Laura Canonico - Search Results

Year	Number of Results
2012	1
2015	2
2016	4
2017	1
2018	2
2019	7
2020	3
2021	2
2022	1

1

Yeast Interactions in Inoculated Wine Fermentation.

Ciani M, Capece A, Comitini F, Canonico L, Siesto G, Romano P. Ciani M, et al. Among authors: canonico l. Front Microbiol. 2016 Apr 22;7:555. doi: 10.3389/fmicb.2016.00555. eCollection 2016. Front Microbiol. 2016. PMID: 27148235 Free PMC article. Review.

2

Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review.

Comitini F, Agarbati A, Canonico L, Ciani M. Comitini F, et al. Among authors: canonico l. Int J Mol Sci. 2021 Jul 20;22(14):7754. doi: 10.3390/ijms22147754. Int J Mol Sci. 2021. PMID: 34299371 Free PMC article. Review.

3

Non-conventional Yeast Species for Lowering Ethanol Content of Wines.

Ciani M, Morales P, Comitini F, Tronchoni J, Canonico L, Curiel JA, Oro L, Rodrigues AJ, Gonzalez R. Ciani M, et al. Among authors: canonico l. Front Microbiol. 2016 May 4;7:642. doi: 10.3389/fmicb.2016.00642. eCollection 2016. Front Microbiol. 2016. PMID: 27199967 Free PMC article. Review.

4

Torulaspora delbrueckii for secondary fermentation in sparkling wine production.

Canonico L, Comitini F, Ciani M. Canonico L, et al. Food Microbiol. 2018 Sep;74:100-106. doi: 10.1016/j.fm.2018.03.009. Epub 2018 Mar 19. Food Microbiol. 2018. PMID: 29706323

5

Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods.

Agarbati A, Canonico L, Marini E, Zannini E, Ciani M, Comitini F. Agarbati A, et al. Among authors: canonico l. Foods. 2020 Mar 4;9(3):287. doi: 10.3390/foods9030287. Foods. 2020. PMID: 32143376 Free PMC article.

6

Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile.

Canonico L, Galli E, Agarbati A, Comitini F, Ciani M. Canonico L, et al. Foods. 2021 May 11;10(5):1047. doi: 10.3390/foods10051047. Foods. 2021. PMID: 34064665 Free PMC article.

7

Exploitation of Three Non-Conventional Yeast Species in the Brewing Process.

Canonico L, Galli E, Ciani E, Comitini F, Ciani M. Canonico L, et al. Microorganisms. 2019 Jan 8;7(1):11. doi: 10.3390/microorganisms7010011. Microorganisms. 2019. PMID: 30626108 Free PMC article.

8

Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine.

Agarbati A, Canonico L, Comitini F, Ciani M. Agarbati A, et al. Among authors: canonico l. Foods. 2020 May 20;9(5):658. doi: 10.3390/foods9050658. Foods. 2020. PMID: 32443690 Free PMC article.

9

Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar.

Oro L, Canonico L, Marinelli V, Ciani M, Comitini F. Oro L, et al. Among authors: canonico l. Front Microbiol. 2019 Mar 7;10:415. doi: 10.3389/fmicb.2019.00415. eCollection 2019. Front Microbiol. 2019. PMID: 30899251 Free PMC article.

10

Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts.

Comitini F, Agarbati A, Canonico L, Galli E, Ciani M. Comitini F, et al. Among authors: canonico l. Microorganisms. 2020 Dec 28;9(1):56. doi: 10.3390/microorganisms9010056. Microorganisms. 2020. PMID: 33379214 Free PMC article.

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