Persone PhD CandidatesXXXVII ciclo Valentina Civa

XXXVII ciclo Valentina Civa

3rd year

Curriculum: Food Science and Technology

Supervisor: Prof.ssa Paola Domizio

Email: valentina.civa@unifi.it

Office address: Via Donizetti, 6 - 50144 Firenze

Mobile phone: +39 3201873575

Profile

I’m Valentina Civa and I graduated at the University of Florence where I obtained a bachelor’s degree in Biology and a Master's degree in Nutrition Science.

Research interests and PhD project

My research interests deal with oenological processes and their sensorial impact.

Papers

• Civa, V., Maioli, F., Canuti, V., Pietrini, B. M., Bosaro, M., Mannazzu, I., & Domizio, P. (2024). Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine. Foods, 13(16), 2640. https://doi.org/10.3390/foods13162640
• Civa, V., Chinnici, F., Picariello, G., Tarabusi, E., Bosaro, M., Mannazzu, I., & Domizio, P. (2024). Non-Saccharomyces yeast derivatives: Characterization of novel potential bio-adjuvants for the winemaking process. Current Research in Food Science, 8, 100774. https://doi.org/10.1016/j.crfs.2024.100774

Conference talks and seminars

• Civa, V., Domizio, P. (2024). Non-conventional Inactivated Dry Yeast: evaluation of their impact on the chemical, physical and sensory characteristics of white wines, 28th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology, 18-20 September 2024, Catania (Italy),
• Civa, V., Tarabusi, E., Chinnici, F., Domizio, P. (2023). The potentiality of non-Saccharomyces yeast derivatives as oenological bio-adjuvants. 44th OIV World Congress of Vine and Wine, 5-9 June 2023, Cadiz (Spain).
• Civa, V., Tarabusi, E., Chinnici, F., Domizio, P. (2023). Inactivated non-Saccharomyces Yeasts in winemaking: an exploratory study. Enoforum Italia, 16-18 May 2023, Vicenza (Italia)
• Civa, V., Ongaro, M., Bosaro, M., Antoniali, P., Domizio, P. (2024). Non-conventional yeast derivatives as novel potential bio-adjuvants for the winemaking process. Enoforum Spain, 15-16 May 2024, Zaragoza (Spain)
• Civa, V., Domizio, P. (2023). The potentiality of non-Saccharomyces yeast derivatives as oenological bio-adjuvants, 27th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology, 13-15 September 2023, Portici (Italy)
• Civa, V., Domizio, P. (2022). Non-Conventional Inactivated Dry Yeasts: evaluation of their impact on the chemical, physical and sensory characteristics of wines. 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology, 19-21 September 2023, Asti (Italy)