Author

F. Visinoni

Listed by name: these papers carry no ORCID for this author, so different people with the same name may be mixed together.

Biology Disciplines

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Microbiology· 3

Signature Assays, Organisms & Methods

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Approach:experimental assay· 3 Research Focus:host-pathogen & immune response· 2 Assay:metabolomics· 2 Organism:yeast· 2 Research Focus:cell type annotation· 1 Assay:proteomics· 1

Frequent Co-Authors

D. Delneri· 3 shared P. Zhang· 3 shared U. Vrhovsek· 3 shared K. Hollywood· 2 shared J. Aguiar-Cervera· 1 shared J. Winterburn· 1 shared K. Giannakou· 1 shared M. Cotterrell· 1 shared

Activity by Year

2021-2024 · peak 1/yr

Co-Author Collaboration Network

10 top collaborators · 31 mutual co-author links

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3 shared papersMicrobiology

D. Delneri

Mutual co-authors in cluster

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3 papers

Recent·Most cited

Aroma compounds profile is affected by the initial yeast ratio in wort co-fermentations

J. Aguiar-Cervera, F. Visinoni, P. Zhang, K. Hollywood, U. Vrhovsek, O. Severn, D. Delneri

This study shows that varying the initial yeast ratio in co-fermentations affects aroma compound production, with a 50/50 ratio producing a balanced profile and a 10/90 ratio generating stronger floral aromas.

bioRxiv · Mar 1, 2024 · PreprintMicrobiology

Volatile aroma compound production is affected by growth rate in S. cerevisiae

F. Visinoni, P. Zhang, K. Hollywood, S. Carlin, U. Vrhovsek, J. Winterburn, D. Delneri

This study examines how growth rate affects volatile aroma compound production in S. cerevisiae using chemostats, batch, and fed-batch cultures, identifying four compounds influenced by growth rate.

bioRxiv · Sep 1, 2022Microbiology

Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations.

K. Giannakou, F. Visinoni, P. Zhang, N. Nathoo, P. Jones, M. Cotterrell, U. Vrhovsek, D. Delneri

This study creates non-GMO hybrids between Saccharomyces jurei and ale yeasts to develop craft beer strains with improved fermentation and complex flavor profiles.

bioRxiv · Jan 8, 2021Microbiology