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L. Solieri · SciRah

Researcher profile · Semantic Scholar

L. Solieri

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L. Solieri — researcher profile on SciRah

h-index: 33
Works: 121
Citations: 3,266

Most-cited papers

Vinegars of the World
L. Solieri, Paolo Giudici
2009195 citations Open access
Semantic Scholar
Valorization of cheese whey using microbial fermentations
T. Zotta, L. Solieri, L. Iacumin, C. Picozzi +1 more
2020Applied Microbiology and Biotechnology160 citations
Semantic Scholar
Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis.
L. Solieri, A. Bianchi, Giovanni Mottolese, F. Lemmetti +1 more
2014Food microbiology151 citations Open access
Semantic Scholar
Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii.
T. C. Dakal, L. Solieri, P. Giudici
2014Journal of food microbiology138 citations Open access
Semantic Scholar
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar.
L. De Vero, E. Gala, M. Gullo, L. Solieri +2 more
2006Food microbiology134 citations Open access
Semantic Scholar
Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food
D. Tagliazucchi, S. Martini, L. Solieri
2019Fermentation100 citations Open access
Semantic Scholar
Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation.
L. Solieri, Giuseppina Sefora Rutella, D. Tagliazucchi
2015Food microbiology97 citations Open access
Semantic Scholar
Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.
E. Gala, S. Landi, L. Solieri, M. Nocetti +2 more
2008Journal of food microbiology97 citations
Semantic Scholar
Yeasts associated to Traditional Balsamic Vinegar: ecological and technological features.
L. Solieri, Paolo Giudici
2008Journal of food microbiology93 citations Open access
Semantic Scholar
Molecular assessment of indigenous yeast population from traditional balsamic vinegar
L. Solieri, S. Landi, L. De Vero, Paolo Giudici
2006Journal of Applied Microbiology89 citations Open access
Semantic Scholar
Mitochondrial inheritance in budding yeasts: towards an integrated understanding.
L. Solieri
2010Trends in Microbiology88 citations Open access
Semantic Scholar
Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives
A. Pino, Amanda Vaccalluzzo, L. Solieri, F. Romeo +5 more
2019Frontiers in Microbiology79 citations Open access
Semantic Scholar
Bile salt hydrolase: The complexity behind its mechanism in relation to lowering-cholesterol lactobacilli probiotics
Gianluigi Agolino, A. Pino, Amanda Vaccalluzzo, Marianna Cristofolini +3 more
2024Journal of Functional Foods78 citations Open access
Semantic Scholar
Traditional Balsamic Vinegar
P. Giudici, M. Gullo, L. Solieri
200977 citations Open access
Semantic Scholar
Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food.
Giuseppina Sefora Rutella, D. Tagliazucchi, L. Solieri
2016Food microbiology76 citations Open access
Semantic Scholar
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine
M. Gobbi, L. De Vero, L. Solieri, F. Comitini +3 more
2014European Food Research and Technology71 citations Open access
Semantic Scholar
Next-generation sequencing and its potential impact on food microbial genomics
L. Solieri, T. C. Dakal, P. Giudici
2012Annals of Microbiology69 citations Open access
Semantic Scholar
Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures
L. Solieri, F. Genova, M. De Paola, P. Giudici
2010Journal of Applied Microbiology65 citations Open access
Semantic Scholar
Peptidomics: new trends in food science
S. Martini, L. Solieri, D. Tagliazucchi
2021Current Opinion in Food Science61 citations Open access
Semantic Scholar
Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties.
Paolo Giudici, M. Gullo, L. Solieri, P. Falcone
2009Advances in Food and Nutrition Research61 citations Open access
Semantic Scholar
Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach.
L. Solieri, A. Bianchi, P. Giudici
2012Systematic and Applied Microbiology59 citations Open access
Semantic Scholar
Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331
L. Solieri, L. De Vero, D. Tagliazucchi
2018International Dairy Journal51 citations Open access
Semantic Scholar
Mitochondrial inheritance and fermentative : oxidative balance in hybrids between Saccharomyces cerevisiae and Saccharomyces uvarum
L. Solieri, Oreto Antúnez, J. Pérez-Ortín, E. Barrio +1 more
2008Yeast50 citations Open access
Semantic Scholar
The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology
L. Solieri
2021World Journal of Microbiology & Biotechnology48 citations Open access
Semantic Scholar
Zygosaccharomyces sapae sp. nov., isolated from Italian traditional balsamic vinegar.
L. Solieri, Tikam Chand Dakal, P. Giudici
2013International Journal of Systematic and Evolutionary Microbiology43 citations Open access
Semantic Scholar
A new putative Zygosaccharomyces yeast species isolated from traditional balsamic vinegar
L. Solieri, S. Cassanelli, Paolo Giudici
2007Yeast41 citations Open access
Semantic Scholar
Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities
L. Solieri, M. Valentini, A. Cattivelli, Laura Sola +3 more
2022Process Biochemistry40 citations Open access
Semantic Scholar
Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology
Fabrizio Iattici, Martina Catallo, L. Solieri
2019Beverages40 citations Open access
Semantic Scholar
An Integrated Peptidomics and In Silico Approach to Identify Novel Anti-Diabetic Peptides in Parmigiano-Reggiano Cheese
S. Martini, L. Solieri, A. Cattivelli, V. Pizzamiglio +1 more
2021Biology39 citations Open access
Semantic Scholar
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts
A. Caridi, R. Sidari, L. Solieri, A. Cufari +1 more
2007Journal of Applied Microbiology36 citations Open access
Semantic Scholar
Unravelling genomic diversity of Zygosaccharomyces rouxii complex with a link to its life cycle.
L. Solieri, T. C. Dakal, M. A. Croce, P. Giudici
2013FEMS Yeast Research34 citations Open access
Semantic Scholar
Genome size and ploidy level: new insights for elucidating relationships in Zygosaccharomyces species.
L. Solieri, S. Cassanelli, M. A. Croce, Paolo Giudici
2008Fungal Genetics and Biology33 citations
Semantic Scholar
Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese
L. Solieri, Andrea Baldaccini, S. Martini, A. Bianchi +2 more
2020Biology31 citations Open access
Semantic Scholar
Release of the Antihypertensive Tripeptides Valine-Proline-Proline and Isoleucine-Proline-Proline from Bovine Milk Caseins during in Vitro Gastrointestinal Digestion.
Giuseppina Sefora Rutella, L. Solieri, S. Martini, D. Tagliazucchi
2016Journal of Agricultural and Food Chemistry28 citations Open access
Semantic Scholar
Improved wine yeasts by direct mating and selection under stressful fermentative conditions
T. Bonciani, L. Solieri, L. De Vero, P. Giudici
2016European Food Research and Technology27 citations Open access
Semantic Scholar
Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations
A. Pino, Nunziatina Russo, L. Solieri, Laura Sola +2 more
2022Microorganisms24 citations Open access
Semantic Scholar
Differential hypersaline stress response in Zygosaccharomyces rouxii complex yeasts: a physiological and transcriptional study.
L. Solieri, V. Vezzani, S. Cassanelli, T. C. Dakal +2 more
2016FEMS Yeast Research24 citations Open access
Semantic Scholar
Development of a Sequence-Characterized Amplified Region Marker-Targeted Quantitative PCR Assay for Strain-Specific Detection of Oenococcus oeni during Wine Malolactic Fermentation
L. Solieri, P. Giudici
2010Applied and Environmental Microbiology24 citations Open access
Semantic Scholar
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides.
D. Tagliazucchi, Andrea Baldaccini, S. Martini, A. Bianchi +2 more
2020Journal of food microbiology23 citations Open access
Semantic Scholar
Evolution‐based strategy to generate non‐genetically modified organisms Saccharomyces cerevisiae strains impaired in sulfate assimilation pathway
L. De Vero, L. Solieri, P. Giudici
2011Letters in Applied Microbiology23 citations Open access
Semantic Scholar
Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study
A. Helal, Chiara Nasuti, Laura Sola, Giada Sassi +2 more
2023Fermentation22 citations Open access
Semantic Scholar
Contrasting Patterns of rDNA Homogenization within the Zygosaccharomyces rouxii Species Complex
Tikam Chand Dakal, P. Giudici, L. Solieri
2016PLoS ONE21 citations Open access
Semantic Scholar
Genome Mining and Characterization of Two Novel Lacticaseibacillus rhamnosus Probiotic Candidates with Bile Salt Hydrolase Activity
Gianluigi Agolino, Marianna Cristofolini, Amanda Vaccalluzzo, D. Tagliazucchi +5 more
2025Biomolecules19 citations Open access
Semantic Scholar
Yeast Bioflavoring in Beer: Complexity Decoded and Built up Again
Chiara Nasuti, L. Solieri
2024Fermentation18 citations Open access
Semantic Scholar
Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese
L. Solieri, Laura Sola, Amanda Vaccalluzzo, C. Randazzo +2 more
2022Biology18 citations Open access
Semantic Scholar
Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization
S. Martini, M. Bonazzi, Ilaria Malorgio, V. Pizzamiglio +2 more
2021Microorganisms17 citations Open access
Semantic Scholar
Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing
Martina Catallo, J. Nikulin, L. Johansson, K. Krogerus +7 more
2020Journal of the Institute of Brewing17 citations Open access
Semantic Scholar
Chimeric Sex-Determining Chromosomal Regions and Dysregulation of Cell-Type Identity in a Sterile Zygosaccharomyces Allodiploid Yeast
M. Bizzarri, P. Giudici, S. Cassanelli, L. Solieri
2016PLoS ONE17 citations Open access
Semantic Scholar
Quantitative phenotypic analysis of multistress response in Zygosaccharomyces rouxii complex.
L. Solieri, T. C. Dakal, S. Bicciato
2014FEMS Yeast Research17 citations Open access
Semantic Scholar
Effect of Fermentation with Streptococcus thermophilus Strains on In Vitro Gastro-Intestinal Digestion of Whey Protein Concentrates
A. Helal, Sara Pierri, D. Tagliazucchi, L. Solieri
2023Microorganisms14 citations Open access
Semantic Scholar

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D. Tagliazucchi×15
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Paolo Giudici×9
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C. Randazzo×6
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T. C. Dakal — researcher profile on SciRah

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M. Gullo — researcher profile on SciRah

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A. Bianchi — researcher profile on SciRah

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S. Cassanelli — researcher profile on SciRah