Agostino Cavazza

Fondazione Edmund Mach — Italy

Agricultural and Biological Sciences · Life Sciences

13h-index749citations24works0.02yr avg
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Research Topics

Fermentation and Sensory Analysis(14), Horticultural and Viticultural Research(8), Probiotics and Fermented Foods(6), Milk Quality and Mastitis in Dairy Cows(4), Meat and Animal Product Quality(3)

Publications24 total

Dynamic changes in microbiota and mycobiota during spontaneous ‘ <scp>V</scp> ino <scp>S</scp> anto <scp>T</scp> rentino’ fermentation
Microbial Biotechnology·2016· 51 citedOpen Access
The influence of the copper content in grape must on alcoholic fermentation kinetics and wine quality. A survey on the performance of 50 commercial Active Dry Yeasts
Federal Research Centre for Cultivated Plants (Julius Kühn-Institut)·2015· 17 citedOpen Access
Biodiversity and<i>γ</i>-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses
BioMed Research International·2015· 89 citedOpen Access
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: Sensory and instrumental evaluation
International Dairy Journal·2011· 23 cited
Use of organo-silica immobilized bacteria produced in a pilot scale plant to induce malolactic fermentation in wines that contain lysozyme
Annals of Microbiology·2011· 13 citedOpen Access
Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria
Food Microbiology·2010· 33 citedOpen Access
Must treatments and wild yeast growth before and during alcoholic fermentation
Annals of Microbiology·2010· 10 citedOpen Access
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese
Food Microbiology·2010· 40 cited
Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits
World Journal of Microbiology and Biotechnology·2010· 63 citedOpen Access
Immobilization of malolactic fermentation bacteria with an innovative technique.
CINECA IRIS Institutional Research Information System (Fondazione Edmund Mach)·2009
Microbiological monitoring of raw milk from selected farm in the Trentingrana region
Italian Journal of Animal Science·2009· 7 citedOpen Access
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk
International Dairy Journal·2008· 211 cited
Immobilization of yeast and bacteria cells in alginate microbeads coated with silica membranes: procedures, physico-chemical features and bioactivity
Journal of Materials Chemistry·2008· 70 cited
Lavado de la uva: efectos en la fermentación y en la composición del vino
Hispana·2008
Yeast Inactivation in Fresh Apple Juice by High Pressure Nitrous Oxide
International Journal of Food Engineering·2007· 10 cited
Batteri malolattici con alta resistenza a fattori limitanti: una selezione da vini trentini
L' Enologo·2007· 1 cited
Washing the grapes before crushing : effects on contaminants and fermentation
Bulletin de l' OIV: Revue Internatione de Viticulture, Oenologie, Economie, droit viti-vinicole·2007· 5 citedOpen Access
Mechanical dispersion procedures improve the rehydration of active dry yeast
Enzyme and Microbial Technology·2006· 13 cited
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system
Food Control·2004· 69 cited
Restart of Fermentation of Simulated Stuck Wines by Direct Inoculation of Active Dry Yeasts
American Journal of Enology and Viticulture·2004· 14 cited
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Frequent Co-authors

Elena Franciosi(10), Elisa Poznanski(9), Raffaele Guzzon(6), Luca Settanni(3), Giovanni Carturan(3), Roberto Larcher(2), Fausto Gardini(2), Maria Elisabetta Guerzoni(2), Ilaria Carafa(1), Tiziana Nardin(1), Silvia Schiavon(1), Kieran Tuohy(1), Emanuela Callone(1), R. Campostrini(1), Agnese Zaccarelli(1), Nicoletta Belletti(1), Filippo Faustini(1), Maria Martuscelli(1), Dino Mastrocola(1), Giovanna Suzzi(1)