RESEARCHER PROFILE

Andrea Caridi

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A

University of Reggio Calabria

Fermentation and Sensory AnalysisYeasts and Rust Fungi StudiesProbiotics and Fermented FoodsHorticultural and Viticultural ResearchFood and Agricultural Sciences

Andrea Caridi works in Fermentation and Sensory Analysis, Yeasts and Rust Fungi Studies, Probiotics and Fermented Foods, Horticultural and Viticultural Research, Food and Agricultural Sciences. Recorded institutional associations include University of Reggio Calabria.

79Publications
1,447Citations
23H-index

ORCID

Inclusion identifies researchers whose recorded research contributions may inform their university’s understanding of its research community. It does not rank individual research quality or establish current employment.

Selected research works

Up to 100 highly cited works; DOI links open the original research. Counts reflect the collected record, not real-time citation totals.

  1. Enological functions of parietal yeast mannoproteins

    2006 · 158 citations

  2. Selection of Escherichia coli -inhibiting strains of Lactobacillus paracasei subsp. paracasei

    2002 · 90 citations

  3. New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity

    2007 · 88 citations

  4. Influence of Yeast on Polyphenol Composition of Wine

    2004 · 74 citations

  5. Ochratoxin A removal during winemaking

    2006 · 65 citations

  6. Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro

    2003 · 62 citations

  7. HPLC determination of phenolics adsorbed on yeasts

    2006 · 57 citations

  8. Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese

    2020 · 52 citations

  9. Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d’Aspromonte produced from raw or thermized goat's milk

    2003 · 51 citations

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

    2020 · 46 citations

  11. Isolation and clonal pre-selection of enological Saccharomyces.

    2002 · 43 citations

  12. Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts

    2007 · 38 citations

  13. Inhibition of malolactic fermentation by cryotolerant yeasts

    1997 · 37 citations

  14. Influence of dairy Penicillium spp. on nutrient content of citrus fruit peel

    1999 · 34 citations

  15. Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro

    2003 · 34 citations

  16. Depuration in aerated ponds of citrus processing wastewater with a high concentration of essential oils

    2011 · 34 citations

  17. Winemaking of musts at high osmotic strength by thermotolerant yeasts

    1999 · 34 citations

  18. Ochratoxin A adsorption phenotype: An inheritable yeast trait

    2012 · 33 citations

  19. Protective agents used to reverse the metabolic changes induced in wine yeasts by concomitant osmotic and thermal stress

    2002 · 28 citations

  20. Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes

    2016 · 28 citations

  21. Vinegar production to valorise Citrus bergamia by-products

    2018 · 28 citations

  22. Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A

    2020 · 27 citations

  23. Selection of yeasts for their anti‐mold activity and prospective use in table olive fermentation

    2019 · 26 citations

  24. Improved Screening Method for the Selection of Wine Yeasts Based on Their Pigment Adsorption Activity

    2013 · 21 citations

  25. Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine

    2017 · 20 citations

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