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Employment (1)

CNR Institute of Sciences of Food Production: BARI, IT

2023-11-06 to present | Researcher
Employment
Source: Self-asserted source
Luciana DE VERO

Education and qualifications (1)

Università degli Studi di Modena e Reggio Emilia: Reggio Emilia, Emilia-Romagna, IT

Education
Source: Self-asserted source
Luciana DE VERO

Works (50 of 52)

Items per page:
Page 1 of 2

Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses

Fermentation
2024-12-11 | Journal article
Contributors: Elisa Aiello; Mattia Pia Arena; Luciana De Vero; Carlo Montanini; Michele Bianchi; Andrea Mescola; Andrea Alessandrini; Andrea Pulvirenti; Maria Gullo
Source: check_circle
Crossref
grade
Preferred source (of 3)‎

A cryopreservation protocol of microbial consortia from Apulian table olives

2024-01-01 | Conference paper
Source: check_circle
Consiglio Nazionale delle Ricerche CNR

A shared quality management system for Italian Culture Collections: The challenge of SUS-MIRRI.IT project

2024-01-01 | Conference abstract
Source: check_circle
Consiglio Nazionale delle Ricerche CNR

CRYOPRESERVATION AND REVITALIZATION OF MICROBIAL CONSORTIA ISOLATED FROM APULIAN TABLE OLIVES

2024-01-01 | Conference poster
Source: check_circle
Consiglio Nazionale delle Ricerche CNR

Cryopreservation of microbial consortia isolated from Apulian table olives: Effects on vitality and functional potential

2024-01-01 | Conference paper
Source: check_circle
Consiglio Nazionale delle Ricerche CNR

Establishment of the ITEM culture collection backup and development of the related disaster recovery plan

2024-01-01 | Conference paper
Source: check_circle
Consiglio Nazionale delle Ricerche CNR

Performing an upgraded and interoperable data management system for ITEM microbial culture collection

2024-01-01 | Conference paper
Source: check_circle
Consiglio Nazionale delle Ricerche CNR

A Microbial Co-Culturing System for Producing Cellulose-Hyaluronic Acid Composites

Microorganisms
2023-06-05 | Journal article
Contributors: Marcello Brugnoli; Ilaria Mazzini; Salvatore La China; Luciana De Vero; Maria Gullo
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits

Fermentation
2023-05-10 | Journal article
Contributors: Marcello Brugnoli; Elsa Cantadori; Mattia Pia Arena; Luciana De Vero; Andrea Colonello; Maria Gullo
Source: check_circle
Crossref

Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents

Fermentation
2023-03-16 | Journal article
Contributors: Giovanna Iosca; Joanna Ivy Irorita Fugaban; Süleyman Özmerih; Anders Peter Wätjen; Rolf Sommer Kaas; Quốc Hà; Radhakrishna Shetty; Andrea Pulvirenti; Luciana De Vero; Claus Heiner Bang-Berthelsen
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products

LWT
2023-02 | Journal article
Part of ISSN: 0023-6438
Contributors: Giovanna Iosca; Monica Turetta; Luciana De Vero; 0000-0003-4541-2538; Maria Gullo; Andrea Pulvirenti
Source: Self-asserted source
Luciana DE VERO

Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons

2023-01-01 | Journal article
EID:

2-s2.0-85165081720

WOSUID:

WOS:001043946200001

Source: check_circle
Consiglio Nazionale delle Ricerche CNR

Candidate Acetic Acid Bacteria Strains for Levan Production

Polymers
2022-05 | Journal article | Author
Contributors: Kavitha Anguluri; Salvatore La China; Marcello Brugnoli; Luciana DE VERO; Andrea Pulvirenti; Stefano Cassanelli; Maria Gullo
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria

2022-01-01 | Journal article
EID:

2-s2.0-85133401405

WOSUID:

WOS:000824030900001

Source: check_circle
Consiglio Nazionale delle Ricerche CNR
grade
Preferred source (of 3)‎

Selection of Promising Exopolysaccharide-Producing Starter Cultures for Gluten-Free Sourdough

2021-10-13 | Conference paper
Contributors: Giovanna Iosca; Camilla Febo; Hossein Haghighi; Luciana De Vero; Maria Gullo; Andrea Pulvirenti
Source: check_circle
Crossref

Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation

Applied Sciences
2021-06 | Journal article | Author
Contributors: Hamza Gadhoumi; Maria Gullo; Luciana DE VERO; Enriqueta Martinez-Rojas; Moufida Saidani Tounsi; El Akrem Hayouni
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains

Microorganisms
2021-05-19 | Journal article
Contributors: Luciana De Vero; Giovanna Iosca; Salvatore La China; Fabio Licciardello; Maria Gullo; Andrea Pulvirenti
Source: check_circle
Crossref

Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs

Applied Sciences
2021-04 | Journal article | Author
Contributors: Luciana DE VERO; Giovanna Iosca; Maria Gullo; Andrea Pulvirenti
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream

Foods
2021-02 | Journal article | Author
Contributors: Paolo Giudici; ANTONIETTA BAIANO; Paola Chiari; Luciana DE VERO; Babak Ghanbarzadeh; Pasquale Massimiliano Falcone
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among <i>Komagataeibacter</i> Isolates

Applied Sciences
2021-02 | Journal article | Author
Contributors: Salvatore La China; Luciana DE VERO; Kavitha Anguluri; Marcello Brugnoli; Dhouha Mamlouk; Maria Gullo
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria

2020-12-18 | Conference paper
Contributors: Giovanna Iosca; Luciana De Vero; Maria Gullo; Fabio Licciardello; Andrea Quartieri; Andrea Pulvirenti
Source: check_circle
Crossref

Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds

European Food Research and Technology
2020-10 | Journal article
Part of ISSN: 1438-2377
Part of ISSN: 1438-2385
Source: Self-asserted source
Luciana DE VERO

Selection of Wine <i>Saccharomyces cerevisiae</i> Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A

Fermentation
2020-08 | Journal article | Author
Contributors: Andrea Pulvirenti; Luciana DE VERO; Giuseppe BLAIOTTA; Rossana Sidari; Giovanna Iosca; Maria Gullo; Andrea Caridi
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections

2019-01-01 | Journal article
EID:

2-s2.0-85077400676

WOSUID:

WOS:000506646400102

Source: check_circle
Consiglio Nazionale delle Ricerche CNR
grade
Preferred source (of 3)‎

A multi-phase approach to select new wine yeast strains with enhanced fermentative fitness and glutathione production

Applied Microbiology and Biotechnology
2018 | Journal article
EID:

2-s2.0-85040775824

Contributors: Bonciani, T.; De Vero, L.; Mezzetti, F.; Fay, J.C.; Giudici, P.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review

Biotechnology Letters
2018 | Journal article
EID:

2-s2.0-85049665008

Contributors: La China, S.; Zanichelli, G.; De Vero, L.; Gullo, M.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331

International Dairy Journal
2018 | Journal article
EID:

2-s2.0-85049469159

Contributors: Solieri, L.; De Vero, L.; Tagliazucchi, D.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Qualitative and quantitative screening of the β-glucosidase activity in Saccharomyces cerevisiae and Saccharomyces uvarum strains isolated from refrigerated must

Letters in Applied Microbiology
2018 | Journal article
EID:

2-s2.0-85046685027

Contributors: Bonciani, T.; De Vero, L.; Giannuzzi, E.; Verspohl, A.; Giudici, P.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier
grade
Preferred source (of 2)‎

MIRRI-IT JOINT RESEARCH UNIT: THE ITALIAN NETWORK OF MICROBIAL RESOURCES

2018-01-01 | Conference poster
Source: check_circle
Consiglio Nazionale delle Ricerche CNR

Genetic variation and expression changes associated with molybdate resistance from a glutathione producing wine strain of Saccharomyces cerevisiae

PLoS ONE
2017 | Journal article
EID:

2-s2.0-85022037165

Contributors: Mezzetti, F.; Fay, J.C.; Giudici, P.; De Vero, L.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier
grade
Preferred source (of 2)‎

Preservation of acetic acid bacteria

Acetic Acid Bacteria: Fundamentals and Food Applications
2017 | Book
EID:

2-s2.0-85053172667

Contributors: De Vero, L.; Gullo, M.; Giudici, P.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Role of microbial collections in the selection of starter cultures,Ruolo delle collezioni microbiche nella selezione di colture starter

Industrie Alimentari
2017 | Journal article
EID:

2-s2.0-85037867908

Contributors: De Vero, L.; Gazzotti, E.; Giudici, P.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Vinegars

Acetic Acid Bacteria: Fundamentals and Food Applications
2017 | Book
EID:

2-s2.0-85053173796

Contributors: Giudici, P.; De Vero, L.; Gullo, M.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Improved wine yeasts by direct mating and selection under stressful fermentative conditions

European Food Research and Technology
2016 | Journal article
EID:

2-s2.0-84948147262

Contributors: Bonciani, T.; Solieri, L.; De Vero, L.; Giudici, P.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Evolved Saccharomyces cerevisiae wine strains with enhanced glutathione production obtained by an evolution-based strategy

FEMS Yeast Research
2014 | Journal article
EID:

2-s2.0-84908539938

Contributors: Mezzetti, F.; de Vero, L.; Giudici, P.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Fermentative aptitude of non‑saccharomyces wine yeast for reduction in the ethanol content in wine

European Food Research and Technology
2014 | Journal article
EID:

2-s2.0-84926671037

Contributors: Gobbi, M.; De Vero, L.; Solieri, L.; Comitini, F.; Oro, L.; Giudici, P.; Ciani, M.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Acetobacter pasteurianus strain AB0220: Cultivability and phenotypic stability over 9 years of preservation

Current Microbiology
2012 | Journal article
EID:

2-s2.0-84864612494

Contributors: Gullo, M.; Mamlouk, D.; De Vero, L.; Giudici, P.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Evolution-based strategy to generate non-genetically modified organisms Saccharomyces cerevisiae strains impaired in sulfate assimilation pathway

Letters in Applied Microbiology
2011 | Journal article
EID:

2-s2.0-80054085023

Contributors: De Vero, L.; Solieri, L.; Giudici, P.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar

Applied and Environmental Microbiology
2009 | Journal article
EID:

2-s2.0-64749116962

Contributors: Gullo, M.; De Vero, L.; Giudici, P.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Genus-specific profile of acetic acid bacteria by 16S rDNA PCR-DGGE

International Journal of Food Microbiology
2008 | Journal article
EID:

2-s2.0-44649125516

Contributors: De Vero, L.; Giudici, P.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar

Food Microbiology
2006 | Journal article
EID:

2-s2.0-33745754615

Contributors: De Vero, L.; Gala, E.; Gullo, M.; Solieri, L.; Landi, S.; Giudici, P.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Characterization of acetic acid bacteria in "traditional balsamic vinegar"

International Journal of Food Microbiology
2006 | Journal article
EID:

2-s2.0-31044453446

Contributors: Gullo, M.; Caggia, C.; De Vero, L.; Giudici, P.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Molecular assessment of indigenous yeast population from traditional balsamic vinegar

Journal of Applied Microbiology
2006 | Journal article
EID:

2-s2.0-33745439054

Contributors: Solieri, L.; Landi, S.; De Vero, L.; Giudici, P.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Limitations on the use of polymerase chain reaction - Restriction fragment length polymorphism analysis of the rDNA NTS2 region for the taxonomic classification of the species Saccharomyces cerevisiae

Canadian Journal of Microbiology
2005 | Journal article
EID:

2-s2.0-30344438546

Contributors: Pulvirenti, A.; Solieri, L.; De Vero, L.; Giudici, P.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Cooked ham as a model system to predict shelf-life,Il prosciutto cotto, sistema modello per lo studio della previsione della shelf-life

Industrie Alimentari
2004 | Journal article
EID:

2-s2.0-10844288766

Contributors: De Vero, L.; Taccogna, M.; Solieri, L.; Puglisi, M.L.; Fava, P.; Giudici, P.; Gullo, M.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Occurrence and dominance of yeast species in sourdough

Letters in Applied Microbiology
2004 | Journal article
EID:

2-s2.0-1242337995

Contributors: Pulvirenti, A.; Solieri, L.; Gullo, M.; De Vero, L.; Giudici, P.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Valorizzazione del fagiolo di lamon

2004-01-01 | Journal article
Source: check_circle
Consiglio Nazionale delle Ricerche CNR

A phenotypical and molecular study of yeast species in home-made sourdoughs,Studio fenotipico e molecolare di lieviti in paste acide tradizionali

Industrie Alimentari
2003 | Journal article
EID:

2-s2.0-0345392530

Contributors: Solieri, L.; De Vero, L.; Pulvirenti, A.; Gullo, M.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Sorting of mitochondrial DNA and proteins in the progeny of Saccharomyces interspecific hybrids

Annals of Microbiology
2003 | Journal article
EID:

2-s2.0-0346958301

Contributors: De Vero, L.; Pulvirenti, A.; Gullo, M.; Medeghini Bonatti, P.; Giudici, P.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier

Antagonistic fungi producing hydrolytic enzymes, active in degrading the cell wall of some foot rot pathogens (Fusarium spp.) of wheat

Zeitschrift fur Pflanzenkrankheiten und Pflanzenschutz
2002 | Journal article
EID:

2-s2.0-0036126390

Contributors: Roberti, R.; Zakrisson, E.; Flamigni, F.; De Vero, L.; Cesari, A.
Source: Self-asserted source
Luciana DE VERO via Scopus - Elsevier
Items per page:
Page 1 of 2

Peer review (10 reviews for 5 publications/grants)

Review activity for Foods. (2)
Review activity for Frontiers in microbiology. (2)
Review activity for Microorganisms. (2)
Review activity for PloS one. (2)
Review activity for Processes. (2)