Publications by authors named "V Corich"

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Nitrogen supplementation during wine fermentation, cooling rate and SO₂ addition timing influence yeast viability and acetaldehyde production in the post-fermentation process.
Jacopo Sica, Giulia Crosato, Veronica Vendramin, Simone Vincenzi, Cristina Sartori, Viviana Corich

Int J Food Microbiol· November 2025

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Functional Compound Bioaccessibility and Microbial Viability in Green and Black Tea Kombucha During Simulated Digestion.
Gloria Ghion, Jacopo Sica, Sofia Massaro, Armin Tarrah, Tove Gulbrandsen Devold, Viviana Corich

Foods· August 2025

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Effect of regular green tea () kombucha consumption on oxidative stress and endothelial health in individuals with excess body weight: a randomized controlled trial.
Dandara Baia Bonifácio, Gabriela Macedo Fraiz, Udielle Vermelho Lacerda, Rodrigo Rezende Cardoso, Ana Claudia Pelissari Kravchychyn, Viviana Corich

Br J Nutr· July 2025

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Regular Consumption of Black Tea Kombucha Modulates the Gut Microbiota in Individuals with and without Obesity.
Mirian Aparecida de Campos Costa, Vinícius da Silva Duarte, Gabriela Macedo Fraiz, Rodrigo Rezende Cardoso, Alessandra da Silva, Viviana Corich

J Nutr· May 2025

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Chemical and microbiological assessment of early wine fermentation phase can predict yeast cell viability during post-fermentation process.
Jacopo Sica, Giulia Crosato, Zeno Molinelli, Chiara Nadai, Alessio Giacomini, Viviana Corich

Int J Food Microbiol· February 2025

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