Synopsis of recent research by authors named "Alessio Giacomini"
- Alessio Giacomini's recent research encompasses the intersection of food science and microbiology, focusing on the health impacts of fermented beverages, the quality control and safety of processed meats, and the biochemical mechanisms influencing wine production.
- Key findings include the positive effects of green tea kombucha on inflammation and microbiota among individuals with excess weight, as well as insights into the microbial dynamics and safety in vacuum-packaged sausages over extended periods.
- Giacomini’s work also explores innovative applications in winemaking, such as the role of specific yeast strains in wine color stability, bioactive peptide potential from winery by-products, and the effects of fermentation practices on protein stability in wines.