| Nome |
# |
|
Vinegar production to valorise Citrus bergamia by-products., file e2047589-3bec-7e24-e053-6605fe0afb29
|
75
|
|
Improvement of semi-continuous anaerobic digestion of pre-treated orange peel waste by the combined use of zero valent iron and granular activated carbon, file e2047588-9639-7e24-e053-6605fe0afb29
|
63
|
|
Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese, file e2047587-ba78-7e24-e053-6605fe0afb29
|
55
|
|
Emerging Trends in Allelopathy: A Genetic Perspective for Sustainable Agriculture, file 8e2ddad9-7d2a-46c1-a10a-ae7c75c1564d
|
51
|
|
A simple and rapid method for separation and isolation of marine algal species from naturally evolved populations., file e2047587-2c19-7e24-e053-6605fe0afb29
|
41
|
|
Screening for yeasts able to hydrolyse arbutin in the presence of glucose or ethanol, file e2047587-34ae-7e24-e053-6605fe0afb29
|
41
|
|
Wine yeasts selection: Laboratory characterization and protocol review, file e2047589-ae42-7e24-e053-6605fe0afb29
|
40
|
|
Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts, file e2047587-574b-7e24-e053-6605fe0afb29
|
33
|
|
Miglioramento della salubrità dei vini mediante impiego di lieviti selezionati per la diversa attività adsorbente, file e2047587-7ef7-7e24-e053-6605fe0afb29
|
31
|
|
Selection of Saccharomyces sensu stricto for mead production, file e2047587-8097-7e24-e053-6605fe0afb29
|
30
|
|
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation, file e2047589-431d-7e24-e053-6605fe0afb29
|
27
|
|
Methods for detecting enterohaemorrhagic Escherichia coli in food, file e2047587-59dd-7e24-e053-6605fe0afb29
|
21
|
|
Persistence and effect of a multistrain starter culture on antioxidant and rheological properties of novel wheat sourdoughs and bread, file e2047587-2dbc-7e24-e053-6605fe0afb29
|
20
|
|
Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts, file e2047588-aa11-7e24-e053-6605fe0afb29
|
16
|
|
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine, file e2047588-893b-7e24-e053-6605fe0afb29
|
15
|
|
Alcoholic fermentation of bergamot juice does not modify its anticholesterolemic compounds, file e2047587-7e8e-7e24-e053-6605fe0afb29
|
14
|
|
Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking, file e2047589-5096-7e24-e053-6605fe0afb29
|
12
|
|
Nutrient depletion modifies cell wall adsorption activity of wine yeast, file e2047587-2c16-7e24-e053-6605fe0afb29
|
11
|
|
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes, file e2047588-84d8-7e24-e053-6605fe0afb29
|
9
|
|
Effect of brine composition on yeast biota associated with naturally fermented Nocellara messinese table olives., file e2047588-92ee-7e24-e053-6605fe0afb29
|
9
|
|
Improvement of semi-continuous anaerobic digestion of pre-treated orange peel waste by the combined use of zero valent iron and granular activated carbon, file e2047586-3d68-7e24-e053-6605fe0afb29
|
8
|
|
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A, file e2047587-282e-7e24-e053-6605fe0afb29
|
8
|
|
Physico-chemical and hygienic characteristics of the Calabrian raw milk cheese Caprino d’Aspromonte, file e2047587-59d6-7e24-e053-6605fe0afb29
|
8
|
|
Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization, file e2047589-07f1-7e24-e053-6605fe0afb29
|
8
|
|
Comparing different schemes of agricultural wastewater lagooning: depuration performance and microbiological characteristics, file e2047586-ff40-7e24-e053-6605fe0afb29
|
7
|
|
Assessment of color adsorption by yeast using grape skin agar and impact on red wine color, file e2047587-24f3-7e24-e053-6605fe0afb29
|
6
|
|
Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy), file e2047587-688f-7e24-e053-6605fe0afb29
|
6
|
|
Focusing on drawback in micromanipulate yeast of Hanseniaspora spp. for improvement of technological traits., file e2047587-6959-7e24-e053-6605fe0afb29
|
6
|
|
Focusing on drawbacks in managing the complexity of micro-algal community, file e2047587-6963-7e24-e053-6605fe0afb29
|
6
|
|
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking, file e2047587-8573-7e24-e053-6605fe0afb29
|
6
|
|
Optimal use of Hanseniaspora peculiarities in winemaking (intervento orale), file e2047587-88d8-7e24-e053-6605fe0afb29
|
6
|
|
A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages., file e2047588-9508-7e24-e053-6605fe0afb29
|
6
|
|
Ochratoxin A adsorption phenotype: An inheritable yeast trait, file e2047587-2b37-7e24-e053-6605fe0afb29
|
5
|
|
Influence of (+)-catechin on biofilm growth of oenological Saccharomyces cerevisiae strains, file e2047587-7247-7e24-e053-6605fe0afb29
|
5
|
|
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production., file e2047586-ffb6-7e24-e053-6605fe0afb29
|
4
|
|
Impact of Different Storage Methods on Bioactive Compounds in Arthrospira platensis Biomass, file e2047587-25e9-7e24-e053-6605fe0afb29
|
4
|
|
Evolution during wine aging of colour and tannin differences induced by wine starters, file e2047587-38a4-7e24-e053-6605fe0afb29
|
4
|
|
Genetic improvement for technological traits of non-Saccharomyces wine yeasts, file e2047587-6885-7e24-e053-6605fe0afb29
|
4
|
|
Microbiota associated to fermented table olive of the cultivar Carolea assessed by molecular methods, file e2047587-688a-7e24-e053-6605fe0afb29
|
4
|
|
Effect of pH and salinity on biofilm-like phenotypes of yeasts isolated from fermented olives, file e2047587-6ab0-7e24-e053-6605fe0afb29
|
4
|
|
Ochratoxin A adsorption phenotype: an inheritable yeast trait, file e2047587-7242-7e24-e053-6605fe0afb29
|
4
|
|
Antagonistic activity against foodborne-pathogens of lactic acid bacteria from Calabrian raw milk cheeses, file e2047587-7249-7e24-e053-6605fe0afb29
|
4
|
|
Antagonistic activity against foodborne-pathogens of lactic acid bacteria from Calabrian raw milk cheeses, file e2047587-7e0e-7e24-e053-6605fe0afb29
|
4
|
|
Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products, file e2047588-8e65-7e24-e053-6605fe0afb29
|
4
|
|
Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization, file e2047587-2b44-7e24-e053-6605fe0afb29
|
3
|
|
Nutrient depletion modifies cell wall adsorption activity of wine yeast, file e2047587-2b4d-7e24-e053-6605fe0afb29
|
3
|
|
Preliminary study by molecular methods on lactic acid bacteria and yeasts of Calabrian sourdoughs, file e2047587-6893-7e24-e053-6605fe0afb29
|
3
|
|
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production., file e2047587-68e7-7e24-e053-6605fe0afb29
|
3
|
|
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese, file e2047587-68ec-7e24-e053-6605fe0afb29
|
3
|
|
Focusing on drawback in micromanipulate yeast of Hanseniaspora spp. for improvement of technological traits., file e2047587-6958-7e24-e053-6605fe0afb29
|
3
|
|
Check of the grape pigment adsorption in three generations of yeasts, file e2047587-8164-7e24-e053-6605fe0afb29
|
3
|
|
Wine starter selection for adsorption activity to control colour of Slovakian wines, file e2047587-8566-7e24-e053-6605fe0afb29
|
3
|
|
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 2. Yeast selection from Campania and Calabria, file e2047587-8568-7e24-e053-6605fe0afb29
|
3
|
|
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution, file e2047587-8abe-7e24-e053-6605fe0afb29
|
3
|
|
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A, file e2047589-3b8e-7e24-e053-6605fe0afb29
|
3
|
|
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A, file e2047589-3ce6-7e24-e053-6605fe0afb29
|
3
|
|
Optimization of orange peel waste ensiling for sustainable anaerobic digestion, file e2047586-b2b3-7e24-e053-6605fe0afb29
|
2
|
|
Comparing different schemes of agricultural wastewater lagooning: depuration performance and microbiological characteristics, file e2047586-ff41-7e24-e053-6605fe0afb29
|
2
|
|
Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine, file e2047587-2c11-7e24-e053-6605fe0afb29
|
2
|
|
Clonal selection of wine starter for opposite adsorption activity of phenolics and ochratoxin A during winemaking, file e2047587-6a2f-7e24-e053-6605fe0afb29
|
2
|
|
Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking, file e2047587-6c0b-7e24-e053-6605fe0afb29
|
2
|
|
Influence of (+)-catechin on biofilm growth of oenological Saccharomyces cerevisiae strains, file e2047587-7246-7e24-e053-6605fe0afb29
|
2
|
|
Technological characteristics of Calabrian acetic acid bacteria, file e2047587-7719-7e24-e053-6605fe0afb29
|
2
|
|
Technological characteristics of Calabrian acetic acid bacteria, file e2047587-771a-7e24-e053-6605fe0afb29
|
2
|
|
Grape pigment adsorption is an inheritable QTL of yeasts., file e2047587-7e65-7e24-e053-6605fe0afb29
|
2
|
|
La selezione dei lieviti per il potenziamento della salubrità dei vini, file e2047587-809e-7e24-e053-6605fe0afb29
|
2
|
|
Miglioramento della salubrità dei vini mediante impiego di lieviti selezionati per la diversa attività adsorbente, file e2047587-84e5-7e24-e053-6605fe0afb29
|
2
|
|
Nutrient depletion modifies celi wall adsorption activity of wine yeast., file e2047587-84eb-7e24-e053-6605fe0afb29
|
2
|
|
Yeast to enhance wine safety and healthiness (intervento orale), file e2047587-8564-7e24-e053-6605fe0afb29
|
2
|
|
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes, file e2047587-856a-7e24-e053-6605fe0afb29
|
2
|
|
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 1. Two-step selection of Calabrian and Sicilian wine yeasts, file e2047587-85ce-7e24-e053-6605fe0afb29
|
2
|
|
Effect of nutrient depletion on parietal adsorption activity of Saccharomyces cerevisiae selected for winemaking (intervento orale), file e2047587-8917-7e24-e053-6605fe0afb29
|
2
|
|
Yeast biofilm-like behaviour in rich or poor media in the presence of polyphenols., file e2047587-89a7-7e24-e053-6605fe0afb29
|
2
|
|
Vinegar production to valorise Citrus bergamia by-products., file e2047587-2954-7e24-e053-6605fe0afb29
|
1
|
|
Viability of commercial wine yeasts during freezer storage in glycerol-based media, file e2047587-2fab-7e24-e053-6605fe0afb29
|
1
|
|
Depuration in aerated ponds of citrus processing wastewater with a high concentration of essential oils, file e2047587-5e3e-7e24-e053-6605fe0afb29
|
1
|
|
Viability of commercial wine yeasts during freezer storage in glycerol-based media, file e2047587-88dd-7e24-e053-6605fe0afb29
|
1
|
|
Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine, file e2047589-052d-7e24-e053-6605fe0afb29
|
1
|
|
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes, file e2047589-390b-7e24-e053-6605fe0afb29
|
1
|
|
Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production, file e2047589-8ba0-7e24-e053-6605fe0afb29
|
1
|
|
Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine, file e2047589-bbab-7e24-e053-6605fe0afb29
|
1
|
| Totale |
823 |