4.2 Abstract in Atti di convegno

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Prodotti della tipologia (ordinati per Data di deposito in Decrescente ordine): 161 a 180 di 824

Ochratoxin A removal during alcoholic fermentation

2005-01-01 Caridi, A.; Galvano, F.; Tafuri, A.; Ritieni, A.

Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 2. Yeast selection from Campania and Calabria

2009-01-01 Caridi, A.; Sidari, R.; Crea, V.; Blaiotta, G.; Ritieni, A.

Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution

2011-01-01 Caridi, A.; Sidari, R.; Daniele, G.; Libanio, R.; DE BRUNO, A.; Piscopo, A.; Poiana, M.

Selection of Saccharomyces Sensu Stricto able to produce high quality fruit wines

2008-01-01 SCHWAN FREITAS, R.; Dias, D. R.; Duarte, W. F.; Caridi, A.

Oenological yeasts for mead production

1998-01-01 Caridi, A.; Russo, M.

Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking

2013-01-01 Caridi, A.; Cariello, C.; Chirico, A.; De Bruno, A.; De Salvo, E.; Piscopo, A.; Poiana, M.; Punturiero, D.; Sergi, A.; Sidari, R.

New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes

2014-01-01 Caridi, A.; De Felice, M. L.; Piscopo, A.; Sidari, R.; Zappia, A.; Poiana, M.

Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation.

2015-01-01 Caridi, A.; De Bruno, A.; Piscopo, A.; Zappia, A.; Poiana, M.

Peonidin-3-glucoside content and malvidin-3-glucoside content are significantly different in red wines produced using three generations of Saccharomyces cerevisiae strains different for their phenolic adsorption

2013-01-01 Caridi, A.; Costantino, A.; Morata Barrado, A.

Physiologically characterized yeasts isolated from raw milks and raw milk cheeses

2004-01-01 Caridi, A.

Isolation and fast pre-selection of yeasts from spontaneous fermentation of Calabrian table olives.

2015-01-01 Caridi, A.

Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine.

2015-01-01 Caridi, A.; Sidari, R.; Giuffrè, A. M.; Pellicanò, T.; Sicari, V.; Zappia, C.; Poiana, M.

New approach to assess lactic acid bacteria compatibility during cheese-making.

2015-01-01 Caridi, A.

Novel cost-effective method of screening yeasts for aptitude to adsorb phenolic compounds during winemaking

2003-01-01 Caridi, A.; Cufari, A.

Inhibition of malolactic fermentation by cryotolerant yeasts

1996-01-01 Caridi, A.; Corte, V.; Genova, R.

New microbiological approach to reduce ochratoxin levels in alcoholic beverages

2004-01-01 Caridi, A.; Cufari, A.; Galvano, F.; Geria, M.; Postorino, S.; Tafuri, A.; Ritieni, A.

Viability of commercial wine yeasts during freezer storage in glycerol-based media

2008-01-01 Sidari, R.; Caridi, A.

Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 1. Two-step selection of Calabrian and Sicilian wine yeasts

2009-01-01 Caridi, A.; Sidari, R.; Costantino, A.

Check of the grape pigment adsorption in three generations of yeasts

2010-01-01 Caridi, A.; Sidari, R.

Determination of polyphenols adsorbed on yeasts by HPLC

2004-01-01 Ventrice, D.; Rizzo, M.; Procopio, S.; Caridi, A.; Cufari, A.; Geria, M.

Titolo	Data di pubblicazione	Autore(i)
Ochratoxin A removal during alcoholic fermentation	1-gen-2005	Caridi, A.; Galvano, F.; Tafuri, A.; Ritieni, A.
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 2. Yeast selection from Campania and Calabria	1-gen-2009	Caridi, A.; Sidari, R.; Crea, V.; Blaiotta, G.; Ritieni, A.
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution	1-gen-2011	Caridi, A.; Sidari, R.; Daniele, G.; Libanio, R.; DE BRUNO, A.; Piscopo, A.; Poiana, M.
Selection of Saccharomyces Sensu Stricto able to produce high quality fruit wines	1-gen-2008	SCHWAN FREITAS, R.; Dias, D. R.; Duarte, W. F.; Caridi, A.
Oenological yeasts for mead production	1-gen-1998	Caridi, A.; Russo, M.
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking	1-gen-2013	Caridi, A.; Cariello, C.; Chirico, A.; De Bruno, A.; De Salvo, E.; Piscopo, A.; Poiana, M.; Punturiero, D.; Sergi, A.; Sidari, R.
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes	1-gen-2014	Caridi, A.; De Felice, M. L.; Piscopo, A.; Sidari, R.; Zappia, A.; Poiana, M.
Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation.	1-gen-2015	Caridi, A.; De Bruno, A.; Piscopo, A.; Zappia, A.; Poiana, M.
Peonidin-3-glucoside content and malvidin-3-glucoside content are significantly different in red wines produced using three generations of Saccharomyces cerevisiae strains different for their phenolic adsorption	1-gen-2013	Caridi, A.; Costantino, A.; Morata Barrado, A.
Physiologically characterized yeasts isolated from raw milks and raw milk cheeses	1-gen-2004	Caridi, A.
Isolation and fast pre-selection of yeasts from spontaneous fermentation of Calabrian table olives.	1-gen-2015	Caridi, A.
Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine.	1-gen-2015	Caridi, A.; Sidari, R.; Giuffrè, A. M.; Pellicanò, T.; Sicari, V.; Zappia, C.; Poiana, M.
New approach to assess lactic acid bacteria compatibility during cheese-making.	1-gen-2015	Caridi, A.
Novel cost-effective method of screening yeasts for aptitude to adsorb phenolic compounds during winemaking	1-gen-2003	Caridi, A.; Cufari, A.
Inhibition of malolactic fermentation by cryotolerant yeasts	1-gen-1996	Caridi, A.; Corte, V.; Genova, R.
New microbiological approach to reduce ochratoxin levels in alcoholic beverages	1-gen-2004	Caridi, A.; Cufari, A.; Galvano, F.; Geria, M.; Postorino, S.; Tafuri, A.; Ritieni, A.
Viability of commercial wine yeasts during freezer storage in glycerol-based media	1-gen-2008	Sidari, R.; Caridi, A.
Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 1. Two-step selection of Calabrian and Sicilian wine yeasts	1-gen-2009	Caridi, A.; Sidari, R.; Costantino, A.
Check of the grape pigment adsorption in three generations of yeasts	1-gen-2010	Caridi, A.; Sidari, R.
Determination of polyphenols adsorbed on yeasts by HPLC	1-gen-2004	Ventrice, D.; Rizzo, M.; Procopio, S.; Caridi, A.; Cufari, A.; Geria, M.

Prodotti della tipologia (ordinati per Data di deposito in Decrescente ordine): 161 a 180 di 824

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