Patrizia Romano

What is she best known for?

The fields of study she is best known for:

• Enzyme
• Biochemistry
• Gene

Her primary areas of investigation include Wine, Yeast, Food science, Yeast in winemaking and Fermentation. Her work in Yeast addresses subjects such as Acetaldehyde, which are connected to disciplines such as Glycerol and Ethyl acetate. Her work on Food preservation, Ripening and Mycotoxin as part of general Food science research is frequently linked to Aspergillus candidus, bridging the gap between disciplines.

Her work in Yeast in winemaking addresses issues such as Saccharomyces, which are connected to fields such as Winery and Restriction digest. Her Fermentation research is multidisciplinary, incorporating elements of Acetic acid and Botany. Her work carried out in the field of Saccharomyces cerevisiae brings together such families of science as Fermentation in winemaking, Acetoin and Starter.

Her most cited work include:

• Function of yeast species and strains in wine flavour. (471 citations)
• Genome renewal: A new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts (210 citations)
• Origin and Production of Acetoin during Wine Yeast Fermentation. (143 citations)

What are the main themes of her work throughout her whole career to date?

The scientist’s investigation covers issues in Wine, Yeast, Food science, Saccharomyces cerevisiae and Fermentation. Her Wine research is multidisciplinary, relying on both Yeast in winemaking, Starter and Botany. The Yeast study combines topics in areas such as Acetoin and Microbiology.

Her work in Food science covers topics such as Isoamyl alcohol which are related to areas like Isobutanol. Patrizia Romano combines subjects such as Genetic variability, Strain and Ascomycota with her study of Saccharomyces cerevisiae. Her Fermentation research focuses on subjects like Metschnikowia pulcherrima, which are linked to Brettanomyces bruxellensis.

She most often published in these fields:

• Wine (63.78%)
• Yeast (55.91%)
• Food science (49.61%)

What were the highlights of her more recent work (between 2015-2021)?

• Wine (63.78%)
• Food science (49.61%)
• Fermentation (40.94%)

In recent papers she was focusing on the following fields of study:

Her primary scientific interests are in Wine, Food science, Fermentation, Yeast and Starter. Her biological study spans a wide range of topics, including Genetics and Saccharomyces cerevisiae. Her work focuses on many connections between Genetics and other disciplines, such as Botany, that overlap with her field of interest in Yeast in winemaking.

Her work in Food science tackles topics such as Alcohol which are related to areas like Sugar. Her studies deal with areas such as Organoleptic and Aroma as well as Fermentation. While working on this project, she studies both Yeast and Strain.

Between 2015 and 2021, her most popular works were:

• Yeast Interactions in Inoculated Wine Fermentation (77 citations)
• Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added. (37 citations)
• New insights on the use of wine yeasts (34 citations)

In her most recent research, the most cited papers focused on:

• Enzyme
• Gene
• Biochemistry

Her scientific interests lie mostly in Starter, Food science, Fermentation, Wine and Yeast. Her Starter research incorporates themes from Acetaldehyde, Biotechnology, Ethanol content, Saccharomyces and Aroma. She connects Food science with Development environment in her study.

Her Wine research is multidisciplinary, incorporating perspectives in Genetics, Cultivar and Saccharomyces cerevisiae. She studies Yeast in winemaking, a branch of Saccharomyces cerevisiae. She has researched Yeast in several fields, including Probiotic and Fermentation in food processing.