| Nome |
# |
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Validation of a standard protocol to assess the fermentative and chemical properties of Saccharomyces cerevisiae wine strains, file e2047589-971f-7e24-e053-6605fe0afb29
|
116
|
|
Vinegar production to valorise Citrus bergamia by-products., file e2047589-3bec-7e24-e053-6605fe0afb29
|
75
|
|
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds, file e2047589-4b87-7e24-e053-6605fe0afb29
|
56
|
|
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
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|
Enological functions of parietal yeast mannoproteins, file e2047587-5675-7e24-e053-6605fe0afb29
|
45
|
|
Screening for yeasts able to hydrolyse arbutin in the presence of glucose or ethanol, file e2047587-34ae-7e24-e053-6605fe0afb29
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41
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Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts, file e2047587-574b-7e24-e053-6605fe0afb29
|
33
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|
Evaluation of proteolytic and antagonistic activity of dairy lactic acid bacteria using skim milk as a model system., file e2047587-6880-7e24-e053-6605fe0afb29
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32
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Miglioramento della salubrità dei vini mediante impiego di lieviti selezionati per la diversa attività adsorbente, file e2047587-7ef7-7e24-e053-6605fe0afb29
|
31
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|
Selection of Saccharomyces sensu stricto for mead production, file e2047587-8097-7e24-e053-6605fe0afb29
|
30
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|
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation, file e2047589-431d-7e24-e053-6605fe0afb29
|
27
|
|
Improved screening method for the selection of wine yeasts based on their pigment adsorption activity, file e2047587-4448-7e24-e053-6605fe0afb29
|
22
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Determination des IgG anti-beta-glucanes avec la methode Elisa, file e2047587-8942-7e24-e053-6605fe0afb29
|
22
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Methods for detecting enterohaemorrhagic Escherichia coli in food, file e2047587-59dd-7e24-e053-6605fe0afb29
|
21
|
|
Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts, file e2047588-aa11-7e24-e053-6605fe0afb29
|
16
|
|
Methods to assess lactic acid bacteria diversity and compatibility in food, file e2047587-4442-7e24-e053-6605fe0afb29
|
15
|
|
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine, file e2047588-893b-7e24-e053-6605fe0afb29
|
15
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|
Alcoholic fermentation of bergamot juice does not modify its anticholesterolemic compounds, file e2047587-7e8e-7e24-e053-6605fe0afb29
|
14
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|
Lacto-dynamographic study of lactic acid bacteria as a tool for their selection, file e2047587-7716-7e24-e053-6605fe0afb29
|
13
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|
Selection of Calabrian strains of Saccharomyces sensu stricto for red wines, file e2047589-3e42-7e24-e053-6605fe0afb29
|
12
|
|
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
|
|
Characteristics of goat milk produced in the Aspromonte massif (Calabria, Italy), file e2047587-8388-7e24-e053-6605fe0afb29
|
11
|
|
Petri dish method to select yeasts able to produce more pigmented table olives, file e2047587-2cea-7e24-e053-6605fe0afb29
|
10
|
|
New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity, file e2047587-444e-7e24-e053-6605fe0afb29
|
10
|
|
Lacto-dynamographic study of lactic acid bacteria as a tool for their selection, file e2047587-7717-7e24-e053-6605fe0afb29
|
10
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|
Changes in nutrient content of sweet pepper waste after colonisation by dairy Penicillium, file e2047587-8948-7e24-e053-6605fe0afb29
|
10
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Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes, file e2047588-84d8-7e24-e053-6605fe0afb29
|
9
|
|
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
|
|
Ochratoxin A removal during winemaking, file e2047587-5a81-7e24-e053-6605fe0afb29
|
8
|
|
Influence of the production yeast strain on the development of malolactic fermentation in white wine., file e2047587-838d-7e24-e053-6605fe0afb29
|
8
|
|
Isolation and clonal pre-selection of enological Saccharomyces, file e2047587-8ac6-7e24-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
|
|
Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses, file f5c7d0d8-b081-44fd-a6b1-d32ffc3300db
|
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
|
|
Enological functions of the parietal yeast mannoproteins (intervento orale), file e2047587-79ae-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
|
|
Antagonistic activity of dairy lactobacilli against Gram- foodborne pathogens, file e2047587-2b26-7e24-e053-6605fe0afb29
|
5
|
|
Ochratoxin A adsorption phenotype: An inheritable yeast trait, file e2047587-2b37-7e24-e053-6605fe0afb29
|
5
|
|
Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation., file e2047587-68ff-7e24-e053-6605fe0afb29
|
5
|
|
Antifungal activity of lactic acid bacteria to control table olive production, file e2047587-6ccc-7e24-e053-6605fe0afb29
|
5
|
|
Influence of (+)-catechin on biofilm growth of oenological Saccharomyces cerevisiae strains, file e2047587-7247-7e24-e053-6605fe0afb29
|
5
|
|
New microbiological approach to reduce ochratoxin levels in alcoholic beverages, file e2047587-7713-7e24-e053-6605fe0afb29
|
5
|
|
Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines, file e2047588-ffd3-7e24-e053-6605fe0afb29
|
5
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Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making, file e2047589-3e40-7e24-e053-6605fe0afb29
|
5
|
|
Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production., file e2047586-ffb6-7e24-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
|
|
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses (intervento orale), file e2047587-695e-7e24-e053-6605fe0afb29
|
4
|
|
Monitoring of hybrid Saccharomyces cerevisiae strains during fermentation of must of Magliocco grapes, file e2047587-69cf-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
|
|
Inhibition of malolactic fermentation by cryotolerant yeasts, file e2047586-176b-7e24-e053-6605fe0afb29
|
3
|
|
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
|
|
New approach to assess lactic acid bacteria compatibility during cheese-making., file e2047587-68f2-7e24-e053-6605fe0afb29
|
3
|
|
Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation., file e2047587-68fe-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
|
|
In vitro screening of dairy lactic acid bacteria for antagonistic activity against Listeria monocytogenes, file e2047587-6aa9-7e24-e053-6605fe0afb29
|
3
|
|
Ochratoxin A removal during alcoholic fermentation, file e2047587-786b-7e24-e053-6605fe0afb29
|
3
|
|
Selection of Saccharomyces Sensu Stricto able to produce high quality fruit wines, file e2047587-7e0c-7e24-e053-6605fe0afb29
|
3
|
|
Role of Hanseniaspora guilliermondii in winemaking (intervento orale), file e2047587-7ea1-7e24-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
|
|
Effect of protectants on the fermentation performance of wine yeasts subjected to osmotic stress, file e2047587-85a4-7e24-e053-6605fe0afb29
|
3
|
|
Selection of Saccharomyces cerevisiae strains with high ability to adsorb ochratoxin A during fermentation, file e2047587-8940-7e24-e053-6605fe0afb29
|
3
|
|
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution, file e2047587-8abe-7e24-e053-6605fe0afb29
|
3
|
|
New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices, file e2047588-5e4e-7e24-e053-6605fe0afb29
|
3
|
|
Selection of yeasts for their anti-mold activity and prospective use in table olive fermentation, file e2047589-07f3-7e24-e053-6605fe0afb29
|
3
|
|
Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making, file e2047589-3b8c-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
|
|
Progetto: "Miglioramento delle produzioni vitivinicole della zona del Cirò". Volume I, file e2047586-312a-7e24-e053-6605fe0afb29
|
2
|
|
Comparing different schemes of agricultural wastewater lagooning: depuration performance and microbiological characteristics, file e2047586-ff41-7e24-e053-6605fe0afb29
|
2
|
|
Selection of yeasts for their anti-mold activity and prospective use in table olive fermentation, file e2047587-2497-7e24-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
|
|
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds, file e2047587-2cf1-7e24-e053-6605fe0afb29
|
2
|
|
Isolation and fast pre-selection of yeasts from spontaneous fermentation of Calabrian table olives., file e2047587-68f7-7e24-e053-6605fe0afb29
|
2
|
|
Microflora evolution during ripening of Caciocavallo palermitano cheese, file e2047587-69d8-7e24-e053-6605fe0afb29
|
2
|
|
The Italian group of wine microbiology (GMV): Validation of a synthetic medium for the characterization of wine strains of Saccharomyces cerevisiae., file e2047587-6a0e-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
|
|
Physiologically characterized yeasts isolated from raw milks and raw milk cheeses, file e2047587-71d9-7e24-e053-6605fe0afb29
|
2
|
|
Validation of a method for assessing the ability of wine yeasts to adsorb grape pigments, file e2047587-7244-7e24-e053-6605fe0afb29
|
2
|
|
Influence of (+)-catechin on biofilm growth of oenological Saccharomyces cerevisiae strains, file e2047587-7246-7e24-e053-6605fe0afb29
|
2
|
|
New microbiological approach to reduce ochratoxin levels in alcoholic beverages, file e2047587-7714-7e24-e053-6605fe0afb29
|
2
|
|
Technological characteristics of Calabrian acetic acid bacteria, file e2047587-7719-7e24-e053-6605fe0afb29
|
2
|
| Totale |
1.061 |