotta
Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat. Foods (Basel, Switzerland) 13 (4) (2024)
Nicoletta P Mangia, Michele Cottu, Maria Aponte, Marco A Murgia, Maria E Mura, Giuseppe Blaiotta
Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat. Foods (Basel, Switzerland) 13 (4) (2024)
Francesco Errichiello, Luigi Picariello, Martino Forino, Giuseppe Blaiotta, Ernesto Petruzziello, Luigi Moio, Angelita Gambuti
Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines. Molecules (Basel, Switzerland) 29 (12) (2024)
Simone Rossello, Manuela Mandrone, Teresa Cerchiara, Ilaria Chiocchio, Martina Rossi, Fabio Chinnici, Valentina Sallustio, Maria Aponte, Giuseppe Blaiotta, Barbara Luppi, Angela Abruzzo, Federica Bigucci, Concettina Cappadone
A New Wound-Healing Tool Based on Glycyrrhiza glabra Extract-Loaded Ufasomes on Spanish Broom Dressings. Molecules (Basel, Switzerland) 29 (16) (2024)
Ernesto Petruzziello, Giuseppe Blaiotta, Elisabetta Pittari, Paola Piombino, Maria Aponte
Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures. Foods (Basel, Switzerland) 12 (3) (2023)
Ernesto Petruzziello, Giuseppe Blaiotta, Elisabetta Pittari, Paola Piombino, Maria Aponte
Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures. Foods (Basel, Switzerland) 12 (3) (2023)
Paola Domizio, Alessandra Luciano, Antigone Marino, Luigi Picariello, Martino Forino, Francesco Errichiello, Giuseppe Blaiotta, Luigi Moio, Angelita Gambuti
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines. Molecules (Basel, Switzerland) 28 (21) (2023)
Giuseppe Blaiotta, Raffaele Romano, Marco Trifuoggi, Maria Aponte, Agnese Miro
Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use. Foods (Basel, Switzerland) 11 (9) (2022)
Raffaele Romano, Alessandra Aiello, Lucia De Luca, Rosario Sica, Emilio Caprio, Fabiana Pizzolongo, Giuseppe Blaiotta
Characterization of a new type of mead fermented with Cannabis sativa L. (hemp). Journal of food science 86 (3) (2021)
Nicoletta P Mangia, Michele Cottu, Maria Elena Mura, Marco A Murgia, Giuseppe Blaiotta
Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage. Microorganisms 9 (9) (2021)