4.2 Abstract in Atti di convegno

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Prodotti della tipologia (ordinati per Data di deposito in Decrescente ordine): 181 a 200 di 849

Effetto della lavorazione e dell’avvicendamento colturale sulla comunità microbica di un vertisuolo in ambiente semiarido mediterraneo

2016-01-01 Badagliacca, G; Giambalvo, D; Laudicina, Va; Ruisi, P; Badalucco, L

Effetto della lavorazione del suolo e dell’avvicendamento colturale sulle perdite gassose azotate in ambiente semiarido mediterraneo

2016-01-01 Badagliacca, G; Giambalvo, D; Laudicina, Va; Ruisi, P; Badalucco, L

Antioxidant status, metal distribution and ultrastructural damage in Xanthoria parietina thalli exposed to environmentally-relevant concentrations of hexavalent chromium

2004-01-01 SANITÀ DI TOPPI, L; Musetti, R; Marabottini, R; Corradi, Mg; Vattuone, Z; Favali, Ma; Badiani, M

Selection of yeasts able to hydrolyse arbutin in medium containing ethanol or glucose

1998-01-01 Caridi, A.

Ochratoxin A removal during alcoholic fermentation

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

Ochratoxin A adsorption phenotype: an inheritable yeast trait

2008-01-01 Caridi, A.; Sidari, R.; Pulvirenti, A.; Meca, G.; 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.

Oenological yeasts for mead production

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

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.

Inhibition of malolactic fermentation by cryotolerant yeasts

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

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

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

Titolo	Data di pubblicazione	Autore(i)
Effetto della lavorazione e dell’avvicendamento colturale sulla comunità microbica di un vertisuolo in ambiente semiarido mediterraneo	1-gen-2016	Badagliacca, G; Giambalvo, D; Laudicina, Va; Ruisi, P; Badalucco, L
Effetto della lavorazione del suolo e dell’avvicendamento colturale sulle perdite gassose azotate in ambiente semiarido mediterraneo	1-gen-2016	Badagliacca, G; Giambalvo, D; Laudicina, Va; Ruisi, P; Badalucco, L
Antioxidant status, metal distribution and ultrastructural damage in Xanthoria parietina thalli exposed to environmentally-relevant concentrations of hexavalent chromium	1-gen-2004	SANITÀ DI TOPPI, L; Musetti, R; Marabottini, R; Corradi, Mg; Vattuone, Z; Favali, Ma; Badiani, M
Selection of yeasts able to hydrolyse arbutin in medium containing ethanol or glucose	1-gen-1998	Caridi, A.
Ochratoxin A removal during alcoholic fermentation	1-gen-2005	Caridi, A.; Galvano, F.; Tafuri, A.; Ritieni, A.
Ochratoxin A adsorption phenotype: an inheritable yeast trait	1-gen-2008	Caridi, A.; Sidari, R.; Pulvirenti, A.; Meca, G.; 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.
Oenological yeasts for mead production	1-gen-1998	Caridi, A.; Russo, 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.
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.
Inhibition of malolactic fermentation by cryotolerant yeasts	1-gen-1996	Caridi, A.; Corte, V.; Genova, R.
Novel cost-effective method of screening yeasts for aptitude to adsorb phenolic compounds during winemaking	1-gen-2003	Caridi, A.; Cufari, A.

Prodotti della tipologia (ordinati per Data di deposito in Decrescente ordine): 181 a 200 di 849

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