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Fabrizio Torchio

Observed names: F, Torchio,, F. Torchio, Fabrizio TORCHIO, TORCHIO, FABRIZIO, Torchio F., Torchio Fabrizio, Torchio, F., Torchio, Fabrizio
ORCID: 0000-0002-7557-4346
Observed ORCID: 0000-0002-7557-4346
OpenAlex ID: A5083846471
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations
2015 · Vasileios Englezos, Kalliopi Rantsiou, et al. · International Journal of Food Microbiology · 158
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Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations
2012 · Kalliopi Rantsiou, Paola Dolci, et al. · Applied and Environmental Microbiology · 157
Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste
2017 · Arianna Roda, Luigi Lucini, et al. · Food Chemistry · 149
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine
2016 · Vasileios Englezos, Kalliopi Rantsiou, et al. · Applied Microbiology and Biotechnology · 127
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Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas
2009 · Fabrizio Torchio, Enzo Cagnasso, et al. · Analytica Chimica Acta · 119
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae
2016 · Vasileios Englezos, Fabrizio Torchio, et al. · LWT · 98
Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae
2018 · Vasileios Englezos, Kalliopi Rantsiou, et al. · Food Chemistry · 93
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Influence of Grape Density and Harvest Date on Changes in Phenolic Composition, Phenol Extractability Indices, and Instrumental Texture Properties during Ripening
2011 · Luca Rolle, Susana Río Segade, et al. · Journal of Agricultural and Food Chemistry · 81
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Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.)
2014 · Luca Rolle, Fabrizio Torchio, et al. · Food Chemistry · 71
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Alcohol reduction in red wines by technological and microbiological approaches: a comparative study
2017 · L. Rolle, V. Englezos, et al. · Australian Journal of Grape and Wine Research · 70
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The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine
2018 · Donato Colangelo, Fabrizio Torchio, et al. · Food Chemistry · 69
Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.)
2013 · Susana Río Segade, Simone Giacosa, et al. · Scientia Horticulturae · 65
Comparative study of the resveratrol content of twenty-one Italian red grape varieties
2013 · S. Vincenzi, D. Tomasi, et al. · South African Journal of Enology and Viticulture · 63
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CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties
2011 · Luca Rolle, Manuela Giordano, et al. · Analytica Chimica Acta · 62
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Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on‐vine drying process
2009 · Luca Rolle, Fabrizio Torchio, et al. · Journal of the Science of Food and Agriculture · 60
Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical–mechanical characteristics in wine grapes
2015 · Luca Brillante, Federica Gaiotti, et al. · Computers and Electronics in Agriculture · 59
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Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles
2015 · Susana Río Segade, Caterina Pace, et al. · Food Research International · 58
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Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines
2018 · Maurizio Petrozziello, Fabrizio Torchio, et al. · Frontiers in Chemistry · 55
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Assessment of Physicochemical Differences in Nebbiolo Grape Berries from Different Production Areas and Sorted by Flotation
2012 · Luca Rolle, Fabrizio Torchio, et al. · American Journal of Enology and Viticulture · 54
Influence of Wine-Grape Skin Hardness on the Kinetics of Anthocyanin Extraction
2011 · Luca Rolle, Fabrizio Torchio, et al. · International Journal of Food Properties · 54
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Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae
2017 · Vasileios Englezos, Francesco Cravero, et al. · Food Microbiology · 51
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Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae
2018 · Vasileios Englezos, Kalliopi Rantsiou, et al. · Food Research International · 50
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Relationship between Skin Break Force and Anthocyanin Extractability at Different Ripening Stages
2009 · Luca Rolle, Fabrizio Torchio, et al. · American Journal of Enology and Viticulture · 49
Ozone Improves the Aromatic Fingerprint of White Grapes
2017 · Susana Río Segade, Mar Vilanova, et al. · Scientific Reports · 43
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Anthocyanin extractability assesment of grape skins by texture analysis
2008 · Luca Rolle, Fabrizio Torchio, et al. · OENO One · 43
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Works count: 161
Citation count: 2,976
H-index: 33
I10-index: 66
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