Antonio Grimaldi

Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

Origin of Antibiotics and Antibiotic Resistance, and Their Impacts on Drug Development: A Narrative Review

Antimicrobial peptides: mechanism of action, activity and clinical potential

Food phenolics and lactic acid bacteria

Yeasts are essential for cocoa bean fermentation

Malolactic fermentation in wine - beyond deacidification

Properties of endogenous β-glucosidase of a Pichia anomala strain isolated from Sicilian musts and wines

Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered

Antimicrobial herb and spice compounds in food

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

Climate change associated effects on grape and wine quality and production

Yeast and bacterial modulation of wine aroma and flavour

A survey of glycosidase activities of commercial wine strains of Oenococcus oeni

Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology

Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

Membrane disintegration by the antimicrobial peptide (P)GKY20: lipid segregation and domain formation

Identification and Partial Characterization of Glycosidic Activities of Commercial Strains of the Lactic Acid Bacterium,Oenococcus oeni