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Mariagiovanna Fragasso
Mariagiovanna Fragasso
University of Foggia
Business
Food systems
Acetobacter
Lactobacillus plantarum
Malolactic fermentation
3
Papers
61
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Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients.
2021
Foods
Nicola De Simone
Pasquale Russo
Maria Tufariello
Mariagiovanna Fragasso
Michele Solimando
Vittorio Capozzi
Francesco Grieco
Giuseppe Spano
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Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance
2020
Vittorio Capozzi
Mariagiovanna Fragasso
Pasquale Russo
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Citations (33)
A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine
2019
International Journal of Molecular Sciences
Carmen Berbegal
Luigimaria Borruso
Mariagiovanna Fragasso
Maria Tufariello
Pasquale Russo
Lorenzo Brusetti
Giuseppe Spano
Vittorio Capozzi
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Citations (27)
1